Profesör ESRA İBANOĞLU
GAZİANTEP ÜNİVERSİTESİ
MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ
YÖK Akademik ORCID
Mühendislik Temel Alanı Gıda Bilimleri ve Mühendisliği Gıda Kimyası Gıda Teknolojileri Gıda Biyoteknolojisi
GAZİANTEP ÜNİVERSİTESİ
MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ
1 |
Chemical and structural variations in hazelnut and soybean oils after ozone treatments
İBANOĞLU ŞENOL,UZUN KARKA HİCRAN,İBANOĞLU ESRA,Kaynak E G
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2 |
Effects of Ultrasonication and Aqueous Ozonation on Gelatinization and Flow Properties of Potato Starch
İBANOĞLU ŞENOL,İBANOĞLU ESRA,özaslan zeynep
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3 |
Combined effect ozonation and ultrasonication on rheological and thermal properties of rice starch in aqueous phase
özaslan zeynep,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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4 |
Heteroprotein Complex Formation of Bovine Lactoferrin and Pea Protein Isolate: A Multiscale Structural Analysis
ADAL EDA,Sadeghpour Amin,Connell Simon,Rappolt Micheal,İBANOĞLU ESRA,SARKAR Anwesha
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5 |
Oxidation kinetics of hazelnut oil treated with ozone
UZUN KARKA HİCRAN,İBANOĞLU ESRA
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6 |
Effects of ozone on functional properties of proteins
UZUN KAFKA HİCRAN,İBANOĞLU ESRA,ÇATAL HATİCE,İBANOĞLU ŞENOL
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7 |
Stability and rheological pproperties of egg yolk granule stabilized emulsions with pectin and guar gum
ERÇELEBİ EMİNE,İBANOĞLU ESRA
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8 |
Effect 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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9 |
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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10 |
Characterization of Phase Separation Behavior Emulsion Stability Rheology and Microstructure of Egg White Polysaccharide Mixtures
ERÇELEBİ EMİNE,İBANOĞLU ESRA
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11 |
Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum
ERÇELEBİ EMİNE,İBANOĞLU ESRA
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12 |
Foaming properties of barley protein isolates and hydrolysates
YALÇIN ERKAN,ÇELİK SÜEDA,İBANOĞLU ESRA
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13 |
Cauliflower by products as a new source of dietary fibre antioxidants and proteins in cereal based ready to eat expanded
STOJCESKA VALENTINA,PAUL AINSWORTH,PLUNKETT ANDREW,İBANOĞLU ESRA,İBANOĞLU ŞENOL
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14 |
Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums
İBANOĞLU ESRA,ERÇELEBİ ALBEN EMİNE
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15 |
Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate
ALBEN EMİNE,İBANOĞLU ESRA
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16 |
Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack
AINSWORTH P,İBANOĞLU ŞENOL,PLUNKETT A,İBANOĞLU ESRA,STOJCESKA V
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17 |
The in vitro protein digestibility micrtobial quality and gelatinization behaviour of macaroni as affected by cowpea flour addition
HERKEN EMİNE NUR,İBANOĞLU ŞENOL,ÖNER MEHMET DURDU,İBANOĞLU ESRA
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18 |
Effect of hydrocolloids on the thermal denaturation of proteins
İBANOĞLU ESRA
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19 |
Kinetic study on color changes in wheat germ due to heat
İBANOĞLU ESRA
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20 |
Production and Enzimatically produced lauric acid esters of fructose
ŞEKEROĞLU GÜLTEN,FADILOĞLU SİBEL,İBANOĞLU ESRA
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21 |
Rheological behaviour of whey protein stabilized emulsions in the presence of gum arabic
İBANOĞLU ESRA
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22 |
High pressure effect on foaming behaviour of whey protein isolate
İBANOĞLU ESRA,KARATAŞ ŞÜKRÜ
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23 |
High pressure effect on foaming properties of beta lactoglobulin and dextran sulfate mixture
İBANOĞLU ESRA
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24 |
Modelling of natural fermentation in cowpeas using response surface methodology
İbanoglu S, İbanoglu E
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25 |
Foaming Behaviour of Liquorice Glycyrrhiza glabra Extract
İBANOĞLU ESRA,İBANOĞLU ŞENOL
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26 |
