Yayınlar & Eserler

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Influence of particle size on powder flow behaviour, textural and viscoelastic properties of milk-based whippable emulsions

ASLAN TÜRKER D., GÖKSEL SARAÇ M., DOĞAN M.
INTERNATIONAL DAIRY JOURNAL , cilt.148, 2024 (SCI-Expanded) identifier identifier

Interfacial rheology and morphology of casein and non-starch polysaccharides mixed layers at oil/water interface

ASLAN TÜRKER D., Saraç M. G., DOĞAN M.
Journal of Food Process Engineering , cilt.46, sa.9, 2023 (SCI-Expanded) identifier identifier

Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties

ASLAN TÜRKER D., GÖKSEL SARAÇ M., DOĞAN M.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.249, sa.3, ss.675-684, 2023 (SCI-Expanded) identifier identifier

Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems

Aslan Türker D., Göksel Saraç M., Doğan M.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.19, ss.1-10, 2022 (SCI-Expanded)

Ultrasound-assisted natural deep eutectic solvent extraction of anthocyanin from black carrots: Optimization, cytotoxicity, in-vitro bioavailability and stability

ASLAN TÜRKER D., DOĞAN M.
Food and Bioproducts Processing , cilt.132, ss.99-113, 2022 (SCI-Expanded) identifier identifier

Effects of ultrasound homogenization on the structural and sensorial attributes of ice cream: optimization with Taguchi and data envelopment analysis

ASLAN TÜRKER D., DOĞAN M.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.15, sa.6, ss.4888-4898, 2021 (SCI-Expanded) identifier identifier

Interfacial properties of poppy seed protein (Papaver somniferum L.) as an alternative protein source at oil/water interface: influence of pH on stability, morphology and rheology

Turker D., Sarac M. G., Yetiman A. E., Doğan M.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.247, sa.10, ss.2545-2556, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Application of deep eutectic solvents as a green and biodegradable media for extraction of anthocyanin from black carrots

ASLAN TÜRKER D., Dogan M.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.138, 2021 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

Influence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered dessert

ASLAN TÜRKER D., Sarac M. G., DOĞAN M.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.247, sa.2, ss.453-464, 2021 (SCI-Expanded) Creative Commons License identifier identifier

Rheology and microstructure of galactomannan–xanthan gum systems at different pH values

HAYTA M., DOĞAN M., ASLAN TÜRKER D.
Journal of Food Process Engineering , cilt.43, sa.12, 2020 (SCI-Expanded) Creative Commons License identifier identifier

Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface

Doğan M., Göksel Saraç M., Aslan Türker D.
Journal Of Food Engineering , cilt.275, ss.1-13, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma identifier

Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties

DOĞAN M., Asian D., GÜRMERİÇ V., ÖZGÜR A., Sarac M. G.
POWDER TECHNOLOGY , cilt.344, ss.222-232, 2019 (SCI-Expanded) identifier identifier

The rheological behaviors and morphological characteristics of different food hydrocooloids ground to sub-micro particles: in terms of temperature and partical size

Doğan M., Aslan Türker D., Gürmeriç V.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.12, sa.2, ss.770-780, 2018 (SCI-Expanded)

Bioactive and sensorial characteristics of the milk based herbal (Rumex crispus L.) tea: multi-criteria decision making approach

Doğan M., Aslan D., Özgür A.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.12, ss.535-544, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

The influence of ultrasound on the stability of dairy-based, emulsifier-free emulsions: rheological and morphological aspect

Aslan D., Doğan M.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.244, sa.3, ss.409-421, 2018 (SCI-Expanded) identifier identifier

A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach

DOĞAN M., Aslan D., Aktar T., Sarac M. G.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.242, sa.6, ss.953-966, 2016 (SCI-Expanded) identifier identifier

Enrichment of Functional Properties of Ice Cream with Pomegranate By-products

ÇAM M., Erdoğan F., Aslan D., Dinç M.
JOURNAL OF FOOD SCIENCE , cilt.78, sa.10, 2013 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

Keçiboynuzu Unu ile Zenginleştirilmiş Glutensiz Keklerin Tekstürel Özellikleri ve Kalite Parametrelerinin Belirlenmesi

GÖKSEL SARAÇ M., ASLAN TÜRKER D., DOĞAN M.
Çukurova Tarım ve Gıda bilimleri dergisi (Online) , cilt.38, sa.2, ss.331-344, 2023 (Hakemli Dergi)

Glütensiz unların tekno-fonksiyonel özellikleri ile toz akış davranışlarının belirlenmesi

ASLAN TÜRKER D., GÖKSEL SARAÇ M., DOĞAN M.
Harran Tarım ve Gıda Bilimleri Dergisi , cilt.26, sa.4, ss.528-537, 2022 (Hakemli Dergi)

