Merve Yildirim Erturk

Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the relationship with linear and non-linear rheology

José C. Bonilla, Merve Yildirim Erturk, Jozef L. Kokini · Food Hydrocolloids · 2020 · 59 citations · Full text

Agriculture, Biochemistry, Food Science +15

Relationship of non-linear rheological properties and quantitative network analysis parameters as a function of increasingly large amplitude deformations in non-fat, low-fat and high-fat yogurt products

Merve Yildirim Erturk, José C. Bonilla, Jozef L. Kokini · Food Hydrocolloids · 2020 · 53 citations

Agriculture, Food Science, Materials Science +13

Comparison of Sequence of Physical Processes (SPP) and Fourier Transform Coupled with Chebyshev Polynomials (FTC) methods to Interpret Large Amplitude Oscillatory Shear (LAOS) Response of Viscoelastic Doughs and Viscous Pectin Solution

Merve Yildirim Erturk, Simon A. Rogers, Jozef L. Kokini · Food Hydrocolloids · 2022 · 53 citations

Engineering, Food Science, Materials Engineering +17

Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough

Seçil Türksoy, Merve Yildirim Erturk, José C. Bonilla et al. · Journal of Cereal Science · 2020 · 32 citations · Full text

Agriculture, Food Science, Cereal Science +12

Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins

Seçil Türksoy, Merve Yildirim Erturk, Jozef L. Kokini · Journal of Food Engineering · 2021 · 31 citations · Full text

Agriculture, Biochemistry, Food Science +14