Foaming behaviour of EDTA Treated Lactalbumin
İBANOĞLU ESRA,İBANOĞLU ŞENOL
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27 |
Rheological Properties of Cooked Tarhana A Cereal Based Soup
İBANOĞLU ŞENOL,İBANOĞLU ESRA
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28 |
Effect of different ingredients on the fermentation activity in tarhana
İBANOĞLU ŞENOL,İBANOĞLU ESRA,AINSWORTH P
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29 |
Effect of Time and Temperature on Lactic Acid Fermentation of a White Wheat Flour Yoghurt Mixture
İbanoglu S, İbanoglu E
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30 |
Rheological Characterization of Some Traditional Turkish Soup
İBANOĞLU ŞENOL,İBANOĞLU ESRA
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31 |
Effect of Dilute Acid Hydrolysis on the Cooked Viscosity of Tarhana A Traditional Turkish Cereal Food
İbanoglu S, İbanoglu E, Ainsworth P
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32 |
The Effect of Heat Treatment on the Foaming Properties of Tarhana a Traditional Turkish Cereal Food
İbanoglu E, İbanoglu S
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33 |
Foam Stabilization by Protein Polysaccharide Complexes
Dickinson E, İzgi E
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34 |
Determination of Protein Foam Stability from Time Dependent Pressure Monitoring
Dickinson E, İzgi E, Nelson PV
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1 |
Fatty acid compositions and oxidative stability of berry and cherry seed oils by DSC and Rancimat methods
ADAL EDA,İBANOĞLU ESRA
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2 |
Uses of microencapsulated Omega3 fatty acid rich oils in food systems
ADAL EDA,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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3 |
Structural and functional changes of ozone oxidized proteins
UZUN KARKA HİCRAN,İBANOĞLU ESRA,İBANOĞLU ŞENOL
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4 |
Structural and functional changes of ozone oxidized proteins
İBANOĞLU ESRA,İBANOĞLU ŞENOL
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5 |
Effect of temperature and time on lactic acid fermentation of a yoghurt wheat flour mixture
İBANOĞLU ŞENOL,İBANOĞLU ESRA
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6 |
Encapsulation of Berry Seed Oils by Complex Coacervation with Proteins
ADAL EDA,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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7 |
Effect of extrusion on the antioxidants in cauliflower-based snacks
İBANOĞLU ŞENOL,Stojcesca Valentina,İBANOĞLU ESRA
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8 |
Foam stability of liquorice extract
İBANOĞLU ŞENOL,İBANOĞLU ESRA
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9 |
Microencapsulation of seed oil by heteroprotein complex coacervation
ADAL EDA,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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10 |
Antioxidant activity, Phenolic Content, Fatty acid composition and Oxidative stability of berry seed oils
ADAL EDA,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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1 |
Meyve çekirdekleri yağlarının mikroenkapsülasyonu
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2 |
Frambuaz Ve Vişne Çekirdeği Yağlarının Protein-Protein Kompleks Koaservasyon Yöntemi Ile Enkapsüle Edilmesi Ve Fonksiyonel Makarna Üretiminde Kullanılması
Frambuaz ve vişne çekirdek yağlarının enkapsüle edilmesi
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3 |
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4 |
3 Enzim Muamelesi ile Zeytinyağı Veriminin Artırılması ve Kalitesinin İyileştirilmesi
surfactants
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5 |
4 Gıda proteinlerinin yapısal değişiminin kaliteye olan etkisi
surfactants
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6 |
5 Kuru Isıtma İşlemi Uygulanan Nişasta Zamk Karışımının Jelatinizasyon ve Çiriş Özellikleri
surfactants
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7 |
6 Protein Hidrokolloid Sistemlerinde Fonksiyonel ve Reolojik Özellikler
protein poisakkarit
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8 |
7 Proteinlerin Fonksiyonel Özelliklerine Ozonun Etkisi
protein poisakkarit
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9 |
1 Peyniraltı serumundan protein eldesi ve gıda maddelerinde kullanımı
peynir yapımı
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10 |
2 Enzimatik Metotla Yüzey Aktif Maddelerin Elde Edilmesi ve Uygulanması
surfactants
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1 |
Gaziantep Üniversitesi
