Osman Gul (Osman Gül)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 5

Top Topics

Tissue Engineering

Top Venues

Anais da Academia Brasileira de Ciencias

Journal of texture studies

Food science & nutrition

Food science and biotechnology

This page only lists publications with an associated author ORCID identifier.

Publications

Latife Betül Gül, Saya Bekbay, Abdullah Akgün, Osman Gul
Effect of oleaster ( Elaeagnus angustifolia L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir. Food science & nutrition 11 (9) (2023)
Osman Gul, İlyas Atalar, Mustafa Mortas, Furkan Türker Saricaoglu, Aysegul Besir, Latife Betul Gul, Fehmi Yazici
Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product. Anais da Academia Brasileira de Ciencias 94 (1) (2022)
Kubra Cakıroglu, Muhammet Dervisoglu, Osman Gul
Development and characterization of black mulberry (Morus nigra) pekmez (molasses) composite films based on alginate and pectin. Journal of texture studies 51 (5) (2020)
Osman Gul, Ilyas Atalar, Latife Betul Gul
Effect of different encapsulating agent combinations on viability of Lactobacillus casei Shirota during storage, in simulated gastrointestinal conditions and dairy dessert. Food science and technology international = Ciencia y tecnologia de los alimentos internacional 25 (7) (2019)
Osman Gul, Ilyas Atalar
Different stress tolerance of spray and freeze dried Lactobacillus casei Shirota microcapsules with different encapsulating agents. Food science and biotechnology 28 (3) (2018)