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Scopus Author ID: 57218921390

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Employment (1)

Middle East Technical University: Ankara, Ankara, TR

2020-02-04 to present | Research Assistant (Food Engineering)
Employment
Source: Self-asserted source
Ozan Tas

Education and qualifications (3)

Middle East Technical University: Ankara, Ankara, TR

2019-09 to present | PhD (Food Engineering)
Education
Source: Self-asserted source
Ozan Tas

Middle East Technical University: Ankara, Ankara, TR

2017-09 to 2019-09 | MSc (Food Engineering)
Education
Source: Self-asserted source
Ozan Tas

Middle East Technical University: Ankara, Ankara, TR

2012-09-04 to 2017-06-19 | BS (Food Engineering)
Education
Source: Self-asserted source
Ozan Tas

Works (10)

Improvement of functional properties of Chlorella‐inulin conjugates via Maillard reaction

International Journal of Food Science & Technology
2024-12 | Journal article
DOI: 10.1111/ijfs.17371
Contributors: Rabaila Riaz; Ozan Tas; Mecit Halil Oztop; Muhammad Bilal Khan Niazi; Hussnain Ahmed Janjua
Source: check_circle
Crossref

Quality changes in high hydrostatic pressure treated enriched tomato sauce

Journal of the Science of Food and Agriculture
2024-12 | Journal article
DOI: 10.1002/jsfa.13736
Contributors: Furkan Erdem; Ozan Tas; Nursen Erol; Mecit Oztop; Hami Alpas
Source: check_circle
Crossref

Effect of Extraction Methods and Preheat Treatments on the Functional Properties of Pumpkin Seed Protein Concentrate

ACS Food Science & Technology
2024-12-25 | Journal article
DOI: 10.1021/acsfoodscitech.4c00601
Part of ISSN: 2692-1944
Part of ISSN: 2692-1944
Contributors: Ozan Tas; S. Gulum Sumnu; Mecit H. Oztop
Source: Self-asserted source
Ozan Tas

Research on the characteristics of model meat systems with emulsion gels including different legume flours

International Journal of Agriculture Environment and Food Sciences
2023-12-29 | Journal article
DOI: 10.31015/jaefs.2023.4.11
Contributors: Damla DEMİR; Emin Burçin ÖZVURAL; Ülkü ERTUĞRUL; Ozan TAŞ; Mecit Halil ÖZTOP
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Crossref

Investigation of the Hydration Behavior of Different Sugars by Time Domain-NMR

Foods
2022-04-15 | Journal article
DOI: 10.3390/foods11081148
Contributors: Ozan Tas; Ulku Ertugrul; Leonid Grunin; Mecit Halil Oztop
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Crossref
grade
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An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours

Legume Science
2022-03 | Journal article
DOI: 10.1002/leg3.136
Contributors: Ozan Tas; Ulku Ertugrul; Leonid Grunin; Mecit Halil Oztop
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Crossref

Pea protein properties are altered following glycation by microwave heating

LWT
2021 | Journal article
DOI: 10.1016/j.lwt.2021.111939
EID:

2-s2.0-85108272136

Part of ISSN: 00236438
Contributors: Ertugrul, U.; Namli, S.; Tas, O.; Kocadagli, T.; Gokmen, V.; Sumnu, S.G.; Oztop, M.H.
Source: Self-asserted source
Ozan Tas via Scopus - Elsevier

Glycation of soy protein isolate with two ketoses: d‐Allulose and fructose

International Journal of Food Science & Technology
2021-11 | Journal article
DOI: 10.1111/ijfs.15218
Contributors: Ozan Tas; Ulku Ertugrul; Mecit Halil Oztop; Bekir Gokcen Mazi
Source: check_circle
Crossref

A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides

International Journal of Food Science & Technology
2021-10 | Journal article
DOI: 10.1111/ijfs.15128
Contributors: Ulku Ertugrul; Ozan Tas; Serap Namli; Mecit H. Oztop
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Crossref
grade
Preferred source (of 2)‎

Encapsulation of pea protein in an alginate matrix by cold set gelation method and use of the capsules in fruit juices

Journal of Food Science
2020 | Journal article
DOI: 10.1111/1750-3841.15433
EID:

2-s2.0-85090765263

Part of ISBN:

17503841 00221147
Contributors: Narin, C.; Ertugrul, U.; Tas, O.; Sahin, S.; Oztop, M.H.
Source: Self-asserted source
Ozan Tas via Scopus - Elsevier
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