Esmanur İlhan

E-mail

esmanur@metu.edu.tr

Department

Department of Food Engineering

ORCID

0000-0001-5172-9529

Scopus Author ID

57208030254

Web of Science Researcher ID

AAA-5127-2020

Structural and flow behavior of pickering emulsions stabilized by WPI–gum arabic complexes under simulated digestion Kaya, Esranur; İlhan, Esmanur; Akgoz, Elif Doga; Guneydere, Gulfem; Gurbuz, Imran; Öztop, Halil Mecit (2026-01-01) Pickering emulsions stabilized by acid-gelling particles offer potential for functional foods, nutraceuticals, and controlled nutrient release. This study investigated emulsions prepared with whey protein isolate (WPI) and...
Impact of Extraction and Purification Methods on the Structural and Dynamic Properties of Pectin: a Time-Domain NMR and FTIR Study İlhan, Esmanur; Ivanova, Mariia; Fuentes, Cristian A.; Solmaz, Hatice Gul; Goksu, Aylin Ozgur; Castillo, Rosario Del. P; Grunin, Leonid; Öztop, Halil Mecit (2025-12-01) Pectin, a complex polysaccharide known for its gelling, thickening, and stabilizing properties, is an essential ingredient in various industries, including food, pharmaceuticals, and cosmetics. Its functional characteristi...
UNDERSTANDING TEMPERATURE-DEPENDENT CAKING MECHANISMS IN POWDERED DAIRY PRODUCTS USING TD-NMR RELAXOMETRY Taş, Ozan; İlhan, Esmanur; Çetin Karasu, Melis; Güner, Selen; Öztop, Halil Mecit (2024-11-04) UNDERSTANDING TEMPERATURE-DEPENDENT CAKING MECHANISMS IN POWDERED DAIRY PRODUCTS USING TD-NMR RELAXOMETRY Ozan Tas(1), Esmanur Ilhan(1), Melis Cetin Karasu(1), Selen Guner San(1), Mecit Halil Oztop*(1) 1) Department of ...
Molecular Dynamics of Jelly Candies by Means of Nuclear Magnetic Resonance Relaxometry Kruk, Danuta; Grunin, Leonid; Stankiewicz, Aleksandra; Kolodziejski, Karol; İlhan, Esmanur; Öztop, Halil Mecit (2023-03-01) H-1 spin-lattice Nuclear Magnetic Resonance relaxation studies have been performed for different kinds of Haribo jelly and Vidal jelly in a very broad frequency range from about 10 kHz to 10 MHz to obtain insight into the ...
Classification and quantification of sucrose from sugar beet and sugarcane using optical spectroscopy and chemometrics Eriklioğlu, Hilmi; İlhan, Esmanur; Khodasevich, Mikhail; Korolko, Darya; Manley, Marena; Castillo, Rosario; Öztop, Halil Mecit (2023-01-01) Sucrose, obtained from either sugar beet or sugarcane, is one of the main ingredients used in the food industry. Due to the same molecular structure, chemical methods cannot distinguish sucrose from both sources. More prac...
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) Although glutaraldehyde (GLU) has been frequently preferred to improve some characteristics of bio-degradable food packages, it is regarded as a hazardous chemical. Therefore, in this study, the possibility of replacement ...
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...

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