Ulku Ertugrul

Pea protein properties are altered following glycation by microwave heating

Ulku Ertugrul, Ozan Tas, Tolgahan Kocadağlı et al. · LWT · 2021 · 49 citations · Full text

Biochemistry, Protein Folding, Food Biophysics +6

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 · 37 citations · Full text

Nutrition, Food Analysis, Agricultural Economics +18

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 · 26 citations

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

Ozan Tas, Ulku Ertugrul, Leonid Grunin et al. · Foods · 2022 · 24 citations · Full text

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