Akademisyen

ESMANUR İLHAN

ARAŞTIRMA GÖREVLİSİ

ORTA DOĞU TEKNİK ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

Ana Dal Mühendislik Temel Alanı
Yan Dal Gıda Bilimleri ve Mühendisliği

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

Makale 13
Proje 0
Kitap 0
Bildiri 0
Patent 0
Sanatsal 0

Scopus (SJR) Q1 9 Q2 4 Q3 0 Q4 0

WoS (JCR) Q1 6 Q2 6 Q3 1 Q4 0

TR Index 0 makale

Makaleler

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

Makale listesi

2026 Structural and flow behavior of pickering emulsions stabilized by WPI–gum arabic complexes under simulated digestion Food Structure DOI 10.1016/j.foostr.2026.100509 YÖKSİS SJR Q1 JCR Q1
2026 Rheological and structural evolution of PPI–GA complex-stabilized Pickering emulsions under simulated gastric like conditions revealed by flow MRI Food Hydrocolloids DOI 10.1016/j.foodhyd.2026.112574 YÖKSİS SJR Q1 JCR Q1
2025 Impact of Extraction and Purification Methods on the Structural and Dynamic Properties of Pectin: a Time-Domain NMR and FTIR Study Food Analytical Methods DOI 10.1007/s12161-025-02903-x YÖKSİS SJR Q2 JCR Q3
2025 Properties of water-pectin mixtures by means of NMR relaxometry – influence of temperature, concentration and precipitation method LWT DOI 10.1016/j.lwt.2025.118152 YÖKSİS SJR Q1 JCR Q1
2023 Classification and quantification of sucrose from sugar beet and sugarcane using optical spectroscopy and chemometrics JOURNAL OF FOOD SCIENCE DOI 10.1111/1750-3841.16674 YÖKSİS SJR Q1 JCR Q2
2023 Molecular Dynamics of Jelly Candies by Means of Nuclear Magnetic Resonance Relaxometry MOLECULES DOI 10.3390/molecules28052230 YÖKSİS SJR Q1 JCR Q2
2022 Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar Molecules DOI 10.3390/molecules27072216 YÖKSİS SJR Q1 JCR Q2
2021 Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry Journal of Food Engineering DOI 10.1016/j.jfoodeng.2020.110422 YÖKSİS SJR Q1 JCR Q1
2021 Water dynamics in eggs by means of Nuclear Magnetic Resonance relaxometry Journal of Magnetic Resonance DOI 10.1016/j.jmr.2021.106976 YÖKSİS SJR Q1 JCR Q2
2021 The effects of crosslinking agents on faba bean flour–chitosan‐curcumin films and their characterization Wiley DOI 10.1002/leg3.121 YÖKSİS SJR Q2 JCR Q1
2020 Role of xx’D-allulose’xx in a starch based composite gel matrix CARBOHYDRATE POLYMERS DOI 10.1016/j.carbpol.2019.115373 YÖKSİS SJR Q1 JCR Q1
2019 Effect of d-psicose substitution on gelatin based soft candies: A TD-NMR study MAGNETIC RESONANCE IN CHEMISTRY DOI 10.1002/mrc.4847 YÖKSİS SJR Q2 JCR Q2
2019 Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study JOURNAL OF FOOD SCIENCE DOI 10.1111/1750-3841.14602 YÖKSİS SJR Q2 JCR Q2

Akademisyenlere dön