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Behic Mert
Middle East Technical University
31Publications
9H-index
438Citations
Publications 31
Newest
#1Ilkem Demirkesen (Laos Ministry of Agriculture and Forestry)
#2Behic Mert (METU: Middle East Technical University)H-Index: 9
AbstractAvailable evidence from clinical trials suggests the replacement of saturated fatty acids with polyunsaturated fatty acids as well as with essential fatty acids to reduce the risk of corona...
#1Nilgun Efe (METU: Middle East Technical University)
#2Michał Bielejewski (PAN: Polish Academy of Sciences)H-Index: 10
Last.Mecit Halil Oztop (METU: Middle East Technical University)H-Index: 14
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ABSTRACTSoft candies are popular confectionery products. The most significant concern on the consumption of these products is the high amount of sugar and thus the high calories. The use of low-calorie sweeteners is a desirable trend in confectionery research. In this study, gelatin-based soft candies were formulated by using different sweeteners and their characterisation was performed using high and low field nuclear magnetic resonance (NMR) relaxation experiments. To complement the informatio...
#1Oguz Kaan Ozturk (UIUC: University of Illinois at Urbana–Champaign)H-Index: 2
#2Behic Mert (METU: Middle East Technical University)H-Index: 9
Abstract This study presents a potential application for adding value to corn gluten meal, which is often used as animal feed and underutilized in food industry. This study is aimed to improve water holding ability of zein-rich by product corn gluten and investigate possibility of using it as an emulsifier. The potential use of microfluidization (500–1250 bar and 25 °C) and pH shifting (to pH6, 8, and 10) as a modification process for corn gluten meal and their effects on emulsifying properties ...
#1Sevil Cikrikci (METU: Middle East Technical University)H-Index: 4
#2Behic Mert (METU: Middle East Technical University)H-Index: 9
Last.Mecit Halil Oztop (METU: Middle East Technical University)H-Index: 14
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Insulin entrapped alginate-gum tragacanth (ALG-GT) hydrogels at different ALG replacement ratios (100, 75, 50, 25) were prepared through an ionotropic gelation method, followed by chitosan (CH) polyelectrolyte complexation. A mild gelation process without the use of harsh chemicals was proposed to improve insulin efficiency. Retention of almost the full amount of entrapped insulin in a simulated gastric environment and sustained insulin release in simulated intestinal buffer indicated the pH sen...
#1Ilkem DemirkesenH-Index: 10
#2Thomas A. Vilgis (MPG: Max Planck Society)H-Index: 27
Last.Behic Mert (METU: Middle East Technical University)H-Index: 9
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Abstract This study aims at development of a new method to form emulsion-based yoghurt like gels from, but not limited to hazelnut. For this purpose, hazelnut slurries with varying solid content were processed using a microfluidizer to obtain creamy structures possessing high consistency. Then, these slurries were processed into fermented hazelnut products (HNPs) by inoculating with lactic acid bacteria culture. Real time rheological measurements were conducted to monitor how moduli values chang...
Abstract Corn gluten meal is an underutilized byproduct due to its hydrophobic nature although it contains high amount of protein. The primary objectives of this study were to enhance the water holding capacity of this protein-rich byproduct with microfluidization technique and use it in bread-making formulations instead of gluten with the addition of different supplements. The increase in stability, surface area, and consequently water holding capacity with microfluidization resulted in the for...
#1Hakan ErinçH-Index: 2
#2Behic Mert (METU: Middle East Technical University)H-Index: 9
Last.Aziz Tekin (Ankara University)H-Index: 10
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The aim of this study is to investigate the effects of various particle sized and different amount of plant fibers as fat mimetic for biscuit formulations instead of biscuit fat. The fibers with different particle sizes were obtained from wheat bran and used instead of fat in biscuit formulations. The texture, rheology and quality analyses of low-fat biscuit (30, 20 and 10% fat) were performed and compared with those of the full-fat control sample (40% fat). Results showed that wheat bran fiber ...
#1Oguz Kaan Ozturk (UIUC: University of Illinois at Urbana–Champaign)H-Index: 2
#2Behic Mert (METU: Middle East Technical University)H-Index: 9
Abstract This study presents the potential of microfluidization as a value adding process to corn gluten meal (CGM), which is often used as animal feed and is underutilized in food industry. In this study, we aimed to improve water holding ability of corn gluten and to investigate possibility of using this zein-rich byproduct as the main ingredient in gluten-free bread formulations. For this reason, microfluidization as a milling process for CGM, and its effects on rheological and textural prope...
#1Melda Ortak (METU: Middle East Technical University)
#2Cagla Caltinoglu (METU: Middle East Technical University)H-Index: 1
Last.Behic Mert (METU: Middle East Technical University)H-Index: 9
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In this research, carrot pulp was added to traditional snack made from corn-grit. As the biological activity of carotenoids in the body depends on their bioaccessibility, change in carotenoid bioaccessibility during extrusion processing was investigated. In addition, phenolic content, antioxidant activity, β-carotene and lutein contents were investigated before and after the extrusion process. Two different temperature profiles were used for extrusion process. In-vitro bioaccessibilities of β-ca...
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