Serap Namlı

E-mail
kserap@metu.edu.tr
Department
Department of Food Engineering
Scopus Author ID
Web of Science Researcher ID
Pea protein properties are altered following glycation by microwave heating
Ertuğrul, Ülkü; Namlı, Serap; Taş, Ozan; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2021-10-01)
Pea 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 of proteins, is one...
Physicochemical properties of wet-glycated soy proteins
Zia, Muhammad Bin; Namlı, Serap; Öztop, Halil Mecit (2021-05-01)
On a lab-scale, glycation is generally a lengthy process that would be costly if replicated on an industrial scale. In this study, a simplified method for glycating soy protein isolate has been developed. Soy proteins were...
Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose
Namlı, Serap; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2021-04-01)
© 2021 Elsevier LtdGlycation, the initial step of Maillard reaction, can be used to modify the properties of proteins. In this study, to speed up the reaction, microwave glycation of soy protein isolate (SPI) in an aqueous...
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)
Allulose, 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. To study caramelisation, sugar solutions (gluc...
BASİT ŞEKERLER İLE GLİKE EDİLMİŞ SOYA PROTEİNİ İZOLATININ HİDRASYON DAVRANIŞININ ZAMANSAL ALANDA NMR RELAKSOMETRE TEKNİĞİ İLE İNCELENMES
Namlı, Serap; Öztop, Halil Mecit; Şümnü, Servet Gülüm (2020-10-21)
Citation Formats