Follow
Burcu Öztürk Kerimoğlu
Burcu Öztürk Kerimoğlu
Verified email at ege.edu.tr
Title
Cited by
Cited by
Year
Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers
M Serdaroğlu, B Öztürk, M Urgu
Meat science 117, 187-195, 2016
692016
An overview of food emulsions: description, classification and recent potential applications
M Serdaroğlu, B Öztürk, A Kara
Turkish Journal of Agriculture-Food Science and Technology 3 (6), 430-438, 2015
382015
Evaluation of the quality of beef patties formulated with dried pumpkin pulp and seed
M Serdaroğlu, HS Kavuşan, G İpek, B Öztürk
Korean journal for food science of animal resources 38 (1), 1, 2018
342018
A rising star prebiotic dietary fiber: Inulin and recent applications in meat products
B Öztürk, M Serdaroğlu
Food and Health 3 (1), 12-20, 2017
322017
Egg white powder‐stabilised multiple (water‐in‐olive oil‐in‐water) emulsions as beef fat replacers in model system meat emulsions
B Öztürk, M Urgu, M Serdaroğlu
Journal of the Science of Food and Agriculture 97 (7), 2075-2083, 2017
252017
Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages
B Nacak, B Öztürk-Kerimoğlu, D Yıldız, Ö Çağındı, M Serdaroğlu
Meat Science 176, 108464, 2021
182021
Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes
M Urgu-Öztürk, B Öztürk-Kerimoğlu, M Serdaroğlu
Meat science 167, 108162, 2020
152020
A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters
B Öztürk-Kerimoğlu, A Kara, M Urgu-Öztürk, M Serdaroğlu
LWT 135, 110044, 2021
142021
Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages
B Öztürk-Kerimoğlu, HS Kavuşan, DB Gürel, Ö Çağındı, M Serdaroğlu
Meat Science 176, 108461, 2021
122021
Effects of Jerusalem artichoke powder and sodium carbonate as phosphate replacers on the quality characteristics of emulsified chicken meatballs
B Öztürk, M Serdaroğlu
Korean journal for food science of animal resources 38 (1), 26, 2018
122018
Et ve et ürünlerinde nitrit-nitrat; kullanım avantajları, yasal sınırlamalar ve güncel alternatif yaklaşımlar
B Öztürk, M Serdaroğlu, H Ergezer
Akademik Gıda 13 (3), 257-264, 2015
122015
Formulating reduced-fat sausages with quinoa or teff flours: effects on emulsion characteristics and product quality
B Öztürk-Kerimoğlu, HS Kavuşan, D Tabak, M Serdaroğlu
Food Science of Animal Resources 40 (5), 710, 2020
102020
Protein oxidation and in vitro digestibility of heat‐treated fermented sausages: How do they change with the effect of lipid formulation during processing?
B Öztürk‐Kerimoğlu, B Nacak, VH Özyurt, M Serdaroğlu
Journal of food biochemistry 43 (11), e13007, 2019
102019
Quality characteristics of PSE-like turkey Pectoralis major muscles generated by high post-mortem temperature in a local Turkish slaughterhouse
B Öztürk, M Serdaroǧlu
Korean Journal for Food Science of Animal Resources 35 (4), 524, 2015
92015
The impacts of laurel (Laurus nobilis) and basil (Ocimum basilicum) essential oils onoxidative stability and freshness of sous-vide sea bass fillets
BÖ KERİMOĞLU, HS KAVUŞAN, FM SERDAROĞLU
Turkish Journal of Veterinary & Animal Sciences 44 (1), 101-109, 2020
42020
Powder/gelled inulin and sodium carbonate as novel phosphate replacers in restructured chicken steaks
B Öztürk‐Kerimoğlu, M Serdaroğlu
Journal of Food Processing and Preservation 43 (12), e14243, 2019
42019
Etlik piliç ve hindilerde solgun kanatlı eti sendromu
M Serdaroğlu, B Öztürk
Hayvansal Üretim 52 (1), 2011
32011
A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex
B Öztürk-Kerimoğlu
Food Structure 29, 100205, 2021
22021
Celiac disease and new attempts to develop gluten-free meat product formulations
BÖ Kerimoğlu, M Serdaroğlu
Food and Health 5 (4), 253-264, 2019
22019
ET VE ET ÜRÜNLERİNDE FOSFATLAR: İŞLEVLERİ VE İKAME OLANAKLARININ GÜNCEL ÇERÇEVEDE DEĞERLENDİRİLMESİ
B Öztürk, M Serdaroğlu
Gıda 42 (5), 535-545, 2017
22017
The system can't perform the operation now. Try again later.
Articles 1–20