Serap Namlı

E-mail

kserap@metu.edu.tr

Department

Department of Food Engineering

ORCID

0000-0003-2229-9130

Scopus Author ID

57221930602

Web of Science Researcher ID

ABA-1212-2020

High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Leaves: optimization and Comparison with Conventional Extraction Okur, İlhami; Namlı, Serap; Öztop, Halil Mecit; Alpas, Hami (2023-01-20) The scope of the study was to optimize high-pressure-assisted extraction (HPAE) conditions for the extraction of phenolic compounds from olive leaves and to compare the optimum HPAE conditions with conventional extraction ...
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)

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