About
162
Publications
99,615
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
8,425
Citations
Introduction
Skills and Expertise
Additional affiliations
January 2011 - present
January 2009 - present
January 2007 - present
Publications
Publications (162)
Encapsulation of bioactive compounds is promising for enhancing their stability and functionality in food products. This study investigates the encapsulation of olive leaf extract using double emulsions, with a focus on their integration into cake formulations. Pea flour at varying concentrations (15%, 20%, 25%) was used as an emulsifier at the out...
Centrifugal spinning serves as a new method that can produce fibers to be used in active packaging. The primary objective of this study was to design and to characterize centrifugally spun fibers containing bay laurel leaf essential oil (BLLEO). In addition, it was aimed to optimize flow rate and fiber composition based on fiber diameter, antioxida...
Texture is linked to food structure at micro- and macro-levels. The most effective way to manipulate gel texture is to change the number of crosslinks per unit volume. Polymer concentration and type can be changed or the amount of evaporated water can be adjusted to achieve this. Gummy candy is a good food model to investigate texture due to the pr...
In this chapter, emulsions were described by means of micro and nanoemulsions and Pickering emulsions with detailed information about their rheological properties. Major factors influencing emulsion rheology were described. Volume fraction, rheology of phases, droplet size, and colloidal interactions are highly effective in the emulsion rheology. T...
This study focuses on the formulation of clove oil and thyme oil emulsions showing antioxidant capacity. Emulsions were formulated with 2 and 4% of each essential oil by using microfluidization. Tween 80 was used as the surfactant. Droplet sizes and polydispersity index values of emulsions were measured, and their effects on the emulsion stability...
The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical cond...
In this study, the change in the temperature and moisture content of zucchini cooked in microwave and infrared combination oven were modeled by finite element method. The exact form of Lambert law was used to predict the microwave power. Experimental temperature data at different positions of zucchini and moisture content data were used to verify t...
Magnesium, a vital mineral for the human body, should be encapsulated before addition into foods to avoid the drawbacks related to chemical reactions. In this study, double emulsion entrapment was applied to protect magnesium. Different concentrations (15, 20, 25, 30%) of lentil flour were used as the hydrophilic surfactant, and high-speed homogeni...
Commercial processing of sour cherries generates a large quantity of pomace as an industrial waste, which can suitably be converted into value-added fiber-rich products by employing appropriate extraction techniques. In this work, an array of techniques [microwave (MW), high-pressure (HP), enzymatic and thermal treatments] was employed to improve t...
Seeds of the plant quince are a natural hydrocolloid source whose extract has shown promising results in stabilizing emulsions. The study aims to discover how quince seed extract's interfacial properties (dynamic surface tension and dilatational surface rheology) on an oil-water interface change with varying concentrations (between 0.01%-1%), pH's...
The objective of this research was to incorporate grape seed extract (GSE) into electrospun nanofibers produced from rye flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of rye flour concentration (4% and 6%) and heating methods (conventional and microwave) on the properties of solutions and nanofibers were studied....
The main aim of the article was to produce gallic acid‐loaded pea flour/polyethylene oxide (PEO)‐based nanofibers through the electrospinning method as an alternative active packaging material. Incorporation of gallic acid caused significant changes in both solution properties and fiber morphology. Increasing gallic acid concentration resulted in i...
Gummy confections are popular products formulated with sucrose, glucose syrups, gelling agents, acids, flavourings and colouring agents. They have various commercial types in terms of formulation, texture, taste and colour, however, there is inadequate investigation on storage behavior of these products. The aim of this study is to investigate the...
Plant‐based proteins gained importance in recent years due to the increase in the awareness of healthy diet and in the consumption of plant‐based foods. However, some features of plant‐based proteins like the undesirable odor and flavor affect the sensorial properties of protein containing foods. Therefore, encapsulation of these proteins could be...
The objective of this study was to investigate the effects of gallic acid incorporation and homogenization method (high-speed homogenization and ultrasonication) on the physicochemical characteristics of pea flour based active films and the activity of the films against lipid oxidation. The water vapor permeability results of the active films incre...
Quince seed powder (QSP) is known to exhibit emulsification properties and could be used as a natural emulsifier in colloidal food systems. In this study, emulsion-based alginate hydrogels were formulated using QSP and xanthan gum (XG) as stabilizers. The objective of the study was to show the emulsifying power of QSP in emulsions and their hydroge...
The lactic acid bacteria (LAB) are usually recognized as safe for consumption and comprise several genera with different technological and health-promoting potential for food applications, including probiotic characteristics. Their exopolysaccharides (EPS) have interesting film-forming properties and may be used to produce edible packaging, as a st...
The aim of this study was to determine the effects of microwave pretreatment on physicochemical characteristics of carob flour and rice starch–based nanofibers produced by electrospinning. The effects of microwave heating on production of nanofibers by electrospinning have not been studied before. Another aim of the study was to fabricate and chara...
