FoodPro lab at the University of Manitoba Dr. Filiz Koksel

Our Research

Our research centers on food processing using innovative techniques. Explore our key projects and published papers here.

Highlighted

Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents
Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents
Siwen Luo, Jitendra Paliwal, Filiz Koksel
Foods  ·  30 Jul 2024  ·  doi:10.3390/foods13152411

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2024

Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents
Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents
Siwen Luo, Jitendra Paliwal, Filiz Koksel
Foods  ·  30 Jul 2024  ·  doi:10.3390/foods13152411
Comparison of single-stage and gradual reduction milling on pulse flour quality
Comparison of single-stage and gradual reduction milling on pulse flour quality
Kristin Choo, Rani Puthukulangara Ramachandran, Mohammad Nadimi, Elaine Sopiwnyk, Filiz Koksel, Jitendra Paliwal
Journal of Food Measurement and Characterization  ·  04 May 2024  ·  doi:10.1007/s11694-024-02568-w
Pilot scale air classification of flours from hulled and hull-less barley for the production of protein enriched ingredients
Pilot scale air classification of flours from hulled and hull-less barley for the production of protein enriched ingredients
Amanjeet Singh, Marta Izydorczyk, Filiz Koksel
Journal of Cereal Science  ·  01 May 2024  ·  doi:10.1016/j.jcs.2024.103880
Incorporation of brewer's spent grain into plant‐based meat analogues: benefits to physical and nutritional quality
Incorporation of brewer's spent grain into plant‐based meat analogues: benefits to physical and nutritional quality
Aurenice Maria Mota da Silva, Mariah Almeida Lima, Filiz Koksel, Ana Carla Kawazoe Sato
International Journal of Food Science & Technology  ·  12 Apr 2024  ·  doi:10.1111/ijfs.17134
Incorporation of intermediate wheatgrass (<i>Thinopyrum intermedium</i>) into bread wheat doughs: Effects on pasting and rheological properties
Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties
Susane Trevisan, Filiz Koksel, Buket Cetiner, Vladimir P. Shamanin, Inna V. Pototskaya, Bayram Ozdemir, Alexey I. Morgounov, Hamit Koksel
Cereal Chemistry  ·  02 Apr 2024  ·  doi:10.1002/cche.10786
Gas-assisted high-moisture extrusion of soy-based meat analogues: Impacts of nitrogen pressure and cooling die temperature on density, texture and microstructure
Gas-assisted high-moisture extrusion of soy-based meat analogues: Impacts of nitrogen pressure and cooling die temperature on density, texture and microstructure
Neeraj Ghanghas, Mohammad Nadimi, Jitendra Paliwal, Filiz Koksel
Innovative Food Science & Emerging Technologies  ·  01 Mar 2024  ·  doi:10.1016/j.ifset.2023.103557
Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno‐functional, and microstructural quality of texturized lentil protein
Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno‐functional, and microstructural quality of texturized lentil protein
Ravinder Singh, Maria Guerrero, Michael T. Nickerson, Filiz Koksel
Journal of Food Science  ·  23 Feb 2024  ·  doi:10.1111/1750-3841.16991
Effects of dietary fibre source and content and extrusion conditions on the physicochemical composition and physical quality of fibre‐enriched lentil snacks
Effects of dietary fibre source and content and extrusion conditions on the physicochemical composition and physical quality of fibre‐enriched lentil snacks
Nasibeh Y. Sinaki, Filiz Koksel
International Journal of Food Science & Technology  ·  01 Feb 2024  ·  doi:10.1111/ijfs.16943
Plant-based meat alternatives: innovation through advanced processes and ingredients
Plant-based meat alternatives: innovation through advanced processes and ingredients
Ravinder Singh, Aayushi Kadam, Filiz Koksel
Handbook of Plant-Based Food and Drinks Design  ·  01 Jan 2024  ·  doi:10.1016/B978-0-443-16017-2.00012-7

