Müge Urgu-Öztürk

Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat

Burcu Öztürk, Müge Urgu-Öztürk, Meltem Serdaroğlu et al. · Meat Science · 2021 · 53 citations

Agriculture, Food Science, Nutritional Sciences +17

A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters

Burcu Öztürk, Ayşe Kara, Müge Urgu-Öztürk et al. · LWT · 2020 · 50 citations

Agriculture, Food Science, Nutrition +16

Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes

Müge Urgu-Öztürk, Burcu Öztürk, Meltem Serdaroğlu · Meat Science · 2020 · 41 citations

Agriculture, Animal Sciences, Food Science +16

Production of reduced-fat white cheese powder: The effects of fat reduction and microparticulated protein usage on the characteristics of the cheese powder during storage

Müge Urgu-Öztürk, Figen Kaymak‐Ertekin, Nurcan Koca · Powder Technology · 2021 · 19 citations

Agriculture, Dairy Science, Food Science +17

The effects of different amounts of maltodextrin on the rheological behaviour and stability of white cheese emulsions, and the physical, microstructural, chemical and sensory properties of white cheese powders

Aylin Turk-Gul, Müge Urgu-Öztürk, Nurcan Koca · International Dairy Journal · 2022 · 19 citations

Agriculture, Chemical Engineering, Food Science +15