There were produced pea flour/HPMC based or lentil flour/HPMC based novel nanofibers by using electrospinning method and observed effects of flour concentration, poly(ethylene oxide) concentration, and microfluidization on nanofiber morphology
To produce pea flour/HPMC and lentil flour/HPMC based novel nanofibers by using electrospinning method
To study the effects of applied voltage and flow rate on nanofiber diameter
To provide insights for the usage of legume flours in food packaging
In this study, it was aimed to analyze the impacts of replacement of 20% of wheat flour by lentil, chickpea, or bean flours on batter rheology as well as hardness, weight loss, sorption characteristics, and color of the wafer sheets. All formulations showed shear thinning behavior obeying power law. Lentil flour‐containing formula gave the highest...
Chickpea is an easily accessible nutritious legume. Besides, gallic acid is a widespread phenolic found in various plants. In this study, it is aimed to investigate the effects of pH (9 and 11), glycerol concentration (1 and 3% w/v of film solution) and gallic acid concentration (5 and 10% w/w of total solid) on color, opacity, mechanical strength,...
Gluten-free products exhibit some undesirable features due to the absence of the gluten network. Effects of ingredient interactions and baking type on the food matrix have not clearly been explored. The objective of this study was to investigate the effect of ingredient and baking types on the quality characteristics of cake by using nuclear magnet...
The main objective of the study is to determine the effects of buckwheat flour concentration and different gum types (xanthan, guar gum) or proteins (soy protein and whey protein) on rheological properties of gluten-free cake batters and physical properties of cakes (weight loss, porosity, specific volume, hardness and macro structure). Gum contain...
The objective of this study was to examine oil and moisture distribution in fried potatoes using Magnetic Resonance Imaging (MRI) as nondestructive technique and to establish a correlation between moisture content and oil content of fried potatoes with MRI results. In addition, it was aimed to evaluate the effects of frying time, predrying and prec...
The objective of this study was to investigate the effect of different coating materials for encapsulation of phenolic compounds extracted from onion skin. As coating material, maltodextrin (MD) was combined with gum Arabic (GA), casein, or whey protein concentrate (WPC) at different ratios (8:2 and 6:4). Encapsulation efficiency, antioxidant activ...
Wheat germ oil which is a rich source of α-tocopherol is susceptible to oxidation. The main objective of this study was to encapsulate wheat germ oil to enhance its oxidation stability. It was also aimed to investigate the effects of different homogenization methods on physicochemical properties and storage stability of encapsulated wheat germ oil....
The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G′) and loss...
The objective of this study was to fabricate and characterize Hydroxypropyl methylcellulose (HPMC) −based homogenous nanofibers by using electrospinning method. As the concentrations of the solutions increased, viscosity and electrical conductivity of the solutions increased. The morphology of the fibers changed from the beaded structure to the uni...
This study focused on preparation and characterization of water-in-oil-in-water (W1/O/W2) type double emulsions designed by food grade emulsifiers and stabilizers. The primary objective of this study was to compare different emulsion formulations in terms of droplet size, rheology and stability and to reduce the amount of polyglycerol poliricinolea...
Electrospinning is a method used in fiber production in which an electric force is applied to create jets of charged polymer solutions. The objective of this study was to obtain homogeneous nanofibers from lentil flour and hydroxypropyl methylcellulose (HPMC) blend by using electrospinning method. Distilled water was used as solvent. The effects of...
This research was conducted to evaluate the applicability and effectiveness of using double emulsions to reduce fat content in ice cream. Polyglycerol poliricinoleate (PGPR)‐lecithin blend and guar gum (GG) or guar gum‐gum tragacanth (GGGT) blend were used as emulsifier/stabilizer in the formulations. Ice cream samples prepared by double emulsion m...
In this chapter, emulsions were basically described by means of micro and nanoemulsions with detailed information about their rheological properties. Major factors influencing emulsion rheology were discussed. Volume fraction, rheology of phases, droplet size, and colloidal interactions are highly effective in emulsion rheology. There are many stud...
Microwave baking has many advantages such as saving time, energy, space, and nutrients but some quality problems are encountered when only microwave technology is used in baking. Firm and tough texture, rapid staling, dryness, and lack of color, flavor, and crust formation are common quality problems observed. Therefore, microwave-baked products ha...
In this study, the effects of the double emulsification method on the rheological properties, particle size, and stability of low-fat mayonnaise were studied. Different water-phase-to-oil ratios (2:8 and 4:6) of primary emulsions and different stabilizer types (sodium caseinate, xanthan gum, and lecithin-whey protein concentrate) were used to produ...