2023

Impact of protein blend formulation and extrusion conditions on the physical properties of texturised pea protein‐extended beef burgers
Impact of protein blend formulation and extrusion conditions on the physical properties of texturised pea protein‐extended beef burgers
Elyssa Chan, Nasibe Y. Sinaki, Argenis Rodas‐González, Mehmet Tulbek, Filiz Koksel
International Journal of Food Science & Technology  ·  14 Dec 2023  ·  doi:10.1111/ijfs.16856
Ingredient Technologies and Process Modifications for Increasing the Use of Ancient Grains in Bakery Applications
Ingredient Technologies and Process Modifications for Increasing the Use of Ancient Grains in Bakery Applications
Anashwar Valsalan, Filiz Koksel, Cristina M. Rosell, Maneka Malalgoda
Food Reviews International  ·  23 Nov 2023  ·  doi:10.1080/87559129.2023.2279613
Characterization of the mechanical properties of high-moisture meat analogues using low-intensity ultrasound: Linking mechanical properties to textural and nutritional quality attributes
Characterization of the mechanical properties of high-moisture meat analogues using low-intensity ultrasound: Linking mechanical properties to textural and nutritional quality attributes
R.-M. Guillermic, A.J. Franczyk, S.O. Kerhervé, J.D. House, J.H. Page, F. Koksel
Food Research International  ·  01 Nov 2023  ·  doi:10.1016/j.foodres.2023.113193
Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues
Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues
Ravinder Singh, Amanda Gomes Almeida Sá, Shubham Sharma, Mohammad Nadimi, Jitendra Paliwal, James D. House, Filiz Koksel
Food and Bioprocess Technology  ·  25 Oct 2023  ·  doi:10.1007/s11947-023-03225-8
The entrainment and evolution of gas bubbles in bread dough—A review
The entrainment and evolution of gas bubbles in bread dough—A review
Xinyang Sun, Martin G. Scanlon, Michael T. Nickerson, Filiz Koksel
Cereal Chemistry  ·  31 Jul 2023  ·  doi:10.1002/cche.10699
Effects of protein formula and extrusion cooking conditions on the techno‐functional properties of texturised pea proteins
Effects of protein formula and extrusion cooking conditions on the techno‐functional properties of texturised pea proteins
Elyssa Chan, Argenis Rodas‐Gonzalez, Mehmet Tulbek, Filiz Koksel
International Journal of Food Science & Technology  ·  31 Jul 2023  ·  doi:10.1111/ijfs.16593
Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours
Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours
Xiang Li, Adam Franczyk, Kevser Kahraman, James D. House, Filiz Koksel
Journal of Food Measurement and Characterization  ·  02 Jun 2023  ·  doi:10.1007/s11694-023-01985-7
Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making
Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making
Buket Cetiner, Vladimir P. Shamanin, Zeynep H. Tekin-Cakmak, Inna V. Pototskaya, Filiz Koksel, Sergey S. Shepelev, Amanzhol N. Aydarov, Bayram Ozdemir, Alexey I. Morgounov, Hamit Koksel
Foods  ·  24 May 2023  ·  doi:10.3390/foods12112109
Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture
Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture
Siwen Luo, Filiz Koksel
Trends in Food Science & Technology  ·  01 Mar 2023  ·  doi:10.1016/j.tifs.2023.01.012
Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes
Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes
Nasibeh Y. Sinaki, Jitendra Paliwal, Filiz Koksel
Foods  ·  19 Feb 2023  ·  doi:10.3390/foods12040889
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
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
Xinyang Sun, Simiao Wu, Wen Li, Filiz Koksel, Yifei Du, Lei Sun, Yong Fang, Qiuhui Hu, Fei Pei
Food Hydrocolloids  ·  01 Feb 2023  ·  doi:10.1016/j.foodhyd.2022.108212
Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review
Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review
Xinyang Sun, Simiao Wu, Filiz Koksel, Minhao Xie, Yong Fang
Food Hydrocolloids  ·  01 Feb 2023  ·  doi:10.1016/j.foodhyd.2022.108123

2022

Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals
Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals
Ravinder Singh, Cheng-Chia Yu, Guan-Wei Chen, Ching-Hsueh Chen, Nasibeh Y. Sinaki, Jenshinn Lin, Filiz Koksel
Foods  ·  30 Oct 2022  ·  doi:10.3390/foods11213447
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours
Xiang Li, Reine‐Marie Guillermic, Mohammad Nadimi, Jitendra Paliwal, Filiz Koksel
Cereal Chemistry  ·  14 Jun 2022  ·  doi:10.1002/cche.10574
Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review
Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review
Xinyang Sun, Filiz Koksel, Martin G. Scanlon, Michael T. Nickerson
Cereal Chemistry  ·  16 May 2022  ·  doi:10.1002/cche.10561
Exploring the influence of weather on gluten strength of hard red spring wheat (Triticum aestivum L.) on the Canadian Prairies
Exploring the influence of weather on gluten strength of hard red spring wheat (Triticum aestivum L.) on the Canadian Prairies
Manasah Mkhabela, Paul Bullock, Harry Sapirstein, Janelle Courcelles, Soleiman Abbasi, Filiz Koksel
Journal of Cereal Science  ·  01 Mar 2022  ·  doi:10.1016/j.jcs.2021.103410

