Department of Food Engineering, Article

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Recent Submissions

Investigating the behavior of D-glucose, D-fructose, and D-allulose in aqueous media by molecular dynamics simulations Buğday, Zinnur Yağmur; Bayramoğlu, Beste; Öztop, Halil Mecit (2025-07-01) Isomeric monosaccharides may have different hydration behaviors, leading to distinct physicochemical properties in solutions. In this work, the aqueous behavior, structure, and hydration properties of D-allulose, D-glucose...
Psyllium and monogylceride addition in breadmaking: Molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibility Güven, Özge; Şensoy, İlkay; De Leyn, Ingrid; Dewettinck, Koen; Van Bockstaele, Filip (2025-06-01) Psyllium, a soluble dietary fiber, was combined with a commercial monoglyceride in the formulation of bread, replacing wheat flour with psyllium at ratios of 0:100, 2:98 and 5:95 (g psyllium: g flour weight), with the brea...
Aerogels based on proteins extracted from plant sources: Different production methodologies Mottola, Stefania; Cardea, Stefano; Montella, Federica; Scognamiglio, Mariarosa; Öztop, Halil Mecit; De Marco, Iolanda; Ersus, Seda (2025-05-01) Aerogels based on protein offer an exciting and biodegradable solution for the delivery of proteins and nutrients in food supplements, and they can also be used as carriers for drug delivery. Comparing freeze drying with s...
Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies Alpas, Hami; Öztop, Halil Mecit; Mert, Behiç (2025-04-01)
A comprehensive mathematical modeling study for temperature evolution during radio frequency assisted honey decrystallization Karatas, Ozan; Uyar, Rahmi; Son, Ezgi; Coşkun, Eda; Mert, Behiç; Marra, Francesco; ERDOĞDU, FERRUH (2025-03-01) In industrial settings, honey decrystallization is conducted by conventional thermal processing with hot water (12–18 h) or air (24–36 h) at around 60 °C. Considering the demands for a green and sustainable efficient proce...
Colorimetric core/shell ZIF-8/PEO/PDA nanofibers for detection of fish spoilage Najafi, Zahra; Han, Sangil; Şümnü, Servet Gülüm; Kahyaoğlu, Leyla Nesrin (2025-02-28) Here, colorimetric nanofibers (NFs) based on polydiacetylene (PDA), zeolitic imidazolate framework-8 (ZIF-8), and poly(ethylene) oxide (PEO) were developed. First, the successful synthesis of ZIF-8 was illustrated with str...
Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture Bulgaru, Viorica; Mazur, Mihail; Netreba, Natalia; Paiu, Sergiu; Dragancea, Veronica; Gurev, Angela; Sturza, Rodica; Şensoy, İlkay; Ghendov-Mosanu, Aliona (2025-02-01) The purpose of this research was to investigate the characteristics of different plant-based sources rich in protein, chickpea flour (CPF), hazelnut oil cake (HOC), soy protein isolate (SPI) and concentrate (SPC), and pea ...
Comparative performance of artificial neural networks and support vector Machines in detecting adulteration of apple juice concentrate using spectroscopy and time domain NMR Cavdaroglu, Cagri; Altug, Nur; Serpen, Arda; Öztop, Halil Mecit; Ozen, Banu (2025-02-01) The detection of adulteration in apple juice concentrate is critical for ensuring product authenticity and consumer safety. This study evaluates the effectiveness of artificial neural networks (ANN) and support vector mach...
Detection and Whole-Genome Analysis of tigecycline resistant Escherichia coli in poultry and meat samples in Türkiye KÜREKCİ, CEMİL; Lu, Xiaoyu; ŞAHİN, SEYDA; CELİL, BÜŞRA GÜLAY; Soyer, Yeşim; Yeniköylü, Filiz; Wang, Zhiqiang; Li, Ruichao (2025-02-01) The emergence and dissemination of tigecyline resistant Enterobacterales (TRE) in animals is a critical issue. This study aimed to investigate the presence of TRE in the gut of healthy avians as well as meat samples. A tot...
Core-shell aerogel design for enhanced oral insulin delivery Ozesme Taylan, Gozde; Illanes-Bordomás, Carlos; Güven, Özge; Erkan, Ece; Erünsal, Sevil Çıkrıkcı; Öztop, Halil Mecit; García-González, Carlos A. (2025-01-25) Current protein-based therapies often rely on intravenous and subcutaneous injections leading to patient discomfort due to the need for frequent administration. Oral administration route presents a more patient-friendly al...
