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Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar.
Molecules. 2022 Mar 29;27(7):2216. doi: 10.3390/molecules27072216.
Molecules. 2022.
PMID: 35408623
Free PMC article.
Role of 'D-allulose' in a starch based composite gel matrix.
Ilhan E, Pocan P, Ogawa M, Oztop MH.
Ilhan E, et al. Among authors: pocan p.
Carbohydr Polym. 2020 Jan 15;228:115373. doi: 10.1016/j.carbpol.2019.115373. Epub 2019 Sep 28.
Carbohydr Polym. 2020.
PMID: 31635735
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Effect of d-psicose substitution on gelatin based soft candies: A TD-NMR study.
Pocan P, Ilhan E, Oztop MH.
Pocan P, et al.
Magn Reson Chem. 2019 Sep;57(9):661-673. doi: 10.1002/mrc.4847. Epub 2019 Mar 28.
Magn Reson Chem. 2019.
PMID: 30729566
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Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study.
Pocan P, Ilhan E, Oztop MH.
Pocan P, et al.
J Food Sci. 2019 May;84(5):1087-1093. doi: 10.1111/1750-3841.14602. Epub 2019 Apr 8.
J Food Sci. 2019.
PMID: 30958906
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Detection of Authenticity and Quality of the Turkish Delights (Lokum) by Means of Conventional and Fast Field Cycling Nuclear Magnetic Resonance Relaxometry.
Pocan P, Knapkiewicz M, Rachocki A, Oztop MH.
Pocan P, et al.
J Agric Food Chem. 2021 Oct 20;69(41):12089-12101. doi: 10.1021/acs.jafc.1c00943. Epub 2021 Jun 21.
J Agric Food Chem. 2021.
PMID: 34153190
Free PMC article.
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Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study.
Pocan P, Grunin L, Oztop MH.
Pocan P, et al.
ACS Food Sci Technol. 2022 Dec 16;2(12):1819-1831. doi: 10.1021/acsfoodscitech.2c00222. Epub 2022 Nov 30.
ACS Food Sci Technol. 2022.
PMID: 36570038
Free PMC article.
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