Profesör EMİNE ERÇELEBİ
GAZİANTEP ÜNİVERSİTESİ
MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ
YÖK Akademik Scopus Google Akademik ORCID WoS
Mühendislik Temel Alanı Gıda Bilimleri ve Mühendisliği Gıda Bilimi
GAZİANTEP ÜNİVERSİTESİ
MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ
1 |
Effect of processing type and compositional change on antioxidant activity of aqueous phase of O/W nano-emulsions during freeze-drying microencapsulation
YALÇINÖZ ŞELALE, ERÇELEBİ EMİNE
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2 |
Influence of hydrocolloid addition on physical properties and rheology of olive oil in bitter orange juice (O/W) nano-emulsions prepared with blends of different surfactants
KARA ŞELALE, ERÇELEBİ EMİNE
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3 |
Screening of extra virgin olive oil-in-bitter orange juice (o/w) nano-emulsions stabilized with different food-grade surfactants: A model system for natural daily use salad dressing
KARA ŞELALE, ERÇELEBİ EMİNE, SOLANS CONXITA, TADROS THARWAT
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4 |
Effect of surfactant type and droplet size on lipid oxidation in oil-in-water nano-emulsions
KARA ŞELALE, ERÇELEBİ EMİNE
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5 |
Potential applications of nano-emulsions in the food systems: an update
Kara Yalçınöz Şelale,ERÇELEBİ EMİNE
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6 |
TEMPERATURE DEPENDENCY OF SWEET CHERRY CONCENTRATE COLOUR: A KINETIC STUDY
KARA YALÇINÖZ ŞELALE,ERÇELEBİ EMİNE
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7 |
AN OVERVIEW OF NANO-SCALE FOOD EMULSIONS: A MINI REVIEW
KARA YALÇINÖZ ŞELALE,ERÇELEBİ EMİNE
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8 |
Heat-induced degradation kinetics of monomeric anthocyanins and color of pomegranate (Punica granatum L.) concentrate
Kara Yalçınöz Şelale,ERÇELEBİ EMİNE
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9 |
Temperature dependency of sweet cherry concentrate colour: A kinetic study
Kara Yalçınöz Şelale,ERÇELEBİ EMİNE
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10 |
An Overview of Nano-Scale Food Emulsions: A Mini Review
Kara Yalçınöz Şelale,ERÇELEBİ EMİNE
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11 |
HEAT-INDUCED DEGRADATION KINETICS OF MONOMERIC ANTHOCYANINS AND COLOR OF POMEGRANATE (PUNICA GRANATUM L.) CONCENTRATE
KARA YALÇINÖZ ŞELALE,ERÇELEBİ EMİNE
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12 |
Rheological and sensory properties of red colored fruit sauces prepared with different hydrocolloids
KARA ŞELALE,ERÇELEBİ EMİNE
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13 |
Effect of hydrocolloid type and concentration on flow behaviour and sensory properties of urmu mulberry Morus nigra L sauces A response surface approach
KARA ŞELALE,ERÇELEBİ EMİNE
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14 |
Anthocyanin Degradation and Colour Kinetics of Cornelian Cherry Concentrate
KARA ŞELALE,ERÇELEBİ EMİNE
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15 |
Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry Morus nigra L
KARA ŞELALE,ERÇELEBİ EMİNE
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16 |
Stability of bitter orange juice olive oil salad dressings stabilized with polysaccharides
ERÇELEBİ EMİNE,KARA ŞELALE
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17 |
Stability and Rheological Properties of Egg Yolk Granule Stabilized Emulsions with Pectin and Guar Gum
ERÇELEBİ EMİNE,İBANOĞLU ESRA
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18 |
Effects of pectin and guar gum on creaming stability microstructure and rheology of egg yolk plasma stabilized emulsions
ERÇELEBİ EMİNE,İbanoğlu Esra
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19 |
Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum
ERÇELEBİ EMİNE,İBANOĞLU ESRA
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20 |
EFFECTS OF IONIC STRENGTH ON THE FOAMING PROPERTIES OF WHEY PROTEIN ISOLATE AND EGG WHITE IN THE PRESENCE OF POLYSACCHARIDES
ERÇELEBİ EMİNE,İBANOĞLU ESRA
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21 |
Characterization of Phase Separation Behavior Emulsion Stability Rheology and Microstructure of Egg White Polysaccharide Mixtures
ERÇELEBİ EMİNE,İBANOĞLU ESRA
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22 |
Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate
ERÇELEBİ EMİNE,İBANOĞLU ESRA
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23 |
Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums
İBANOĞLU ESRA,ERÇELEBİ EMİNE
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24 |
Production of Citric Acid from a New Substrate Undersized Semolina by Aspergillus niger
ERÇELEBİ EMİNE,ERKMEN OSMAN
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25 |
Mathematical modeling of citric acid production and biomass formation by Aspergillus niger in undersized semolina
ERKMEN OSMAN,ERÇELEBİ EMİNE
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1 |
Why should we consume chia seeds?
