Metrikler
Yayın
41
Açık Erişim
1
Eğitim Bilgileri
2013 - Devam Ediyor
2013 - Devam EdiyorBütünleşik Doktora
Orta Doğu Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği (Dr), Türkiye
2008 - 2013
2008 - 2013Lisans
Orta Doğu Teknik Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Türkiye
Araştırma Alanları
Gıda Mühendisliği
Gıda Bilimleri
Mühendislik ve Teknoloji
Akademik Ünvanlar / Görevler
2014 - Devam Ediyor
2014 - Devam EdiyorAraştırma Görevlisi
Orta Doğu Teknik Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
Makaleler
Tümü (26)
SCI-E, SSCI, AHCI (22)
SCI-E, SSCI, AHCI, ESCI (22)
Scopus (24)
Diğer Yayınlar (2)
2025
20251. 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)
2025
20252. 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)
2024
20243. 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)
2024
20244. 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)
2024
20245. 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)
2024
20246. 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)
2023
20237. 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)
2023
20238. 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)
2022
20229. 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)
2022
202210. 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)
2022
202211. 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)
2021
202112. 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)
2021
202113. 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)
2021
202114. 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)
2021
202115. 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)
2020
202016. 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)
2020
202017. 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)
2020
202018. 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)
2019
201919. 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)
2018
201820. 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)
2018
201821. 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)
2017
201722. 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)
2017
201723. 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)
2017
201724. 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)
2016
201625. 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)
2015
201526. 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
2022
20221. 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)
2019
20192. 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)
2019
20193. 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)
2018
20184. 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)
2017
20175. 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)
2017
20176. 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)
2017
20177. 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)
2017
20178. 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)
2017
20179. 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)
2015
201510. 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)
2015
201511. 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)
2014
201412. 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)
2014
201413. 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)
2014
201414. 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
2023
20231. 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
Burslar
2019 - 2020
2019 - 2020