Arş. Gör. Dr. Duygu ÖZMEN

Yayın Ağı

Makaleler 32

1. Characterization of the properties of modified avocado seed starches by heat-moisture treatment, cross-linking and oxidation and their applications in packaging film

Yildirim-Yalcin M., Ceyhan T., Olcay H. S., ÖZMEN D., TOKER Ö. S.

International Journal of Biological Macromolecules , cilt.340, 2026 (SCI-Expanded, Scopus)

2. Effect of pH and ionic strength on functional, structural, and interfacial rheological properties of aquafaba

Parlak M. E., ÖZMEN D., TOKER Ö. S., İNAN M., Saricaoglu F. T.

Journal of Molecular Liquids , cilt.434, 2025 (SCI-Expanded, Scopus)

3. Modification of taro starch using ball milling process

Kıymaz B. M., Özmen D., Moin A., Çiçek B., Toker Ö. S., Arıcı M.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , cilt.321, sa.1, ss.1-10, 2025 (SCI-Expanded, Scopus)

4. Influence of seed concentration and storage time on the rheological, textural, and microscopic crystallization attributes of Apis mellifera honey

ÖZMEN D., Demircan H., Yildirim R. M., Waseem M., Basdogan H., TOKER Ö. S., et al.

Food Chemistry: X , cilt.28, 2025 (SCI-Expanded, Scopus)

5. Lemon Fiber as a New Source of Fat Replacement in Filling Creams

ÖZMEN D., TOKER Ö. S., Öztürk S. A.

Journal of Food Process Engineering , cilt.48, sa.2, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

6. Can rheometer be used for determination of baking stability of cocoa based filling creams

Aktar B. U., İshak A. K., ÖZMEN D., Tuna Ağırbaş H. E., Atıl O., TOKER Ö. S.

Journal of Food Engineering , cilt.387, 2025 (SCI-Expanded, Scopus)

7. Structural and sensory impact of various emulsifiers in cocoa hazelnut spread formulations

Icyer N. C., ÖZMEN D., Sener D., Kokyar N., TOKER Ö. S.

Journal of Food Science , cilt.89, sa.10, ss.6590-6600, 2024 (SCI-Expanded, Scopus)

8. A new synergistic hydrocolloid with superior rheology: Locust bean /xanthan gum binary solution powdered by different drying methods

Mezreli G., Kurt A., Akdeniz E., ÖZMEN D., Basyigit B., TOKER Ö. S.

Food Hydrocolloids , cilt.154, 2024 (SCI-Expanded, Scopus)

9. Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues

Kurt A., TOKER Ö. S., Akbulut M., Coklar H., ÖZMEN D., Ozcan Y., et al.

Food Science and Nutrition , cilt.12, sa.7, ss.4952-4965, 2024 (SCI-Expanded, Scopus)

10. Effect of extraction temperature of taro mucilage on physicochemical and rheological properties

Arıcı M., Şenol B. M., Öztürk E., Özmen D., Toker Ö. S.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.18, ss.1-9, 2024 (SCI-Expanded, Scopus)

11. Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips

Kian-Pour N., Ceyhan T., ÖZMEN D., TOKER Ö. S.

International Journal of Food Engineering , cilt.20, sa.2, ss.85-99, 2024 (SCI-Expanded, Scopus)

12. Microwave-modified xanthan gum: Alterations in steadyand dynamic rheological behaviors

Kurt A., Öztürk E., Özmen D., Yıldırım Yalçın M., Arıcı M., Toker Ö. S.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.47, sa.1, ss.14525, 2024 (SCI-Expanded, Scopus)

13. Modification of chia (Salvia hispanica L.) seed mucilage (a heteropolysaccharide) by atmospheric pressure cold plasma jet treatment

Mutlu S., Palabiyik I., Kopuk B., Gunes R., Boluk E., BAĞCI U., et al.

Food Bioscience , cilt.56, 2023 (SCI-Expanded, Scopus)

14. Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent

Ozcan Y., Kurt A., ÖZMEN D., TOKER Ö. S.

Journal of the Science of Food and Agriculture , cilt.103, sa.11, ss.5511-5520, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

15. Improvement of some techno-functional properties of aquafaba by pre-fermentation with Lactobacillus plantarum MA2

BEKİROĞLU H., Karimidastjerd A., ÖZMEN D., TOKER Ö. S., Inan M., SAĞDIÇ O., et al.

Food Bioscience , cilt.54, 2023 (SCI-Expanded, Scopus)

16. Relation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum

Yildirim-Mavis C., ÖZMEN D., Akdeniz E., Palabiyik I., TOKER Ö. S.