KEKLİK MEHTAP, ERÇELEBİ EMİNE, KARA ŞELALE
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2 |
Mucilage from chia seeds as a new emulsifying agent.
KEKLİK MEHTAP, ERÇELEBİ EMİNE, KARA ŞELALE
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3 |
Nutritional and health promoting properties of oat proteins.
KARAKAŞ MERVE, ERÇELEBİ EMİNE, KARA ŞELALE
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4 |
Enrichment of kefir with oat protein.
KARAKAŞ MERVE, ERÇELEBİ EMİNE, KARA ŞELALE
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5 |
Nanoencapsulatıon of lipophilic bioactives in o/w nanoemulsions-based delivery systems
Kara Yalçınöz Şelale,ERÇELEBİ EMİNE
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6 |
Blackberry concentrate: Physicochemical properties and thermal degradation kinetics of anthocyanin and colour
Kara Yalçınöz Şelale,ERÇELEBİ EMİNE
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7 |
Effects of Ultrasound Application on the Properties of Soy Proteins
ERÇELEBİ EMİNE,TAŞ Nebahat,Kara Yalçınöz Şelale
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8 |
Bitter Orange (Citrus aurantium L.) for Health and Food Preservation
Kara Yalçınöz Şelale,ERÇELEBİ EMİNE
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9 |
Rheological Properties of Dessert Sauces of Cornelian Cherry, Pomegranate and Blackberry: A Response Surface Approach
Kara Yalçınöz Şelale,ERÇELEBİ EMİNE
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10 |
Heat-induced degradation kinetics of monomeric anthocyanins and color of pomegranate (Punica granatum L.) concentrate
KARA YALÇINÖZ ŞELALE,ERÇELEBİ EMİNE
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11 |
Health benefits and concerns of bitter orange (Citrus aurantium L.): a mini review
KARA YALÇINÖZ ŞELALE,ERÇELEBİ EMİNE
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12 |
An overview of nano-scale food emulsions: a mini review
KARA YALÇINÖZ ŞELALE,ERÇELEBİ EMİNE
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13 |
Temperature dependency of sweet cherry concentrate colour: a kinetic study
KARA YALÇINÖZ ŞELALE,ERÇELEBİ EMİNE
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14 |
Traditionally produced bitter orange sour as a salad sauce
KARA YALÇINÖZ ŞELALE,ERÇELEBİ EMİNE
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15 |
Rheological and sensory properties of red colored fruit sauces prepared with different hydrocolloids
KARA ŞELALE,ERÇELEBİ EMİNE
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16 |
Effect of hydrocolloid type and concentration on flow behaviour and sensory properties of urmu mulberry Morus nigra L sauces A response surface approach
KARA ŞELALE,ERÇELEBİ EMİNE
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17 |
Nanotechnology For Food Applications
KARA ŞELALE,ERÇELEBİ EMİNE
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18 |
Nanoemulsions and their food use
KARA ŞELALE,ERÇELEBİ EMİNE
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19 |
Low sugar replacement for the RTE cereal coating
KARA ŞELALE,ERÇELEBİ EMİNE
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20 |
Properties and preparation methods of nano emulsions
KARA ŞELALE,ERÇELEBİ EMİNE
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21 |
Kiraz konsantresinin fiziksel ve kimyasal özellikleri
KARA ŞELALE,ERÇELEBİ EMİNE
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22 |
Çilek konsantresi antosiyaninlerinin bozunma kinetiği
KARA ŞELALE,ERÇELEBİ EMİNE
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23 |
Physical and chemical properties of strawberry juice and sour cherry juice concentrates
ERÇELEBİ EMİNE,KARA ŞELALE
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24 |
Physicochemical properties and color kinetics of pomegranate juice and concentrate
