Browsing by Author "Alpas, Hami"
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Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry
Okur, Ilhami; Ozel, Baris; Oztop, Mecit H.; Alpas, Hami (WILEY, 2019)Starch is the major polysaccharide consumed by human being. It is not classified as a dietary fiber as it is digestible by the enzymes present in the saliva and small intestines. However, it is possible to modify starch ... -
High hydrostatic pressure induced changes on palm stearin emulsions
Sevdin, Sezen; Ozel, Baris; Yucel, Umut; Oztop, Mecit Halil; Alpas, Hami (ELSEVIER SCI LTD, 2018)Emulsions are thermodynamically unstable systems formed through blending of two immiscible fluids. Recent studies have shown that High Hydrostatic Pressure (HHP) can initiate or accelerate lipid crystallization in emulsions. ... -
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 ... -
Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour
Okur, İlhami; Özel, Barış; Uçbaş, Derya; Grunin, Leonid; Sezer Okur, Purlen; Alpas, Hami; Ide, Semra; Oztop, Mecit Halil (Academic Press, 2022)In this study, effects of different cooling rates (0.5,3.3,4.7 and 6.9 °C/min) on the crystallization behavior of palm-kernel-stearin (PKS) were studied by low-field NMR relaxometry. According to results, solid fat content ... -
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 ...
