Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Article Harnessing Pulse Proteins as Soy Protein Substitutes in Spreadable Cheese Analogues: Exploring Correlations Among Protein Techno-Functionality, and Cheese Textural, Rheological and Sensory Properties(Elsevier Sci Ltd, 2026) Cavdaroglu, Elif; Topcuoglu, Meryem; Acar, Eda; Polat, Nil Yaren; Berk, Berkay; Cavdaroglu, Cagri; Yemenicioglu, AhmetThis study aimed at comparing techno-functional properties of faba bean (FBP), pinto bean (PBP), cowpea (CPP) and mung bean (MBP) proteins with commercial soy protein isolate (SPI), and exploring their correlations with textural, rheological and sensory properties of plant protein-based spreadable cheese analogues. FBP and MBP showed the best solubility between pH 3.0 and 11.0. The highest and the lowest water and oil (OAC) absorption capacities were observed for SPI and MBP (7.78 and 0.79 g H2O/g), and PBP and SPI (7.79 and 3.55 g oil/g). Protein's least gelling concentrations (LGC) ranged from 10 % (SPI) to 18 % (FBP). CPP, MBP, and PBP formed harder, gummier gels at >= LGC than SPI and FBP. Pre-gels of PBP and CPP at <= LGCs showed the highest consistency and viscosity indexes. Proteins showed similar emulsification. Cheese analogue from SPI (SPIC) showed the highest firmness (37.5 N) and work to shear for spreadability (57.5 N s), followed by cheese analogues of other proteins such as MBPC, CPPC, FBPC, and PBPC in descending order. The highest and lowest elastic (G ') and viscous (G '') moduli were obtained for MBPC (G' = 4353 and G"= 1277) and PBPC (G' = 377 Pa and G"= 98 Pa). OAC of proteins correlated with cheese analogues' firmness (r =- 0.918), work to shear for spreadability (r =- 0.910), and stickiness (r =- 0.894). Tan delta (G"/G ') of cheese analogues correlated with work to shear for spreadability (r = 0.986). SPIC and FBPC received the highest overall liking scores correlated mainly with appearance, color and taste. Correlating protein techno-functionality in cheese analogue opens new horizons for effective utilization of pulse proteins as soy protein substitutes.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: 18Citation - Scopus: 17Modifying Pickering Polymerized High Internal Phase Emulsion Morphology by Adjusting Particle Hydrophilicity(Elsevier, 2024) Durgut, Enes; Zhou, Muchu; Dikici, Betuel Aldemir; Foudazi, Reza; Claeyssens, FrederikThis study investigates the use of submicron polymeric particles with varying crosslinking densities as the sole stabilizer for producing Polymerized High Internal Phase Emulsions (PolyHIPE). We establish a direct correlation between the crosslinking density and the hydrophilicity of the polymer particles. The hydrophilicity of these particles significantly influences the morphology and rheology of HIPEs. These differences manifest as various morphological variations in the resulting PolyHIPE templates. It was discovered that by increasing the crosslinker weight percentage in the particles from 0 % to 100 %, PolyHIPEs with semi-open, open, and closed porous structures can be obtained. Furthermore, non-crosslinked particles were observed to dissolve in the continuous phase, acting as macromolecular surfactants that generate small pores akin to surfactant-stabilized structures in PolyHIPE. These findings offer fresh insights into the relationship between particle localization at the interface, HIPE rheology, and the formation of pore throats in Pickering PolyHIPEs, leading to the creation of either closed or open porous networks. Additionally, interfacial rheological results demonstrate that particles synthesized with varying monomer-to-crosslinker ratios exhibit different interfacial elasticities, which are linked to PolyHIPE morphology.