Pelin Poçan

Pelin Poçan

Nottingham Trent University - Nottingham / United Kingdom
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 6021690
person_outline Pelin Poçan's MOST POPULAR ARTICLES
1-) Enzymatic hydrolysis of fruit peels and other lignocellulosic biomass as a source of sugar Waste and Biomass Valorization 9, 929-937, 2018
2-) Effect of d‐psicose substitution on gelatin based soft candies: A TD‐NMR study Magnetic Resonance in Chemistry 57 (9), 661-673, 2019
3-) Characterization of emulsion stabilization properties of gum tragacanth, xanthan gum and sucrose monopalmitate: A comparative study Journal of food science 84 (5), 1087-1093, 2019
4-) Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry Journal of Food Engineering 294, 110422, 2021
5-) Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study ACS Food Science & Technology 2 (12), 1819-1831, 2022