F. Koksel

发表

Kinetics of Bubble Growth in Bread Dough and Crust Formation

M. Scanlon, F. Koksel, 2016 .

Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks

J. Paliwal, C. Erkinbaev, F. Koksel, 2020 .

Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours

F. Koksel, E. Chan, Tugrul M. Masatcioglu, 2019, Journal of Food Process Engineering.

Processing and quality aspects of bulgur from Triticum durum

M. Nickerson, A. Stone, M. Tulbek, 2020 .

The effects of sodium reduction on the mechanical properties of doughs made from flours with a range of strengths using a mixograph

M. Scanlon, M. Nickerson, Xinyang Sun, 2020 .

Effects of composition on dough development and air entrainment in doughs made from gluten-starch blends

M. Scanlon, F. Koksel, 2012 .

Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking

F. Koksel, M. T. Masatcioglu, 2018, LWT.

Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking.

F. Koksel, Siwen Luo, 2020, Journal of food science.

Investigation of the influence of bakery enzymes on non-yeasted dough properties during mixing

M. Scanlon, F. Koksel, 2018 .

A study of factors influencing the water absorption capacity of Canadian hard red winter wheat flour

H. Sapirstein, Yao Wu, R. Graf, 2018 .

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 review

Q. Hu, Yong Fang, Fei Pei, 2022, Food Hydrocolloids.

Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review

Yong Fang, Simiao Wu, Xinyang Sun, 2022, Food Hydrocolloids.

Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours

J. Paliwal, M. Nadimi, F. Koksel, 2022, Cereal Chemistry.

Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture

F. Koksel, Siwen Luo, 2023, Trends in Food Science & Technology.

The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens

Venkatesh Meda, Gulum Sumnu, S. Sahin, 2009 .

X-Ray microtomography imaging of red lentil puffed snacks: Processing conditions, microstructure and texture.

J. Paliwal, C. Erkinbaev, F. Koksel, 2020, Food research international.

Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes

J. Paliwal, F. Koksel, Nasibeh Y. Sinaki, 2023, Foods.

Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations

M. Scanlon, M. Nickerson, Xinyang Sun, 2020 .

Bubbles in noodle dough: Characterization by X-ray microtomography.

M. A. Webb, M. Scanlon, M. Nickerson, 2018, Food research international.

The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography

Martin G. Scanlon, John H. Page, Serdar Aritan, 2016 .

The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography.

M. A. Webb, M. Scanlon, M. Nickerson, 2020, Food research international.

Exploring the influence of weather on gluten strength of hard red spring wheat (Triticum aestivum L.) on the Canadian Prairies

S. Abbasi, H. Sapirstein, M. Mkhabela, 2021, Journal of Cereal Science.

Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals

F. Koksel, Jenshinn Lin, Ravinder Singh, 2022, Foods.

Ultrasonic investigation of the effects of composition on the volume fraction of bubbles and changes in their relative sizes in non-yeasted gluten-starch blend doughs

M. Scanlon, J. Page, A. Strybulevych, 2017 .

Ultrasound as a tool to study bubbles in dough and dough mechanical properties: A review.

M. Scanlon, J. Page, F. Koksel, 2016, Food research international.

Ultrasonic Characterization of Unyeasted Bread Dough of Different Sodium Chloride Concentrations

M. Scanlon, J. Page, A. Strybulevych, 2014 .

Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking.

F. Koksel, M. T. Masatcioglu, 2019, Journal of the science of food and agriculture.

Oxidizing agent‐assisted extrusion cooking of yellow peas and the techno‐functionality of the resulting extrudate flours

M. Tulbek, F. Koksel, Nasibeh Y. Sinaki, 2021, Journal of Food Processing and Preservation.

Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking

F. Koksel, M. T. Masatcioglu, Xiang Li, 2019, Journal of Cereal Science.

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks

J. Paliwal, F. Koksel, M. T. Masatcioglu, 2021, Foods.

Effects of particle size distribution and processing conditions on the techno-functional properties of extruded soybean meal

F. Koksel, Ravinder Singh, 2021 .

Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making

A. Morgounov, F. Koksel, H. Koksel, 2023, Foods.

The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in bread dough

M. Scanlon, J. Page, A. Strybulevych, 2017 .

Characterization of the mechanical properties of high moisture meat analogues using low intensity ultrasound: linking mechanical properties to textural and nutritional quality attributes

J. Page, A. Franczyk, F. Koksel, 2023, Food Research International.