Arş.Gör. ÜLKÜ ERTUĞRUL

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

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

TAŞ O., ERTUĞRUL Ü., Grunin L., ÖZTOP H. M.

Foods , cilt.11, sa.8, 2022 (SCI-Expanded)

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 , cilt.56, sa.11, ss.5461-5470, 2021 (SCI-Expanded)

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 , cilt.150, 2021 (SCI-Expanded)

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 , cilt.56, sa.10, ss.5334-5339, 2021 (SCI-Expanded)

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 , cilt.85, sa.10, ss.3423-3431, 2020 (SCI-Expanded)

Diğer Dergilerde Yayınlanan Makaleler

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 , cilt.7, sa.4, ss.807-817, 2023 (Hakemli Dergi)

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 , cilt.4, sa.1, 2022 (Scopus)

Metrikler

Yayın

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler