Metrics
Publication
16
Open Access
2
UN Sustainable Development Goals
Education
2019 - 2025
2019 - 2025Doctorate
Middle East Technical University, Faculty Of Engineering, Department Of Food Engineering, Turkey
2016 - 2019
2016 - 2019Postgraduate
Middle East Technical University, Graduate School of Natural and Applied Sciences, Gıda Mühendisliği, Turkey
2011 - 2016
2011 - 2016Undergraduate
Middle East Technical University, Faculty of Engineering, Department of Food Engineering, Turkey
Dissertations
2025
2025Doctorate
FORMULATION OF PICKERING EMULSIONS AND INVESTIGATING THE INTRAGASTRIC GELATION BEHAVIOR USING FLOW-ASSISTED MRI
Middle East Technical University, Faculty Of Engineering, Department Of Food Engineering
2019
2019Postgraduate
Formulation and characterization of starch and soy protein containing low calorie soft candy
Middle East Technical University, Graduate School of Natural and Applied Sciences, Department of Food Engineering
Research Areas
Food Engineering
Food Chemistry
Food Biochemistry
Sugars, Syrups, Starches and Candy
Research Areas Based on Academic Activities
Avesis Research Areas
WoS Research Areas
Scopus Research Areas
Academic Positions
2018 - Continues
2018 - ContinuesResearch Assistant
Middle East Technical University, Faculty of Engineering, Department of Food Engineering
Articles
All (13)
SCI-E, SSCI, AHCI (12)
SCI-E, SSCI, AHCI, ESCI (13)
ESCI (1)
Scopus (13)
2026
20261. Rheological and structural evolution of PPI-GA complex-stabilized Pickering emulsions under simulated gastric like conditions revealed by flow MRI
İLHAN ŞEN E., Kaya E., ÖZTOP H. M.
FOOD HYDROCOLLOIDS
, vol.176, 2026 (SCI-Expanded, Scopus)
2026
20262. Structural and flow behavior of pickering emulsions stabilized by WPI–gum arabic complexes under simulated digestion
Kaya E., İLHAN ŞEN E., Akgoz E. D., Guneydere G., Gurbuz I., ÖZTOP H. M.
Food Structure
, vol.47, 2026 (SCI-Expanded, Scopus)
2025
20253. Impact of Extraction and Purification Methods on the Structural and Dynamic Properties of Pectin: a Time-Domain NMR and FTIR Study
İLHAN E., Ivanova M., Fuentes C. A., Solmaz H. G., Goksu A. O., Castillo R. D. P., et al.
Food Analytical Methods
, vol.18, no.12, pp.2803-2818, 2025 (SCI-Expanded, Scopus)
2025
20254. Properties of water-pectin mixtures by means of NMR relaxometry – influence of temperature, concentration and precipitation method
Osuch M., Ozgur A., Ozel B., Masiewicz E., İLHAN E., Solmaz H. G., et al.
LWT
, vol.229, 2025 (SCI-Expanded, Scopus)
2023
20235. Classification and quantification of sucrose from sugar beet and sugarcane using optical spectroscopy and chemometrics
ERİKLİOĞLU H., İLHAN E., Khodasevich M., Korolko D., Manley M., Castillo R., et al.
Journal of Food Science
, vol.88, no.8, pp.3274-3286, 2023 (SCI-Expanded, Scopus)
2023
20236. Molecular Dynamics of Jelly Candies by Means of Nuclear Magnetic Resonance Relaxometry
Kruk D., Grunin L., Stankiewicz A., Kolodziejski K., İLHAN E., Oztop M. H.
MOLECULES
, vol.28, no.5, 2023 (SCI-Expanded, Scopus)
2022
20227. Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar
İLHAN E., Pocan P., Kruk D., Wojciechowski M., Osuch M., Markiewicz R., et al.
MOLECULES
, vol.27, no.7, 2022 (SCI-Expanded, Scopus)
2022
20228. The effects of crosslinking agents on faba bean flour–chitosan-curcumin films and their characterization
YILDIZ E., İLHAN E., KAHYAOĞLU L. N., ŞÜMNÜ S. G., ÖZTOP H. M.
Legume Science
, vol.4, no.1, 2022 (ESCI, Scopus)
2021
20219. Water dynamics in eggs by means of Nuclear Magnetic Resonance relaxometry
Kruk D., Florek-Wojciechowska M., ÖZTOP H. M., İLHAN E., Wieczorek Z.
Journal of Magnetic Resonance
, vol.327, 2021 (SCI-Expanded, Scopus)
2021
202110. Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry
Pocan P., İLHAN E., Florek–Wojciechowska M., Masiewicz E., Kruk D., ÖZTOP H. M.
JOURNAL OF FOOD ENGINEERING
, vol.294, 2021 (SCI-Expanded, Scopus)
2020
202011. Role of 'D-allulose' in a starch based composite gel matrix
İlhan E., Pocan P., Ogawa M., Oztop M. H.
CARBOHYDRATE POLYMERS
, vol.228, 2020 (SCI-Expanded, Scopus)
2019
201912. Effect of d-psicose substitution on gelatin based soft candies: A TD-NMR study
Pocan P., İlhan E., Oztop M. H.
MAGNETIC RESONANCE IN CHEMISTRY
, vol.57, pp.661-673, 2019 (SCI-Expanded, Scopus)
2019
201913. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study
Pocan P., İlhan E., Oztop M. H.
JOURNAL OF FOOD SCIENCE
, vol.84, pp.1087-1093, 2019 (SCI-Expanded, Scopus)
Papers Presented at Peer-Reviewed Scientific Conferences
2024
20241. UNDERSTANDING TEMPERATURE-DEPENDENT CAKING MECHANISMS IN POWDERED DAIRY PRODUCTS USING TD-NMR RELAXOMETRY
Taş O., İlhan E., Çetin Karasu M., Güner Şan S., Öztop H. M.
11th International Symposium on RECENT ADVANCES IN FOOD ANALYSIS, Praha, Czech Republic, 5 - 08 November 2024, pp.441, (Summary Text)
2018
20182. NMR RELAXATION SPECTRUM ANALYSIS FOR SOFT CANDIES
Poçan P., İlhan E., Ateş E. G., Öztop H. M.
1st International Eurasian Conference on Biological and Chemical Sciences, Ankara, Turkey, 26 - 27 April 2018, pp.1, (Summary Text)
2018
20183. Textural Characterization of Low Calorie Gelatin and Starch Based Soft Candies
İlhan E., Poçan P., Öztop H. M.
1st International Eurasian Conference on Biological and Chemical Sciences, Ankara, Turkey, 26 - 27 April 2018, pp.1, (Summary Text)
Congress and Symposium Activities
14 October 2025 - 14 October 2025
14 October 2025 - 14 October 2025Gıda+, 4th Food Innovation Summit and Awards Ceremony
Moderator
İstanbul-Turkey
Invited Talks
October 2025
October 2025