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Osman Gül

Observed names: Gul, Osman, O. Gul, OSMAN GUL, Osman Gul, Osman GÜL
ORCID: 0000-0003-1620-4246
Observed ORCID: 0000-0003-1620-4246
OpenAlex ID: A5058693225
Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil
2017 · Osman Gul, Furkan Turker Saricaoglu, et al. · Ultrasonics Sonochemistry · 167
Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture
2015 · O. Gul, M. Mortas, et al. · Journal of Dairy Science · 152
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Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products
2018 · Furkan Turker Saricaoglu, Osman Gul, et al. · Journal of Food Engineering · 145
Recovery Potential of Cold Press Byproducts Obtained from the Edible Oil Industry: Physicochemical, Bioactive, and Antimicrobial Properties
2015 · Safa Karaman, Salih Karasu, et al. · Journal of Agricultural and Food Chemistry · 109
Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk
2017 · Osman Gul, Furkan Turker Saricaoglu, et al. · Innovative Food Science & Emerging Technologies · 107
Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir
2018 · Osman Gul, Ilyas Atalar, et al. · International Journal of Dairy Technology · 87
High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films
2018 · Furkan Turker Saricaoglu, Serpil Tural, et al. · Food Hydrocolloids · 74
Modifications to structural, techno-functional and rheological properties of sesame protein isolate by high pressure homogenization
2023 · Tuğba Baskıncı, Osman Gul · International Journal of Biological Macromolecules · 70
Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound
2023 · Osman Gul, Furkan Turker Saricaoglu, et al. · Foods · 65
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Microencapsulation of Lactobacillus casei Shirota by spray drying using different combinations of wall materials and application for probiotic dairy dessert
2017 · Osman Gul · Journal of Food Processing and Preservation · 65
Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products
2019 · Ilyas Atalar, Osman Gul, et al. · Journal of Food Science and Technology · 60
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Phenolic Compounds and Chemical Characteristics of Pears (Pyrus CommunisL.)
2014 · Ahmet Öztürk, Leyla Demirsoy, et al. · International Journal of Food Properties · 59
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Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar
2019 · Furkan T. Saricaoglu, Ilyas Atalar, et al. · Food Chemistry · 57
Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins
2017 · Furkan Turker Saricaoglu, Osman Gul, et al. · Journal of Food Engineering · 57
Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk
2021 · Ilyas Atalar, Abdullah Kurt, et al. · International Journal of Gastronomy and Food Science · 54
A novel spectrophotometric method based on Seliwanoff test to determine 5-(Hydroxymethyl) furfural (HMF) in honey: Development, in house validation and application
2020 · Aysegul Besir, Fehmi Yazici, et al. · LWT · 52
Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate
2023 · Osman Gul, Latife Betul Gul, et al. · Food Research International · 51
Different stress tolerance of spray and freeze dried Lactobacillus casei Shirota microcapsules with different encapsulating agents
2018 · Osman Gul, Ilyas Atalar · Food Science and Biotechnology · 49
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Storage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation
2020 · Latife Betul Gul, Ahmet Hilmi Con, et al. · Cryobiology · 37
Application of multicriteria decision technique to determine optimum sodium alginate concentration for microencapsulation of Lactobacillus casei Shirota by extrusion and emulsification
2016 · Osman Gul, Muhammet Dervisoglu · Journal of Food Process Engineering · 37
Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties
2018 · Osman Gul, Ilyas Atalar, et al. · Journal of Food Measurement & Characterization · 35
Effects of high hydrostatic pressure treatment on structural, techno-functional and rheological properties of sesame protein isolate
2025 · Osman Gül, Latife Betül Gül, et al. · Food Hydrocolloids · 31
Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone
2024 · Iannie P. Maribao, Osman Gul · Food Hydrocolloids · 31
Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology
2018 · Osman Gul, Ilyas Atalar, et al. · Journal of Food Processing and Preservation · 29
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Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough
2020 · Latife Betul Gul, Osman Gul, et al. · Journal of Food Processing and Preservation · 27
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Works count: 86
Citation count: 2,151
H-index: 25
I10-index: 47
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