Publications & Works

Publication Network
Journal articles indexed in SCI, SSCI, and AHCI

Improvement of functional properties of Chlorella-inulin conjugates via Maillard reaction

Riaz R., TAŞ O., ÖZTOP H. M., Niazi M. B. K., Janjua H. A.
International Journal of Food Science and Technology , vol.59, no.12, pp.8983-8997, 2024 (SCI-Expanded) identifier identifier

Quality changes in high hydrostatic pressure treated enriched tomato sauce

Erdem F., Taş O., Erol N., Öztop H. M., Alpas H.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.104, no.15, pp.9151-9159, 2024 (SCI-Expanded) Sustainable Development identifier identifier identifier

Investigation of the Hydration Behavior of Different Sugars by Time Domain‐NMR

TAŞ O., ERTUĞRUL Ü., Grunin L., ÖZTOP H. M.
Foods , vol.11, no.8, 2022 (SCI-Expanded) Creative Commons License identifier identifier identifier

Glycation of soy protein isolate with two ketoses: d-Allulose and fructose

TAŞ O., ERTUĞRUL Ü., ÖZTOP H. M., Mazi B. G.
International Journal of Food Science and Technology , vol.56, no.11, pp.5461-5470, 2021 (SCI-Expanded) identifier identifier

A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides

ERTUĞRUL Ü., TAŞ O., NAMLI S., ÖZTOP H. M.
International Journal of Food Science and Technology , vol.56, no.10, pp.5334-5339, 2021 (SCI-Expanded) identifier identifier

Pea protein properties are altered following glycation by microwave heating

ERTUĞRUL Ü., NAMLI S., TAŞ O., KOCADAĞLI T., GÖKMEN V., ŞÜMNÜ S. G., et al.
LWT , vol.150, 2021 (SCI-Expanded) identifier identifier

Encapsulation of pea protein in an alginate matrix by cold set gelation method and use of the capsules in fruit juices

Narin C., Ertugrul Ü., Tas O., Sahin S., Oztop M. H.
JOURNAL OF FOOD SCIENCE , vol.85, no.10, pp.3423-3431, 2020 (SCI-Expanded) identifier identifier identifier
Articles Published in Other Journals

Effect of Extraction Methods and Preheat Treatments on the Functional Properties of Pumpkin Seed Protein Concentrate

Tas O., Sumnu S. G., Oztop M. H.
ACS FOOD SCIENCE & TECHNOLOGY , vol.5, no.1, pp.105-117, 2025 (ESCI) identifier identifier

Research on the characteristics of model meat systems with emulsion gels including different legume flours

GÜL D., Özvural E. B., Ertuğrul Ü., Tas O., Oztop M. H.
International Journal of Agriculture, Environment and Food Sciences , vol.7, no.4, pp.807-817, 2023 (Peer-Reviewed Journal) Creative Commons License identifier

An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours

Taş O., Ertuğrul Ü., Grunin L., Öztop H. M.
Legume Science , vol.4, no.1, 2022 (ESCI) identifier identifier
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99

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6

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113

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6

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3

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1

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UN Sustainable Development Goals