ÜlküErtugrul
Research EngineerFood and Process Engineer, Chemist
+49 172 5499014uelkue.ertugrul@nexnoa.com

Research Engineer
Ülkü Ertugrul

Curiosity and an affinity for experimentation are the forces that attracted Ülkü Ertugrul to food science and processing at a young age. Starting in 2012, she first gained experience in the bachelor’s program in Food Engineering at the Middle East Technical University in Turkey, which she further expanded in the subsequent master’s program. Here, she focused specifically on plant protein characterization, protein encapsulation, non-enzymatic browning reactions, and time-domain nuclear magnetic resonance (TD-NMR) relaxometry. After completing her master’s degree, she is currently expanding her expertise as a PhD candidate in the Institute of Food Process Engineering at the Karlsruhe Institute of Technology. Ülkü Ertugrul is now working as research engineer in the nexnoa team on the development of new solutions for the food of the future in the context of extrusion processing, biopolymer chemistry and food analysis.

2014-2015  Spring Semester Honor Roll of METU
2015-2016  Spring Semester Honor Roll of METU
2016-2017  Fall Semester High Honor Roll of METU
2016-2017  Spring Semester High Honor Roll of METU
3rd Place  Poster Presentation Competition 2016-2017 Spring Semester at METU

The following publications offer a brief overview of Ülkü Ertugrul’s scientific expertise:

Abstract | Caramelization of D-Psicose: A comparison Study with Other Monosaccharides
7th International Symposium of International Society of Rare Sugars, 2019, Japan

Article | 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

Article | 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

Article | 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

Article | 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

Article | 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

Article |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

Presentations:

Presentation | Caramelization of D-Psicose: A comparison Study with Other Monosaccharides
Workshop, 2019, Middle East Technical University, Turkey

Presentation | Dry Glycation of Soy Protein
Workshop, 2019, Middle East Technical University, Turkey

Presentation | Investigation of Hydration Behavior of Glycated Soy Proteins with Other Sugars
13th Food Congress, 2020, Turkey

Middle East Technical University, Scientific Research Project
(2020-ongoing)
Extraction of Pea, Pumpkin Seed and Peanut Proteins and
Improvement of Their Properties by Maillard Reaction