Esmanur İlhan

Department of Food Engineering
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Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar
İlhan, Esmanur; Pocan, Pelin; Kruk, Danuta; Wojciechowski, Milosz; Osuch, Maciej; Markiewicz, Roksana; Jurga, Stefan; Öztop, Halil Mecit (2022-04-01)
Starch-based confectionery products were prepared using different types of sugar. In addition to using different sugar, starch was replaced with soy protein isolate (SPI) in some of the products. H-1 NMR spin-lattice relax...
The effects of crosslinking agents on faba bean flour–chitosan-curcumin films and their characterization
Yıldız, Eda; İlhan, Esmanur; Kahyaoğlu, Leyla Nesrin; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2022-03-01)
© 2021 The Authors. Legume Science published by Wiley Periodicals LLC.Although glutaraldehyde (GLU) has been frequently preferred to improve some characteristics of bio-degradable food packages, it is regarded as a hazardo...
Water dynamics in eggs by means of Nuclear Magnetic Resonance relaxometry
Kruk, Danuta; Florek-Wojciechowska, Małgorzata; Öztop, Halil Mecit; İlhan, Esmanur; Wieczorek, Zbigniew (2021-06-01)
1H Nuclear Magnetic Resonance relaxometry has been applied to reveal dynamical properties of water molecules embedded into egg yolk and white of three species: turkey, chicken and quail. Two fractions of water molecules, r...
Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry
Pocan, Pelin; İlhan, Esmanur; Florek–Wojciechowska, Małgorzata; Masiewicz, Elżbieta; Kruk, Danuta; Öztop, Halil Mecit (Elsevier BV, 2021-04-01)
© 2020 Elsevier Ltd1H spin-lattice relaxation experiments for gelatin-based candies prepared by different amounts of D-allulose have been performed in the frequency range of 4 kHz–40 MHz. In addition, physical properties s...
Role of ‘D-allulose’ in a starch based composite gel matrix
İlhan, Esmanur; Ogawa, Masahiro; Öztop, Halil Mecit (Elsevier BV, 2020-01-15)
Type of sugar and gelling agents used in confectionery formulations have vital importance since they directly influence physicochemical properties during storage. In this study, the effect of a non-caloric rare sugar, D-al...
Effect of d-psicose substitution on gelatin based soft candies: A TD-NMR study
Pocan, Pelin; İlhan, Esmanur; Öztop, Halil Mecit (Wiley, 2019-09-01)
Confectionary gels are considered as composite gel systems composed of high amount of sugar and gelling agent such as gelatin or starch. d-Psicose is classified as a type of rare sugar, which is a C-3 epimer of fructose an...
Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study
Pocan, Pelin; İlhan, Esmanur; Öztop, Halil Mecit (2019-05-01)
Emulsification effect of gum tragacanth (GT) obtained from Astragalus species is gaining particular interest in recent years. In this study, stabilization effect of GT, xanthan gum (XG), and sucrose monopalmitate (SMP) was...
Poçan, Pelin; İlhan, Esmanur; Ateş, Elif Gökçen; Öztop, Halil Mecit (null; 2018-04-26)
Textural characterization of low calorie gelatin and starch based soft candies
İlhan, Esmanur; Öztop, Halil Mecit (null; 2018-04-26)
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