2021

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks
Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks
Nasibeh Y. Sinaki, Mustafa Tugrul Masatcioglu, Jitendra Paliwal, Filiz Koksel
Foods  ·  24 Dec 2021  ·  doi:10.3390/foods11010038
Effects of particle size distribution and processing conditions on the techno-functional properties of extruded soybean meal
Effects of particle size distribution and processing conditions on the techno-functional properties of extruded soybean meal
Ravinder Singh, Filiz Koksel
LWT  ·  01 Dec 2021  ·  doi:10.1016/j.lwt.2021.112321
Oxidizing agent‐assisted extrusion cooking of yellow peas and the techno‐functionality of the resulting extrudate flours
Oxidizing agent‐assisted extrusion cooking of yellow peas and the techno‐functionality of the resulting extrudate flours
Nasibeh Y. Sinaki, Mehmet Tulbek, Filiz Koksel
Journal of Food Processing and Preservation  ·  10 Aug 2021  ·  doi:10.1111/jfpp.15797
X-Ray microtomography imaging of red lentil puffed snacks: Processing conditions, microstructure and texture
X-Ray microtomography imaging of red lentil puffed snacks: Processing conditions, microstructure and texture
R.-M. Guillermic, E.C. Aksoy, S. Aritan, C. Erkinbaev, J. Paliwal, F. Koksel
Food Research International  ·  01 Feb 2021  ·  doi:10.1016/j.foodres.2020.109996

2020

Processing and quality aspects of bulgur from <i>Triticum durum</i>
Processing and quality aspects of bulgur from Triticum durum
Andrea K. Stone, Shuyang Wang, Mehmet Tulbek, Filiz Koksel, Michael T. Nickerson
Cereal Chemistry  ·  29 Sep 2020  ·  doi:10.1002/cche.10347
The effects of sodium reduction on the mechanical properties of doughs made from flours with a range of strengths using a mixograph
The effects of sodium reduction on the mechanical properties of doughs made from flours with a range of strengths using a mixograph
Xinyang Sun, Filiz Koksel, Martin G. Scanlon, Michael T. Nickerson
Journal of Cereal Science  ·  01 Sep 2020  ·  doi:10.1016/j.jcs.2020.103071
Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking
Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking
Siwen Luo, Filiz Koksel
Journal of Food Science  ·  27 Aug 2020  ·  doi:10.1111/1750-3841.15385
Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks
Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks
Siwen Luo, Elyssa Chan, Mustafa Tugrul Masatcioglu, Chyngyz Erkinbaev, Jitendra Paliwal, Filiz Koksel
Food and Bioproducts Processing  ·  01 May 2020  ·  doi:10.1016/j.fbp.2020.02.002
The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography
The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography
Xinyang Sun, Martin G. Scanlon, Reine-Marie Guillermic, George S. Belev, M. Adam Webb, Serdar Aritan, Michael T. Nickerson, Filiz Koksel
Food Research International  ·  01 Apr 2020  ·  doi:10.1016/j.foodres.2019.108919
Constructing knowledge graphs and their biomedical applications
Constructing knowledge graphs and their biomedical applications
David N. Nicholson, Casey S. Greene
Computational and Structural Biotechnology Journal  ·  01 Jan 2020  ·  doi:10.1016/j.csbj.2020.05.017
Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations
Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations
Xinyang Sun, Filiz Koksel, Michael T. Nickerson, Martin G. Scanlon
Food Hydrocolloids  ·  01 Jan 2020  ·  doi:10.1016/j.foodhyd.2019.05.030

2019

Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking
Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking
Mustafa Tugrul Masatcioglu, Filiz Koksel
Journal of the Science of Food and Agriculture  ·  18 Sep 2019  ·  doi:10.1002/jsfa.9964
Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking
Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking
Xiang Li, Mustafa Tugrul Masatcioglu, Filiz Koksel
Journal of Cereal Science  ·  01 Sep 2019  ·  doi:10.1016/j.jcs.2019.102811
Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours
Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours
Elyssa Chan, Tugrul M. Masatcioglu, Filiz Koksel
Journal of Food Process Engineering  ·  13 Jan 2019  ·  doi:10.1111/jfpe.12989

