Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Oguz Kaan Ozturk"'
Autor:
Oguz Kaan Ozturk, Hazal Turasan
Publikováno v:
Trends in Food Science & Technology. 116:609-625
Background Microfluidization can produce highly stable and homogenous aqueous media, even when the sample consists of hydrophobic and nonpolar components, due to its combined forces like ultra-high-pressure, high-velocity impact, cavitation, and inte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::973d0595bcc733fc86cc36e9f0f23206
https://doi.org/10.1016/j.tifs.2021.07.033
https://doi.org/10.1016/j.tifs.2021.07.033
Autor:
Elham Hamed, Osvaldo H. Campanella, Daniel P. Erickson, Oguz Kaan Ozturk, Martha Dunbar, Bruce R. Hamaker, Sinan Keten
Publikováno v:
Biomacromolecules. 22:1856-1866
The structure-function relationships of plant-based proteins that give rise to desirable texture attributes in order to mimic meat products are generally unknown. In particular, it is not clear how to engineer viscoelasticity to impart cohesiveness a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b33cc640fc038f3125fbbdac7f852cdf
https://doi.org/10.1021/acs.biomac.0c01558
https://doi.org/10.1021/acs.biomac.0c01558
Autor:
Hazal Turasan, Oguz Kaan Ozturk
Publikováno v:
Critical Reviews in Food Science and Nutrition. 62:4481-4503
Microfluidization is a unique high-pressure homogenization technique combining various forces such as high-velocity impact, high-frequency vibration, instantaneous pressure drop, intense shear rate, and hydrodynamic cavitation. Even though it is main
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a19cb462f1db1f44361e9ded89a81bf3
https://doi.org/10.1080/10408398.2021.1875981
https://doi.org/10.1080/10408398.2021.1875981
Publikováno v:
International Journal of Biological Macromolecules. 164:2753-2760
Amide I and Amide III vibrational modes are frequently used to study protein secondary structure with Fourier transform infrared (FT-IR) spectroscopy. However, for protein mixtures, neither the sole Amide I nor Amide III region provides sufficient in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac0f5728f61860f8a39dd7a466040267
https://doi.org/10.1016/j.ijbiomac.2020.07.299
https://doi.org/10.1016/j.ijbiomac.2020.07.299
Autor:
Feng Chen, Bruce R. Hamaker, Daniel P. Erickson, Gordon W. Selling, Oguz Kaan Ozturk, Osvaldo H. Campanella
Publikováno v:
International Journal of Biological Macromolecules. 157:232-239
Viscoelasticity of corn zein is associated with the formation of β-sheet secondary structures; however, studies of the fundamentals of this conformational change are limited due to zein insolubility and poor analytical resolution. Here, changes in s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::014108872ec4b56ddcf87440f5845d34
https://doi.org/10.1016/j.ijbiomac.2020.04.169
https://doi.org/10.1016/j.ijbiomac.2020.04.169
Autor:
Pawan S. Takhar, Oguz Kaan Ozturk
Publikováno v:
Drying Technology. 39:932-949
Hybrid mixture theory-based multiscale fluid transport equations were solved for drying of strawberries and carrots to predict the moisture transport during the process. The fluid transport equatio...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a498e3b4d9a0761af129937b1c9fdbec
https://doi.org/10.1080/07373937.2020.1733005
https://doi.org/10.1080/07373937.2020.1733005
Autor:
Oguz Kaan Ozturk, Pawan S. Takhar
Publikováno v:
Journal of Texture Studies. 51:532-541
It is essential to understand the physical and mechanical properties of a product since these properties affect the structure, texture, and ultimately consumer acceptance. The effect of drying conditions on dynamic viscoelastic properties, stress rel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd013e5293b7ebba2bb2b4fd555df8ab
https://doi.org/10.1111/jtxs.12496
https://doi.org/10.1111/jtxs.12496
Autor:
Behic Mert, Oguz Kaan Ozturk
Publikováno v:
Innovative Food Science & Emerging Technologies. 52:179-188
This study presents a potential application for adding value to corn gluten meal, which is often used as animal feed and underutilized in food industry. This study is aimed to improve water holding ability of zein-rich by product corn gluten and inve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e29d20e59134462f163c7e3c508be735
https://doi.org/10.1016/j.ifset.2018.12.006
https://doi.org/10.1016/j.ifset.2018.12.006
Autor:
Oguz Kaan Ozturk, Pawan S. Takhar
Publikováno v:
Drying Technology. 37:1833-1843
The effect of drying conditions on physical and viscoelastic properties of strawberries was investigated. Drying followed falling rate drying period, indicating that internal resistances limited th...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99d80420d8a931ff9f149302414d90a4
https://doi.org/10.1080/07373937.2018.1543701
https://doi.org/10.1080/07373937.2018.1543701
Autor:
Oguz Kaan Ozturk, Behic Mert
Publikováno v:
LWT. 96:34-41
Corn gluten meal is an underutilized byproduct due to its hydrophobic nature although it contains high amount of protein. The primary objectives of this study were to enhance the water holding capacity of this protein-rich byproduct with microfluidiz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a990bab9484e86d913eec3bdfc0117e6
https://doi.org/10.1016/j.lwt.2018.05.025
https://doi.org/10.1016/j.lwt.2018.05.025