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Zeynep Tuğba Özaslan

Observed names: Z.T. Özaslan, Özaslan, Zeynep Tuğba
ORCID: 0000-0002-2458-7825
Observed ORCID: 0000-0002-2458-7825
OpenAlex ID: A5073096514
Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook
2024 · Ravi Pandiselvam, Özge Süfer, et al. · Food Frontiers · 64
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Unveiling the multifaceted world of anthocyanins: Biosynthesis pathway, natural sources, extraction methods, copigmentation, encapsulation techniques, and future food applications
2024 · Melike Yücetepe, Zeynep Tuğba Özaslan, et al. · Food Research International · 51
Ozonation of corn starch in the presence of guar gum: Rheological, thermal and antioxidant properties
2021 · Zeynep Tuğba Özaslan, Şenol İbanoğlu · Food Hydrocolloids · 24
Synthesizing mechanically robust natural pea protein hydrogels via deep cryogenic treatment: State of the art in bioactive compound delivery system
2023 · Bülent Başyiğit, Gülbahar Altun, et al. · Food Hydrocolloids · 22
High pressure homogenization for preservation of liquid foods- Mechanisms, molecular modifications and recent developments
2024 · R. Pandiselvam, Zeynep Tuğba Özaslan, et al. · Future Foods · 21
Effects of Ultrasonication and Aqueous Ozonation on Gelatinization and Flow Properties of Potato Starch
2017 · Şenol Ibanoğlu, Zeynep Tuğba Özaslan, et al. · Ozone Science and Engineering · 13
Combined effect ozonation and ultrasonication on rheological and thermal properties of rice starch in aqueous phase
2017 · Ş. İbanoğlu, Z.T. Özaslan, et al. · Quality Assurance and Safety of Crops & Foods · 9
Brown rice protein–dietary fibre conjugate improves bioaccessibility of minerals via modifying gelling structure of yoghurt
2024 · Merve Akalan, Mehmet Şükrü Karakuş, et al. · International Journal of Food Science & Technology · 4
Sustainable starch engineering: Precise shaping of structural, characteristic and functional properties by ozonation and enzymatic hydrolysis
2026 · Zeynep Tuğba Özaslan, Şenol İbanoğlu, et al. · Food Hydrocolloids · 3
Use of ozonation, a green oxidation method, in the modification of corn starch-gum arabic suspensions: thermal, rheological, functional and antioxidant properties
2022 · Zeynep Tuğba Özaslan, Şenol İbanoğlu · Journal of Food Measurement & Characterization · 3
Integration of sour cherry seed peptide-loaded nanoliposomes into yogurt: effects on texture, aroma, and peptide bioaccessibility
2026 · Mehmet Şükrü Karakuş, Merve Akalan, et al. · Journal of Food Measurement & Characterization · 2
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Harnessing Infrared Radiation: Transforming Vegetable Oil Quality, Drying Kinetics, and Bioactive Potential
2025 · Ravi Pandiselvam, Zeynep Tuğba Özaslan, et al. · Comprehensive Reviews in Food Science and Food Safety · 2
Rheological, Thermal, Structural, and Chemical Changes during Oxidation of Gum Arabic by Ozone
2022 · Zeynep Tuğba Özaslan, Şenol Ibanoğlu · Ozone Science and Engineering · 2
Ozonlanmış arap zamkının reolojik, termal ve yapısal özelliklerinin incelenmesi
2023 · Zeynep Tuğba Özaslan, Şenol İbanoğlu · Harran Tarım ve Gıda Bilimleri Dergisi
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Works count: 15
Citation count: 220
H-index: 7
I10-index: 6
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