Ulviye Betül Söyler

E-mail

bsoyler@metu.edu.tr

Department

Department of Food Engineering

ORCID

0000-0003-4655-3113

Scopus Author ID

2233759

Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques Okur, İlhami; Söyler, Ulviye Betül; Öztop, Halil Mecit; Alpas, Hami (MDPI AG, 2021-1-25) The aim of this study was to investigate and compare the effects of different extraction techniques (high hydrostatic pressure-assisted extraction (HHPE), ultrasound-assisted extraction (UAE), and classical solvent extract...
Physicochemical and Antimicrobial Properties of Oleoresin Capsicum Nanoemulsions Formulated with Lecithin and Sucrose Monopalmitate Akbas, Elif; Söyler, Ulviye Betül; Öztop, Halil Mecit (2019-05-01) Oleoresin capsicum (OC) is an extract of chili pepper containing the active agent capsaicin. In this study, OC-loaded nanoemulsions were prepared by microfluidization and stabilized with sucrose monopalmitate (SMP) and lec...
Ultrasound assisted production and physical characterisation of oleoresin capsicum nanoemulsions with lecithin and sucrose monopalmitate Akbaş, Elif; Söyler, Ulviye Betül; Öztop, Halil Mecit (null; 2017-11-16)
Capsaicin emulsions: Formulation and characterization Akbas, Elif; Söyler, Ulviye Betül; Öztop, Halil Mecit (Informa UK Limited, 2017-01-01) Oleoresin capsicum, the oil extract of chili pepper, is mainly composed of capsaicin. Capsaicin is a hydrophobic volatile compound exhibiting antimicrobial activity against various microorganisms. Capsaicin in the form of ...
Effect of homogenization type on the formation of capsaicinloaded nanoemulsions Akbaş, Elif; Söyler, Ulviye Betül; Öztop, Halil Mecit (null; 2016-10-28)
Effect of Surfactant Type on Antimicrobial Activity of Capsaicin Loaded Nanoemulsions Akbaş, Elif; Söyler, Ulviye Betül; Öztop, Halil Mecit (null; 2016-07-08)
Kapsaisinin Antimikrobiyel Etkisinin Nanoemülsiyon Sistemleri ile Arttırılması Akbaş, Elif; Söyler, Ulviye Betül; Öztop, Halil Mecit (2015-05-07) Nanoemülsiyon sistemleri vasıtasıyla enkapsüle edilen bitkisel özlü esansiyel yağlar arttırılmış antimikrobiyal aktiviteleri nedeniyle doğal gıda koruma yöntemi olarak hem üreticilerin hem de tüketicilerin dikkatini çekmek...

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