Oguz Kaan Ozturk

Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system

Mehtap Fevzioglu, Oguz Kaan Ozturk, Bruce R. Hamaker et al. · International Journal of Biological Macromolecules · 2020 · 203 citations

Life Sciences, Biochemistry, Food Science +17

Texturization of plant protein-based meat alternatives: Processing, base proteins, and other constructional ingredients

Oguz Kaan Ozturk, Bruce R. Hamaker · Future Foods · 2023 · 84 citations · Full text

Agriculture, Food Science, Materials Science +17

Corn zein undergoes conformational changes to higher β-sheet content during its self-assembly in an increasingly hydrophilic solvent

Daniel P. Erickson, Oguz Kaan Ozturk, Gordon W. Selling et al. · International Journal of Biological Macromolecules · 2020 · 63 citations

Life Sciences, Biochemistry, Biophysics +13

Applications of microfluidization in emulsion-based systems, nanoparticle formation, and beverages

Oguz Kaan Ozturk, Hazal Turasan · Trends in Food Science & Technology · 2021 · 63 citations

Engineering, Chemical Engineering, Food Science +14

The effects of microfluidization on rheological and textural properties of gluten-free corn breads

Oguz Kaan Ozturk, Behiç Mert · Food Research International · 2017 · 61 citations · Full text

Agriculture, Food Science, Food Engineering +13