Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Recent developments of oleogel utilizations in bakery products

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, cilt.60, ss.2460-2479, 2020 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Utilization of Beeswax Oleogel-Shortening Mixtures in Gluten-Free Bakery Products

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, cilt.96, ss.545-554, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

NMR relaxometry study of gelatin based low-calorie soft candies

MOLECULAR PHYSICS, cilt.117, ss.1034-1045, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

Characterization and evaluation of emulsifying properties of high pressure microfluidized and pH shifted corn gluten meal

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, cilt.52, ss.179-188, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

Development of pH Sensitive Alginate/Gum Tragacanth Based Hydrogels for Oral Insulin Delivery

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.66, ss.11784-11796, 2018 (SCI İndekslerine Giren Dergi) identifier identifier identifier

The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.96, ss.34-41, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.55, ss.3960-3970, 2018 (SCI İndekslerine Giren Dergi) identifier identifier identifier

The effects of microfluidization on rheological and textural properties of gluten-free corn breads

FOOD RESEARCH INTERNATIONAL, cilt.105, ss.782-792, 2018 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Physical characterization of low-calorie chocolate formulations

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.11, ss.41-49, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

Evaluation of Isolated Impact of Trans Fatty Acids on Short Dough Product

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, cilt.93, ss.1015-1024, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

Reducing saturated fat with oleogel/shortening blends in a baked product

FOOD CHEMISTRY, cilt.199, ss.809-816, 2016 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.68, ss.477-484, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

Production of hazelnut skin fibres and utilisation in a model bakery product

Quality Assurance and Safety of Crops and Foods, cilt.8, ss.195-206, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

Optimization of Ethanol Production From Microfluidized Wheat Straw by Response Surface Methodology

PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY, cilt.45, ss.785-795, 2015 (SCI İndekslerine Giren Dergi) identifier identifier identifier

EFFECTS OF MICROFLUIDIZED DIETARY FIBERS ON STABILITY PROPERTIES OF EMULSIONS

JOURNAL OF TEXTURE STUDIES, cilt.45, ss.295-306, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

Rheological and Microscopic Properties of Fat Blends with Similar Solid Fat Content but Different Trans Composition

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, cilt.90, ss.17-26, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products

JOURNAL OF FOOD ENGINEERING, cilt.109, ss.579-587, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

Utilization of chestnut flour in gluten-free bread formulations

JOURNAL OF FOOD ENGINEERING, cilt.101, ss.329-336, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

Rheological properties of gluten-free bread formulations

JOURNAL OF FOOD ENGINEERING, cilt.96, ss.295-303, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

CHARACTERIZATION OF VISCOELASTIC PROPERTIES OF INDIVIDUAL RICE GRAIN BY MEASURING MECHANICAL IMPEDANCE

JOURNAL OF TEXTURE STUDIES, cilt.40, ss.66-81, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

A new instrumental setup for determination of small amplitude viscoelastic properties of dough during fermentation

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.227, ss.151-157, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

Water Solubility Mechanical Barrier and Thermal Properties of Cross linked Whey Protein Isolate based Films

Journal Of Food Science, cilt.69, ss.129-133, 2004 (SCI Expanded İndekslerine Giren Dergi) identifier

A new method to determine viscosity of liquids using vibration principles

RHEOLOGICA ACTA, cilt.42, ss.534-543, 2003 (SCI İndekslerine Giren Dergi) identifier identifier

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Oleosome based structures for designing new food products

2017 KoSFoST International Symposium and Meeting, 21 - 23 Haziran 2017

The Effect of Onion Skin Powder Addition on Physical Parameters of Extrudates

4th International Conference and Exhibition on Food Processing & Technology. August 10-12, 2015 London, UK., 12 - 15 Ağustos 2015

Characterization of Turkish Olive Varieties with NMR Relaxometry and Magnetic Resonance Imaging Experiments

XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance, Cesena, İtalya, 20 - 23 Mayıs 2014

Kitap & Kitap Bölümleri

The Use of Vibration Principles to Characterize the Mechanical Properties of BiomaterialsChapter 15

Biomaterials Physics and Chemistry, Rosario Pignatello, Editör, Intech, ss.299-323, 2016