Poçan, Pelin
İlhan, Esmanur
Ateş, Elif Gökçen
Öztop, Halil Mecit


NMR Spectroscopy for catalysis
Üner, Deniz (null; 2017-09-10)
NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogels
Alacik Develioglu, Irem; Özel, Barış; Şahin, Serpil; Oztop, Mecit Halil (2020-12-01)
Quince seed powder (QSP) is known to exhibit emulsification properties and could be used as a natural emulsifier in colloidal food systems. In this study, emulsion-based alginate hydrogels were formulated using QSP and xanthan gum (XG) as stabilizers. The objective of the study was to show the emulsifying power of QSP in emulsions and their hydrogels using Time Domain (TD) NMR Relaxometry and Magnetic Resonance Imaging (MRI). Rheology and mean particle size measurements for emulsions and scanning electron m...
NMR relaxometry study of gelatin based low-calorie soft candies
Efe, Nilgun; Bielejewski, Michal; Tritt-Goc, Jadwiga; Mert, Behiç; Öztop, Halil Mecit (Informa UK Limited, 2019-04-18)
Soft candies are popular confectionery products. The most significant concern on the consumption of these products is the high amount of sugar and thus the high calories. The use of low-calorie sweeteners is a desirable trend in confectionery research. In this study, gelatin-based soft candies were formulated by using different sweeteners and their characterisation was performed using high and low field nuclear magnetic resonance (NMR) relaxation experiments. To complement the information obtained by NMR ex...
NMR relaxometry as a tool to understand the effect of microwave heating on starch-water interactions and gelatinization behavior
Özel, Barış; KILERCIOGLU, Mete; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2017-09-15)
Starch-water interactions during gelatinization by microwave heating was investigated by Low-field H-1 Nuclear Magnetic Resonance (LF NMR) relaxometry experiments. Effect of microwave heating time on longitudinal (T-1) and transverse relaxation times (T-2), gel matrix structures, changes in proton populations and firmness values were evaluated. One to one corn starch (CS) to water ratio samples had the lowest T-2 change during gelatinization indicating lower granule expansion which was attributed to the hig...
OZILGEN, M; KAUTEN, RJ (1994-01-01)
The displacement of the curd surface after cutting and the profiles of residual water entrapped inside were monitored using one dimensional magnetic resonance imaging (MRI). Shrinkage of the curd occurred in two phases: the curd shrank immediately during cutting and then continued shrinking at a lower velocity. Experimental data of the one dimensional shrinkage of the curd obtained from the literature were simulated with a logistic equation. NMR analysis and literature data showed that the shrinkage velocit...
Citation Formats
P. Poçan, E. İlhan, E. G. Ateş, and H. M. Öztop, “NMR RELAXATION SPECTRUM ANALYSIS FOR SOFT CANDIES,” 2018, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/80678.