Selen Güner

E-mail
seguner@metu.edu.tr
Department
Department of Food Engineering
Scopus Author ID
Web of Science Researcher ID
Use of Solid Echo Sequence to Monitor Crystallization Kinetics of Mono and Di-Saccharides
Grunin, Leonid; Güner, Selen; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2021-09-01)
Crystallization is an important quality parameter that can significantly affect consumer acceptability and perceived quality of the products. Especially in high sugar products, controlling crystallization is a challenge. I...
COMPARISON OF THE CRYSTALLINITY KINETICS OF D-ALLULOSE, LACTOSE AND SUCROSE BY USING TIME DOMAIN (1H) NMR
Güner, Selen; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2019-12-05)
Physicochemical mechanisms of different biopolymers' (lysozyme, gum arabic, whey protein, chitosan) adsorption on green tea extract loaded liposomes
Dag, Damla; Güner, Selen; Öztop, Halil Mecit (Elsevier BV, 2019-10-01)
Having various domains of applicability, liposomes have been the issue of many studies since 1960s. Kinetically stable nature of liposomes required incorporation of other substituents to gain storage stability and interact...
Exploring the crystallinity of different powder sugars through solid echo and magic sandwich echo sequences
Grunin, Leonid; Öztop, Halil Mecit; Güner, Selen; Baltaci, Saadet Fatma (Wiley, 2019-09-01)
Time-domain nuclear magnetic resonance techniques are frequently used in polymer, pharmaceutical, and food industries as they offer rapid experimentation and generally do not require any considerable preliminary sample pre...
Understanding the effect of relative humidity on crystalline fraction of sucrose through time domain (TD) NMR experiments
Güner, Selen; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2018-11-09)
Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry
Yıldız, Eda; Güner, Selen; Şümnü, Servet Gülüm; Şahin, Serpil; Öztop, Halil Mecit (Springer Science and Business Media LLC, 2018-10-01)
Gluten-free products exhibit some undesirable features due to the absence of the gluten network. Effects of ingredient interactions and baking type on the food matrix have not clearly been explored. The objective of this s...
A new method for characterizing food powders
Öztop, Halil Mecit; Güner, Selen (null; 2018-09-21)
A MACROSCOPIC APPROACH TO DEFINE CHARACTERISTICS OF GLUTEN-FREE CAKES BY T2 RELAXATION TIMES
Yıldız, Eda; Güner, Selen; Şümnü, Servet Gülüm; Şahin, Serpil; Öztop, Halil Mecit (2018-07-03)
Yağ/Su (Y/S) ve Su/Yağ (S/Y) emülsiyonlarının ayrımının NMR Relaksometre kullanarak tespiti
Güner, Selen; Öztop, Halil Mecit; Şümnü, Servet Gülüm (null; 2017-11-11)
Dynamics of unloaded and green tea extract loaded lecithin based liposomal dispersions investigated by nuclear magnetic resonance T-2 relaxation
Kırtıl, Emrah; Güner, Selen; Öztop, Halil Mecit (2017-09-01)
Liposomes are lipid bilayer vesicles that can be used as encapsulation systems for bioactive agents to provide increased protection against environmental stresses (such as pH or temperature extremes). Time Domain Nuclear M...
Citation Formats