Publications by authors named "Ipek Altay"

Cheese powder is a product resulting from the removal of moisture from cheese. At first, cheese emulsion is prepared by dissolving cheese(s) with water and calcium sequestering salts followed by drying. The desirable characteristics of cheese powder are high solubility, no lumps, storage stability, and imparting a typical cheesy flavor to the final product.

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Edible insects represent a great alternative protein source but food neophobia remains the main barrier to consumption. However, the incorporation of insects as protein-rich ingredients, such as protein concentrates, could increase acceptance. In this study, two methods, isoelectric precipitation and ultrafiltration-diafiltration, were applied to produce mealworm protein concentrates, which were compared in terms of composition, protein structure and techno-functional properties.

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Cheese feed is used as spray-dryer feed in cheese powder production, where there is growing consumer demand to eliminate calcium-chelating salts (ES). To develop ES-free feed production processes, it is essential to investigate the relationship between pH, structural changes, and mineral solubilization. This study investigated the influence of acidification and pH re-neutralization on calcium equilibria and stability of ES-free model cheese feeds.

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Cheese powder is a multifunctional ingredient that is produced by spray drying a hot cheese emulsion called cheese feed. Feed stability is achieved by manipulating calcium equilibrium using emulsifying salts. However, the increased demand for 'green' products created a need for alternative production methods.

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Sunflower protein isolate obtained from industrially de-oiled press cake was treated with non-thermal microwave, aiming to investigate how structure and emulsifying properties were affected. Our results indicated that the content of polar amino acids was decreased and solubility and surface hydrophobicity were altered upon exposure to non-thermal microwave. Higher solubility and surface hydrophobicity of the samples treated with defrost mode and also 350 W were accompanied by a smaller size and lower uniformity of the oil droplets compared to the control and other samples.

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