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.
The alternative
protein ecosystem
Hulya Cakmak
Researcher- Host institution: Hitit University
- Position: Principal investigator
- Discipline: Food engineering, Food science
- Alternative protein type: Plant-based
- Collaboration opportunities: Joint research, Providing guest lectures, Sharing equipment or facilities
- Lab equipment: Other, Sensory and food science analysis equipment
- Pilot equipment: None
- Region: Middle East
- Technology focus: End product formulation and manufacturing, Ingredient optimization
- Location: Türkiye