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Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts.
Carbohydr Polym. 2023 Aug 15;314:120905. doi: 10.1016/j.carbpol.2023.120905. Epub 2023 Apr 14.
Carbohydr Polym. 2023.
PMID: 37173042
Review.
Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch.
Rostamabadi H, Demirkesen I, Hakgüder Taze B, Can Karaca A, Habib M, Jan K, Bashir K, Nemțanu MR, Colussi R, Reza Falsafi S.
Rostamabadi H, et al. Among authors: demirkesen i.
Food Chem X. 2023 Jun 24;19:100771. doi: 10.1016/j.fochx.2023.100771. eCollection 2023 Oct 30.
Food Chem X. 2023.
PMID: 37780299
Free PMC article.
Review.
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Recent developments of oleogel utilizations in bakery products.
Demirkesen I, Mert B.
Demirkesen I, et al.
Crit Rev Food Sci Nutr. 2020;60(14):2460-2479. doi: 10.1080/10408398.2019.1649243. Epub 2019 Aug 6.
Crit Rev Food Sci Nutr. 2020.
PMID: 31385718
Review.
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Recent strategies for tackling the problems in gluten-free diet and products.
Demirkesen I, Ozkaya B.
Demirkesen I, et al.
Crit Rev Food Sci Nutr. 2022;62(3):571-597. doi: 10.1080/10408398.2020.1823814. Epub 2020 Sep 28.
Crit Rev Food Sci Nutr. 2022.
PMID: 32981341
Review.
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Sorghum Flour Application in Bread: Technological Challenges and Opportunities.
Ari Akin P, Demirkesen I, Bean SR, Aramouni F, Boyaci IH.
Ari Akin P, et al. Among authors: demirkesen i.
Foods. 2022 Aug 16;11(16):2466. doi: 10.3390/foods11162466.
Foods. 2022.
PMID: 36010465
Free PMC article.
Review.
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Reducing saturated fat with oleogel/shortening blends in a baked product.
Mert B, Demirkesen I.
Mert B, et al. Among authors: demirkesen i.
Food Chem. 2016 May 15;199:809-16. doi: 10.1016/j.foodchem.2015.12.087. Epub 2015 Dec 23.
Food Chem. 2016.
PMID: 26776038
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