Arş. Gör. BARIŞ ÖZEL

Yayın Ağı

Makaleler 26

1. Properties of water-pectin mixtures by means of NMR relaxometry – influence of temperature, concentration and precipitation method

Osuch M., Ozgur A., Ozel B., Masiewicz E., İLHAN E., Solmaz H. G., et al.

LWT , cilt.229, 2025 (SCI-Expanded, Scopus)

2. Investigating the crystallinity of hard candies prepared and stored at different temperatures with low field-NMR relaxometry

Kuzu S., ÖZEL B., Uguz S. S., Dogdu S., Marangoz M. A., Grunin L., et al.

Journal of the Science of Food and Agriculture , cilt.105, sa.1, ss.489-497, 2025 (SCI-Expanded, Scopus)

3. Physicochemical and sensorial properties of tomato leathers at different drying conditions

Basdemir E., Ince A. E., Kizgin S., ÖZEL B., Ozarda O., ŞÜMNÜ S. G., et al.

Journal of Food Science , cilt.89, sa.5, ss.2659-2671, 2024 (SCI-Expanded, Scopus)

4. Effect of microwave-vacuum drying on the physicochemical properties of a functional tomato snack bar

Gul M. R., Ince A. E., ÖZEL B., Uslu A. K., Çetin M., Mentes D., et al.

Journal of the Science of Food and Agriculture , cilt.104, sa.1, ss.83-92, 2024 (SCI-Expanded, Scopus)

5. Correlation of low field nuclear magnetic resonance relaxation with composition and glass transition of hard candies

ÖZEL B., Berk B., Uguz S. S., Grunin L., ÖZTOP H. M.

Frontiers in Food Science and Technology , cilt.4, 2024 (Scopus)

6. Hard Candy Production and Quality Parameters: A review

ÖZEL B., Kuzu S., Marangoz M. A., Dogdu S., Morris R. H., ÖZTOP H. M.

Open Research Europe , cilt.4, 2024 (Scopus)

7. Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments

Tirpanci B., Ozel B., Oztop M. H., Alpas H.

International Dairy Journal , cilt.137, 2023 (SCI-Expanded, Scopus)

8. Investigation of the effects of high hydrostatic pressure on the functional properties of pea protein isolate

Kalayci A., Ozel B., Oztop M. H., Alpas H.

Journal of Food Process Engineering , cilt.46, sa.2, 2023 (SCI-Expanded, Scopus)

9. Non-Conventional Time Domain (TD)-NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food

Uguz S. S., Özel B., Grunin L., Ozvural E. B., Oztop M. H.

Molecules , cilt.27, sa.19, 2022 (SCI-Expanded, Scopus)

10. Challenges in dried whey powder production: Quality problems

ÖZEL B., McClements D. J., Arikan C., Kaner O., ÖZTOP H. M.

Food Research International , cilt.160, 2022 (SCI-Expanded, Scopus)

11. Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour

OKUR İ., ÖZEL B., UCBAŞ D., Grunin L., Okur P. S., ALPAS H., et al.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.155, 2022 (SCI-Expanded, Scopus)

12. A quick look to the use of time domain nuclear magnetic resonance relaxometry and magnetic resonance imaging for food quality applications

ÖZEL B., ÖZTOP H. M.

Current Opinion in Food Science , cilt.41, ss.122-129, 2021 (SCI-Expanded, Scopus)

13. Water Dynamics in Whey-Protein-Based Composite Hydrogels by Means of NMR Relaxometry

ÖZEL B., Kruk D., Wojciechowski M., Osuch M., Oztop M. H.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES , cilt.22, sa.18, 2021 (SCI-Expanded, Scopus)

14. The effects of pectin and wax on the characteristics of oil-in-water (O/W) emulsions

Elik A., Koçak Yanik D., ÖZEL B., ÖZTOP H. M., Fahrettin G.

Journal of Food Science , cilt.86, sa.7, ss.3148-3158, 2021 (SCI-Expanded, Scopus)

15. Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field H-1 NMR relaxometry study

Akkaya S., ÖZEL B., Oztop M. H., YANIK D. K., GÖĞÜŞ F.

JOURNAL OF FOOD SCIENCE , cilt.86, sa.1, ss.120-128, 2021 (SCI-Expanded, Scopus)

16. NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogels

Alacik Develioglu I., ÖZEL B., ŞAHİN S., Oztop M. H.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , cilt.164, ss.2051-2061, 2020 (SCI-Expanded, Scopus)

17. Digestion of animal- and plant-based proteins encapsulated in kappa-carrageenan/protein beads under simulated gastrointestinal conditions

ÖZEL B., Zhang Z., He L., McClements D. J.

