Reducing oil content of mayonnaise by using double emulsions



Reducing oil content of mayonnaise by using double emulsion
Şahin, Serpil; Şümnü, Servet Gülüm (2017-06-23)
Reducing saturated fat with oleogel/shortening blends in a baked product
Mert, Behiç (2016-05-15)
Short dough cookie structure, characterized by its aerated and tender texture, depends on the presence of solid fat during kneading. The objective of this study was to investigate the potential application of Candelilla wax (CDW) containing oleogels for partial replacement of the shortening in cookies. Oleogels were prepared with different amounts of CDW and blended with a commercial bakery shortening. After crystallizing the oleogel/shortening blends by using a pilot scale crystallization unit, the blends ...
Reducing water imbalance in land data assimilation: Ensemble filtering without perturbed observations
Yılmaz, Mustafa Tuğrul; Yilmaz, M. Tugrul (American Meteorological Society, 2012-02-01)
It is well known that the ensemble Kalman filter (EnKF) requires updating each ensemble member with perturbed observations in order to produce the proper analysis-error covariances. While increased accuracy in a mean square sense may be preferable in many applications, less accuracy might be preferable in other applications, especially if the variables being assimilated obey certain conservation laws. In land data assimilation, for instance, the update in soil moisture often produces a water balance residua...
Lowering of clinkering temperature by the addition of boron compounds.
Kayı (Oktaykan), Füsun; Department of Chemical Engineering (1977)
Increasing the potentials of conventional waterflooding by preventation of channeling.
Özdemir, Ali Rıza; Department of Mining Engineering (1975)
Citation Formats
S. G. Şümnü and S. Şahin, “Reducing oil content of mayonnaise by using double emulsions,” 2017, Accessed: 00, 2021. [Online]. Available: