Publications by authors named "Behic Mert"

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Assessment of the Quality Attributes of Oat β-glucan Fortified Reduced-Fat Goat Milk Yogurt Supported by Microfluidization.
Elif Ayse Anli, Asuman Gursel, Ayse Gursoy, Behic Mert

Foods· September 2023

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Recent developments of oleogel utilizations in bakery products.
Ilkem Demirkesen, Behic Mert

Crit Rev Food Sci Nutr· September 2020

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Development of pH Sensitive Alginate/Gum Tragacanth Based Hydrogels for Oral Insulin Delivery.
Sevil Cikrikci, Behic Mert, Mecit Halil Oztop

J Agric Food Chem· November 2018

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Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality.
Hakan Erinc, Behiç Mert, Aziz Tekin

J Food Sci Technol· October 2018

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The effects of microfluidization on rheological and textural properties of gluten-free corn breads.
Oguz Kaan Ozturk, Behic Mert

Food Res Int· March 2018

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Changes in functional properties and in vitro bioaccessibilities of β-carotene and lutein after extrusion processing.
Melda Ortak, Cagla Caltinoglu, Ilkay Sensoy, Sibel Karakaya, Behic Mert

J Food Sci Technol· October 2017

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Reducing saturated fat with oleogel/shortening blends in a baked product.
Behic Mert, Ilkem Demirkesen

Food Chem· May 2016

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Optimization of ethanol production from microfluidized wheat straw by response surface methodology.
Ozge Turhan, Asli Isci, Behic Mert, Ozge Sakiyan, Sedat Donmez

Prep Biochem Biotechnol· October 2015

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A novel method to measure the glass and melting transitions of pharmaceutical powders.
Mohamad G Abiad, David C Gonzalez, Behic Mert, Osvaldo H Campanella, M Teresa Carvajal

Int J Pharm· August 2010

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