Oguz Kaan Ozturk

Keyphrases

1. Microfluidization 100%
2. Zein 96%
3. Viscoelastic Properties 78%
4. Rheological Properties 62%
5. Gluten-free 53%
6. Textural Properties 52%
7. Starch 51%
8. Physical Properties 49%
9. Plant Protein 48%
10. Corn Zein 47%
11. Starch-protein Interaction 46%
12. Protein Matrix 41%
13. Corn Fiber 40%
14. Corn Gluten Meal 40%
15. Wet Milling Process 40%
16. Corn Bread 40%
17. Starch Extraction 40%
18. Carrot 40%
19. Strawberry 40%
20. Starch Granules 37%
21. Moisture Content 35%
22. Hybrid Mixture Theory 33%
23. Hydroxide 32%
24. Dough 31%
25. Meat Products 31%
26. Viscoelasticity 31%
27. Emulsion 29%
28. Wheat Gluten 28%
29. Fourier Transform Infrared Spectroscopy (FT-IR) 27%
30. Water Transport 27%
31. Cohesiveness 27%
32. Water Holding Capacity 26%
33. Starch Retention 26%
34. Fiber Fraction 26%
35. Corn Wet Milling 26%
36. Protein Extraction 26%
37. Ultrasound Treatment 26%
38. Quality Changes 26%
39. Viscoelastic Agent 25%
40. Functional Properties 25%
41. Nanoparticle Formation 25%
42. Cheese Product 25%
43. Plant-based Formulations 24%
44. Stress Relaxation 24%
45. Texturization 24%
46. Drying Conditions 24%
47. Cohesive Properties 23%
48. PH Modifier 23%
49. Pea Protein 23%
50. Protein-based 23%