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Assoc. Prof. Gulcin Yildiz
Assoc. Prof. Gulcin Yildiz
Verified email at ncat.edu
Title
Cited by
Cited by
Year
Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication
H Lee, G Yildiz, LC Dos Santos, S Jiang, JE Andrade, NJ Engeseth, ...
Food Hydrocolloids 55, 200-209, 2016
2212016
Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication
G Yildiz, J Andrade, NE Engeseth, H Feng
Journal of Colloid and Interface Science 505, 836-846, 2017
1382017
Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions
G Yildiz, J Ding, J Andrade, NJ Engeseth, H Feng
Innovative food science & emerging technologies 47, 317-325, 2018
842018
Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3)
S Jiang, G Yildiz, J Ding, J Andrade, TM Rababahb, A Almajwalc, ...
Food and Bioprocess Technology 12 (6), 1031-1040, 2019
792019
Ultrasound-assisted cutting of cheddar, mozzarella and Swiss cheeses–Effects on quality attributes during storage
G Yildiz, TM Rababah, H Feng
Innovative Food Science & Emerging Technologies 37, 1-9, 2016
542016
Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.)
G Yildiz, G Izli, RM Aadil
Journal of Food Processing and Preservation 44 (3), e14366, 2020
522020
Microencapsulation of docosahexaenoic acid (DHA) with four wall materials including pea protein-modified starch complex
G Yildiz, J Ding, S Gaur, J Andrade, NE Engeseth, H Feng
International journal of biological macromolecules 114, 935-941, 2018
522018
The effect of ultrasound pretreatment on quality attributes of freeze‐dried quince slices: Physical properties and bioactive compounds
G Yildiz, G Izli
Journal of Food Process Engineering 42 (5), e13223, 2019
482019
Influence of microwave and microwave‐convective drying on the drying kinetics and quality characteristics of pomelo
G Yildiz, G Izli
Journal of Food Processing and Preservation 43 (6), e13812, 2019
482019
Application of ultrasound and high‐pressure homogenization against high temperature‐short time in peach juice
G Yildiz
Journal of Food Process Engineering 42 (3), e12997, 2019
362019
Comparative Analysis of Antibrowning Agents, Hot Water and High-intensity Ultrasound Treatments to Maintain the Quality of Fresh-cut Mangoes
G Yildiz, RM Aadil
Journal of Food Science and Technology 59 (1), 202-211, 2022
332022
Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room temperature storage
G Yildiz, RM Aadil
Journal of Food Science and Technology 57 (4), 1462-1468, 2020
292020
Quality retention in pumpkin powder dried by combined microwave-convective drying
G İzli, G Yildiz, SE Berk
Journal of Food Science and Technology 59 (4), 1558-1569, 2022
262022
High intensity ultrasound treatment to produce and preserve the quality of fresh-cut kiwifruit
G Yıldız, G Yildiz, MR Khan, RM Aadil
Journal of Food Processing and Preservation, 2022
262022
Ultrasonic Cutting as a New Method to Produce Fresh‐Cut Red Delicious and Golden Delicious Apples
G Yildiz, S Palma, H Feng
Journal of Food Science 84 (12), 3391-3398, 2019
202019
CONVECTIVE DRYING OF KUMQUAT SLICES: COMPARISON OF DIFFERENT DRYING TEMPERATURES ON DRYING KINETICS, COLOUR, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY
G Izli, N Izli, O Taskin, Y Gulcin
Latin American Applied Research - An international journal 48, 37-42, 2018
192018
The Effect of Different Chemical Agents on the Prevention of Enzymatic Browning in Banana
G Yildiz
Journal of Food Science and Engineering 7, 91-96, 2018
182018
Evaluation of the high intensity ultrasound pre-treatment effects on the physical properties and bioactive compounds of convective dried quince samples
G İzli, G Yildiz
International Journal of Fruit Science 21 (1), 645-656, 2021
142021
Control of enzymatic browning in potato with calcium chloride and ascorbic acid coatings
G YILDIZ
Food and Health 5 (2), 121-127, 2019
142019
A new approach to enhance quinoa protein nano-aggregates: Combined pH shifting–High pressure homogenization
G Yildiz, G Yıldız
Food chemistry 415, 135800, 2023
132023
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