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Esmanur İlhan

Department of Food Engineering
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Role of ‘D-allulose’ in a starch based composite gel matrix
İlhan, Esmanur; Pocan, Pelin; 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...