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Akademisyen

OSMAN GÜL

PROFESÖR

KASTAMONU ÜNİVERSİTESİ MÜHENDİSLİK VE MİMARLIK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

  • Ana Dal Mühendislik Temel Alanı
  • Yan Dal Gıda Bilimleri ve Mühendisliği

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 93
  • Proje 0
  • Kitap 0
  • Bildiri 50
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 41 Q2 31 Q3 3 Q4 5
WoS (JCR) Q1 33 Q2 14 Q3 24 Q4 6
TR Index 8 makale

Alan+yıl+tür normalize OpenAlex yüzdelik — Clarivate ESI / SciVal değildir.

Üst %1 makale 2
Üst %10 makale 26
Ort. yüzdelik 77.9%
Üst %1 payı 2.4%
Üst %10 payı 31.3%

Makaleler

YÖKSİS ve OpenAlex kaynak ayrımıyla makaleler; quartile ve TR Index ile daraltabilirsiniz.

Dizin filtreleri

Toplam 93 yayın

Scopus (SJR)
Q1 41 Q2 31 Q3 3 Q4 5
WoS (JCR)
Q1 33 Q2 14 Q3 24 Q4 6
TR Index
8 makale

Makale listesi

  1. 2026 High‐pressure homogenization and pH‐shifting modification of hazelnut protein isolates: Functional enhancement, allergenicity reduction, and probiotic microencapsulation performance Journal of the Science of Food and Agriculture DOI 10.1002/jsfa.70675 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 97.3%
  2. 2026 Nanoencapsulation of Royal Jelly in Chitosan Nanocomplex through Ionic Gelation: Optimization and Characterization Food Biophysics DOI 10.1007/s11483-026-10113-z YÖKSİS SJR Q2 JCR Q2 OpenAlex 12.8%
  3. 2025 Explainable AI unlocks temperature-driven oscillatory viscoelastic transitions in sesame protein isolate during integrated heating–cooling cycles Food Hydrocolloids DOI 10.1016/j.foodhyd.2025.111656 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.3%
  4. 2025 Mechanism for Improving Acid-Induced Hazelnut Protein Gels Through High-Pressure Homogenization: Effect on Structural, Rheological and Gelling Properties Foods DOI 10.3390/foods14183273 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.2%
  5. 2025 Effects of high hydrostatic pressure treatment on structural, techno-functional and rheological properties of sesame protein isolate Food Hydrocolloids DOI 10.1016/j.foodhyd.2025.111549 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.2%
  6. 2025 (M14) Impact of drying techniques on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of sesame protein isolate FOOD CHEMISTRY-X DOI 10.1016/j.fochx.2025.103229 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.2%
  7. 2025 Instant cereal-based fermented beverage (Boza) powder: characterization physical, rheological and structural properties Journal of Food Measurement and Characterization DOI 10.1007/s11694-025-03463-8 YÖKSİS SJR Q2 JCR Q2 OpenAlex 83.4%
  8. 2025 Evaluation of Moisture Sorption Isotherms and Storage Stability of Agglomerated Boza Powder Journal of Food Science DOI 10.1111/1750-3841.70404 YÖKSİS SJR Q1 JCR Q2 OpenAlex 83.9%
  9. 2025 Modulating the Structural, Thermal and Techno‐Functional Properties of Sesame Protein Isolate Using Nonthermal Techniques Food Science & Nutrition DOI 10.1002/fsn3.70144 YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 95.7%
  10. 2025 Effects of high-pressure and high-shear homogenization pretreatments on the microbiological, psychochemical properties and powder properties of freeze-dried kefir powder European Food Science and Engineering DOI 10.55147/efse.1825450 YÖKSİS OpenAlex 53.8%
  11. 2024 Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages Food Science and Technology International DOI 10.1177/10820132231153710 YÖKSİS SJR Q2 JCR Q3 OpenAlex 55.7%
  12. 2024 Effect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicochemical, rheological, microstructural properties and storage stability Innovative Food Science & Emerging Technologies DOI 10.1016/j.ifset.2024.103786 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 93.0%
  13. 2024 Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone Food Hydrocolloids DOI 10.1016/j.foodhyd.2024.110240 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 96.6%
  14. 2023 Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound FOODS DOI 10.3390/foods12091791 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.3%
  15. 2023 Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate Food Research International DOI 10.1016/j.foodres.2023.112906 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 97.5%
  16. 2023 Process optimization of a cereal‐based fermented beverage (Boza) powder and investigating upscaling conditions Journal of Food Process Engineering DOI 10.1111/jfpe.14248 YÖKSİS SJR Q2 JCR Q2 OpenAlex 73.3%
  17. 2023 Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir Food Science & Nutrition DOI 10.1002/fsn3.3491 YÖKSİS SJR Q1 JCR Q2 OpenAlex 88.3%
  18. 2023 Modifications to structural, techno-functional and rheological properties of sesame protein isolate by high pressure homogenization International Journal of Biological Macromolecules DOI 10.1016/j.ijbiomac.2023.126005 YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.9%
  19. 2023 Vakum ortamında ozmotik dehidrasyon ön işleminin kırmızı pancarın kütle değişimi, kurutma kinetiği ve fizikokimyasal özellikleri üzerine etkisinin belirlenmesi Harran Tarim ve Gida Dergisi DOI 10.29050/harranziraat.1301013 YÖKSİS OpenAlex 20.1%
  20. 2022 Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product Anais da Academia Brasileira de Ciências DOI 10.1590/0001-3765202220191172 YÖKSİS SJR Q2 JCR Q3 OpenAlex 83.8%

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