FOOD RESEARCH INTERNATIONAL , cilt.137, 2020 (SCI-Expanded, Scopus)

18. In vitro digestion of polysaccharide including whey protein isolate hydrogels

Ozel B., Aydin O., Oztop M. H.

CARBOHYDRATE POLYMERS , cilt.229, 2020 (SCI-Expanded, Scopus)

19. Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry

Okur İ., Özel B., Oztop M. H., Alpas H.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.42, sa.6, 2019 (SCI-Expanded, Scopus)

20. Physico-Chemical Changes of Composite Whey Protein Hydrogels in Simulated Gastric Fluid Conditions

Ozel B., AYDIN O., GRUNIN L., Oztop M. H.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.66, sa.36, ss.9542-9555, 2018 (SCI-Expanded, Scopus)

21. High hydrostatic pressure induced changes on palm stearin emulsions

Sevdin S., Özel B., Yucel U., Oztop M. H., Alpas H.

JOURNAL OF FOOD ENGINEERING , cilt.229, ss.65-71, 2018 (SCI-Expanded, Scopus)

22. Polysaccharide blended whey protein isolate-(WPI) hydrogels: A physicochemical and controlled release study

Ozel B., Cikrikci S., Aydin O., Oztop M. H.

FOOD HYDROCOLLOIDS , cilt.71, ss.35-46, 2017 (SCI-Expanded, Scopus)

23. NMR relaxometry as a tool to understand the effect of microwave heating on starch-water interactions and gelatinization behavior

Ozel B., DAG D., KILERCIOGLU M., ŞÜMNÜ S. G., Oztop M. H.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.83, ss.10-17, 2017 (SCI-Expanded, Scopus)

24. Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study

Ozel B., UGUZ S. S., KILERCIOGLU M., GRUNIN L., Oztop M. H.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.40, sa.3, 2017 (SCI-Expanded, Scopus)

25. Characterization and Comparison of Turkish Table Olive Varieties With NMR Relaxometry and Magnetic Resonance Imaging

Kilercioğlu M., ÖZEL B., ÖZTOP H. M.

GIDA / THE JOURNAL OF FOOD , cilt.41, ss.61-67, 2016 (Hakemli Dergi)

26. Yüksek Sıcaklığın Ve Nemli Ortamın Fındıktaki Su ve Yağ Dağılımına Olan Etkisinin Manyetik Rezonans Görüntüleme MRG ve NMR Relaksometre Teknikleri ile Belirlenmesi

Kilercioğlu M., ÖZEL B., KARAÇAM Ç. H., PELİN P., ÖZTOP H. M.

GIDA / THE JOURNAL OF FOOD , cilt.40, ss.141-148, 2015 (Hakemli Dergi)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 14

1. Solid State TD-NMR for Investigating the Quality of Whey Powder

Uğuz Ş. S., Özel B., Grunın L., Kaner Ö., Arıkan Ç., Yıldırım H. A., et al.

15th International Conference on the Applications of Magnetic Resonance in Food Science, Arhus, Danimarka, 7 - 10 Haziran 2022, (Özet Bildiri)

2. Investigating the effect of monovalent and divalent ions on different food hydrocolloids by low field 1Hnuclear magnetic resonance relaxometry

Özel B., Öztop H. M.

2nd International Eurasian Conference on Biological and Chemical Sciences, Ankara, Türkiye, 28 - 29 Haziran 2019, (Özet Bildiri)

3. 1H Relaxation Dispersion of Composite Whey Protein Isolate Hydrogels

ÖZEL B., BORKOWSKA A., WOJCIECHOWSKI M., FLOREK WOJCIECHOWSKA M., KRUK D., ÖZTOP H. M.

11th Conference on Fast Field Cycling NMR Relaxometry, Pisa, İtalya, 5 - 07 Haziran 2019, (Özet Bildiri)

4. In Vitro Digestion of Polysaccharide Blended Whey Protein Hydrogels: A Time Domain NMR Relaxometry Study

Özel B., Aydın Ö., Grunin L., Öztop H. M.