Saving time, energy, space and nutrients are the advantages of microwave baking. On the other hand, some quality problems are encountered when only microwave technology is used in baking. Therefore, microwave baked products have not been fully accepted by consumers. Common quality problems observed in microwave-baked products are firm and tough tex...
The purpose of the study was to determine the effects of different temperatures (40, 50 and 60 °C) and air velocities (1 and 2 m/s) on shrinkage, porosity, pore size distribution, color and microstructure of orange peel. Empirical models were also proposed to predict shrinkage and porosity as a function of moisture. A strong negative correlation wa...
The mechanism of moisture loss, oil uptake, and pore formation during frying is required to be clarified. The main objective of this study was to evaluate moisture content, oil uptake, and pore development of the crust and core regions of potatoes during frying. Potatoes were fried for 4, 8, 12, 16, and 20 min and separated into two parts as crust...
Double emulsion technology has a potential effect on development of diversity and quality of functional foods by decreasing the oil and salt concentration, encapsulating and controlled release of valuable components.In this study, it was aimed to formulate stable double emulsions to be used in food systems. W1/O ratios of primary emulsions, stabili...
The objective of study is to produce double emulsion by combining Polyglycerol Polyricinoleate with lecithin as lipophilic surfactant. Although lecithin itself produced only O/W type emulsion, mixture of lecithin and PGPR could produce W/O type emulsion. Moreover, different emulsification treatments were applied to study the influence of homogeniza...
People suffering from lactose intolerance cannot digest milk or lactose-containing foods. Lactose-free diet is essential for them since they do not have the ability to produce lactase to breakdown milk sugar. Physical properties of lactose-free dairy desserts will most probably be different than that of lactose containing ones because of lactose hy...
The impact of sourdough amount (20, 40 and 60%) on the rheological behaviour of gluten-free chestnut-rice dough formulations and quality parameters (pH, total titratable acidity, firmness, volume and crumb microstructure) of the corresponding breads was studied. The addition of sourdough led to decreases in complex modulus indicating a softening of...
Producing high-quality gluten-free products is one of the most challenging issues for the cereal technologist and scientists. Traditionally, most gluten-free products have been produced by replacing wheat flour by alternative flours as well as using some additives to mimic the viscoelastic properties of gluten. Several approaches have been applied...
In this study, effect of high pressure homogenization (HPH) on the physical and chemical properties of Ottoman Strawberry juice was investigated. The juice was processed at two different pressures (60 MPa and 100 MPa) with two different passes (2 and 5 passes). Antioxidant activity, total phenolic content (TPC), mean particle size, color, viscosity...
The objective of this study was to compare the quality of legume cakes baked in microwave-infrared combination (MW-IR) oven with conventional oven. Legume cake formulations were developed by replacing 10 % wheat flour by lentil, chickpea and pea flour. As a control, wheat flour containing cakes were used. Weight loss, specific volume, texture, colo...
The objective of this study was to investigate the effects of hot-air drying and microwave-infrared combination drying on drying characteristics and quality parameters of eggplants. Eggplant slices were dried by using microwave-infrared combination oven at different microwave powers (30, 40, and 50 %) and different infrared (IR) powers (10, 20, and...
Wheat germ oil (WGO) is beneficial for health since it is a rich source of omega-3, omega-6 and tocopherol. However, as it contains polyunsaturated fatty acids, it is prone to oxidation. The aim of this study was to encapsulate wheat germ oil and determine the effects of core to coating ratio, coating materials ratio and ultrasonication time on par...
The main objective of this study was to develop gluten-free wafer sheet formulations by replacing rice flour partially with different gluten-free flours at different ratios. Rice-corn flour blends, rice-buckwheat flour blends and rice-chestnut flour blends with different ratios (80:20, 60:40, 40:60) were used in the experiments in order to find the...
In this study, it was aimed to extract phenolic compounds from caper by using microwave and to compare the results with conventional extraction. For microwave-assisted extraction, power, extraction time, solid to solvent ratio and solvent type were selected as independent variables. Dependent variables were total phenolic content (TPC), antioxidant...
In this study, extraction of phenolic compounds from nettle by microwave and ultrasound was studied. In both microwave and ultrasound-assisted extractions, effects of extraction time (5–20 min for microwave; 5–30 min for ultrasound) and solid to solvent ratio (1:10, 1:20, and 1:30 g/mL) on total phenolic content (TPC) were investigated. Effects of...
The objective of this study was to investigate storage and baking stability and in vitro digestibility of encapsulated phenolic powders obtained from micro- and nano-suspensions. In addition, it was aimed to study the influence of the incorporation of phenolic capsules into cakes on their quality and sensory attributes. Extraction of phenolic compo...
