Ulku Ertugrul

Pea protein properties are altered following glycation by microwave heating

Ulku Ertugrul, Ozan Tas, Tolgahan Kocadağlı et al. · LWT · 2021 · 51 citations · Full text

Agriculture, Biochemistry, Food Science +11

An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours

Ozan Tas, Ulku Ertugrul, Leonid Grunin et al. · Legume Science · 2022 · 45 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Investigation of the Hydration Behavior of Different Sugars by Time Domain-NMR

Ozan Tas, Ulku Ertugrul, Leonid Grunin et al. · Foods · 2022 · 28 citations · Full text

Pharmacy, Biochemistry, Chemistry +17

Glycation of soy protein isolate with two ketoses: <scp>d</scp> ‐Allulose and fructose

Ozan Tas, Ulku Ertugrul, Mecit Halil Öztop et al. · International Journal of Food Science & Technology · 2021 · 27 citations

Agriculture, Biochemistry, Food Science +17

Encapsulation of pea protein in an alginate matrix by cold set gelation method and use of the capsules in fruit juices

Ceren Narin, Ulku Ertugrul, Ozan Tas et al. · Journal of Food Science · 2020 · 15 citations · Full text

Agriculture, Biochemistry, Food Science +13