Browsing by Author "Öztop, Mecit Halil"
Now showing items 1-7 of 7
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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 ... -
The effects of pectin and wax on the characteristics of oil-in-water (O/W) emulsions
Elik, Aysel; Koçak Yanik, Derya; Özel, Barış; Öztop, Mecit Halil; Fahrettin, Göğüş (Blackwell Publishing Inc., 2021)Abstract: The study was aimed to investigate characteristics of emulsion containing pectin, wax, maltodextrin, and carotenoid enriched flaxseed oil by means of stability, rheology, particle size, and low-resolution of time ... -
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 ... -
Rheology of food hydrogels, and organogels
Özel, Barış; Öztop, Mecit Halil (Woodhead Publishing, 2023)Hydrogels and organogels are three-dimensional structures with the ability to retain large amounts of liquid in their networks. Hydrogels contain water as the liquid phase whereas organogels structure a nonpolar solvent. ... -
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 ... -
Water dynamics in whey-protein-based composite hydrogels by means of nmr relaxometry
Özel, Barış; Kruk, Danuta; Wojciechowski, Milosz; Osuch, Maciej; Öztop, Mecit Halil (MDPI, 2021)Whey-protein-isolate-based composite hydrogels with encapsulated black carrot (Daucus carota) extract were prepared by heat-induced gelation. The hydrogels were blended with gum trag-acanth, pectin and xanthan gum ...
