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Demirkesen, Ilkem
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1

Recent trends in the application of films and coatings base..:

Rostamabadi, Hadis ; Demirkesen, Ilkem ; Colussi, Rosana...
Food Frontiers.  5 (2024)  2 - p. 350-391 , 2024
Link: https://doi.org/10.1002/..
 
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2

Improving physicochemical and nutritional attributes of ric..:

Rostamabadi, Hadis ; Yildirim-Yalcin, Meral ; Demirkesen, Ilkem...
Food Chemistry.  458 (2024)  - p. 140212 , 2024
Link: https://doi.org/10.1016/..
 
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3

Starch digestibility: How single, double, and multiple phys..:

Rostamabadi, Hadis ; Demirkesen, Ilkem ; Mert, Behic...
Food Frontiers.  5 (2024)  4 - p. 1410-1444 , 2024
Link: https://doi.org/10.1002/..
 
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4

Impact of emerging non-thermal processing treatments on maj..:

Rostamabadi, Hadis ; Nowacka, Małgorzata ; Colussi, Rosana...
Trends in Food Science & Technology.  141 (2023)  - p. 104208 , 2023
Link: https://doi.org/10.1016/..
 
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5

Ovalbumin, an outstanding food hydrocolloid: Applications, ..:

Rostamabadi, Hadis ; Chaudhary, Vandana ; Chhikara, Navnidhi...
Food Hydrocolloids.  139 (2023)  - p. 108514 , 2023
Link: https://doi.org/10.1016/..
 
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6

Starch modification through its combination with other mole..:

Rostamabadi, Hadis ; Bajer, Dagmara ; Demirkesen, Ilkem...
Carbohydrate Polymers.  314 (2023)  - p. 120905 , 2023
Link: https://doi.org/10.1016/..
 
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7

Ionizing and nonionizing radiations can change physicochemi..:

Rostamabadi, Hadis ; Demirkesen, Ilkem ; Hakgüder Taze, Bengi...
Food Chemistry: X.  19 (2023)  - p. 100771 , 2023
Link: https://doi.org/10.1016/..
 
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8

Linear and Non-Linear Rheological Properties of Gluten-Free..:

Yazar, Gamze ; Demirkesen, Ilkem
Food Engineering Reviews.  15 (2022)  1 - p. 56-85 , 2022
Link: https://doi.org/10.1007/..
 
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9

Sorghum Flour Application in Bread: Technological Challenge..:

Ari Akin, Pervin ; Demirkesen, Ilkem ; Bean, Scott R...
Foods.  11 (2022)  16 - p. 2466 , 2022
Link: https://doi.org/10.3390/..
 
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10

Recent strategies for tackling the problems in gluten-free ..:

Demirkesen, Ilkem ; Ozkaya, Berrin
Critical Reviews in Food Science and Nutrition.  62 (2020)  3 - p. 571-597 , 2020
Link: https://doi.org/10.1080/..
 
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11

Recent developments of oleogel utilizations in bakery produ..:

Demirkesen, Ilkem ; Mert, Behic
Critical Reviews in Food Science and Nutrition.  60 (2019)  14 - p. 2460-2479 , 2019
Link: https://doi.org/10.1080/..
 
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12

Utilization of Beeswax Oleogel‐Shortening Mixtures in Glute..:

Demirkesen, Ilkem ; Mert, Behic
Journal of the American Oil Chemists' Society.  96 (2019)  5 - p. 545-554 , 2019
Link: https://doi.org/10.1002/..
 
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13

Effect of microfluidization on the microstructure and physi..:

Demirkesen, Ilkem ; Vilgis, Thomas A. ; Mert, Behic
Journal of Food Engineering.  237 (2018)  - p. 69-77 , 2018
Link: https://doi.org/10.1016/..
 
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14

Evaluation of highly unsaturated oleogels as shortening rep..:

Mert, Behic ; Demirkesen, Ilkem
LWT - Food Science and Technology.  68 (2016)  - p. 477-484 , 2016
Link: https://doi.org/10.1016/..
 
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15

Reducing saturated fat with oleogel/shortening blends in a ..:

Mert, Behic ; Demirkesen, Ilkem
Food Chemistry.  199 (2016)  - p. 809-816 , 2016
Link: https://doi.org/10.1016/..
 
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