Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
Browse
11 results
Search Results
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.Article Citation - WoS: 21Citation - Scopus: 25Milk Fat Substitution by Microparticulated Protein in Reduced-Fat Cheese Emulsion: the Effects on Stability, Microstructure, Rheological and Sensory Properties(Korean Society for Food Science of Animal Resources, 2019) Urgu, Müge; Türk, Aylin; Ünlütürk, Sevcan; Kaymak Ertekin, Figen; Koca, NurcanFat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems, the potential of using microparticulated whey protein (MWP) in cheese emulsions was examined in this study. Reduced-fat whitebrined cheese emulsions (RF) with different dry-matters (DM) (15%, 20%, and 25% excluding emulsifying salt) were produced using various MWP concentrations (0%-20% based on cheese DM of emulsion). Their key characteristics were compared to full-fat cheese emulsion (FF). MWP addition had no influence on prevention of the phase separation observed in the instable group (RF 15). The most notable effect of using MWP was a reduction in apparent viscosity of RF which significantly increased by fat reduction. Moreover, increasing the amount of MWP led to a decrease in the values of consistency index and an increase in the values of flow behavior index. On the other hand, using high amounts of MWP made the emulsion more liquid-like compared to full-fat counterpart. MWP utilization also resulted in similar lightness and yellowness parameters in RF as their full-fat counterparts. MWP in RF increased glossiness and flowability scores, while decreased mouth coating scores in sensory analyses. Fat reduction caused a more compact network, while a porous structure similar to FF was observed with MWP addition to RF. In conclusion, MWP showed a good potential for formulation of reducedfat cheese emulsions with rheological and sensorial characteristics suitable to be used as the feeding liquid in the spray drying process.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.Article Citation - WoS: 123Citation - Scopus: 140Effect of Various Supplementary Cementitious Materials on Rheological Properties of Self-Consolidating Concrete(Elsevier Ltd., 2015) Saleh Ahari, Reza; Erdem, Tahir Kemal; Ramyar, KambizIn design of self-consolidating concrete (SCC) for a given application, the mixture's rheological parameters should be adjusted to achieve a given profile of yield stress and plastic viscosity. Supplementary cementitious materials (SCM) can be useful for this adjustment in addition to their other advantages. In this study, the rheological properties of 57 SCC mixtures with various SCM were investigated for a constant slump flow value. For this aim, various amounts of silica fume (SF), metakaolin (MK), Class F fly ash (FAF), Class C fly ash (FAC) and granulated blast-furnace slag (BFS) were utilized in binary, ternary, and quaternary cementitious blends in three water/binder ratios. Results showed that SF and BFS decreased plastic viscosity and V-funnel time values in comparison with mixtures containing only Portland cement (PC). However the opposite tendency was observed when MK, FAC and FAF were incorporated with PC. Substitution of PC with SF, MK and FAC increased high range water reducer (HRWR) demand in the SCC mixtures having constant slump flow. Use of SCM in SCC mixtures increased yield stress values. Good correlations were established between plastic viscosity and V-funnel flow time values for all w/b ratios.Article Citation - WoS: 13Citation - Scopus: 21An innovative approach: Cow/oat milk based kefir(Hrvatska Mljekarska Udruga, 2015) Dinkçi, Nayil; Kesenkaş, Harun; Korel, Figen; Kınık, ÖzerThe aim of this study was to evaluate the potential of kefir production using cow-oat milk mixture. Therefore kefir samples with 20, 40 and 60 % of oat milk were produced. The effect of oat-milk ratio on physicochemical, rheological, microbiological and sensory characteristics of the kefir samples was studied during 21 days storage at refrigerated conditions. Increasing oat milk concentration affected the whey-off and apparent viscosity by higher whey off and lower viscosity results. Also the proteolytic activity of the samples was decreased by raising the oat milk concentrations. Increase of the oat milk concentration leaded to a decrease of pH of the samples. Statistical analysis showed that the lactococci and lactobacilli viable cell counts differed among the samples while the highest count was detected in sample with the highest amount of oat milk. The control sample (without oat milk) had higher yeast count during the storage period. The final product with 20 % of oat-milk and without addition of flavour was found to be the most acceptable by the sensory panellists. The results indicate the possibility for a new cow/oat milk based kefir.Article Citation - WoS: 10Citation - Scopus: 10Determination of the Particle Interactions, Rheology and the Surface Roughness Relationship for Dental Restorative Ceramics(Elsevier Ltd., 2009) Kes, Mürşide; Polat, Hürriyet; Keleşoğlu, Serkan; Polat, Mehmet; Aksoy, GökhanThe effect of inter-particle interactions on the slurry properties and the final surface roughness of the dental ceramic restoratives was investigated. A commercial dental ceramic powder, IPS Empress 2 veneer, was used as the raw material. The magnitudes of the particle-particle interactions were computed by the DLVO theory for the ceramic slurries of different electrolyte solutions (0.1 M, 0.25 M, 0.5 M, 0.75 M, 1 M NaCl and CaCl2). As expected, the energies of particle-particle interactions were influenced significantly by the presence of electrolytes. These computations demonstrated that addition of electrolytes leads to a progressive depression of the repulsive double layer forces. The absence of these forces should inevitably lead to agglomeration caused by the ever-present van der Waals forces. The rheological measurements carried out using the slurries with same solution properties supported the findings of the DLVO computations. It was found that dental ceramic slurries showed a Newtonian behavior in the absence of electrolytes, which is indicative of little or no agglomeration in the slurry. On the other hand, the same slurries displayed a non-Newtonian, shear thinning behavior in the presence of electrolytes which can be attributed to agglomeration or gelation. Roughness of the ceramic surfaces produced from these slurries was studied by SEM analysis and profilometer measurements. Contact angle studies were also carried out on the same surfaces. It was observed that the surface became rougher initially with electrolyte addition to a maximum, most probably due to formation of isolated agglomerates due to a reduction of the repulsive double layer forces. After reaching a maximum, surface roughness decreased to a much lower value with further increase in electrolyte concentration. This was most probably caused by the formation of a relatively homogeneous, gel-like structure within the extensively agglomerated slurry due to a complete collapse of the double layer.Article Citation - WoS: 33Citation - Scopus: 37Relationship Between Morphology, Rheology and Polygalacturonase Production by Aspergillus Sojae Atcc 20235 in Submerged Cultures(Elsevier Ltd., 2006) Göğüş, Nihan; Tarı, Canan; Öncü, Şelale; Ünlütürk, Sevcan; Tokatlı, FigenA full factorial statistical design, with the factors of, two taxonomically different strains, seven types of seed culture formulations (slants) and two types of fermentation media were used to investigate the effect of these parameters on the morphology and polygalacturonase production. The rheology of the final fermentation medium was analyzed and appropriate mathematical model was applied to calculate suspension viscosity. It was found that most fermentation broths showed non-Newtonian flow behavior. According to statistical analysis, factors of strain types and fermentation media and the interaction between them were found significant on the enzyme activity. The effect of seed culture formulations (slants) were found insignificant at the significance level of 1%. Interaction of slants with strain types and fermentation media were also found insignificant. Considering the morphology of the final culture, Aspergillus sojae with the desired pellet morphology in a complex media, inoculated with a seed culture prepared from molasses resulted in maximum polygalacturonase enzyme activity (0.2 U/ml) and lowest suspension viscosity with a broth rheology close to Newtonian flow behavior.