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Merve Gözde Albaş on Muck Rack

Merve Gözde Albaş

As seen in: Nature
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Articles

Influence of cold plasma treatment on triacylglycerol polymorphism and crystalline structure in chocolate

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By Ibrahim Palabiyik, Nevzat Konar, Recep Gunes, Eda Yıldız, Hakan Apaydın, Nurşah Zeynep Öztürk, Merve Gözde Albaş, Başak Gürbüz Tüzen, Ali Kemal Akgün, Büşra Görgen
| Nature Verified
Abstract Chocolate pre-crystallization is a critical step that determines the final structural and quality attributes of chocolate through the formation of stable cocoa butter crystal networks. Inefficiencies in this traditional pre-crystallization stage often lead to inadequate tempering, resulting in significant food waste due to quality defects like fat bloom and poor texture.
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