Barış Özel

E-mail
bozel@metu.edu.tr
Department
Graduate School of Natural and Applied Sciences
Scopus Author ID
Web of Science Researcher ID
Correlation of low field nuclear magnetic resonance relaxation with composition and glass transition of hard candies
Özel, Barış; Berk, Berkay; Uguz, Sirvan Sultan; Grunin, Leonid; Öztop, Halil Mecit (2024-01-01)
Hard candies produced from sucrose and doctoring agents such as glucose syrup (GS) and high fructose corn syrup (FS) have been investigated in terms of their final composition, glass transition temperature (Tg), degree of ...
Investigating the crystallinity of hard candies prepared and stored at different temperatures with low field-NMR relaxometry
Kuzu, Sena; Özel, Barış; Uguz, Sirvan Sultan; Dogdu, Sarper; Marangoz, Mehmet Ali; Grunin, Leonid; Öztop, Halil Mecit (2024-01-01)
Background: In this study, hard candies were produced by using sucrose, glucose syrup and water. They were cooked at different temperatures, changing from 135 to 145 °C with an interval of 2.5 °C. They were stored at diffe...
Hard Candy Production and Quality Parameters: A review
Özel, Barış; Kuzu, Sena; Marangoz, Mehmet Ali; Dogdu, Sarper; Morris, Robert H.; Öztop, Halil Mecit (2024-01-01)
Hard candies are sugar confections comprising mainly water and sucrose. Corn syrup, colorants and flavors are also usually added to hard candy formulations. The production of hard candy requires heating of the ingredients ...
Physicochemical and sensorial properties of tomato leathers at different drying conditions
Basdemir, Eren; Ince, Alev Emine; Kizgin, Sakine; Özel, Barış; Ozarda, Ozlem; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2024-01-01)
Abstract: Tomato leather as a healthy alternative to traditional fruit leathers was formulated. A tray dryer with changing temperature (50, 60, and 70°C) and relative humidity (5%, 10%, and 20%) was used to achieve the bes...
Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments
Tirpanci, Bige; Özel, Barış; Oztop, Mecit Halil; Alpas, Hami (2023-02-01)
There is a search for effective stabiliser activity and alternative pasteurisation techniques for acidified milk drinks (AMD). In the present study, AMD were prepared at three different pH (4.0, 4.5 and 5.0) and high metho...
Rheology of food hydrogels, and organogels
Özel, Barış; Öztop, Halil Mecit (Woodhead Publishing Limited, 2023-01-01)
Hydrogels and organogels are three-dimensional structures with the ability to retain large amounts of liquid in their networks. Hydrogels contain water as the liquid phase whereas organogels structure a nonpolar solvent. F...
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...
Non-Conventional Time Domain (TD)-NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food
Uguz, Sirvan Sultan; Özel, Barış; Grunin, Leonid; Ozvural, Emin Burcin; Oztop, Mecit H. (2022-10-01)
© 2022 by the authors.The TD-NMR technique mostly involves the use of T1 (spin-lattice) and T2 (spin-spin) relaxation times to explain the changes occurring in food systems. However, these relaxation times are affected by ...
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 ...
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