Selen Güner

E-mail

seguner@metu.edu.tr

Department

Department of Food Engineering

ORCID

0000-0002-3079-0555

Scopus Author ID

57192254931

Web of Science Researcher ID

AAZ-8611-2020

Influence of multiple parameters on the crystallinity of dairy powders Güner, Selen; Grunin, Leonid; Kaner, Ozlem; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2023-12-01) Caking in powdered foods causes practical difficulties in solubilising the powder and interrupts the free flow from the container during manufacture and final use. This research investigated the caking tendency of cheese a...
Having a closer look on the well-known interaction of sucrose with water Güner, Selen; Shipman, Angela; Martin, James; Gracz, Hanna; Morgan, David; Öztop, Halil Mecit; Şümnü, Servet Gülüm; Lucia, Lucian; Lavoine, Nathalie (2022-06-07) Having been crystallized and commercialized years ago; sucrose properties, functionality and the interaction are well studied in the literature. Sucrose have many unique properties that make it desirable to be used as thic...
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)

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