POMEGRANATE SEED OIL: EXTRACTION, SHELF LIFE PREDICTION, AND MICROENCAPSULATION

Alasalvar H., BAŞYİĞİT B., ASLAN TÜRKER D., İÇYER N. C., ÇAM M.
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.14, sa.4, ss.89-102, 2022 (ESCI) Creative Commons License identifier identifier

Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi

Aslan Türker D., Göksel Saraç M., Doğan M.
Çukurova Tarım ve Gıda bilimleri , cilt.36, sa.2, ss.165-176, 2021 (Hakemli Dergi)

Yağ Türünün Bir Fonksiyonu Olarak Lesitin Adsorbe Edilmiş Yağ/Su Emülsiyonlarının Ara Yüzey Reolojik Özellikleri

Aslan Türker D., Göksel Saraç M., Doğan M.
Akademik Gıda , cilt.19, sa.2, ss.159-168, 2021 (Hakemli Dergi)

Ticari öneme sahip toz süt ürünlerinin morfolojik yapısı ve toz akış özelliklerinin belirlenmesi

Göksel Saraç M., Aslan Türker D., Doğan M.
GIDA / THE JOURNAL OF FOOD , cilt.46, sa.1, ss.119-133, 2021 (Hakemli Dergi)

Gilaburu Suyunun Mikroenkapsülasyonu

Dinç M., Aslan Türker D., İçyer N. C., Çam M.
Electronic Journal of Food Technology , cilt.7, sa.2, ss.1-11, 2012 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Stability, rheology and morphology of O/W emulsion stabilized with PGPR-lecithin

Aslan Türker D., Doğan M.
International Symposium on Food Rheology and Structure (ISFRS), Utrecht, Hollanda, 11 - 15 Haziran 2023, ss.9

Determination of the cohesion, powder flow speed dependency and caking tendency of cocoa powders

DOĞAN M., ASLAN D.
7th International Symposium on Innovative Technologies in Engineering and Science, 22 - 24 Kasım 2019

Aggregation and Caking Processes of Dehydrated Food Powders: Evaluation of the PowderFluidization

ASLAN D., DOĞAN M.
5th International Congress on Natural and Engineering Sciences, 27 - 30 Ağustos 2019

Interfacial behavior of casein-inulin interactions at the oil and water interfaces

ASLAN D., DOĞAN M., Göksel Saraç M.
XIIIth International Conference of Food Pyhsicist, 23 - 25 Ekim 2018

INTERFACIAL RHEOLOGY OF GELATIN WITH WHEY AND SKIM MILK POWDER

DOĞAN M., Göksel Saraç M., ASLAN D.
XIIIth International Conference of Food Pyhsicists, 23 - 25 Ekim 2018

Kalsiyum Karbonat-Emülgatör Etkileşiminin Ayçiçek Yağı-Su Ara Yüzeyinde Reolojik Değerlendirilmesi

Göksel Saraç M., ASLAN D., DOĞAN M.
3rd International Mediterranean Science and Engineering Congress (IMSEC 2018), 24 - 26 Ekim 2018

Protein ve diyet lifi interaksiyonlarının su/yağ ara yüzeyindeki interfacial reolojik özelliklerinin belirlenmesi

ASLAN D., Göksel Saraç M., DOĞAN M.
3rd International Mediterranean Science and Engineering Congress (IMSEC 2018), 24 - 26 Ekim 2018

The Steady and oscillatory frequency sweep tests of ultrasound-assisted emulsified O/W emulsion: Taguchi Optimization

ASLAN D., DOĞAN M.
3rd INTERNATIONAL CONFERENCE ON RHEOLOGY AND MODELING OF MATERIALS, Miskolc-Lillafüred, Macaristan, 2 - 06 Ekim 2017, ss.53

The Effect of Different Particle Size and Roasting Degrees on Physicochemical and Flow Properties of Coffee(Coffee Arabica): Principal Component Analyses Aspect

DOĞAN M., ASLAN D., Özgür A., Göksel Saraç M.
18th World Congress of Food Science and Technology, Dublin, İrlanda, 21 - 25 Ağustos 2016, ss.1115

Investigation of the Interaction between Flow and Physicochemical properties of Different Food Fibers

DOĞAN M., Özgür A., ASLAN D., Göksel Saraç M.
18th World Congress of Food Science and Technology, Dublin, İrlanda, 21 - 25 Ağustos 2016, ss.1123

The effect of different particle size and roasting degrees on physicochemical and flow properties of coffee Coffee arabica Priincipal component analyses aspect

DOĞAN M., ASLAN D., özgür a., GÖKSEL SARAÇ M.
18th World Congress of Food Science and Technology, 21 - 25 Ağustos 2016

The Steady and Dynamic Rheological Properties of Ultrasonically Generated Oil in Water Emulsions

ASLAN D., DOĞAN M.
The XVIIth International Congress on Rheology (ICR2016), 8 - 13 Ağustos 2016

