Hulya Cakmak

My researches are focused on utilization of legume-based protein sources particularly; legume flours, legume flour protein concentrates and isolates for formulating novel food materials such as gluten-free products, legume protein-polysaccharide based complexes as emulsifiers, legume protein-based biodegradable food packaging materials etc. Besides, food quality features like microstructure, texture, rheology and thermal properties are of my interest in terms of characterization of these novel food formulations.