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

Atalar I, Kurt A, Demirci S, Elmaci C, Marasli S, Konar N

DOI: 10.1002/fsn3.71955
Published: 2026 Jun
Container: Food science & nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.71955,
  title = {Glycosylated Hazelnut Protein as Egg White Alternatives in Nougat Foams: Rheology, Texture, and Microstructure.},
  author = {Atalar I and Kurt A and Demirci S and Elmaci C and Marasli S and Konar N},
  year = {2026},
  journal = {Food science \& nutrition},
  doi = {10.1002/fsn3.71955},
  url = {https://doi.org/10.1002/fsn3.71955}
}

RIS

TY  - JOUR
TI  - Glycosylated Hazelnut Protein as Egg White Alternatives in Nougat Foams: Rheology, Texture, and Microstructure.
AU  - Atalar I
AU  - Kurt A
AU  - Demirci S
AU  - Elmaci C
AU  - Marasli S
AU  - Konar N
PY  - 2026
JO  - Food science & nutrition
DO  - 10.1002/fsn3.71955
UR  - https://doi.org/10.1002/fsn3.71955
ER  -

APA

I, A., A, K., S, D., C, E., S, M., & N, K. (2026). Glycosylated Hazelnut Protein as Egg White Alternatives in Nougat Foams: Rheology, Texture, and Microstructure.. Food science & nutrition. https://doi.org/10.1002/fsn3.71955

Source records

pubmed · retrieved 2026-09-26T13:23:14.534Z