Meryem Göksel Saraç

The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties

Meryem Göksel Saraç, Mahmut Doğan, Ömer Said Toker et al. · Food and Bioprocess Technology · 2011 · 53 citations

Engineering, Botany, Plant Pathology +7

Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums

Mahmut Doğan, Ömer Said Toker, Meryem Göksel Saraç · Food Biophysics · 2011 · 47 citations

Rheological Behaviour, Part 1, Engineering +9

Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface

Mahmut Doğan, Meryem Göksel Saraç, Duygu Aslan Türker · Journal of Food Engineering · 2019 · 41 citations

Chemical Enhanced Oil Recovery, Engineering, Oil/water Interface +8

A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach

Mahmut Doğan, Duygu Aslan, Tuğba Aktar et al. · European Food Research and Technology · 2016 · 40 citations

Nutrition, Different Fat Contents, Food Analysis +8

Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties

Mahmut Doğan, Duygu Aslan, Vildan Gürmeriç et al. · Powder Technology · 2018 · 40 citations

Engineering, Health Sciences, Mechanical Engineering +8