The effects of different gums and gum blends addition on crumb structure of gluten-free breads were studied by X-ray microtomography. The gums used were xanthan, guar, locust bean (LBG), agar, meth-ylcellulose (MC), carboxymethylcellulose (CMC) and hydroxypropylmethylcellulose (HPMC) and the gum blends were xanthaneguar and xanthaneLBG. Porosity, n...
In this study, the effects of chestnut flour and xan-than–guar gum blend–emulsifier DATEM mixture addition on macro-and microstructure of rice breads baked in conventional and infrared–microwave combination ovens were investigated by using the images obtained by a scanner and scanning electron microscopy (SEM). Pore area fraction, pore size distrib...
The effects of different gums and gum blends addition on crumb structure of gluten-free breads were studied by X-ray microtomography. The gums used were xanthan, guar, locust bean (LBG), agar, meth-ylcellulose (MC), carboxymethylcellulose (CMC) and hydroxypropylmethylcellulose (HPMC) and the gum blends were xanthaneguar and xanthaneLBG. Porosity, n...
The objective of this study was to investigate the possibility of using ultrasound-assisted osmotic dehydration (UAOD) as a pretreatment prior to frying and to study its effects on the quality of fried potatoes. The quality parameters, moisture content, oil uptake, color, texture, and microstructure of fried potatoes, were chosen. Quality of fried...
Frozen potato puree samples were tempered using an ohmic heating technique. Three salt concentrations (0.50, 0.75, and 1.00 %) and three frequency levels (10, 20, and 30 kHz) were used as experimental variables, and the effects of salt concentration and frequency on ohmic tempering were investigated. Temperature, electrical current, and voltage wer...
Ease of handling, change in flavor characteristics, moisture and pH triggered controlled release, enhanced stability and bioavailability are advantages of encapsulation (Neethirajan and Jayas, 2011). Unlike microencapsulation, there is a lack of knowledge in the field of nano-encapsulation. The aim of this study was to investigate the features of e...
The objective of this study was to study the influence of purification of sour cherry pomace extract on particle size distribution of suspension and on encapsulation efficiency of powders. In addition, antioxidant activity, surface morphology, and color of powder and capsules were determined. Extraction of phenolic compounds was performed at 30 °C...
The main objective of this study is to evaluate the effects of solar-assisted spouted bed and open sun drying on the drying rate and quality parameters of pea. Color, shrinkage, bulk and apparent densities, internal and bulk porosities, rehydration capacity and microstructure were the quality parameters investigated in dried product.Drying rate for...
The effects of chestnut flour and a xanthan-guar gum blend-DATEM mixture on staling of gluten-free rice breads baked in conventional and infrared-microwave combination ovens were studied. Staling properties of the bread were assessed using mechanical compression (TA), differential scanning calorimetry (DSC), X-ray diffraction, and fourier transform...
In this study, extraction of phenolic compounds from melissa by microwave and ultrasound was studied. In both the microwave and ultrasound extractions, the effects of extraction time (5-20 min for microwave; 5-30 min for ultrasound) and solid-to-solvent ratio (1:10, 1:20, and 1:30 g mL(-1)) on total phenolic content (TPC) were investigated. Effects...
Sour cherries (Prunus cerasus L.) contain phenolic compounds that decrease the proclivity to several chronic diseases such as types of cancer and cardiovascular diseases. The objective of the study was to investigate the effects of different coating materials, ultrasonication time and core to coating ratio on encapsulation of phenolic compounds ext...
In this study, the effects of chestnut flour and xan- than–guar gum blend–emulsifier DATEM mixture addition on macro- and microstructure of rice breads baked in conventional and infrared–microwave combination ovens were investigated by using the images obtained by a scanner and scanning electron microscopy (SEM). Pore area fraction, pore size distr...
Microwave heating can be combined with other means of heating to yield a unique heating profile. In the study, microwave frying, a combination of convective and microwave heating, was compared with conventional frying. Frying experiments were performed by inserting a single food sample (chicken breast meat) in the hot oil at 180 ± 1°C for both fryi...
Effects of microwave assisted hydrodistillation (MAHD) and conventional hydrodistillation (HD) methods on yield, composition, specific gravity, refractive index, and antioxidant and antimicrobial activities of essential oil of Rosmarinus officinalis L were studied. The main aroma compounds of rosemary essential oil were found as 1,8-cineole and cam...
Microwave assisted extraction of sour cherry pomace at different conditions were compared with conventional extraction in terms of total phenolic content and antiradical efficiency. Total phenolic content and antiradical efficiency at the optimum conditions (700 W, ethanol-water, 12 min, 20 mL solvent/ g solid) of microwave assisted extraction were...
The effect of spouted bed and microwave-assisted spouted bed drying on drying rates of parboiled wheat was investigated. In addition, the effective moisture diffusivities of parboiled wheat were calculated. The drying experiments were performed using 200 g of parboiled wheat, at three different air temperatures (50, 70, 90 °C) and at two different...