Barış Özel

E-mail
bozel@metu.edu.tr
Department
Graduate School of Natural and Applied Sciences
Scopus Author ID
Web of Science Researcher ID
A quick look to the use of time domain nuclear magnetic resonance relaxometry and magnetic resonance imaging for food quality applications
Özel, Barış; Öztop, Halil Mecit (2021-10-01)
© 2021 Elsevier LtdEvaluation of food quality in industrial production is a major interest. Fast, reliable, cost-effective and easy-to-use applications are required for on-line inspection of food products. With the recent ...
The effects of pectin and wax on the characteristics of oil-in-water (O/W) emulsions
Elik, Aysel; Koçak Yanik, Derya; Özel, Barış; Öztop, Halil Mecit; Fahrettin, G.ö.ğ.ü.ş. (2021-01-01)
© 2021 Institute of Food Technologists®Abstract: The study was aimed to investigate characteristics of emulsion containing pectin, wax, maltodextrin, and carotenoid enriched flaxseed oil by means of stability, rheology, pa...
NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogels
Alacik Develioglu, Irem; Özel, Barış; Şahin, Serpil; Oztop, Mecit Halil (2020-12-01)
Quince seed powder (QSP) is known to exhibit emulsification properties and could be used as a natural emulsifier in colloidal food systems. In this study, emulsion-based alginate hydrogels were formulated using QSP and xan...
Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field H-1 NMR relaxometry study
Akkaya, Sinem; Özel, Barış; Öztop, Halil Mecit; YANIK, DERYA KOÇAK; GÖĞÜŞ, FAHRETTİN (Wiley, 2020-12-01)
Pectin-wax-based emulsion systems could be used to form edible films and coatings with desired water permeability characteristics. Pectin is often used in food industry due to its gelling and viscosity increasing propertie...
Digestion of animal- and plant-based proteins encapsulated in kappa-carrageenan/protein beads under simulated gastrointestinal conditions
Özel, Barış; Zhang, Zhiyun; He, Lili; McClements, David Julian (Elsevier BV, 2020-11-01)
In this study, we encapsulated both animal-derived (whey) and plant-derived (soy and pea) proteins within polysaccharide/protein beads and measured the digestion of these beads under simulated gastrointestinal tract (GIT) ...
In vitro digestion of polysaccharide including whey protein isolate hydrogels
Özel, Barış; Aydin, Ozlem; Öztop, Halil Mecit (2020-02-01)
Hydrogels are great systems for bioactive agent encapsulation and delivery. In this study, polysaccharide blended whey protein isolate (WPI) based hydrogels were loaded with black carrot (Daucus carota) concentrate (BC) an...
Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry
Okur, İlhami; Özel, Barış; Öztop, Halil Mecit; Alpas, Hami (2019-10-01)
Starch is the major polysaccharide consumed by human being. It is not classified as a dietary fiber as it is digestible by the enzymes present in the saliva and small intestines. However, it is possible to modify starch wi...
Investigating the effect of monovalent and divalent ions on different food hydrocolloids by low field 1Hnuclear magnetic resonance relaxometry
Özel, Barış; Öztop, Halil Mecit (2019-06-29)
1H Relaxation Dispersion of Composite Whey Protein Isolate Hydrogels
Özel, Barış; Borkowska, Anna; Wojcıechowskı, Mılosz; Florek Wojcıechowska, Malgorzata; Kruk, Danuta; Öztop, Halil Mecit (2019-06-07)
In Vitro Digestion of Polysaccharide Blended Whey Protein Hydrogels: A Time Domain NMR Relaxometry Study
Özel, Barış; Aydın, Özlem; Grunin, Leonid; Öztop, Halil Mecit (2018-11-08)
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