ERÇELEBİ EMİNE,KARA ŞELALE
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25 |
Health benefits of red fruits
ERÇELEBİ EMİNE,KARA ŞELALE
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26 |
Stability of bitter orange juice olive oil salad dressings stabilized with polysaccharides
ERÇELEBİ EMİNE,KARA ŞELALE,İBANOĞLU ESRA
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27 |
A traditional fermented beverage Shalgam juice
ERÇELEBİ EMİNE, ÖZKANLI OYA
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28 |
Hidrokolloidlerin Peynir Altı Suyu Protein İzolatı ve Yumurta Beyazının Köpük Oluşturma Özelliğine Etkisi
ERÇELEBİ EMİNE,İBANOĞLU ESRA
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29 |
Peynir Altı Suyu Protein İzolatı Polisakkarit Sistemlerinde Faz Ayrımı ve Emülsiyon Özellikleri
ERÇELEBİ EMİNE,İBANOĞLU ESRA
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30 |
Gıda Üretiminde Genetik Mühendisliği ve Güvenirliliği
ERKMEN OSMAN,ERÇELEBİ EMİNE
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31 |
Yüksek Karbondioksit Basıncının Escherichia coli Üzerine Antimikrobiyal Etkisi
ERKMEN OSMAN,ERÇELEBİ EMİNE
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1 |
Kırmızı Renkli Meyvelerden Elde Edilecek Meyve Suyu Konsantrelerinin ve Bu Konsantrelerle Hazırlanacak Sosların Fizokimyasal Duyusal ve Reolojik Özellikleri
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2 |
Protein Hidrokolloid Sistemlerinde Fonksiyonel ve Reolojik Özellikler
Protein Hidrokolloid Sistemlerinde Fonksiyonel ve Reolojik Özellikler
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| Dönem | Ders Adı | Dili | Saat | |
|---|---|---|---|---|
| 1 | 2014-2015 | QUALİTY CONTROL | İngilizce | 3 |
| 2 | 2014-2015 | GENERAL CHEMİSTRY | İngilizce | 4 |
| 3 | 2014-2015 | Analytical Chemistry | İngilizce | 4 |
| 4 | 2015-2016 | Analytical Chemistry | İngilizce | 4 |
| 5 | 2015-2016 | Engineering and Ethics | İngilizce | 2 |
| 6 | 2015-2016 | Organic and Functional Foods | İngilizce | 2 |
| 7 | 2015-2016 | Instrumental Analysis | İngilizce | 4 |
| 8 | 2016-2017 | INSTRUMENTAL ANALYSİS | İngilizce | 4 |
| 9 | 2016-2017 | ORGANİC AND FUNCTİONAL FOODS | İngilizce | 2 |
| 10 | 2016-2017 | ANALYTİCAL CHEMİSTRY | İngilizce | 5 |
| 11 | 2017-2018 | ANALYTİCAL CHEMİSTRY | İngilizce | 5 |
| 12 | 2017-2018 | INSTRUMENTAL ANALYSİS | İngilizce | 4 |
| 13 | 2017-2018 | GENERAL AND ENGINEERING ETHICS | İngilizce | 2 |
| 14 | 2017-2018 | PHYSICAL PROPERTIES OF FOODS | İngilizce | 2 |
| 15 | 2018-2019 | General Chemistry | İngilizce | 4 |
| 16 | 2018-2019 | Instrumental analysis | İngilizce | 4 |
| 17 | 2018-2019 | Analytical Chemistry | İngilizce | 4 |
| 18 | 2018-2019 | Physical Properties of Foods | İngilizce | 2 |
| 19 | 2019-2020 | Analytical Chemistry | İngilizce | 5 |
| 20 | 2019-2020 | İnstrumental analysis | İngilizce | 4 |
| 21 | 2019-2020 | Physical Properties of Foods | İngilizce | 2 |
| Durum | Tez Adı | Hazırlayan | Kaynak | Yıl | |
|---|---|---|---|---|---|
| 1 | Tamamlandı | Production of nanoemulsions using bitter orange juice and improvement of its antioxidant activity by encapsulation | ŞELALE YALÇINÖZ | TezMerkezi | 2022 |
| Durum | Tez Adı | Hazırlayan | Kaynak | Yıl | |
|---|---|---|---|---|---|
| 1 | Tamamlandı | Characterization of functional properties of oat protein and enrichment of kefir with oat protein | MERVE KARAKAŞ | TezMerkezi | 2023 |
| 2 | Tamamlandı | Stability of oil-in-water emulsion gels with chia (Salvia hispanica L.) mucilage | MEHTAP KEKLİK | TezMerkezi | 2022 |
| 3 | Tamamlandı | The effect of ultrasound on the physicochemical and emulsifying properties of soy proteins | NEBAHAT TAŞ | TezMerkezi | 2019 |
| 4 | Tamamlandı | Physicochemical and rheological properties of red fruit juice concentrates and their sauces | ŞELALE KARA | TezMerkezi | 2012 |