Duygu Özmen

Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

Hümeyra İspirli, Duygu Özmen, Mustafa Tahsin Yılmaz et al. · Food Control · 2019 · 63 citations

Food Chemistry, Glucan Type Exopolysaccharide, Food Fermentation +8

A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch

Seyyed Mahdi Mirzababaee, Duygu Özmen, Mohammad Ali Hesarinejad et al. · International Journal of Biological Macromolecules · 2022 · 59 citations

Materials Science, Pearl Millet Starch, Engineering +8

Non-linear rheological (LAOS) behavior of sourdough-based dough

Cigdem Yildirim‐Mavis, Mustafa Tahsin Yılmaz, Enes Dertli̇ et al. · Food Hydrocolloids · 2019 · 43 citations

Rheological Measurement, Rheological Property, Rheology +3

Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour

Mehmet Turan Ayseli, Mustafa Tahsin Yılmaz, Nur Çebi et al. · Food Chemistry · 2020 · 36 citations

Food Chemistry, Nutrition, Infant Nutrition +2

Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests

Cigdem Yildirim‐Mavis, Duygu Özmen, Ömer Said Toker et al. · International Dairy Journal · 2021 · 20 citations

Engineering, Mechanical Engineering, Rheology +6