Arş. Gör. ELİF GÖKÇEN ATEŞ

Makaleler 13

1. Psyllium and its role in improving rheology and structural properties of aquafaba cakes

Ateş E. G., Tonyalı Karslı G., Ozcan O. D., Özvural E. B., Öztop H. M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.106, sa.1, ss.92-102, 2026 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

2. Defatting strategies for chia protein production: effects on physicochemical properties

Dirr S., Karslioglu O. O., ATEŞ E. G., ÖZTOP H. M.

Future Foods , cilt.12, 2025 (Scopus)

3. Effect of high-pressure homogenization, microwave pasteurization and protein addition on the bioactive and physicochemical properties of liquid tomato product

Taş O., Ateş E. G., Bal M., Şümnü S. G., Öztop H. M.

Applied Food Research , cilt.5, sa.2, 2025 (Scopus)

4. Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies

Ates E. G., Bal M., Çetin Karasu M., Çifte N. E., Erdem F., Gül M. R., et al.

FOOD ENGINEERING REVIEWS , cilt.17, sa.3, ss.671-705, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

5. Foaming and emulsifying properties of aquafaba powders as affected by saponin and amino acid content

Ateş E. G., Tonyali Karsli G., Özcan Ö. D., Ozvural E. B., Öztop H. M.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.226, 2025 (SCI-Expanded, Scopus)

6. Effects of Processing Methods on the Physical Properties of Aquafaba Powder: Time-Domain Nuclear Magnetic Resonance Analysis

Ateş E. G., Tonyalı Karslı G., Ozcan Ö. D., Özvural E. B., Öztop H. M.

MAGNETIC RESONANCE IN CHEMISTRY , cilt.63, sa.5-6, ss.394-405, 2025 (SCI-Expanded, Scopus)

7. Effects of High Hydrostatic Pressure (HHP) on the Extraction and Functional Characteristics of Chickpea Proteins and Saponins

ATEŞ E. G., TONYALI KARSLI G., ALPAS H., Ozvural E. B., ÖZTOP H. M.

ACS FOOD SCIENCE & TECHNOLOGY , cilt.5, sa.3, ss.1116-1123, 2025 (ESCI)

8. Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder

BAL M., ATEŞ E. G., ERDEM F., TONYALI KARSLI G., Karasu M., Ozarda O., et al.

Frontiers in Sustainable Food Systems , cilt.8, 2024 (SCI-Expanded, Scopus)

9. Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven

Cinar A. T., Yolaçaner E., Ateş E. G.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.103, sa.11, ss.5342-5352, 2023 (SCI-Expanded, Scopus)

10. Characterization of Pectin-Based Gels: A 1H Nuclear Magnetic Resonance Relaxometry Study

ATEŞ E. G., Beira M. J., ÖZTOP H. M., Sebastião P. J.

Journal of Agricultural and Food Chemistry , cilt.69, ss.12102-12110, 2021 (SCI-Expanded, Scopus)

11. In vitro digestibility of rare sugar (D-allulose) added pectin–soy protein gels

ATEŞ E. G., Ozvural E. B., Oztop M. H.

International Journal of Food Science and Technology , cilt.56, sa.7, ss.3421-3431, 2021 (SCI-Expanded, Scopus)

12. Field-dependent NMR relaxometry for Food Science: Applications and perspectives

ATEŞ E. G., Domenici V., Florek-Wojciechowska M., Gradišek A., Kruk D., Maltar-Strmečki N., et al.

Trends in Food Science and Technology , cilt.110, ss.513-524, 2021 (SCI-Expanded, Scopus)

13. Understanding the role ofd-Alluloseand soy protein addition in pectin gels

Ates E. G., Özvural E. B., Oztop M. H.

JOURNAL OF APPLIED POLYMER SCIENCE , cilt.138, sa.8, 2021 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 1

1. Innovative Processing Techniques Unveil the Potential of Chickpea Aquafaba

ATEŞ E. G., ÖZTOP H. M., TONYALI KARSLI G., ÖZVURAL E. B.

2ND INTERNATIONAL KARATEKİN SCIENCE AND TECHNOLOGY CONFERENCE, 21 - 22 Aralık 2023, (Tam Metin Bildiri)

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