Food Factor Conference, Malaga, İspanya, 8 - 09 Kasım 2018, ss.1, (Özet Bildiri)

5. Polisakkarit Eklenmiş Peynir Altı Suyu Proteini Hidrojellerinin Simüle Edilmiş Mide Öz Suyundaki Salım Davranışının ve Özelliklerinin İncelenmesi

Özel B., Aydın Ö., Öztop H. M.

10. Gıda Mühendisliği Kongresi, Antalya, Türkiye, 9 - 11 Kasım 2017, (Özet Bildiri)

6. Effect of Different Heating Types on The Release Behavior Black Carrot Extract from Polysaccharide Added Whey Protein Hydrogels

ÖZTOP H. M., ÖZEL B., ÇIKRIKCI S., AYDIN Ö.

Institute of Food Technology Annual Meeting, Las Vegas, Amerika Birleşik Devletleri, 25 - 28 Haziran 2017, (Özet Bildiri)

7. High Hydrostatic Pressure (HHP) Treated Palm Stearin Emulsions: Characterization of Lipid Crystal

SEVDİN S., ÖZEL B., ÖZTOP H. M., ALPAS H.

6th International Conference on Nutrition and Food Sciences, Budapest, Macaristan, 10 - 12 Mayıs 2017, (Özet Bildiri)

8. Use of Magnetic Resonance Imaging (MRI) and Low Resolution NMR Relaxometry to Follow Physicochemical Changes in Foods, Detect Quality and Asses Stability of Colloidal Systems

ÖZTOP H. M., AKBAŞ E., ÇIKRIKCI S., GÜNER S., KIRTIL E., ÖZEL B.

6th International Conference on Nutrition and Food Sciences, Budapest, Macaristan, 10 - 12 Mayıs 2017, (Özet Bildiri)

9. NMR Relaxometry as a Tool to Characterize Solvent Uptake Behavior of Polysaccharide Added Whey Protein Hydrogels

ÖZEL B., ÖZTOP H. M.

CA15209 1st Workshop on Nuclear Magnetic Resonance Relaxometry, Olsztyn, Polonya, 13 - 17 Şubat 2017, (Özet Bildiri)

10. Mikroakışkanlaştırma Ve Ultrasonikasyon Yöntemleriyle Homojenizasyonun Çiğ Sütün Stabilitesine Etkilerinin Nükleer Manyetik Rezonans Relaksometre (NMR) ve Manyetik Rezonans Görüntüleme (MRG) Teknikleri İle İncelenmesi

ÖZEL B., AYDIN Ö., ÖZTOP H. M.

9. Gıda Mühendisliği Kongresi, İzmir, Türkiye, 12 - 14 Kasım 2015, (Özet Bildiri)

11. Investigating the Effects of Syrup Type and Compostions on Syrup Distribution in Kemalpasha Dessert by Magnetic Resonance Imaging (MRI) Technique

ÖZEL B., AYDIN Ö., ÖZTOP H. M.

The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosna-Hersek, 1 - 04 Ekim 2015, (Özet Bildiri)

12. Understanding the Effect of High Moisture and Heat on Water and Fat Distribution in Turkish Hazelnuts by Magnetic Resonance Imaging MRI Experiments

Öztop H. M., Karaçam Ç. H., Kilercioğlu M., Özel B., Poçan P.

IFT Annual Meeting, Louisiana, Amerika Birleşik Devletleri, 21 - 24 Haziran 2014, (Özet Bildiri)

13. Farklı Zeytin Tiplerinin NMR Relaksometre ve Manyetik Rezonans Görüntüleme (MRG) Teknikleri ile İncelenmesi

KİLERCİOĞLU M., ÖZEL B., ÖZTOP H. M.

IV. Ulusal Zeytin Öğrenci Kongresi, Konya, Türkiye, 28 - 30 Mayıs 2014, (Özet Bildiri)

14. Characterization of Turkish Olive Varieties with NMR Relaxometry and Magnetic Resonance Imaging Experiments

KİLERCİOĞLU M., ÖZEL B., MERT B., ÖZTOP H. M.

XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance, Cesena, İtalya, 20 - 23 Mayıs 2014, (Özet Bildiri)

Kitaplar 1

1. Rheology of food hydrogels, and organogels

Özel B., Öztop H. M.

Advances in Food Rheology and Its Applications, Ahmed Jasim,Basu Santanu, Editör, Woodhead Publishing Limited , Massachusetts, ss.661-688, 2023

Metrikler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

310

H-İndeks (WoS)

Atıf (Scopus)

352

Yayınlar & Eserler