Ayşe Aşçı Arslan

Peptide profiling of bovine kefir reveals 236 unique peptides released from caseins during its production by starter culture or kefir grains

Jennifer Ebner, Ayşe Aşçı Arslan, Maria Fedorova et al. · Journal of Proteomics · 2015 · 172 citations

Biochemistry, Protein Folding, Medicine +11

Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes

Zeynep Nale, İsmail Tontul, Ayşe Aşçı Arslan et al. · International Journal of Dairy Technology · 2017 · 36 citations

Biomedical Engineering, Food Chemistry, Kefir Microencapsulation +16

Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods

Ayşe Aşçı Arslan, Emine Mine Çomak Göçer, Muammer Demir et al. · Dairy Science and Technology · 2016 · 27 citations · Full text

Atcc 4356, Lactic Acid Bacteria, Biotechnology +6

Application of cold- and heat-adapted Lactobacillus acidophilus in the manufacture of ice cream

Firuze Ergin, Zeynep Atamer, Ayşe Aşçı Arslan et al. · International Dairy Journal · 2016 · 14 citations

Biomanufacturing, Lactic Acid Bacteria, Food Microbiology +8

Effect of casein to whey protein ratio of skim milk on the physical properties of a yoghurt drink, ayran

Ahmet Küçükçetin, Emine Çomak, Ayşe Aşçı Arslan et al. · 2012 · 14 citations

Nutrition, Yoghurt Drink, Protein Ratio +7