Öğretim Üyesi
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1 |
Journal of Food and Health Science
Yazar Adı: ANIL HALUK,AYDIN ALİ,BHANDARI Bhesh,ÇETİN CEM,ÇİFTÇİOĞLU GÜRHAN RAİF,FELDHUSEN Frerk,HARMS Carsten,GÖĞÜŞ FAHRETTİN,İBANOĞLU ESRA,OCKERMAN Herbert W,ÖNAL AYŞE EMEL,RASPOR Peter,SALLEH Hamza Mohd,SIKORSKI Zdzislaw E,SUROWKA Krzysztof,TAYFUR MUHİTTİN,YA
, Yayın Yeri: Scientific WebJournals
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2 |
Journal of Food and Health Science
Yazar Adı: HAluk ANIL,AYDIN ALİ,ÇETİN CEM,Bresh Bhandari,ÇİFTÇİOĞLU GÜRHAN RAİF,Feldhusen Frerk,GÖĞÜŞ FAHRETTİN,GÜNEŞ GÜRBÜZ,İBANOĞLU ESRA,Zdislaw SIKORSKI,SUROWKAERSITY Krzysztof,TAYFUR MUHİTTİN,YAPAR AYDIN,YETİM HASAN,ÇAKIR İBRAHİM,KARYADI Joko Nugroho Wahyu,
, Yayın Yeri: Scientific Web Journals
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3 |
Journal of Food and Health Science
Yazar Adı: İBANOĞLU ESRA
, Yayın Yeri: scientific web journals
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| Dönem | Ders Adı | Dili | Saat | |
|---|---|---|---|---|
| 1 | 2002-2003 | Food Systems | İngilizce | 3 |
| 2 | 2003-2004 | Food Systems | İngilizce | 3 |
| 3 | 2001-2002 | Food Systems | İngilizce | 3 |
| 4 | 2004-2005 | Food Systems | İngilizce | 3 |
| 5 | 2000-2001 | Food Systems | İngilizce | 3 |
| 6 | 2005-2006 | Food Systems | İngilizce | 3 |
| 7 | 2007-2008 | Food Systems | İngilizce | 3 |
| 8 | 2006-2007 | Food Systems | İngilizce | 3 |
| 9 | 2008-2009 | Food Systems | İngilizce | 3 |
| 10 | 2009-2010 | Food Systems | İngilizce | 3 |
| 11 | 2010-2011 | Food Systems | İngilizce | 3 |
| 12 | 2012-2013 | Food Systems | İngilizce | 3 |
| 13 | 2011-2012 | Food Systems | İngilizce | 3 |
| 14 | 2013-2014 | Food Systems | İngilizce | 3 |
| 15 | 2010-2011 | Food Quality Kontrol | İngilizce | 4 |
| 16 | 2012-2013 | Food Quality Kontrol | İngilizce | 4 |
| 17 | 2011-2012 | Food Quality Kontrol | İngilizce | 4 |
| 18 | 2013-2014 | Food Quality Kontrol | İngilizce | 4 |
| 19 | 2011-2012 | Insrumental Analysis | İngilizce | 4 |
| 20 | 2010-2011 | Insrumental Analysis | İngilizce | 4 |
| 21 | 2012-2013 | Insrumental Analysis | İngilizce | 4 |
| 22 | 2013-2014 | Insrumental Analysis | İngilizce | 4 |
| 23 | 2010-2011 | General Chemistry | İngilizce | 4 |
| 24 | 2011-2012 | General Chemistry | İngilizce | 4 |
| 25 | 2013-2014 | General Chemistry | İngilizce | 4 |
| 26 | 2012-2013 | General Chemistry | İngilizce | 4 |
| 27 | 2001-2002 | General Chemistry | İngilizce | 4 |
| 28 | 2000-2001 | General Chemistry | İngilizce | 4 |
| 29 | 2002-2003 | General Chemistry | İngilizce | 4 |
| 30 | 2003-2004 | General Chemistry | İngilizce | 4 |
| 31 | 2004-2005 | General Chemistry | İngilizce | 4 |
| 32 | 2005-2006 | General Chemistry | İngilizce | 4 |
| 33 | 2006-2007 | General Chemistry | İngilizce | 4 |
| 34 | 2007-2008 | General Chemistry | İngilizce | 4 |
| 35 | 2008-2009 | General Chemistry | İngilizce | 4 |
| 36 | 2009-2010 | General Chemistry | İngilizce | 4 |
| Durum | Tez Adı | Hazırlayan | Kaynak | Yıl | |
|---|---|---|---|---|---|
| 1 | Tamamlandı | Encapsulation of oils from sour cherry kernel and berry seeds by protein-protein complexes | EDA ADAL | TezMerkezi | 2019 |
| 2 | Tamamlandı | Effect of ozone treatment on quality parameters and structure of vegetable oils | HİCRAN UZUN KARKA | TezMerkezi | 2018 |
| 3 | Tamamlandı | Effects of pectin and guar gum on food protein functionality | EMİNE ALBEN | TezMerkezi | 2006 |
| Durum | Tez Adı | Hazırlayan | Kaynak | Yıl | |
|---|---|---|---|---|---|
| 1 | Tamamlandı | Encapsulation of natural foods coloring agent extract from red beetroot (beta vulgaris) by hydrogels | FATMA ELCİK | TezMerkezi | 2024 |
| 2 | Tamamlandı | Preparation of beta-carotene enriched wheat germ oil capsules by complex coacervation and use in pasta production | MERT CAN YILDIZ | TezMerkezi | 2023 |
| 3 | Tamamlandı | Effect of ozone on polyphenol oxidase and quality of apple juices | NOUR KAHIL | TezMerkezi | 2022 |
| 4 | Tamamlandı | Effect of dry-heating on pasting properties of starch-gum hydrocolloid systems | AYŞE YILMAZ | TezMerkezi | 2018 |
| 5 | Tamamlandı | Effects of ozone treatment on quality parameters and shelf-life of soybean oil | EMİNE GÜL KAYNAK | TezMerkezi | 2014 |
| 6 | Tamamlandı | Effects of ozone on functional properties of proteins | HİCRAN UZUN | TezMerkezi | 2010 |
| 7 | Tamamlandı | Improving olive oil yield and quality parameters by using olivex | SONGÜL TAŞDEMİR KESEN | TezMerkezi | 2000 |
| 8 | Tamamlandı | Production and characterization of enzymatically produced surfactants | GÜLTEN ŞEKEROĞLU | TezMerkezi | 2000 |
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