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Barış Özel

Graduate School of Natural and Applied Sciences
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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...
Physico-Chemical Changes of Composite Whey Protein Hydrogels in Simulated Gastric Fluid Conditions
Özel, Barış; AYDIN, Ozlem; GRUNIN, Leonid; Öztop, Halil Mecit (2018-09-12)
Polysaccharide blended whey protein isolate (WPI) hydrogels were developed for the delivery of black carrot (Daucus carota) concentrate as bioactive agent in simulated gastric fluid (SGF). Pectin (PC), gum tragacanth (GT),...
High hydrostatic pressure induced changes on palm stearin emulsions
Sevdin, Sezen; Özel, Barış; Yucel, Umut; Öztop, Halil Mecit; Alpas, Hami (2018-07-01)
Emulsions are thermodynamically unstable systems formed through blending of two immiscible fluids. Recent studies have shown that High Hydrostatic Pressure (HHP) can initiate or accelerate lipid crystallization in emulsion...
Polysaccharide blended whey protein isolate-(WPI) hydrogels: A physicochemical and controlled release study
Özel, Barış; Cikrikci, SEVİL; Aydin, Ozlem; Öztop, Halil Mecit (2017-10-01)
Design and characterization of composite whey protein isolate (WPI) hydrogels are gaining interest due to their utilization as controlled delivery matrices for bioactive agents. In this study, black carrot extract (BC) loa...
NMR relaxometry as a tool to understand the effect of microwave heating on starch-water interactions and gelatinization behavior
Özel, Barış; DAG, Damla; KILERCIOGLU, Mete; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2017-09-15)
Starch-water interactions during gelatinization by microwave heating was investigated by Low-field H-1 Nuclear Magnetic Resonance (LF NMR) relaxometry experiments. Effect of microwave heating time on longitudinal (T-1) and...
Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study
Özel, Barış; UGUZ, Sirvan S.; KILERCIOGLU, Mete; GRUNIN, Leonid; Öztop, Halil Mecit (2017-06-01)
Hydrogels are usually prepared from hydrophilic polymers and when different types of polymers are blended or emulsified with an oil phase the resulting gel is usually known as a composite gel. The objective of this study w...