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Filiz Köksel
Filiz Köksel
Associate Professor of Food Processing, University of Manitoba
Zweryfikowany adres z umanitoba.ca - Strona główna
Tytuł
Cytowane przez
Cytowane przez
Rok
The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens
G Sumnu, F Koksel, S Sahin, A Basman, V Meda
International journal of food science and technology 45 (1), 87-93, 2010
912010
A study of factors influencing the water absorption capacity of Canadian hard red winter wheat flour
H Sapirstein, Y Wu, F Koksel, R Graf
Journal of Cereal Science 81, 52-59, 2018
702018
Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks
S Luo, E Chan, MT Masatcioglu, C Erkinbaev, J Paliwal, F Koksel
Food and Bioproducts Processing 121, 143-153, 2020
582020
Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking
F Koksel, MT Masatcioglu
Lwt 93, 592-598, 2018
582018
Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations
X Sun, F Koksel, MT Nickerson, MG Scanlon
Food Hydrocolloids 98, 105129, 2020
522020
The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography
F Koksel, S Aritan, A Strybulevych, JH Page, MG Scanlon
Food Research International 80, 12-18, 2016
472016
The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system–A …
X Sun, S Wu, W Li, F Koksel, Y Du, L Sun, Y Fang, Q Hu, F Pei
Food Hydrocolloids 135, 108212, 2023
452023
Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking-A review
X Sun, S Wu, F Koksel, M Xie, Y Fang
Food Hydrocolloids 135, 108123, 2023
382023
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours
X Li, RM Guillermic, M Nadimi, J Paliwal, F Koksel
Cereal Chemistry 99 (5), 1112-1123, 2022
382022
Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking
S Luo, F Koksel
Journal of food science 85 (9), 2688-2698, 2020
372020
Effects of composition on dough development and air entrainment in doughs made from gluten-starch blends
F Koksel, MG Scanlon
Journal of cereal science 56 (2), 445-450, 2012
372012
Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours
E Chan, TM Masatcioglu, F Koksel
Journal of Food Process Engineering 42 (3), e12989, 2019
362019
X-Ray microtomography imaging of red lentil puffed snacks: Processing conditions, microstructure and texture
RM Guillermic, EC Aksoy, S Aritan, C Erkinbaev, J Paliwal, F Koksel
Food Research International 140, 109996, 2021
352021
Ultrasound as a tool to study bubbles in dough and dough mechanical properties: A review
F Koksel, MG Scanlon, JH Page
Food Research International 89, 74-89, 2016
342016
Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking
X Li, MT Masatcioglu, F Koksel
Journal of Cereal Science 89, 102811, 2019
302019
Effects of particle size distribution and processing conditions on the techno-functional properties of extruded soybean meal
R Singh, F Koksel
LWT 152, 112321, 2021
282021
Processing and quality aspects of bulgur from Triticum durum
AK Stone, S Wang, M Tulbek, F Koksel, MT Nickerson
Cereal Chemistry 97 (6), 1099-1110, 2020
232020
Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture
S Luo, F Koksel
Trends in Food Science & Technology 133, 49-64, 2023
222023
Effects of xanthan and guar gums on quality and staling of gluten free cakes baked in microwave-infrared combination oven
HF Köksel
PQDT-Global, 2009
222009
Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking
MT Masatcioglu, F Koksel
Journal of the Science of Food and Agriculture 99 (15), 6796-6805, 2019
212019
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