Ultrasound assisted preparation of hazelnut oil in water emulsions

ASLAN D., DOĞAN M.
18th World Congress of Food Science and Technology, 21 - 25 Ağustos 2016

The Effect of the Different Particle Size and Roasting Degrees on Physicochemical and Flow Properties of Coffee Coffee Arabica Principal Component Analyses Aspect

DOĞAN M., ASLAN D., Özgür A., GÖKSEL SARAÇ M.
18th World Congress of Food Science and Technology, 21 - 25 Ağustos 2016

Determination of the Flow Properties of Starch with Differeny Origins

Gürmeriç V., ASLAN D., DOĞAN M.
The 2nd International Conference on Rheology and Modeling of Materials, Miskolc-Lillafüred, Macaristan, 5 - 09 Ekim 2015, ss.65

Rheological Interactions between Food Starch and Biyopolymer

ASLAN D., VİLDAN G., DOĞAN M.
The 2nd International Conference on Rheology and Modeling of Materials, 5 Ekim - 09 Haziran 2015

Determination of the Flow Properties of Starch with Different Origins

VİLDAN G., ASLAN D., DOĞAN M.
The 2nd International Conference on Rheology and Modeling of Materials, Miskolc-Lillafüred, 5 - 09 Eylül 2015

Rheological And Sensory Properties Of Instant Hot Chocolate:Application Of Different Multi-Criteria Decision Techniques To Determine Optimum Fat Composition

DOĞAN M., ASLAN D., AKTAR T., SARAÇ M. G.
The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, İsviçre, 7 - 11 Haziran 2015, ss.212

Determination of flow stability of dietary food fibers by using powder rheometer

Altuntaş F., DOĞAN M., Gürmeriç V., ASLAN D.
The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, İsviçre, 7 - 11 Haziran 2015, ss.192

Rheological interaction of natural mic-particle food polymers in different temperatures

DOĞAN M., ASLAN D., Gürmeriç V.
The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, İsviçre, 7 - 11 Haziran 2015, ss.222

The effect of ultrasound on the rheological properties of emulsions

ASLAN D., DOĞAN M.
The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, İsviçre, 7 - 11 Haziran 2015, ss.208

Viscosity and powder rheology of a tradational powdered dessert:Incir Uyutması

KALITEKIN S., DOĞAN M., ASLAN D., GURMERİÇ V.
The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, İsviçre, 7 - 11 Haziran 2015, ss.193

Rheological Interaction Of Natural Micro Particle Food Polymers In Different Temperatures

DOĞAN M., ASLAN D., VİLDAN G.
The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, 7 - 11 Haziran 2015

Bioactive Properties Of Elderberry Flowers Sambucus Niger L And Black Locust Acacia Flowers Robinia Pseudoacacia From Region Of Sivas In Turkey

GÖKSEL SARAÇ M., ASLAN D., DOĞAN M.
ISNFF- 2014 Annual Conference Exhibitionn Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements, 13 - 17 Ekim 2014

Effects of Incorporation of Pomegranate Peel Phenolics into Ice-cream

Erdoğan F., Dinç M., ASLAN D., Toker Ö. S., KARAMAN S., ÇAM M.
Novel Approaches in Food Industry 2014, Aydın, Türkiye, 26 - 29 Mayıs 2014, ss.109

Effects of Incorporation of Pomegranate Peel Phenolics into Ice-cream (Oral presentation)

Erdoğan F., Dinç M., ASLAN D., Toker Ö. S., KARAMAN S., ÇAM M.
Novel Approaches in Food Industry 2014, Aydın, Türkiye, 26 - 29 Mayıs 2014, ss.109

Pomegranate Seed Oil: Shelf Life Prediction, Microencapsulation and Utilization in Ice-cream Production

ÇAM M., Erdoğan F., ASLAN D., Dinç M., KARAMAN S., Toker Ö. S., et al.
Novel Approaches in Food Industry, Aydın, Türkiye, 26 - 29 Mayıs 2014, ss.76 Sürdürülebilir Kalkınma

Kitap & Kitap Bölümleri

Natural Food Gums, Their Interactions and Synergism Effects

Aslan Türker D., Doğan M.
Natural Gums, Dr Shakeel Ahmed,Dr. Akbar Ali, Editör, Elsevier Science, Oxford/Amsterdam , Oxford, ss.1-20, 2023

Textural Characteristics of Traditional Turkish Foods

Doğan M., Aslan Türker D., Miano F. T.
Textural Characteristics of World Foods, Katsuyoshi Nishinari, Editör, Wiley-VCH Weinheim, Berlin , Berlin, ss.223-235, 2019

Metrikler

Yayın

56

Atıf (WoS)

163

H-İndeks (WoS)

7

Atıf (Scopus)

190

H-İndeks (Scopus)

7

Proje

5

Açık Erişim

3
BM Sürdürülebilir Kalkınma Amaçları