İlkay Şensoy

E-mail

isensoy@metu.edu.tr

Department

Department of Food Engineering

ORCID

0000-0002-0413-2532

Scopus Author ID

6506779570

Web of Science Researcher ID

A-4700-2018

Psyllium and monogylceride addition in breadmaking: Molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibility Güven, Özge; Şensoy, İlkay; De Leyn, Ingrid; Dewettinck, Koen; Van Bockstaele, Filip (2025-06-01) Psyllium, a soluble dietary fiber, was combined with a commercial monoglyceride in the formulation of bread, replacing wheat flour with psyllium at ratios of 0:100, 2:98 and 5:95 (g psyllium: g flour weight), with the brea...
Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture Bulgaru, Viorica; Mazur, Mihail; Netreba, Natalia; Paiu, Sergiu; Dragancea, Veronica; Gurev, Angela; Sturza, Rodica; Şensoy, İlkay; Ghendov-Mosanu, Aliona (2025-02-01) The purpose of this research was to investigate the characteristics of different plant-based sources rich in protein, chickpea flour (CPF), hazelnut oil cake (HOC), soy protein isolate (SPI) and concentrate (SPC), and pea ...
VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY Çaltinoğlu-Toraman, Çağla; Güven, Özge; Şensoy, İlkay (2024-10-01) Artichoke waste is a rich source of fibers and bioactive phenolic substances. The study aimed to investigate the effect of artichoke leaf powder (ALP) addition on physical properties and in vitro starch digestibility of wh...
Microwave Frying Şensoy, İlkay (Springer Nature Switzerland Ag, 2024-08-01)
Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility Güven, Özge; Şensoy, İlkay (2024-02-21) BACKGROUNDDietary fibers (DFs) may influence the structural, nutritional and techno-functional properties of starch within food systems. Moreover, DFs have favorable effects on the digestive system and potentially a lower ...
Kenevir Tohumu Tozu ve Soya Protein İzolatı ile Oluşturulan Yüksek Nemli Et Analoglarının Protein Çözünürlüğü ve Antioksidan Aktivite İncelemesi Çalışkan, Deniz; Şensoy, İlkay (2023-09-28) Bu çalışmada soya protein izolatı (SPİ) ve kenevir tohumu unu (KTU) farklı oranlarda (100:0, 75:25, ve 50:50) karıştırılarak yüksek nemli ekstrüzyon ile et analogları (EA) yapılmıştır. Ekstrüzyon çalışma koşulları üç farkl...
Yüksek Nemli Ekstrüzyon Yöntemiyle Elde Edilen Et Analoglarının Tekno-fonksiyonel Özellikleri Çalişkan, Ilhan; Mert, Behiç; Şensoy, İlkay (2023-09-28) Bitki bazlı et analogları, protein açısından zengin gıda ürünlerini daha düşük çevresel etkiyle sağlayarak küresel gıda sistemi için fırsatlar sunmaktadır. Bu çalışmada, soğuk sıkım sonrası elde edilen kenevir tohumu unu (...
Geleceğin Alternatif Protein Kaynakları Şensoy, İlkay (Türkiye Klinikleri Yayınevi, 2023-09-01) Alternatif protein kaynaklarına yönelik araştırmalar, dünyanın artan nüfusu, çevresel endişeler ve hayvansal protein üretimine olan bağımlılığımızı azaltma ihtiyacı gibi nedenlerle teşvik edilmektedir. Bitkisel proteinle...
The effect of psyllium fiber on the in vitro starch digestion of steamed and roasted wheat based dough. Güler, Nilay; Şensoy, İlkay (2023-06-01) This study aimed to determine how the addition of psyllium fiber to steamed and roasted wheat-based flat dough pieces affected the in vitro starch digestibility. Wheat flour was replaced with 10% psyllium fiber in the prep...
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers Bilgiç, Hilal; Şensoy, İlkay (2023-01-01)

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