| Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions M Yildirim, G Sumnu, S Sahin Food Science and Biotechnology 25, 1613-1618, 2016 | 86 | 2016 |
| The effects of emulsifier type, phase ratio, and homogenization methods on stability of the double emulsion M Yildirim, G Sumnu, S Sahin Journal of Dispersion Science and Technology 38 (6), 807-814, 2017 | 74 | 2017 |
| Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the … JC Bonilla, MY Erturk, JL Kokini Food Hydrocolloids 108, 106002, 2020 | 54 | 2020 |
| Comparison of sequence of physical processes (SPP) and Fourier transform coupled with Chebyshev polynomials (FTC) methods to interpret large amplitude oscillatory shear (LAOS … MY Erturk, SA Rogers, J Kokini Food Hydrocolloids 128, 107558, 2022 | 44 | 2022 |
| Relationship of non-linear rheological properties and quantitative network analysis parameters as a function of increasingly large amplitude deformations in non-fat, low-fat … MY Erturk, JC Bonilla, J Kokini Food Hydrocolloids 111, 106194, 2021 | 42 | 2021 |
| Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough S Turksoy, MY Erturk, J Bonilla, H Turasan, JL Kokini Journal of Cereal Science 92, 102926, 2020 | 33 | 2020 |
| LAOS (large amplitude oscillatory shear) applications for semisolid foods G Yazar, O Caglar Duvarci, M Yildirim Erturk, JL Kokini Rheology of semisolid foods, 97-131, 2019 | 29 | 2019 |
| Distribution and function of LMW glutenins, HMW glutenins, and gliadins in wheat doughs analyzed with ‘in situ’detection and quantitative imaging techniques JC Bonilla, MY Erturk, JA Schaber, JL Kokini Journal of Cereal Science 93, 102931, 2020 | 28 | 2020 |
| Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins S Turksoy, MY Erturk, J Kokini Journal of Food Engineering 301, 110549, 2021 | 25 | 2021 |
| Cold denaturation of proteins: where bioinformatics meets thermodynamics to offer a mechanistic understanding: pea protein as a case study H Helmick, H Turasan, M Yildirim, A Bhunia, A Liceaga, JL Kokini Journal of agricultural and food chemistry 69 (22), 6339-6350, 2021 | 24 | 2021 |
| Effect of fat on non-linear rheological behavior of processed cheese spreads using coupled amplitude-frequency sweeps, Fourier Transform-Chebyshev polynomials method, sequence … AM Le, MY Erturk, J Kokini Journal of Food Engineering 336, 111193, 2023 | 14 | 2023 |
| Advances in large amplitude oscillatory shear Rheology of food materials MY Erturk, ANM Le, J Kokini Frontiers in Food Science and Technology 3, 1130165, 2023 | 9 | 2023 |
| A critical study of the nonlinear rheological properties in major classes of foods using the sequence of physical processes (SPP) method and the Fourier transform coupled with … ANM Le, MY Erturk, YH Shim, SA Rogers, J Kokini Food Research International 174, 113587, 2023 | 5 | 2023 |
| Nonlinear rheology of food materials MY Erturk Purdue University, 2022 | 2 | 2022 |
| Stability of double emulsions for food applications M Yıldırım PQDT-Global, 2015 | 1 | 2015 |
| DETERMINATION OF SMALL (SAOS), MEDIUM (MAOS) AND LARGE AMPLITUDE OSCILLATORY SHEAR (LAOS) REGION OF DOUGHS AND THE FUNCTIONS OF GLUTEN SUBFRACTIONS IN EACH REGION MY Erturk, SA Rogers, J Kokini NONLINEAR RHEOLOGY OF FOOD MATERIALS, 157, 2022 | | 2022 |
| The Effect of Harmonic Number on Large Amplitude Oscillatory Shear (LAOS) Testing of Starch Suspensions MY Erturk, H Turasan, J Kokini 2019 AIChE Annual Meeting, 2019 | | 2019 |
| LAOS (Large Amplitude Oscillatory Shear) applications for semisolid foods Ö Çağlar Duvarcı, M Yıldırım Ertürk, JL Kokini Food Engineering Series, 2019 | | 2019 |