Halil Mecit Öztop

E-mail

mecit@metu.edu.tr

Department

Department of Food Engineering

ORCID

0000-0001-6414-8942

Scopus Author ID

8267460900

Web of Science Researcher ID

Q-8218-2019

Tomato pomace as a sustainable protein source: Comprehensive characterization of proteins extracted by conventional alkaline, microwave, and ultrasound-assisted methods Aljurf, Bodoor Nabil; Cutroneo, Sara; Bugatti, Kelly; Barlas, Bora; Bashir, Amro K. H.; Şahin, Serpil; Öztop, Halil Mecit; Tedeschi, Tullia (2026-07-01) Tomato pomace is an abundant by-product of the tomato processing industry and represents a promising source of plant-based protein for sustainable food systems. In this study, proteins were extracted from tomato pomace usi...
Bacterial lipopeptides from <i>Bacillus</i>: natural biostructuring agents for improving texture and stability in tomato-based functional foods Gharsallah, Houda; Tchonkouang, Rose Daphnee; Ben Mabrouk, Aymen; Jaoued, Najeh; Taş, Ozan; Boufi, Sami; Vieira, Maria Margarida Cortez; Öztop, Halil Mecit; Zarai, Zied (2026-06-01) Introduction Recent advances in functional food formulation have highlighted bacterial lipopeptides as natural biomolecules capable of replacing synthetic additives while enhancing the physicochemical properties of food sy...
Physicochemical and sensory characteristics of tomato leather enriched with RuBisCO after high-pressure homogenization Ateş, Elif Gökçen; Öztop, Halil Mecit; Boyanay, Ozgur (2026-06-01) This study investigated the effects of high-pressure homogenization (HPH) on the physicochemical and sensory properties of RuBisCO-enriched tomato leather (pestil) which was prepared with the addition of RuBisCO at 0, 2.5,...
NMR Investigations of Honey: Chemical Composition, Chemical Physical Properties and Molecular Dynamics Gradisek, Anton; Rollet, Anne-Laure; Namlı, Serap; Cifelli, Mario; MAZI, BEKİR GÖKÇEN; Öztop, Halil Mecit; Sebastiao, Pedro J.; Domenici, Valentina (2026-03-01) Honey is the best known and a widely used bee product, as well as one of the most defrauded foods. This paper focuses on the analysis of honey by different NMR techniques, complemented by some conventional methods to chara...
Detection of sugar syrup adulteration in honey using ethanol isotope ratio mass spectrometry (EIM-IRMS) Gulenc, Baris Ege; Ateş, Elif Gökçen; Tonyalı Karslı, Gökcem; Smajlovic, Ivan; Smajlovic, Margarita; Mazi, Bekir Gokcen; Okuyan, Samet; Demir, Tahsin; Guney, Fazıl; Akdeniz, Gokhan; Öztop, Halil Mecit (2026-02-15) Food adulteration, particularly in honey, poses a global concern due to its impact on product quality and safety. In this study, honey samples were produced under controlled feeding conditions, using syrups from C3 and C4 ...
Use of polysaccharide-based aerogels in iced tea clarification process Namlı, Serap; Güven, Özge; Taskin, Emre; Öztop, Halil Mecit (2026-02-15) Polysaccharide-based aerogels, particularly those produced from chitosan and xanthan gum, offer a sustainable and efficient alternative for clarifying ready-to-drink (RTD) tea infusions. In this study, the aerogels were ap...
Pectinase immobilisation using polysaccharide aerogels Namlı, Serap; Güven, Özge; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2026-01-01) This study explored polysaccharide-based aerogels (chitosan, alginate, chitosan/alginate hybrid) as supports for pectinase immobilisation, evaluated their performance in apple juice clarification. Immobilised enzymes showe...
Evaluating the impact of microalgae powder on physicochemical and functional properties of hard candies Maryam, Shafia; Berk, Berkay; Eriklioğlu, Hilmi; Gulenc, Baris Ege; Kousar, Kosain; Öztop, Halil Mecit; Hayat, Muhammad Qasim; Dogdu, Sarper; Marangoz, Mehmet Ali; Janjua, Hussnain Ahmed (2026-01-01) This study investigated the feasibility of incorporating microalgae powders into model hard candies and evaluated their effects on physicochemical, structural, and functional properties. Microalgae species including Chlore...
Near-Infrared Spectroscopy in Sugar Industry: Innovations, Applications, and Future Prospects Eriklioğlu, Hilmi; Öztop, Halil Mecit (2026-01-01) Near-infrared spectroscopy (NIR) has emerged as a powerful non-destructive analytical technique for quality assessment, authentication, and process monitoring in the sugar industry. Given sugar’s critical role in determini...
Structural and flow behavior of pickering emulsions stabilized by WPI–gum arabic complexes under simulated digestion Kaya, Esranur; İlhan, Esmanur; Akgoz, Elif Doga; Guneydere, Gulfem; Gurbuz, Imran; Öztop, Halil Mecit (2026-01-01) Pickering emulsions stabilized by acid-gelling particles offer potential for functional foods, nutraceuticals, and controlled nutrient release. This study investigated emulsions prepared with whey protein isolate (WPI) and...

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