Filiz Koksel

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Assistant Professor

University of Manitoba

Canada

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About

Filiz Koksel is an Assistant Professor at the University of Manitoba, Canada. Her research interests focus on the development of functional foods and sustainable protein solutions, as evidenced by her recent publications on the nutritional properties of pulse flour and the use of brewery by-products in non-alcoholic beverages. She also explores the potential of plant-based ingredients in meat analogues and the characteristics of protein-enriched products through extrusion technology.

Recent Grants

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Tailoring quality during processing of protein rich plant-based foods and food ingredients

Open Date: 2018-11-20

Close Date:

Grant: Close

Effects of extrusion cooking and the use of oxidizing/reducing agents on the techno-functional properties of pulse flours

Open Date: 2018-04-01

Close Date: 2019-03-31

Grant: Close

Understanding the mechanisms associated with quality creation in protein-rich plant-based aerated food materials during processing

Open Date: 2018-04-01

Close Date: 2019-03-31

Filiz Koksel

Research Interests

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About

Recent Grants

Articles (28)

Transforming Traditional Tarhana into a Functional Food: Impact of Pulse Flour Substitution on Nutritional and Rheological Properties

Adding Value to Brewery Industry By-Products as Novel Ingredients in Non-Alcoholic Malt Beverage Applications

Exploring the Potential of Lupin (Lupinus angustifolius) Flour‐Based Ingredients in Developing High Moisture Meat Analogues

Extrusion of Oilseed‐Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions

Impact of Pea Protein Isolate Enrichment on the Nutritional, Functional, and Glycemic Properties of Tarhana

Quality of resistant starch‐enriched breadcrumbs extrudates

Effect of Extrusion Conditions on the Characteristics of Texturized Vegetable Protein from a Faba Bean Protein Mix and Its Application in Vegan and Hybrid Burgers

High Moisture Extrusion Texturization of Air-Classified Barley Protein for the Production of Novel Plant-Based Meat Analogues

Real-time thermal imaging of expansion dynamics during extrusion of protein-fortified snacks: Effects of nitrogen gas and protein concentration

Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents

Comparison of single-stage and gradual reduction milling on pulse flour quality

Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues

Effects of dietary fibre source and content and extrusion conditions on the physicochemical composition and physical quality of fibre-enriched lentil snacks

Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno-functional, and microstructural quality of texturized lentil protein

Gas-assisted high-moisture extrusion of soy-based meat analogues: Impacts of nitrogen pressure and cooling die temperature on density, texture and microstructure

Impact of protein blend formulation and extrusion conditions on the physical properties of texturised pea protein-extended beef burgers

Incorporation of brewer's spent grain into plant-based meat analogues: benefits to physical and nutritional quality

Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties

Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours

The entrainment and evolution of gas bubbles in bread dough—A review

Effects of protein formula and extrusion cooking conditions on the techno‐functional properties of texturised pea proteins

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

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

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

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

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

Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review

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

Collaborators (4)

Martin G. Scanlon

Paul Bullock

James House

Jitendra Paliwal

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