Assoc. Prof. Gulcin Yildiz
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
702016
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
422017
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
192018
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
172016
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
152019
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
122018
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
102019
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
62019
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
52018
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
42020
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
42019
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 48, 37-42, 2018
42018
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
32020
SONICATION OF CHERRY JUICE: COMPARISON OF DIFFERENT SONICATION TIMES ON COLOR, ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC AND ASCORBIC ACID CONTENT
G Yildiz, H Feng
Latin American Applied Research 49 (4), 255-260, 2019
32019
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
22019
Control of enzymatic browning in potato with calcium chloride and ascorbic acid coatings
G YILDIZ
Food and Health 5 (2), 121-127, 2019
22019
Physicochemical properties of soy protein concentrate treated with ultrasound at various amplitudes
G YILDIZ
Journal of the Institute of Science and Technology 8 (4), 133-139, 2018
22018
The special Fermented Turkish Drink: Boza
G Bayat, G Yıldız
Journal of Tourism and Gastronomy Studies 7 (4), 2438 - 2446, 2019
12019
Effect of pH-Shifting Method on Solubility and Emulsifying Properties of Soy Protein Concentrate
G Yildiz
Harran Journal of Agricultural and Food Science 23 (2), 159-166, 2019
12019
Ultrasonic cutting of cheese and apples--effect on quality attributes during storage
G Yildiz
12013
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Articles 1–20