Ezgi Pulatsu

Profile

Ezgi Pulatsu

Assistant professor

2021: PhD, Food science, University of Missouri-Columbia
2016: MSc, Food engineering, Middle East Technical University
2013: BSc, Food engineering, Middle East Technical University

Room

LEE 419G

[email protected]

Biography

Ezgi Pulatsu is an assistant professor at the University of Ottawa.

Professor Pulatsu earned her PhD in food science at the University of Missouri-Columbia in 2021, following completion of her master’s and bachelor’s degrees in food engineering at the Middle East Technical University. Since 2022, she has been a postdoctoral associate and part-time professor at the School of Nutrition Sciences, where she has taught several courses, including Food Sciences I and II, Food Lipids and Food Biophysics.

Her expertise spans food science, biophysics and process engineering, with a particular focus on additive manufacturing (3D and 4D food printing). Before joining the University of Ottawa, she explored osmotic mechanisms for edible structures that change colour and shape simultaneously. She has published 18 articles and a book chapter. She is a founding advisory board member of Transport Phenomena and Open Transport.

Professor Pulatsu is not currently accepting new students for thesis supervision.

Research interests

Food processing
Emerging technologies (3- and 4-dimensional printing of food)
Food biopolymers and colloids
Mechanical properties and rheology

Research

Professor Pulatsu's research expertise spans food science, food biophysics and food process engineering, with a particular focus on additive manufacturing and material characterization.

She aims to ensure the secure adaptation of additive food manufacturing and to reduce food waste, increase efficiency in food processing and promote the effective use of resources and sustainability. Her research also explores the relation between polymer molecular structure and rheology.

Publications

See Ezgi Pulatsu’s publications.

Pulatsu, E. *, J. Xie, Q. Wang, and C.C. Udenigwe. "Edible films based on gum tragacanth and gelatin", Physics of Fluids, 37, 047101 (April 1, 2025).
Sunil, A., Y.G.H. Rico, R.O.Abioye, S. Reyes-Flores, E. Pulatsu, C.C. Udenigwe, "Biofunctional peptide hydrogel: Self-assembly, rheological properties, and in vivo antioxidant activity of ovalbumin-derived peptide (VLVNAIVFKGL)", Journal of Agricultural and Food Chemistry, 73, 5961−5969 (2025).
Pulatsu, E.*, M. Kanso, R. Chakraborty and A.J. Giacomin, "Complex Viscosity of Polyhyaluronic Acid", Physics of Fluids, 37(3), 033116 (March 7, 2025).
Pulatsu, E.*, A. De Nicola, Pink, D., N.L. Green, L. Lin, C. Adams, D. Rousseau, A.G. Marangoni, G. Mazzanti, "Effect of alkyl chain length on the clustering of molten triacylglycerols", Journal of Molecular Liquids. 423, 126993 (2025).
Mosibo O.K., Pulatsu E., Onipe O.O., Ezeorba T.P.C., Udenigwe C.C. (2024). Enzymatic modification of plant proteins: influence on functional property, allergenicity, and bioactivity. In: Functionality of Food Proteins, Eds. J Wanasundara, B Lamsal, C Schmitt. Oxford, United Kingdom: Academic Press/Elsevier.
Pulatsu, E.*, A.R. Auleear, R.O. Abioye and C.C. Udenigwe, "The swelling properties of single component (gelatin) and electrostatically assembled (gelatin-gum tragacanth) edible composite films exposed to deionized water and salt solution", Physics of Fluids, 36, 113109 (2024).
Pulatsu, E.*, S. Malik, M. Lin, K. Krisnaswamy and B. Vardhanabhuti. Preparation and Characterization of Boza Enriched with Nonfat Dry Milk and Its Impact on Fermentation Process. Gels, 10 (1), 22 (2023).
Pulatsu, E.* and K. Feigl, "Blending physics in food studies", Physics of Fluids, 35, 110403 (2023).
Pulatsu, E.* C.C. Udenigwe, "Perspectives, Analyses, and Progress in Additive Manufacturing of Food", Physics of Fluids, 35, 031303 (2023)
Pulatsu, E., J-W. Su, J. Lin, M. Lin, "Utilization of ethyl cellulose in the osmotically-driven and anisotropically-actuated 4D printing concept of edible food composites", Carbohydrate Polymer Technologies and Applications, 3, 100183 (2022).
Pulatsu, E., J-W. Su, S.M. Kenderes, J. Lin, B. Vardhanabhuti and M. Lin, "Restructuring cookie dough with 3D printing: Relationships between the mechanical properties, baking conditions, and structural changes", Journal of Food Engineering, 319, 110911 (2022).
Pulatsu, E. and M. Lin, "A Review on customizing edible food materials into 3D printable inks: Approaches and strategies", Trends in Food Science and Technology, 107, 68-77 (2021).
Pulatsu, E., J-W. Su, S.M. Kenderes, J. Lin, B. Vardhanabhuti and M. Lin, "Effects of ingredients and pre-heating on the printing quality and dimensional stability in 3D printing of cookie dough", Journal of Food Engineering, 294, 110412 (2021).
Pulatsu, E., J-W. Su, J. Lin and M. Lin, "Factors affecting 3D printing and post-processing capacity of cookie dough", Innovative Food Science & Emerging Technologies, 61, 102316 (2020).
Su, J. W., W. Gao, K. Trinh, S.M. Kenderes, E. Pulatsu, C. Zhang, A. Whittington, M. Lin, and J. Lin, "4D printing of polyurethane paint-based composites", International Journal of Smart and Nano Materials, 10 (3), 237-248 (2019).