Elif Gökçen Ateş

E-mail

elifates@metu.edu.tr

Department

Graduate School of Natural and Applied Sciences

ORCID

0000-0001-9755-6782

Scopus Author ID

57218916913

Web of Science Researcher ID

AAF-2753-2021

Defatting strategies for chia protein production: effects on physicochemical properties Dirr, Simon; Karslioglu, Ozlem Ozmutlu; Ateş, Elif Gökçen; Öztop, Halil Mecit (2025-12-01) The growing demand for sustainable plant-based proteins has highlighted chia seeds (Salvia hispanica L.), offering 18–32 % protein content. This study evaluates protein extraction efficiency and functional properties acros...
Effect of high-pressure homogenization, microwave pasteurization and protein addition on the bioactive and physicochemical properties of liquid tomato product Taş, Ozan; Ateş, Elif Gökçen; Bal, Murad; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2025-12-01) This study evaluates the effects of high-pressure homogenization (HPH) and microwave (MW) pasteurization on the physicochemical, rheological, and bioactive properties of tomato sauces enriched with plant proteins (pea prot...
Effects of Processing Methods on the Physical Properties of Aquafaba Powder: Time-Domain Nuclear Magnetic Resonance Analysis Ateş, Elif Gökçen; Tonyalı Karslı, Gökcem; Ozcan, Ozcan Dilara; Özvural, Emin Burçin; Öztop, Halil Mecit (2025-04-05) Aquafaba, the water remaining after cooking chickpeas, has been a promising emulsifier and stabilizer in food products. Despite its potential, the variability in its composition and dry matter content poses challenges for ...
Effects of High Hydrostatic Pressure (HHP) on the Extraction and Functional Characteristics of Chickpea Proteins and Saponins Ateş, Elif Gökçen; Tonyalı Karslı, Gökcem; Alpas, Hami; Ozvural, Emin Burçin; Öztop, Halil Mecit (2025-01-01) This study investigated the influence of High Hydrostatic Pressure (HHP) on the extraction of proteins and saponins from chickpeas, as well as its effects on their functional properties. HHP was applied at two pressure lev...
Psyllium and its role in improving rheology and structural properties of aquafaba cakes Ateş, Elif Gökçen; Tonyalı Karslı, Gökcem; Özcan, Özcan Dilara; Özvural, Emin Burçin; Öztop, Halil Mecit (2025-01-01) BACKGROUND: The demand for vegan and gluten-free baked goods is increasing due to allergen concerns and plant-based diets. This study evaluates the formulation of a vegan, gluten-free cake using aquafaba powder as an egg r...
Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder BAL, MURAD; Ateş, Elif Gökçen; Erdem, Furkan; Tonyalı, Gökcem; Karasu, Melis Cetin; Ozarda, Ozlem; Mert, Behiç; Öztop, Halil Mecit (2024-01-01) In this study, a new functional product using Mediterranean ingredients (tomato, tomato peel powder and olive powder) was formulated where two different concentrations of protein (1 and 2%) and peel (2 and 4%) were tested....
Innovative Processing Techniques Unveil the Potential of Chickpea Aquafaba Ateş, Elif Gökçen; Öztop, Halil Mecit; Tonyalı, Gökcem; ÖZVURAL, EMİN BURÇİN (2023-12-30)
Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven Cinar, Azra Tugce; YOLAÇANER, ELİF; Ateş, Elif Gökçen (2023-05-01) BACKGROUNDThe effects of replacing part of the rice flour (RF) with tiger nut flour (TNF) were studied in gluten-free biscuits. A control biscuit dough containing RF only and five formulations containing 10, 20, 30, 40, an...

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