Journal of Food Engineering , cilt.346, 2023 (SCI-Expanded, Scopus)

17. Usage of green pea aquafaba modified with ultrasonication in production of whipped cream

Kılıçlı M., Özmen D., Bayram M., Toker Ö. S.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , cilt.32, ss.1-11, 2023 (SCI-Expanded, Scopus)

18. A review on latest innovations in physical modifications of galactomannans

Kian-Pour N., Yildirim-Yalcin M., Kurt A., ÖZMEN D., TOKER Ö. S.

Food Hydrocolloids , cilt.138, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

19. Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product

Özmen D., Metin Yıldırım R., Bursa K., Kian-Pour N., Toker Ö. S., Palabıyık İ., et al.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , cilt.31, ss.1-10, 2023 (SCI-Expanded, Scopus)

20. Determination of Viscoelastic and Physicochemical Interactions of Dextran Type Exopolysaccharides (EPS) with Different Starch Samples

Gokcan H., Özmen D., Yalcin M. Y., Dertli E., Toker O. S., Sujka M.

SUSTAINABILITY , cilt.15, sa.6, ss.4934, 2023 (SCI-Expanded, SSCI, Scopus)

21. A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch

Mirzababaee S. M., ÖZMEN D., Hesarinejad M. A., TOKER Ö. S., Yeganehzad S.

International Journal of Biological Macromolecules , cilt.223, ss.511-523, 2022 (SCI-Expanded, Scopus)

22. Effect of soapwort extract as an alternative to albumin on the physical, textural, sensory, and rheological properties of marshmallow

Ozcan Y., İÇYER N. C., ÖZMEN D., TOKER Ö. S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.11, 2022 (SCI-Expanded, Scopus)

23. High potential food wastes: Evaluation of melon seeds as spreadable butter

Sahin E., Erem E., Guzey M., Kesen M. S., Icyer N. C., ÖZMEN D., et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.10, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

24. Large-amplitude oscillatory shear behavior of xanthan gum/locust bean gum mixture: Effect of preparation methods on synergistic interaction

ÖZMEN D., TOKER Ö. S.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.45, sa.9, 2022 (SCI-Expanded, Scopus)

25. Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests

Yildirim-Mavis C., ÖZMEN D., Yakisik E., TOKER Ö. S., PALABIYIK İ., Kaner O.

INTERNATIONAL DAIRY JOURNAL , cilt.127, 2022 (SCI-Expanded, Scopus)

26. Large amplitude oscillatory shear (LAOS) measurements as a promising tool to predict electrospinnability of pectin solutions

ÖZMEN D., Balik B. A., Argin S., Yildirim-Mavis C., TOKER Ö. S.

JOURNAL OF APPLIED POLYMER SCIENCE , cilt.139, sa.7, 2022 (SCI-Expanded, Scopus)

27. A tracer microrheology for determination of viscoelasticity of dilute ovalbumin colloids

Bakhsh A., Elobeid T., Avci E., Demirci M., Taylan O., Özmen D., et al.

Emerging Materials Research , cilt.11, sa.1, 2021 (SCI-Expanded, Scopus)

28. BİTKİ TOHUM MUSİLAJLARI VE GIDALARDA KULLANIMI

Vardar U. S., Özcan Y., Özmen D., Toker Ö. S.

Gıda , cilt.46, sa.2, ss.269-278, 2021 (TRDizin) Sürdürülebilir Kalkınma

29. Drying of licorice root by novel radiative methods

İçier F., Özmen D., Çevik M., Çokgezme Ö. F.

Journal Of Food Processing And Preservation , sa.15214, 2020 (SCI-Expanded, Scopus)

30. Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour

Ayseli M. T., YILMAZ M. T., ÇEBİ N., SAĞDIÇ O., ÖZMEN D., Capanoglu E.

FOOD CHEMISTRY , cilt.315, 2020 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

31. Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

İspirli H., ÖZMEN D., YILMAZ M. T., SAĞDIÇ O., Dertli E.

Food Control , cilt.107, 2020 (SCI-Expanded, Scopus)

32. Non-linear rheological (LAOS) behavior of sourdough-based dough

Yildirim-Mavis C., Yilmaz M. T., Dertli E., Arıcı M., Özmen D.

Food Hydrocolloids , cilt.96, ss.481-492, 2019 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 12

Kitaplar 1

1. Modification of Food Powders

Kian-Pour N., Özmen D., Toker Ö. S.

Food Powders Properties and Characterization, Ertan Ermiş, Editör, Springer-Verlag , Basel, ss.125-153, 2021 Sürdürülebilir Kalkınma

Metrikler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

295

H-İndeks (WoS)

Atıf (Scopus)

352

H-İndeks (Scopus)

Atıf (Scholar)

339

H-İndeks (Scholar)

Proje

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

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