Die nachfolgenden Publikationen bieten Ihnen einen kleinen Überblick über die wissenschaftliche Expertise von Ülkü Ertrugrul:
Artikel
Abstract | Caramelization of D-Psicose: A comparison Study with Other Monosaccharides
7th International Symposium of International Society of Rare Sugars, 2019, Japan
Encapsulation of Pea Protein in an Alginate Matrix by Cold Set Gelation Method and Use of the Capsules in Fruit Juices
Narin, C., Ertugrul, U., Tas, O., Sahin, S. and Oztop, M.H. (2020), Encapsulation of pea protein in an alginate matrix by cold set gelation method and use of the capsules in fruit juices. Journal of Food Science, 85: 3423-3431. https://doi.org/10.1111/1750-3841.15433
Pea protein properties are altered following glycation by microwave heating
Ertugrul, U., Namli, S., Tas, O., Kocadagli, T., Gokmen, V., Sumnu, S.G., Oztop, M.H. Pea protein properties are altered following glycation by microwave heating (2021) 150, art. no. 111939, DOI: 10.1016/j.lwt.2021.111939
A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: A comparison study with other monosaccharides
Ertugrul, U., Tas, O., Namli, S. and Oztop, M.H. (2021), A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides. Int. J. Food Sci. Technol., 56: 5334-5339. https://doi.org/10.1111 /ijfs.15128
Glycation of soy protein isolate with two ketoses: d-Allulose and fructose
Tas, O., Ertugrul, U., Oztop, M.H. and Mazi, B.G. (2021), Glycation of soy protein isolate with two ketoses: d-Allulose and fructose. Int. J. Food Sci. Technol., 56: 5461-5470. https://doi.org/10.1111/ijfs.15218
A study on Characteristics and Water Interactions of Bean, Chickpea, Pea and Lentil Flours
Tas, O., Ertugrul, U., Grunin, L., & Oztop, M. H. (2022). An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours. Legume Science, e136. https://doi.org/10.1002/leg3.136
Investigation of the Hydration Behavior of Different Sugars by Time Domain-NMR
Tas, O., Ertugrul, U., Grunin, L., & Oztop, M. H. (2022). Investigation of the Hydration Behavior of Different Sugars by Time Domain-NMR. Foods, 11(8), 1148. https://doi.org/10.3390/foods11081148
Präsentationen
Caramelization of D-Psicose: A comparison Study with Other Monosaccharides
Workshop, 2019, Middle East Technical University, Turkey
Dry Glycation of Soy Protein
Workshop, 2019, Middle East Technical University, Turkey
Investigation of Hydration Behavior of Glycated Soy Proteins with Other Sugars
13th Food Congress, 2020, Turkey
