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The applications of microfluidization in cereals and cereal-based products: An overview

Critical reviews in food science and nutrition, 2020-03, Vol.60 (6), p.1007-1024

Mert, Ilkem Demirkesen

2020

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Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product

Food science & technology, 2016-05, Vol.68, p.477-484

2016

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Characterization of structure of gluten-free breads by using X-ray microtomography

Food hydrocolloids, 2014-05, Vol.36, p.37-44

2014

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Reducing saturated fat with oleogel/shortening blends in a baked product

Food chemistry, 2016-05, Vol.199, p.809-816

2016

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Quality of Gluten-Free Bread Formulations Baked in Different Ovens

Food and bioprocess technology, 2013-03, Vol.6 (3), p.746-753

2013

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Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens

Food and bioprocess technology, 2013-07, Vol.6 (7), p.1749-1758

2013

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Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product

Food and bioprocess technology, 2014-10, Vol.7 (10), p.2889-2901

2014

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Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours

Food and bioprocess technology, 2014-03, Vol.7 (3), p.806-820

2014

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Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products

Journal of the American Oil Chemists' Society, 2019-05, Vol.96 (5), p.545-554

2019

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Sorghum Flour Application in Bread: Technological Challenges and Opportunities

Foods, 2022-08, Vol.11 (16), p.2466

2022

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Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch?

Food frontiers, 2024-07, Vol.5 (4), p.1410-1444

2024

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Recent developments of oleogel utilizations in bakery products

Critical reviews in food science and nutrition, 2020-08, Vol.60 (14), p.2460-2479

2020

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Formulation of Chestnut Cookies and their Rheological and Quality Characteristics

Journal of food quality, 2016-08, Vol.39 (4), p.264-273

Demirkesen, Ilkem

2016

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Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch

Food Chemistry: X, 2023-10, Vol.19, p.100771-100771, Article 100771

2023

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Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

Food frontiers, 2024-03, Vol.5 (2), p.350-391

2024

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Linear and Non-Linear Rheological Properties of Gluten-Free Dough Systems Probed by Fundamental Methods

Food engineering reviews, 2023-03, Vol.15 (1), p.56-85

2023

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Erratum to: Quality of Gluten-free Bread Formulations Baked in Different Ovens

Food and bioprocess technology, 2014-02, Vol.7 (2), p.619-619

2014

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Rheological properties of gluten-free bread formulations

Journal of food engineering, 2010, Vol.96 (2), p.295-303

2010

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Utilization of chestnut flour in gluten-free bread formulations

Journal of food engineering, 2010-12, Vol.101 (3), p.329-336

2010

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Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation

Journal of food engineering, 2018-11, Vol.237, p.69-77

2018

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Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review

Food hydrocolloids, 2023-05, Vol.139, p.108514, Article 108514

2023

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Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts

Carbohydrate polymers, 2023-08, Vol.314, p.120905-120905, Article 120905

2023

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Farklı Mumlarla Oluşturulan Oleojellerin Reolojik ve Tekstürel Özellikleri

Gıda, 2017, Vol.42 (1)

Demirkesen, İlkem

2017

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Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid

Trends in food science & technology, 2023-11, Vol.141, p.104208, Article 104208

2023

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High Pressure Microfluidization of Agro by‐product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient

Journal of food quality, 2016-12, Vol.39 (6), p.599-610

2016

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The applications of microfluidization in cereals and cereal-based products: An overview

Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product

Characterization of structure of gluten-free breads by using X-ray microtomography

Reducing saturated fat with oleogel/shortening blends in a baked product

Quality of Gluten-Free Bread Formulations Baked in Different Ovens

Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens

Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product

Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours

Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products

Sorghum Flour Application in Bread: Technological Challenges and Opportunities

Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch?

Recent developments of oleogel utilizations in bakery products

Formulation of Chestnut Cookies and their Rheological and Quality Characteristics

Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

Linear and Non-Linear Rheological Properties of Gluten-Free Dough Systems Probed by Fundamental Methods

Erratum to: Quality of Gluten-free Bread Formulations Baked in Different Ovens

Rheological properties of gluten-free bread formulations

Utilization of chestnut flour in gluten-free bread formulations

Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation

Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review

Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts

Farklı Mumlarla Oluşturulan Oleojellerin Reolojik ve Tekstürel Özellikleri

Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid

High Pressure Microfluidization of Agro by‐product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient

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