Publications
43
Citations
1,058
Est. group size
~3
Recurring co-author estimate
Active years
15
Publishing since 2012
Oguz Kaan Ozturk works in food science, studying how processing techniques like microfluidization, ultrasonication, and spray drying can change the structure and function of plant-based proteins and other food ingredients (such as chickpea, kidney bean, and pumpkin seed proteins). This research supports the development of alternative proteins, reduced-sugar or reduced-sodium foods, and plant-based substitutes for dairy and meat products.
Publication output has grown over the last decade, rising from about 2-3 papers per year in 2017-2020 to 6-7 papers per year in 2021, 2025, and 2026.
Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026
- Sugar reductions on the sensory characteristics, quality, and emotional profile of pound cakes
International Journal of Food Science & Technology · 2026
- Valorization of plant-based protein-rich byproducts through physical processing techniques: A review
International Journal of Biological Macromolecules · 2026
- The effects of microfluidization and ultrasonication on gelation and structural properties of Spirulina
Food Structure · 2026
- Microfluidization—Applications in Food Industry
2026
- Effects of Sodium Reduction on the Physicochemical Characteristics of Pretzel Bites
Journal of Food Science · 2026
- Recent advances in spray drying of plant-based dairy substitute powders: process optimization and quality outcomes
Trends in Food Science & Technology · 2026
- Microfluidization-Driven Structural Reorganization and Functional Improvements of Whole Chickpea Flour
Foods · 2026
- Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion
Foods · 2025
- Zein-based oleogels: Oil type impact on functionality in plant-based fat alternatives in 3D printing
International Journal of Biological Macromolecules · 2025
- Tailoring kidney bean protein structure, function, antioxidant properties, and in vitro digestibility through pre- and post-extraction high-pressure microfluidization
Innovative Food Science & Emerging Technologies · 2025
- A comprehensive review of kidney bean proteins: extraction, composition, techno-functional properties, and emerging food applications
Critical Reviews in Food Science and Nutrition · 2025
- Structure-function modulation of protein-rich pumpkin seed flour via microfluidization processing for plant-based applications
Food Chemistry · 2025
- Texturization of plant protein-based meat alternatives: Processing, base proteins, and other constructional ingredients
Future Foods · 2023
- Light abrasive decortication of heavy metal contaminated quinoa and rice from southern Perú reduces lead and arsenic contamination, but not cadmium
Journal of Cereal Science · 2023
- Formation of cereal protein disulfide-linked stable matrices by apigeninidin, a 3-deoxyanthocyanidin
Food Chemistry · 2022
- International Journal of Biological Macromolecules×7
- Trends in Food Science & Technology×3
- Food Hydrocolloids×3
- Journal of Cereal Science×3
- Critical Reviews in Food Science and Nutrition×2
- Osvaldo H. Campanella
Nursing · The Ohio State University
- Enrico Federici
Nursing · Purdue University West Lafayette
- Neeraj Ghanghas
Nursing · Purdue University West Lafayette
- Bin Zhang
Nursing · Purdue University West Lafayette
- Clay Swackhamer
Nursing · Purdue University West Lafayette
This profile was generated automatically from public scholarly data (OpenAlex). Group size and activity levels are estimates derived from co-authorship patterns.
Last updated Jul 20, 2026.
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