Yayınlar & Eserler

Yayın Ağı
Makaleler 31
Tümü (31)
SCI-E, SSCI, AHCI (22)
SCI-E, SSCI, AHCI, ESCI (23)
ESCI (1)
Scopus (23)
TRDizin (8)

1. Influence of charged polysaccharides and zein nanoparticles on the interfacial and emulsification properties of Pickering emulsions

Aslan Türker D.
FOOD HYDROCOLLOIDS , cilt.161, sa.110887, ss.1-13, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

2. Insoluble dietary fiber and microparticle formation from olive pomace: effects on emulsification and interfacial behavior in Pickering emulsions

ASLAN TÜRKER D., İŞÇİMEN E. M.
Journal of Food Measurement and Characterization , cilt.19, sa.4, ss.2684-2699, 2025 (SCI-Expanded, Scopus) identifier identifier

3. Effect of pH-Shifting on Sunflower Meal Protein Isolate: Improved Stability and Interfacial Properties of Chitosan-stabilized Pickering Emulsion

İŞÇİMEN E. M., ASLAN TÜRKER D.
Food and Bioprocess Technology , cilt.18, sa.3, ss.2765-2780, 2025 (SCI-Expanded, Scopus) identifier identifier

4. Determination of the physical quality, structural characteristics, and sensory acceptability of biscuits prepared from einkorn-based lentil composite flours

Aslan Türker D.
Harran Tarım ve Gıda Bilimleri Dergisi , cilt.28, sa.3, ss.430-443, 2024 (TRDizin) Sürdürülebilir Kalkınma

5. Investigating the interfacial and bulk rheological properties of emulsions containing dry bean powder

ASLAN TÜRKER D., Sarac M. G., DOĞAN M.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.250, sa.10, ss.2659-2668, 2024 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

6. The influence of anti-caking agents on powder flow properties of ready-to-drink coffee during storage

Aslan Türker D., Göksel Saraç M., Doğan M.
Harran Tarım ve Gıda Bilimleri Dergisi , cilt.28, sa.2, ss.258-266, 2024 (TRDizin)

7. Powder flow speed dependency, caking and cohesion behaviors of tomato powders as affected by drying methods

ASLAN TÜRKER D., GÖKSEL SARAÇ M., DOĞAN M.
International Journal of Food Engineering , cilt.20, sa.6, ss.451-461, 2024 (SCI-Expanded, Scopus) identifier identifier

8. 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, Scopus) identifier identifier

9. 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, Scopus) identifier identifier

10. 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, Scopus) identifier identifier

11. 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 (TRDizin)

12. 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, Scopus)

13. 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 (TRDizin)

14. 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, Scopus) identifier identifier

15. 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, Scopus) Creative Commons License identifier identifier

16. 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 (TRDizin)

17. 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, Scopus) identifier identifier

18. 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, Scopus) Sürdürülebilir Kalkınma identifier identifier

19. 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 (TRDizin)

20. 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, Scopus) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

21. 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, Scopus) Creative Commons License identifier identifier

22. 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 (TRDizin)

23. 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, Scopus) Creative Commons License identifier identifier

24. 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, Scopus) Sürdürülebilir Kalkınma identifier

25. 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, Scopus) identifier identifier

26. 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, Scopus)

27. 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, Scopus) identifier identifier

28. 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, Scopus) Sürdürülebilir Kalkınma identifier identifier

29. 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, Scopus) identifier identifier

30. 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, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

31. 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 (TRDizin)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 22

1. 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, (Özet Bildiri)

2. 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, (Tam Metin Bildiri)

3. 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, (Tam Metin Bildiri)

4. 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, (Özet Bildiri)

5. 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, (Tam Metin Bildiri)

6. 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, (Tam Metin Bildiri)

7. 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, (Tam Metin Bildiri)

8. 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, (Tam Metin Bildiri)

9. 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, (Tam Metin Bildiri)

10. 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, (Özet Bildiri)

11. 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, (Tam Metin Bildiri)

12. 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, (Özet Bildiri)

13. 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, (Tam Metin Bildiri)

14. 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, (Tam Metin Bildiri)

15. 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, (Tam Metin Bildiri)

16. 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, (Tam Metin Bildiri)

17. 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, (Tam Metin Bildiri)

18. 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, (Tam Metin Bildiri)

19. 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, (Tam Metin Bildiri)

20. 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, (Tam Metin Bildiri)

21. 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, (Tam Metin Bildiri)

22. 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, (Özet Bildiri) Sürdürülebilir Kalkınma
Kitaplar 5

1. Mechanical and rheological behavior of bionanocomposites

Aslan Türker D.
Characterization Techniques in Bionanocomposites, Chaudhery Mustansar Hussain,Shakeel Ahmed, Editör, Woodhead Publishing Limited , Cambridge, ss.59-84, 2025

2. Food Analogues: Emerging Methods and Challenges

Can Ö. P. (Editör), Göksel Saraç M. (Editör), Aslan Türker D. (Editör)
Springer Nature, Chur, 2024

3. Bionanomaterials In Food Packaging

Aslan Türker D.
Bionanomaterials for Industrial Applications, Shakeel Ahmed, Editör, Routledge, London/New York , London, ss.102-125, 2024

4. 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

5. 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

59

Yayın (WoS)

23

Yayın (Scopus)

23

Atıf (WoS)

219

H-İndeks (WoS)

8

Atıf (Scopus)

344

H-İndeks (Scopus)

9

Atıf (Scholar)

171

H-İndeks (Scholar)

7

Atıf (Sobiad)

10

H-İndeks (Sobiad)

2

Proje

6

Açık Erişim

4
BM Sürdürülebilir Kalkınma Amaçları