Ozan Taş

Department of Food Engineering
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Pea protein properties are altered following glycation by microwave heating
Ertuğrul, Ülkü; Namlı, Serap; Taş, Ozan; KOCADAĞLI, TOLGAHAN; GÖKMEN, VURAL; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2021-10-01)
© 2021 Elsevier LtdPea 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 ...
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)
© 2021 Institute of Food Science and TechnologyAllulose, 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....
Glycation of soy protein isolate with two ketoses: d-Allulose and fructose
Taş, Ozan; Ertuğrul, Ülkü; Öztop, Halil Mecit; Mazi, Bekir Gokcen (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...
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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