Serpil Şahin

Department of Food Engineering
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Effects of alkaline pH and gallic acid enrichment on the physicochemical properties of sesame protein and common vetch starch-based composite films
Ertan, Kübra; Şahin, Serpil; Şümnü, Servet Gülüm (2024-02-01)
In this study, sesame (Sesamum indicum L.) meal protein and common vetch (Vicia sativa L.) starch were extracted and used to obtain biodegradable composite films at different pH values (7, 9, and 11). Films were plasticize...
Carvacrol/cyclodextrin inclusion complex loaded gelatin/pullulan nanofibers for active food packaging applications
Ertan, Kubra; Celebioglu, Asli; Chowdhury, Rimi; Şümnü, Servet Gülüm; Şahin, Serpil; Altier, Craig; Uyar, Tamer (2023-09-01)
Carvacrol is a natural essential oil with a monoterpenoid structure and draws attention due to its antimicrobial and antioxidant capacity. However, high volatility and hydrophobicity limit its use in food packaging systems...
Drying of mushrooms by alternative technologies
Buğday, Zinnur Yağmur; Ertan, Kübra; Zeren, Sema; Şahin, Serpil; Şümnü, Servet Gülüm (2023-01-01)
This review addresses alternative technologies in edible mushroom drying. Principles of application and the literature are highlighted. The objective is to identify and discuss the potential advantages and drawbacks and to...
High-Pressure-Homogenized Clove and Thyme Oil Emulsions: Formulation, Stability, and Antioxidant Capacity
Tonyalı Karslı, Gökcem; Şahin, Serpil; Öztop, Halil Mecit (2022-12-16)
This study focuses on the formulation of clove oil and thyme oil emulsions showing antioxidant capacity. Emulsions were formulated with 2 and 4% of each essential oil by using microfluidization. Tween 80 was used as the su...
Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning
Zeren, Sema; Şahin, Serpil; Şümnü, Servet Gülüm (2022-07-01)
The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and C...
Legume-based products—Editorial
Şahin, Serpil; Şümnü, Servet Gülüm (2022-03-01)
Investigation of surface properties of quince seed extract as a novel polymeric surfactant
Kirtil, Emrah; Svitova, Tatyana; Radke, Clayton J.; Öztop, Halil Mecit; Şahin, Serpil (2022-02-01)
© 2021 Elsevier LtdIn recent years, there is a growing trend from both academia and the industry towards the use of “clean-labeled” ingredients obtained from renewable resources. Proteins and polysaccharides, in particular...
Examination of interfacial properties of quince seed extract on a sunflower oil-water interface
Kirtil, Emrah; Kurtkaya, Enis; Svitova, Tatyana; Radke, Clayton J.; Öztop, Halil Mecit; Şahin, Serpil (2021-12-14)
Seeds of the plant quince are a natural hydrocolloid source whose extract has shown promising results in stabilizing emulsions. The study aims to discover how quince seed extract's interfacial properties (dynamic surface t...
Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law
Yazicioglu, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (2021-10-01)
In this study, the change in the temperature and moisture content of zucchini cooked in microwave and infrared combination oven were modeled by finite element method. The exact form of Lambert law was used to predict the m...
Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging
Moradi, Mehran; Guimarães, Jonas T; Şahin, Serpil (Elsevier BV, 2021-08-01)
The lactic acid bacteria (LAB) are usually recognized as safe for consumption and comprise several genera with different technological and health-promoting potential for food applications, including probiotic characteristi...
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