2018

Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking
Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking
Filiz Koksel, M. Tugrul Masatcioglu
LWT  ·  01 Jul 2018  ·  doi:10.1016/j.lwt.2018.04.011
A study of factors influencing the water absorption capacity of Canadian hard red winter wheat flour
A study of factors influencing the water absorption capacity of Canadian hard red winter wheat flour
Harry Sapirstein, Yao Wu, Filiz Koksel, Robert Graf
Journal of Cereal Science  ·  01 May 2018  ·  doi:10.1016/j.jcs.2018.01.012
Sci-Hub provides access to nearly all scholarly literature
Sci-Hub provides access to nearly all scholarly literature
Daniel S Himmelstein, Ariel Rodriguez Romero, Jacob G Levernier, Thomas Anthony Munro, Stephen Reid McLaughlin, Bastian Greshake Tzovaras, Casey S Greene
eLife  ·  01 Mar 2018  ·  doi:10.7554/eLife.32822
Bubbles in noodle dough: Characterization by X-ray microtomography
Bubbles in noodle dough: Characterization by X-ray microtomography
R.-M. Guillermic, F. Koksel, X. Sun, D.W. Hatcher, M.T. Nickerson, G.S. Belev, M.A. Webb, J.H. Page, M.G. Scanlon
Food Research International  ·  01 Mar 2018  ·  doi:10.1016/j.foodres.2017.11.050
Investigation of the influence of bakery enzymes on non-yeasted dough properties during mixing
Investigation of the influence of bakery enzymes on non-yeasted dough properties during mixing
Filiz Koksel, Martin G. Scanlon
Journal of Cereal Science  ·  01 Jan 2018  ·  doi:10.1016/j.jcs.2017.10.002

2017

The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in bread dough
The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in bread dough
Filiz Koksel, Anatoliy Strybulevych, Serdar Aritan, John H. Page, Martin G. Scanlon
Journal of Cereal Science  ·  01 Nov 2017  ·  doi:10.1016/j.jcs.2017.06.022
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
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
Filiz Koksel, Anatoliy Strybulevych, John H. Page, Martin G. Scanlon
Journal of Food Engineering  ·  01 Jul 2017  ·  doi:10.1016/j.jfoodeng.2017.01.027

2016

Ultrasound as a tool to study bubbles in dough and dough mechanical properties: A review
Ultrasound as a tool to study bubbles in dough and dough mechanical properties: A review
Filiz Koksel, Martin G. Scanlon, John H. Page
Food Research International  ·  01 Nov 2016  ·  doi:10.1016/j.foodres.2016.09.015
The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography
The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography
Filiz Koksel, Serdar Aritan, Anatoliy Strybulevych, John H. Page, Martin G. Scanlon
Food Research International  ·  01 Feb 2016  ·  doi:10.1016/j.foodres.2015.12.005
Kinetics of Bubble Growth in Bread Dough and Crust Formation
Kinetics of Bubble Growth in Bread Dough and Crust Formation
Filiz Koksel, Martin G. Scanlon
Food Engineering Series  ·  01 Jan 2016  ·  doi:10.1007/978-3-319-24735-9_5

2015

The Future of Grain Science: Grain Science in Canada: A National Priority
The Future of Grain Science: Grain Science in Canada: A National Priority
Filiz Köksel, Michael T. Nickerson, Martin G. Scanlon
Cereal Foods World  ·  01 Nov 2015  ·  doi:10.1094/cfw-60-6-0274

2014

Ultrasonic Characterization of Unyeasted Bread Dough of Different Sodium Chloride Concentrations
Ultrasonic Characterization of Unyeasted Bread Dough of Different Sodium Chloride Concentrations
Filiz Koksel, Anatoliy Strybulevych, John H. Page, Martin G. Scanlon
Cereal Chemistry  ·  01 Jul 2014  ·  doi:10.1094/cchem-10-13-0206-cesi

2012

Use of an ultrasonic reflectance technique to examine bubble size changes in dough
Use of an ultrasonic reflectance technique to examine bubble size changes in dough
A Strybulevych, V Leroy, A L Shum, H F Koksel, M G Scanlon, J H Page
IOP Conference Series: Materials Science and Engineering  ·  10 Dec 2012  ·  doi:10.1088/1757-899x/42/1/012037
Effects of composition on dough development and air entrainment in doughs made from gluten-starch blends
Effects of composition on dough development and air entrainment in doughs made from gluten-starch blends
F. Koksel, M.G. Scanlon
Journal of Cereal Science  ·  01 Sep 2012  ·  doi:10.1016/j.jcs.2012.05.013

2009

The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens
The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens
Gulum Sumnu, Filiz Koksel, Serpil Sahin, Arzu Basman, Venkatesh Meda
International Journal of Food Science & Technology  ·  11 Dec 2009  ·  doi:10.1111/j.1365-2621.2009.02107.x