Ozan Taş

E-mail

ozantas@metu.edu.tr

Department

Department of Food Engineering

ORCID

0000-0001-6421-5092

Scopus Author ID

57218921390

Web of Science Researcher ID

AAZ-7789-2020

Research on the characteristics of model meat systems with emulsion gels including different legume flours Gül, Damla; Özvural, Emin Burçin; Ertuğrul, Ülkü; Taş, Ozan; Öztop, Halil Mecit (2023-12-29) In this study, it was aimed to decrease the animal fat content of the meat products without changing the quality of the products. To this end, emulsion gels prepared with sunflower oil and legume (pea, lentil, bean and chi...
Investigation of the Hydration Behavior of Different Sugars by Time Domain‐NMR Taş, Ozan; Ertuğrul, Ülkü; Grunin, Leonid; Öztop, Halil Mecit (2022-4-01) The hydration behavior of sugars varies from each other and examining the underlying mechanism is challenging. In this study, the hydration behavior of glucose, fructose, allulose (aka rare sugar), and sucrose have been ex...
An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours Grunin, Leonid; Taş, Ozan; Ertuğrul, Ülkü; Öztop, Halil Mecit (2022-01-01) Legume flours are great sources of protein, dietary fiber, starch, minerals, and vitamins. In recent years, the utilization of different legume flours in food systems has gained attention due to their sustainable and funct...
Pea protein properties are altered following glycation by microwave heating Ertuğrul, Ülkü; Namlı, Serap; Taş, Ozan; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2021-10-01) Pea protein is often used in protein enriched diets due to its nutritional properties. Modifying its properties has been studied from many perspectives. Glycation, a non-enzymatic glycosylation reaction of proteins, is one...
Glycation of soy protein isolate with two ketoses: d-Allulose and fructose Taş, Ozan; Ertuğrul, Ülkü; Öztop, Halil Mecit (2021-01-01) © 2021 Institute of Food Science and TechnologyModification of food proteins to have improved functional properties is of great importance. In this study, modification of soy protein isolate (SPI) was achieved through glyc...
A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides Ertuğrul, Ülkü; Taş, Ozan; Namlı, Serap; Öztop, Halil Mecit (2021-01-01) Allulose, also known as rare sugar, is a very reactive monosaccharide in browning reactions. In this study, the caramelisation of allulose was investigated for the first time. To study caramelisation, sugar solutions (gluc...
FARKLI HİDROKOLLOİDLERİN HİDRASYON DAVRANIŞLARININ DÜŞÜK REZOLÜSYONLU NMR RELAKSOMETRE İLE İNCELENMESİ Taş, Ozan; Ertuğrul, Ülkü; Öztop, Halil Mecit (2020-10-21) FARKLI HİDROKOLLOİDLERİN HİDRASYON DAVRANIŞLARININ DÜŞÜK REZOLÜSYONLU NMR RELAKSOMETRE İLE İNCELENMESİOzan TAŞ[1], Ülkü ERTUĞRUL, Halil Mecit ÖZTOPOrta Doğu Teknik Üniversitesi, Gıda Mühendisliği Bölümü, Ankara Hidrok...
Glike soya proteinlerinin düşük rezolüsyonlu nmr relaksometre ile hidrasyon davranışının incelenmesi Ertuğrul, Ülkü; Taş, Ozan; Öztop, Halil Mecit (2020-10-21) Günümüzdeinsanlar daha sağlıklı bir yaşam sürdürmek için beslenme programlarınaproteinleri dâhil etme eğilimindedirler. Büyük oranda sürdürülebilirlik, düşüküretim maliyeti ve yüksek besin değeri nedeniyle, bitkisel protei...
Encapsulation of pea protein in an alginate matrix by cold set gelation method and use of the capsules in fruit juices Narin, Ceren; Ertuğrul, Ülkü; Taş, Ozan; Şahin, Serpil; Öztop, Halil Mecit (Wiley, 2020-09-01) Plant-based proteins gained importance in recent years due to the increase in the awareness of healthy diet and in the consumption of plant-based foods. However, some features of plant-based proteins like the undesirable o...

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