Concepedia

Tuğrul M. Masatcioğlu

TM

6

Publications

220

Citations

6

H-Index

2007

Active since

Affiliations

Hacettepe University(Current)

Mustafa Kemal University

Michigan State University

Tuğrul M. Masatcioğlu is an author at Hacettepe University specializing in health sciences, food technology, and food processing.

Top concepts

HealthFood ProcessingFood TechnologyFood EngineeringEngineeringFood SafetyBiotechnologyBiomanufacturingBiochemical EngineeringBiomolecular Engineering

Publications per year

2007–2019

6

Publications

6

Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment

Hamit Köksel, Tuğrul M. Masatcioğlu, Kevser Kahraman et al. · Journal of Cereal Science · 2007 · 70 citations

Food Chemistry, Functional Properties, Engineering +10

An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking

Tuğrul M. Masatcioğlu, Zeynep Sümer, Hamit Köksel · Journal of Cereal Science · 2017 · 44 citations

Engineering, Innovative Approach, Biochemistry +9

Bread crumbs extrudates: A new approach for reducing bread waste

Markus Nail Samray, Tuğrul M. Masatcioğlu, Hamit Köksel · Journal of Cereal Science · 2018 · 43 citations

Engineering, Bread Waste, Recycling +2

Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours

Elyssa Chan, Tuğrul M. Masatcioğlu, Filiz Köksel · Journal of Food Process Engineering · 2019 · 34 citations

Biomanufacturing, Gas Injection, In Vitro Fermentation +13

Effects of formulation and extrusion cooking conditions on furfural and hydroxymethylfurfural content

Tuğrul M. Masatcioğlu, P. K. W. Ng, Hamit Köksel · Journal of Cereal Science · 2015 · 15 citations

Hydroxymethylfurfural Content, Food Engineering, Food Processing +4

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