| Polysaccharide blended whey protein isolate-(WPI) hydrogels: A physicochemical and controlled release study B Ozel, S Cikrikci, O Aydin, MH Oztop Food Hydrocolloids 71, 35-46, 2017 | 94 | 2017 |
| Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study B Ozel, SS Uguz, M Kilercioglu, L Grunin, MH Oztop Journal of food process engineering 40 (3), e12465, 2017 | 67 | 2017 |
| NMR relaxometry as a tool to understand the effect of microwave heating on starch-water interactions and gelatinization behavior B Ozel, D Dag, M Kilercioglu, SG Sumnu, MH Oztop LWT-Food Science and Technology 83, 10-17, 2017 | 62 | 2017 |
| In vitro digestion of polysaccharide including whey protein isolate hydrogels B Ozel, O Aydin, MH Oztop Carbohydrate polymers 229, 115469, 2020 | 39 | 2020 |
| Physico-chemical changes of composite whey protein hydrogels in simulated gastric fluid conditions B Ozel, O Aydin, L Grunin, MH Oztop Journal of agricultural and food chemistry 66 (36), 9542-9555, 2018 | 35 | 2018 |
| Digestion of animal-and plant-based proteins encapsulated in κ-carrageenan/protein beads under simulated gastrointestinal conditions B Ozel, Z Zhang, L He, DJ McClements Food Research International 137, 109662, 2020 | 22 | 2020 |
| Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low‐field 1H NMR relaxometry study S Akkaya, B Ozel, MH Oztop, DK Yanik, F Gogus Journal of Food Science 86 (1), 120-128, 2021 | 16 | 2021 |
| A quick look to the use of time domain nuclear magnetic resonance relaxometry and magnetic resonance imaging for food quality applications B Ozel, MH Oztop Current Opinion in Food Science 41, 122-129, 2021 | 14 | 2021 |
| NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogels IA Develioglu, B Ozel, S Sahin, MH Oztop International Journal of Biological Macromolecules 164, 2051-2061, 2020 | 14 | 2020 |
| Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry I Okur, B Ozel, MH Oztop, H Alpas Journal of food process engineering 42 (6), e13168, 2019 | 14 | 2019 |
| High hydrostatic pressure induced changes on palm stearin emulsions S Sevdin, B Ozel, U Yucel, MH Oztop, H Alpas Journal of food engineering 229, 65-71, 2018 | 8 | 2018 |
| Rheology of food hydrogels, and organogels B Ozel, MH Oztop Advances in Food Rheology and Its Applications, 661-688, 2023 | 6 | 2023 |
| Non-Conventional Time Domain (TD)-NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food SS Uguz, B Ozel, L Grunin, EB Ozvural, MH Oztop Molecules 27 (19), 6745, 2022 | 6 | 2022 |
| Water dynamics in whey-protein-based composite hydrogels by means of nmr relaxometry B Ozel, D Kruk, M Wojciechowski, M Osuch, MH Oztop International Journal of Molecular Sciences 22 (18), 9672, 2021 | 6 | 2021 |
| Investigating of the effect of high temperature and humidity on water and fat distribution in hazelnuts by Magnetic Resonance Imaging (MRI) and NMR relaxometry technique. M Kİlercİoğlu, B Ozel, CH Karaçam, P Poçan, MH Öztop | 5 | 2015 |
| Challenges in dried whey powder production: Quality problems B Ozel, DJ McClements, C Arikan, O Kaner, MH Oztop Food Research International 160, 111682, 2022 | 4 | 2022 |
| Investigation of the effects of high hydrostatic pressure on the functional properties of pea protein isolate A Kalayci, B Ozel, MH Oztop, H Alpas Journal of Food Process Engineering 46 (2), e14243, 2023 | 2 | 2023 |
| Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments B Tirpanci, B Ozel, MH Oztop, H Alpas International Dairy Journal 137, 105512, 2023 | 2 | 2023 |
| Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour I Okur, B Ozel, D Ucbas, L Grunin, P Sezer Okur, H Alpas, S Ide, ... LWT 155, 113001, 2022 | 1 | 2022 |
| The effects of pectin and wax on the characteristics of oil‐in‐water (O/W) emulsions A Elik, D Koçak Yanik, B Ozel, MH Oztop, F Göğüş Journal of Food Science 86 (7), 3148-3158, 2021 | 1 | 2021 |
