Glycosylated Hazelnut Protein as Egg White Alternatives in Nougat Foams: Rheology, Texture, and Microstructure

Atalar İ., Kurt A., Demirci S., Elmaci C., Marasli S., Konar N.

FOOD SCIENCE & NUTRITION, vol.1, no.1, pp.1-5, 2026 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 1 Issue: 1
  • Publication Date: 2026
  • Doi Number: 10.1002/fsn3.71955
  • Journal Name: FOOD SCIENCE & NUTRITION
  • Journal Indexes: Scopus, Science Citation Index Expanded (SCI-EXPANDED), Greenfile
  • Page Numbers: pp.1-5
  • Eskisehir Osmangazi University Affiliated: Yes