İlhami Okur

E-mail
iokur@metu.edu.tr
Department
Graduate School of Natural and Applied Sciences
Scopus Author ID
Web of Science Researcher ID
Emerging Technologies of Oil in Water Emulsions: Principles, Recent Advances, and Trends
Okur, İlhami; Sezer, Pürlen; Alpas, Hami (NOVA Science Publishers Inc., 2021-06-01)
High hydrostatic pressure assisted extraction of pectin from sugar beet pulp
Kaya, Burcu; Okur, İlhami; Alpas, Hami; Oztop, Mecit Halil (2021-05-01)
This study aimed to investigate the effect of high hydrostatic pressure assisted extraction (HHPE) (250, 350 and 450 MPa at 40 degrees C for 5 min with/without acid addition) of pectin from sugar beet pulp and compare its ...
Determination of physical and chemical properties of oleogels prepared with olive oil and olive-based emulsifier
Erinc, Hakan; Okur, İlhami (2021-04-01)
This study aimed to investigate the use of olive-based emulsifier (OBE), as an oleogelator, in the production of olive oil oleogels and to determine some physical and chemical properties of oleogels. For this purpose, oliv...
Optimization of microwave-assisted extraction of phenolic compounds from tomato: Characterization by FTIR and HPLC and comparison with conventional solvent extraction
Baltacıoğlu, Hande; Baltacıoğlu, Cem; Okur, İlhami; Tanrıvermiş, Arif; Yalıç, Muharrem (Elsevier BV, 2021-03-01)
© 2021 Elsevier B.V.In the extraction of phenolic compounds from tomato, Microwave-Assisted Extraction (MAE) was used as a novel technology in this study and compared to conventional solvent extraction (CSE). The optimal e...
Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques
Okur, İlhami; Söyler, Ulviye Betül; Sezer, Purlen; Öztop, Halil Mecit; Alpas, Hami (MDPI AG, 2021-1-25)
The aim of this study was to investigate and compare the effects of different extraction techniques (high hydrostatic pressure-assisted extraction (HHPE), ultrasound-assisted extraction (UAE), and classical solvent extract...
Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure
Okur, İlhami; Sezer, Purlen; Öztop, Halil Mecit; Alpas, Hami (2021-01-01)
© 2021 Institute of Food Science and TechnologyStarch is the major polysaccharide following cellulose, but native starch has limited application due to physicochemical and functional properties. To handle such problems, st...
MODEL BASED COMPARISON OF DRYING OF ASPARAGUS (ASPARAGUS OFFICINALIS L.) WITH TRADITIONAL METHOD AND MICROWAVE
Baltacıoğlu, Cem; Okur, İlhami; Buzrul, Sencer (2020-06-01)
In this study, asparagus slices were dried with traditional oven and microwave oven methods. Model based approach was used to investigate the differences and similarities between two drying methods. Weibullian and linear e...
Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US)
Sezer, Purlen; Okur, İlhami; Öztop, Halil Mecit; Alpas, Hami (2020-04-01)
In this study, it was aimed to improve the physical properties of fish gelatin by using high hydrostatic pressure (HHP) and ultrasonication (US). Gelatin solutions were exposed to different pressures and ultrasonication se...
NMR Relaxometry as a Tool to Understand the Effect of HHP on the Gelation Properties of Fish Gelatin
Alpas, Hami; Öztop, Halil Mecit; Okur, İlhami; Sezer, Pürlen (2020-03-19)
Non-Thermal Preservation of Dairy Products: Principles, Recent Advances, and Future Prospects
Alpas, Hami; Okur, İlhami; Köker, Alperen; Öztürkoğlu Budak, Şebnem (IGI Global, 2020-01-01)
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