Valorization of Black Tea Waste Fibers into Instant Teas and Characterization of Their Bioactive Profile and Physicochemical Properties Çifte, Neriman Ezgi; Taskin, Emre; Görgişen, Gökhan; Namlı, Serap; Yetgin, Mehmet Melik; Gurleyik, Ayse; Hosafci, Emirhan; Öztop, Halil Mecit (2025-01-17) Instant teas including their herbal derivatives, ginger and sage, from black tea waste fiber were produced to find an effective strategy to valorize massive tea waste. Brewing parameters for waste fiber were optimized to m...
Effects of legume-based aquafaba on batter rheology and quality characteristics of microwave-infrared baked cakes Akbin, Alara Cagdan; Turabi Yolacaner, Elif; Şümnü, Servet Gülüm (2025-01-01) The aim of this study was to determine the effects of egg white replacement by aquafaba (obtained from different legume sources that are cowpea and lupin) at different levels (0%-50%-100%) in cake formulation while examini...
Enhanced Pathogen Control Through Thymol and Carvacrol Nanoemulsions: A Microfluidization Approach ÖZOĞUL, YEŞİM; Karsli, Gokcem Tonyali; YAZGAN, HATİCE; KÜLEY , ESMERAY; Öztop, Halil Mecit; ÖZOĞUL, FATİH; Esatbeyoglu, Tuba (2025-01-01) Nanoemulsions based on bioactive compounds have a lot of potential as antibacterial agents in the food sector due to high solubility and bioavailability. Current research was designed to investigate the impacts of NE conta...
Disruption of Lipomyces starkeyi cells grown in hydrolyzed cheese-whey by high pressure homogenization for enhancing lipid extraction Batıgün, Ayşe Alara; Alpas, Hami; Çekmecelioğlu, Deniz (2025-01-01) Lipids of microbial sources can be used for various purposes, such as enrichment of edible oils. In this study, L. starkeyi was grown in enzymatically hydrolyzed cheese whey medium and disrupted by the high-pressure homoge...
Effect of egg cultivation methods on Salmonella prevalence and the promising prevention strategy: bacteriophage therapy Koç, Emre; Yetişkin, Segah; Yücefaydalı, Ayşenur; Tunalier, Deniz; Soyer, Yeşim (2025-01-01) In this study, the effect of different cultivation methods of eggs on Salmonella prevalence in Türkiye was investigated and then Salmonella isolates were characterized by phenotypic and genotypic methods. As a prevention s...
Effect of Extraction Methods and Preheat Treatments on the Functional Properties of Pumpkin Seed Protein Concentrate Taş, Ozan; Şümnü, Servet Gülüm; Oztop, Mecit Halil (2024-12-25) This study explores the effect of different extraction methods and preheat treatments in obtaining protein concentrate from pumpkin seed flour. The effects on the yield and functional properties of pumpkin seed protein con...
Spirulina and chlorella derived hard candies as functional food Maryam, Shafia; Öztop, Halil Mecit; Doğdu, Sarper; Ali Marangoz, Mehmet; Zeshan, Zeshan; Qasim Hayat, M.; Riaz, Ramish; Chattha, M Waqas Alam; Janjua, Hussnain Ahmed (2024-12-01) Hard candies with spirulina (Arthrospira platensis) and chlorella (Chlorella vulgaris) biomass were prepared. Their characterization include pH, moisture, hardness, color, total soluble solids, antioxidant, phenols, and fl...
Biodegradable active films based on Chlorella biomass and cellulose nanocrystals isolated from hemp stalk fibers Najafi, Zahra; Kahyaoğlu, Leyla Nesrin (2024-12-01) Cellulose nanocrystals (CNC)-reinforced biopolymers have emerged as a widely embraced approach for enhancing the characteristics of biopolymers due to their exceptional properties. Biocomposite (Chl-CNC) films were fabrica...
The use of chitosan aerogels as an adsorbent for the regeneration of frying oil Delice, Feyza Nur; Namlı, Serap; Uzun, Merve Akpınar; GÜVEN, ÖZGE; TEKİN, AZİZ; Öztop, Halil Mecit (2024-11-01) One of the most commonly used food preparation methods is deep-fat frying. The improvement of the quality of used frying oil (UFO) is important because the reuse of frying oil could provide significant savings to the food ...
VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY Çaltinoğlu-Toraman, Çağla; Güven, Özge; Şensoy, İlkay (2024-10-01) Artichoke waste is a rich source of fibers and bioactive phenolic substances. The study aimed to investigate the effect of artichoke leaf powder (ALP) addition on physical properties and in vitro starch digestibility of wh...

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