Browsing by Author "Özel, Barış"
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Challenges in dried whey powder production: Quality problems
Özel, Barış; McClements, David Julian; Arıkan, Çağatay; Kaner, Özlem; Öztop, Mecit Halil (Elsevier Ltd, 2022)Whey is a high nutritional value by-product of the dairy industry. It is generally produced in large quantities and its disposal as wastewater poses environmental risks. For this reason, whey streams are used for the ... -
Investigation of the effects of high hydrostatic pressure on the functional properties of pea protein isolate
Kalaycı, Asuhan; Özel, Barış; Öztop, Mecit Halil; Alpas, Hami (John Wiley and Sons Inc, 2023)This study investigates the effects of high hydrostatic pressure (HHP) on some functional properties of pea protein isolate (PPI). HHP was combined with various temperature and pH conditions to investigate the combined ... -
NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogels
Alacık Develioğlu, İrem; Özel, Barış; Sahin, Serpil; Öztop, Mecit Halil (Elsevier B.V., 2020)Quince seed powder (QSP) is known to exhibit emulsification properties and could be used as a natural emulsifier in colloidal food systems. In this study, emulsion-based alginate hydrogels were formulated using QSP and ... -
Non-Conventional Time Domain (TD)-NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food
Uğuz, Sirvan Sultan; Özel, Barış; Grunin, Leonid; Özvural, Emin Burçin; Öztop, Mecit H. (MDPI, 2022)The TD-NMR technique mostly involves the use of T-1 (spin-lattice) and T-2 (spin-spin) relaxation times to explain the changes occurring in food systems. However, these relaxation times are affected by many factors and ... -
Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments
Tırpancı, Bige; Özel, Barış; Öztop, Mecit Halil; Alpas, Hami (Elsevier Ltd, 2023)There is a search for effective stabiliser activity and alternative pasteurisation techniques for acidified milk drinks (AMD). In the present study, AMD were prepared at three different pH (4.0, 4.5 and 5.0) and high ...
