Özge Güven

E-mail

oguven@metu.edu.tr

Department

Department of Food Engineering

ORCID

0000-0003-4029-3592

Scopus Author ID

57199692855

Web of Science Researcher ID

ABA-2226-2020

Psyllium and monogylceride addition in breadmaking: Molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibility Güven, Özge; Şensoy, İlkay; De Leyn, Ingrid; Dewettinck, Koen; Van Bockstaele, Filip (2025-06-01) Psyllium, a soluble dietary fiber, was combined with a commercial monoglyceride in the formulation of bread, replacing wheat flour with psyllium at ratios of 0:100, 2:98 and 5:95 (g psyllium: g flour weight), with the brea...
Core-shell aerogel design for enhanced oral insulin delivery Ozesme Taylan, Gozde; Illanes-Bordomás, Carlos; Güven, Özge; Erkan, Ece; Erünsal, Sevil Çıkrıkcı; Öztop, Halil Mecit; García-González, Carlos A. (2025-01-25) Current protein-based therapies often rely on intravenous and subcutaneous injections leading to patient discomfort due to the need for frequent administration. Oral administration route presents a more patient-friendly al...
VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY Çaltinoğlu-Toraman, Çağla; Güven, Özge; Şensoy, İlkay (2024-10-01) Artichoke waste is a rich source of fibers and bioactive phenolic substances. The study aimed to investigate the effect of artichoke leaf powder (ALP) addition on physical properties and in vitro starch digestibility of wh...
Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility Güven, Özge; Şensoy, İlkay (2024-02-21) BACKGROUNDDietary fibers (DFs) may influence the structural, nutritional and techno-functional properties of starch within food systems. Moreover, DFs have favorable effects on the digestive system and potentially a lower ...
Effect of fiber addition on gelatinization crystallinity of wheat starch Güven, Özge; Şensoy, İlkay (null; 2019-11-12) Dietary fibers (DF) have been shown to decrease postprandial glucose levels of starch-based foods. One possible explanation is that competition between starch and fiber for water may limit starch gelatinization. Less gelat...
Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility Güven, Özge; Şensoy, İlkay (Elsevier BV, 2018-01-01) Although herbal ingredients could be used to increase bioactive compounds in food products, it is more crucial to investigate the effect of processing on their bioaccessibility and their content. In this study, artichoke l...
Ekstrüzyon işleminin enginar yaprağı tozu eklenmiş ürünlerdeki biyoaktif bileşen miktarına etkisi Güven, Özge; Şensoy, İlkay (2016-10-05)
Ekstrüzyon İşleminin Enginar Yaprağı Tozu Eklenmiş Ürünlerdeki Biyoaktif Bileşen Miktarına Etkisi Güven, Özge; Şensoy, İlkay (null; 2016-10-05)
Changes in health promoting components after artichoke leaf powder addition and extrusion in the extrudates Güven, Özge; Şensoy, İlkay (null; 2016-08-21)
Changes in antioxidant activity and quality of extrudates after addition of artichok leaf powder Güven, Özge; Şensoy, İlkay (2015-03-17)

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