Barış Özel

Graduate School of Natural and Applied Sciences
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Challenges in dried whey powder production: Quality problems
Özel, Barış; McClements, David Julian; Arikan, Cagatay; Kaner, Ozlem; Öztop, Halil Mecit (2022-10-01)
© 2022 Elsevier LtdWhey is a high nutritional value by-product of the dairy industry. It is generally produced in large quantities and its disposal as wastewater poses environmental risks. For this reason, whey streams are...
Solid State TD-NMR for Investigating the Quality of Whey Powder
Uğuz, Şirvan Sultan; Özel, Barış; Grunın, Leonıd; Kaner, Özlem; Arıkan, Çağatay; Yıldırım, Hüseyin Ata; Öztop, Halil Mecit (2022-07-10)
Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour
Okur, İlhami; Özel, Barış; Akbaş, Derya; İDE, SEMRA; Alpas, Hami; Öztop, Halil Mecit (2022-02-01)
In this study, effects of different cooling rates (0.5,3.3,4.7 and 6.9 degrees C/min) on the crystallization behavior of palm-kernel-stearin (PKS) were studied by low-field NMR relaxometry. According to results, solid fat ...
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)
Evaluation 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 advances in the fie...
Water Dynamics in Whey-Protein-Based Composite Hydrogels by Means of NMR Relaxometry
Özel, Barış; Wojciechowski, Milosz; Osuch, Maciej; Oztop, Mecit Halil (2021-09-01)
Whey-protein-isolate-based composite hydrogels with encapsulated black carrot (Daucus carota) extract were prepared by heat-induced gelation. The hydrogels were blended with gum tragacanth, pectin and xanthan gum polysacch...
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...
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...
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...
Digestion of animal- and plant-based proteins encapsulated in kappa-carrageenan/protein beads under simulated gastrointestinal conditions
Özel, Barış; 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; 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...
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