behic mert
behic mert
Unknown affiliation
Verified email at
Cited by
Cited by
Rheological properties of gluten-free bread formulations
I Demirkesen, B Mert, G Sumnu, S Sahin
Journal of food Engineering 96 (2), 295-303, 2010
Utilization of chestnut flour in gluten-free bread formulations
I Demirkesen, B Mert, G Sumnu, S Sahin
Journal of food engineering 101 (3), 329-336, 2010
Water solubility, mechanical, barrier, and thermal properties of cross‐linked whey protein isolate‐based films
Z Ustunol, B Mert
Journal of food science 69 (3), FEP129-FEP133, 2004
Reducing saturated fat with oleogel/shortening blends in a baked product
B Mert, I Demirkesen
Food chemistry 199, 809-816, 2016
Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products
B Mert
Journal of Food Engineering 109 (3), 579-587, 2012
Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product
B Mert, I Demirkesen
LWT-Food Science and Technology 68, 477-484, 2016
Chemical and rheological properties of bacterial succinoglycan with distinct structural characteristics
S Simsek, B Mert, OH Campanella, B Reuhs
Carbohydrate Polymers 76 (2), 320-324, 2009
Production of microfluidized wheat bran fibers and evaluation as an ingredient in reduced flour bakery product
B Mert, A Tekin, I Demirkesen, G Kocak
Food and bioprocess technology 7 (10), 2889-2901, 2014
A novel method to measure the glass and melting transitions of pharmaceutical powders
MG Abiad, DC Gonzalez, B Mert, OH Campanella, MT Carvajal
International journal of pharmaceutics 396 (1-2), 23-29, 2010
Biogenic amine content of beers consumed in Turkey and influence of storage conditions on biogenic amine formation
RE Anli, N Vural, S Demiray, B Mert
Journal of the Institute of Brewing 112 (3), 267-274, 2006
The effects of microfluidization on rheological and textural properties of gluten-free corn breads
OK Ozturk, B Mert
Food Research International 105, 782-792, 2018
A new method to determine viscosity of liquids using vibration principles
B Mert, H Sumali, OH Campanella
Rheologica acta 42 (6), 534-543, 2003
Development of pH sensitive alginate/gum tragacanth based hydrogels for oral insulin delivery
S Cikrikci, B Mert, MH Oztop
Journal of agricultural and food chemistry 66 (44), 11784-11796, 2018
Optimization of ethanol production from microfluidized wheat straw by response surface methodology
O Turhan, A Isci, B Mert, O Sakiyan, S Donmez
Preparative Biochemistry and Biotechnology 45 (8), 785-795, 2015
The study of the mechanical impedance of foods and biomaterials to characterize their linear viscoelastic behavior at high frequencies
B Mert, OH Campanella
Rheologica acta 47 (7), 727-737, 2008
A new method to measure viscosity and intrinsic sound velocity of liquids using impedance tube principles at sonic frequencies
B Mert, H Sumali, OH Campanella
Review of scientific instruments 75 (8), 2613-2619, 2004
High pressure microfluidization of agro by‐product to functionalized dietary fiber and evaluation as a novel bakery ingredient
E Yildiz, I Demirkesen, B Mert
Journal of Food Quality 39 (6), 599-610, 2016
Production of hazelnut skin fibres and utilisation in a model bakery product
S Cikrikci, I Demirkesen, B Mert
Quality Assurance and Safety of Crops & Foods 8 (2), 195-206, 2016
A new method to determine viscoelastic properties of corn grits during cooking and drying
B Mert, D Gonzalez, OH Campanella
Journal of cereal science 46 (1), 32-38, 2007
Utilization of beeswax oleogel‐shortening mixtures in gluten‐free bakery products
I Demirkesen, B Mert
Journal of the American Oil Chemists' Society 96 (5), 545-554, 2019
The system can't perform the operation now. Try again later.
Articles 1–20