Derya Genç Polat

2025 · author #4 OPEN 2 citations

Potential application of the encapsulated microalgae biomass as an innovative ingredient in gummy formulation

Journal of Food Measurement & Characterization

2024 · author #3 OPEN 1 citations

Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study

LWT

2024 · author #3 OPEN

Sonocrystallization Improves the Process Efficiency in Industrial Toffee-Type Soft Candy Production

SSRN Electronic Journal

2022 · author #1 8 citations

Using spray-dried and encapsulated Nannochloropsis oculata biomasses in white spread

Journal of Applied Phycology

2021 · author #5 OPEN 13 citations

The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread

Food Science and Technology

2020 · author #1 33 citations

Using encapsulated Nannochloropsis oculata in white chocolate as coloring agent

Journal of Applied Phycology

2019 · author #5 OPEN 36 citations

Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill

RSC Advances

2019 · author #2 OPEN

Usage of BV Seeds as an Alternative Pre-crystallization Technique in Production of Synbiotic Sugar-free Dark Chocolate: Effect of Quality Characteristics

Cumhuriyet Science Journal

2018 · author #4 OPEN 85 citations

Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics

Journal of Functional Foods

2018 · author #6 44 citations

Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality

Food Chemistry

2018 · author #5 26 citations

Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality

Sugar Tech

2018 · author #4 OPEN 6 citations

βv SEEDING AS AN ALTERNATIVE PRE-CRYSTALLIZATION TECHNIQUE IN SYNBIOTIC MILK CHOCOLATE PRODUCTION

GIDA / THE JOURNAL OF FOOD

2017 · author #5 56 citations

Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality

LWT

2017 · author #4 16 citations

Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus

International Journal of Food Engineering

2017 · author #2 OPEN 8 citations

Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

International Journal of Food Properties