Serpil Şahin

Department of Food Engineering
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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...
Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein-Based Electrospun Nanofibers
Aslaner, Gizem; Şümnü, Servet Gülüm; Şahin, Serpil (2021-03-01)
The objective of this research was to incorporate grape seed extract (GSE) into electrospun nanofibers produced from rye flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of rye flour concent...
Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements
Sezer, Duygu Baskaya; Ahmed, Jasim; Şümnü, Servet Gülüm; Şahin, Serpil (2021-03-01)
Commercial processing of sour cherries generates a large quantity of pomace as an industrial waste, which can suitably be converted into value-added fiber-rich products by employing appropriate extraction techniques. In th...
Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation
Yıldız, Eda; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2021-02-01)
The objective of this study was to investigate the effects of gallic acid incorporation and homogenization method (high-speed homogenization and ultrasonication) on the physicochemical characteristics of pea flour based ac...
Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes
Kabakcı, Cansu; Şümnü, Servet Gülüm; Şahin, Serpil; Öztop, Halil Mecit (2021-01-01)
© 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.Magnesium, a vital mineral for the human body, should be encapsulated before addition into foods to avoid the ...
Correlation between physical and sensorial properties of gummy confections with different formulations during storage
Tireki, Suzan; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2021-01-01)
Gummy confections are popular products formulated with sucrose, glucose syrups, gelling agents, acids, flavourings and colouring agents. They have various commercial types in terms of formulation, texture, taste and colour...
NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogels
Alacik Develioglu, Irem; Özel, Barış; Şahin, Serpil; Oztop, Mecit Halil (2020-12-01)
Quince seed powder (QSP) is known to exhibit emulsification properties and could be used as a natural emulsifier in colloidal food systems. In this study, emulsion-based alginate hydrogels were formulated using QSP and xan...
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