| Pea protein properties are altered following glycation by microwave heating U Ertugrul, S Namli, O Tas, T Kocadagli, V Gokmen, SG Sumnu, ... LWT 150, 111939, 2021 | 31 | 2021 |
| Encapsulation of pea protein in an alginate matrix by cold set gelation method and use of the capsules in fruit juices C Narin, U Ertugrul, O Tas, S Sahin, MH Oztop Journal of Food Science 85 (10), 3423-3431, 2020 | 17 | 2020 |
| An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours O Tas, U Ertugrul, L Grunin, MH Oztop Legume Science 4 (1), e136, 2022 | 13 | 2022 |
| Glycation of soy protein isolate with two ketoses: d‐Allulose and fructose O Tas, U Ertugrul, MH Oztop, BG Mazi International Journal of Food Science & Technology 56 (11), 5461-5470, 2021 | 12 | 2021 |
| Investigation of the hydration behavior of different sugars by time domain-NMR O Tas, U Ertugrul, L Grunin, MH Oztop Foods 11 (8), 1148, 2022 | 8 | 2022 |
| A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: A comparison study with other monosaccharides U Ertugrul, O Tas, S Namli, MH Oztop International Journal of Food Science & Technology 56 (10), 5334-5339, 2021 | 6 | 2021 |
