Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Article Macromolecular Changes in Cake Baking Process Studied by Fourier Transform Infrared Spectroscopy and Rheometry(Springer India, 2025) Ceylan, CagatayCake baking process was investigated using temperature increase profiles, FTIR spectroscopy, and rheological analysis. Three consecutive linear heating phases were identified, separated by two transition phases. The rheology results aligned well with the heating curve phases, showing two consecutive phases of viscosity decrease followed by a steady linear increase in viscosity during the phase. Each phase was analyzed at three temperature levels: 35 degrees C, 85 degrees C, and 112 degrees C. The FTIR spectroscopy studies did not detect significant changes in the cake batter between room temperature, 35 degrees C and 85 degrees C. However, at 112 degrees C, the samples showed significant increases in lipid peroxidation levels and compounds containing carbonyl bonds. Similarly, in the 112 degrees C cake samples, there was an increase in aggregated beta-sheet secondary structures of proteins and starch gelatinization, along with a concomitant decrease in starch crystallinity.Article Poly(Ethylene Glycol)-Keratin Hydrogels Prepared Via Thiol-Maleimide Reaction(Polymer Soc Korea, 2025) Yalcin, Damla; Top, AybenThe mechanical properties of hydrogels have a profound effect on cellular responses in tissue engineering applications. In this study, poly(ethylene glycol)-keratin (PEG-KRTN) hydrogels with tunable mechanical properties were prepared by varying molar mass of the maleimide functionalized PEG in the thiol-maleimide chemistry. Reduced keratins were reacted with PEG-maleimides having 2000 Da and 6000 Da molar masses. Viscoelastic and physiochemical properties and cytocompatibility of these hydrogels were tested. Storage modulus values were obtained as 2613 +/- 254 Pa and 1313 +/- 345 Pa for PEG2000-KRTN and PEG6000-KRTN hydrogels, respectively. Strain sweep data indicate that the linear viscoelastic region (LVER) of the PEG6000-KRTN hydrogel spans up to 40% strain value, whereas it is limited to 10% critical strain for the PEG2000-KRTN hydrogel. PEG6000-KRTN hydrogel presented higher swelling ratios and porosity. CCK-8 test showed that both hydrogels promoted the proliferation of L929 mouse fibroblast cells and, hence, can be applied in soft tissue engineering.Article Citation - WoS: 3Citation - Scopus: 3Effect of Different Raw Materials on Aroma Fingerprints of 'boza Using an E-Nose and Sensory Analysis(Wageningen Academic Publishers, 2019) Kemahlıoğlu, Kemal; Kendirci, Perihan; Kadiroğlu, Pınar; Yücel, Ufuk; Korel, FigenBoza is a Turkish traditional beverage produced by fermentation of maize, rice, wheat, millet, cracked wheat, and durum clear flour. The aim of this study was to determine the effect of different raw material combinations on the aroma fingerprints of boza samples using an electronic nose equipped with surface acoustic wave detector in combination with sensory analysis. According to flavour profile analysis of boza samples, significant differences were obtained among the samples. Hierarchical clustering analysis of e-nose and sensory analyses indicated that boza samples were clustered based on their aroma profiles, odour and taste properties revealing the effect of different cereals as raw materials. Rheological analysis showed that all boza samples exhibited pseudoplastic flow behaviour as the apparent viscosity decreased with increasing shear rate. This revealed that differences in raw materials did not change flow behaviour of boza samples. The results indicated that e-nose could be used as a fast and non-destructive method to assess the influence of raw material formulation on aroma profiles of boza samples in correlation with sensory analysis.