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İlkem Demirkesen

Rheological properties of gluten-free bread formulations
2009 · Ilkem Demirkesen, Behic Mert, et al. · Journal of Food Engineering · 333
Reducing saturated fat with oleogel/shortening blends in a baked product
2015 · Behic Mert, Ilkem Demirkesen · Food Chemistry · 241
Utilization of chestnut flour in gluten-free bread formulations
2010 · Ilkem Demirkesen, Behic Mert, et al. · Journal of Food Engineering · 221
Recent developments of oleogel utilizations in bakery products
2019 · Ilkem Demirkesen, Behic Mert · Critical Reviews in Food Science and Nutrition · 169
Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging
2024 · Hadis Rostamabadi, Ilkem Demirkesen, et al. · Food Frontiers · 154
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Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product
2016 · Behic Mert, Ilkem Demirkesen · LWT · 145
Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid
2023 · Hadis Rostamabadi, Małgorzata Nowacka, et al. · Trends in Food Science & Technology · 104
Recent strategies for tackling the problems in gluten-free diet and products
2020 · Ilkem Demirkesen, Berrin Ozkaya · Critical Reviews in Food Science and Nutrition · 103
Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts
2023 · Hadis Rostamabadi, Dagmara Bajer, et al. · Carbohydrate Polymers · 95
Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review
2023 · Hadis Rostamabadi, Vandana Chaudhary, et al. · Food Hydrocolloids · 93
A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours
2013 · Ilkem Demirkesen, Osvaldo H. Campanella, et al. · Food and Bioprocess Technology · 90
Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products
2019 · Ilkem Demirkesen, Behic Mert · Journal of the American Oil Chemists Society · 83
Characterization of structure of gluten-free breads by using X-ray microtomography
2013 · Ilkem Demirkesen, Shivangi Kelkar, et al. · Food Hydrocolloids · 83
Quality of Gluten-Free Bread Formulations Baked in Different Ovens
2011 · Ilkem Demirkesen, Gulum Sumnu, et al. · Food and Bioprocess Technology · 81
Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens
2012 · Ilkem Demirkesen, Gulum Sumnu, et al. · Food and Bioprocess Technology · 75
Improving physicochemical and nutritional attributes of rice starch through green modification techniques
2024 · Hadis Rostamabadi, Meral Yildirim-Yalcin, et al. · Food Chemistry · 71
The applications of microfluidization in cereals and cereal-based products: An overview
2019 · Ilkem Demirkesen Mert · Critical Reviews in Food Science and Nutrition · 70
Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch
2023 · Hadis Rostamabadi, Ilkem Demirkesen, et al. · Food Chemistry X · 62
Formulation of Chestnut Cookies and their Rheological and Quality Characteristics
2016 · Ilkem Demirkesen · Journal of Food Quality · 60
Sorghum Flour Application in Bread: Technological Challenges and Opportunities
2022 · Pervin Ari Akin, Ilkem Demirkesen, et al. · Foods · 58
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Optimisation of formulations and infrared–microwave combination baking conditions of chestnut–rice breads
2011 · Ilkem Demirkesen, Gulum Sumnu, et al. · International Journal of Food Science & Technology · 48
Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product
2014 · Behic Mert, Aziz Tekin, et al. · Food and Bioprocess Technology · 46
Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation
2018 · Ilkem Demirkesen, Thomas A. Vilgis, et al. · Journal of Food Engineering · 44
Linear and Non-Linear Rheological Properties of Gluten-Free Dough Systems Probed by Fundamental Methods
2022 · Gamze Yazar, Ilkem Demirkesen · Food Engineering Reviews · 39
Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch?
2024 · Hadis Rostamabadi, Ilkem Demirkesen, et al. · Food Frontiers · 33
Works count: 51
Citation count: 2,794
H-index: 28
I10-index: 33
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