Author/Creator: Ertugrul, Ulku - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Ertugrul, Ulku

1. A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides. (30th May 2021)

Authors:: Ertugrul, Ulku; Tas, Ozan; Namli, Serap; Oztop, Mecit H.
Journal:: International journal of food science & technology
Issue:: Volume 56:Number 10(2021)
Page Start:: 5334
Record Type:: Journal Article
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2. An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours. Issue 1 (8th January 2022)

Authors:: Tas, Ozan; Ertugrul, Ulku; Grunin, Leonid; Oztop, Mecit Halil
Journal:: Legume Science
Issue:: Volume 4:Issue 1(2022)
Page Start:: n/a
Record Type:: Journal Article
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3. Encapsulation of pea protein in an alginate matrix by cold set gelation method and use of the capsules in fruit juices. Issue 10 (12th September 2020)

Authors:: Narin, Ceren; Ertugrul, Ulku; Tas, Ozan; Sahin, Serpil; Oztop, Mecit Halil
Journal:: Journal of food science
Issue:: Volume 85:Issue 10(2020)
Page Start:: 3423
Record Type:: Journal Article
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4. Glycation of soy protein isolate with two ketoses: d‐Allulose and fructose. (2nd July 2021)

Authors:: Tas, Ozan; Ertugrul, Ulku; Oztop, Mecit Halil; Mazi, Bekir Gokcen
Journal:: International journal of food science & technology
Issue:: Volume 56:Number 11(2021)
Page Start:: 5461
Record Type:: Journal Article
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5. Pea protein properties are altered following glycation by microwave heating. (October 2021)

Authors:: Ertugrul, Ulku; Namli, Serap; Tas, Ozan; Kocadagli, Tolgahan; Gokmen, Vural; Sumnu, S.Gulum; Oztop, Mecit Halil
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 150(2021)
Page Start:
Record Type:: Journal Article
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