Filiz Köksel

The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens

Gülüm Şümnü, Filiz Köksel, Serpil Şahin et al. · International Journal of Food Science & Technology · 2009 · 71 citations · Full text

Food Chemistry, Different Ovens, Health Sciences +10

Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking

Filiz Köksel, M. Tugrul Masatcioglu · LWT · 2018 · 64 citations

Food Physic, Extrusion Cooking, Food Engineering +7

Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations

Xinyang Sun, Filiz Köksel, Michael T. Nickerson et al. · Food Hydrocolloids · 2019 · 59 citations

Rheological Measurement, Rheological Constitutive Equation, Engineering +10

Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks

Siwen Luo, Elyssa Chan, M. Tugrul Masatcioglu et al. · Food and Bioproducts Processing · 2020 · 59 citations

Materials Science, Nutrition, Microstructural Properties +10

A study of factors influencing the water absorption capacity of Canadian hard red winter wheat flour

H. D. Sapirstein, Yao Wu, Filiz Köksel et al. · Journal of Cereal Science · 2018 · 54 citations

Agricultural Economics, Grain Quality, Water Absorption Capacity