Koksel F - Search Results

1

X-Ray microtomography imaging of red lentil puffed snacks: Processing conditions, microstructure and texture.

Guillermic RM, Aksoy EC, Aritan S, Erkinbaev C, Paliwal J, Koksel F. Guillermic RM, et al. Among authors: koksel f. Food Res Int. 2021 Feb;140:109996. doi: 10.1016/j.foodres.2020.109996. Epub 2020 Dec 15. Food Res Int. 2021. PMID: 33648230

2

Ultrasound as a tool to study bubbles in dough and dough mechanical properties: A review.

Koksel F, Scanlon MG, Page JH. Koksel F, et al. Food Res Int. 2016 Nov;89(Pt 1):74-89. doi: 10.1016/j.foodres.2016.09.015. Epub 2016 Sep 12. Food Res Int. 2016. PMID: 28460974 Review.

3

Bubbles in noodle dough: Characterization by X-ray microtomography.

Guillermic RM, Koksel F, Sun X, Hatcher DW, Nickerson MT, Belev GS, Webb MA, Page JH, Scanlon MG. Guillermic RM, et al. Among authors: koksel f. Food Res Int. 2018 Mar;105:548-555. doi: 10.1016/j.foodres.2017.11.050. Epub 2017 Nov 22. Food Res Int. 2018. PMID: 29433246

4

Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking.

Masatcioglu MT, Koksel F. Masatcioglu MT, et al. Among authors: koksel f. J Sci Food Agric. 2019 Dec;99(15):6796-6805. doi: 10.1002/jsfa.9964. Epub 2019 Sep 18. J Sci Food Agric. 2019. PMID: 31368528

5

The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography.

Sun X, Scanlon MG, Guillermic RM, Belev GS, Webb MA, Aritan S, Nickerson MT, Koksel F. Sun X, et al. Among authors: koksel f. Food Res Int. 2020 Apr;130:108919. doi: 10.1016/j.foodres.2019.108919. Epub 2019 Dec 18. Food Res Int. 2020. PMID: 32156367

6

Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking.

Luo S, Koksel F. Luo S, et al. Among authors: koksel f. J Food Sci. 2020 Sep;85(9):2688-2698. doi: 10.1111/1750-3841.15385. Epub 2020 Aug 27. J Food Sci. 2020. PMID: 32856311

7

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks.

Sinaki NY, Masatcioglu MT, Paliwal J, Koksel F. Sinaki NY, et al. Among authors: koksel f. Foods. 2021 Dec 24;11(1):38. doi: 10.3390/foods11010038. Foods. 2021. PMID: 35010164 Free PMC article.

8

Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes.

Sinaki NY, Paliwal J, Koksel F. Sinaki NY, et al. Among authors: koksel f. Foods. 2023 Feb 19;12(4):889. doi: 10.3390/foods12040889. Foods. 2023. PMID: 36832963 Free PMC article.

9

Characterization of the mechanical properties of high-moisture meat analogues using low-intensity ultrasound: Linking mechanical properties to textural and nutritional quality attributes.

Guillermic RM, Franczyk AJ, Kerhervé SO, House JD, Page JH, Koksel F. Guillermic RM, et al. Among authors: koksel f. Food Res Int. 2023 Nov;173(Pt 1):113193. doi: 10.1016/j.foodres.2023.113193. Epub 2023 Jun 28. Food Res Int. 2023. PMID: 37803530 Free article.

10

Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals.

Singh R, Yu CC, Chen GW, Chen CH, Sinaki NY, Lin J, Koksel F. Singh R, et al. Among authors: koksel f. Foods. 2022 Oct 30;11(21):3447. doi: 10.3390/foods11213447. Foods. 2022. PMID: 36360061 Free PMC article.

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