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Academician

EMİNE ERÇELEBİ

PROFESÖR

GAZİANTEP ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

A quick look at recorded outputs — details below.

  • Articles 26
  • Projects 0
  • Books 0
  • Proceedings 32
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 8 Q2 2 Q3 4 Q4 0
WoS (JCR) Q1 4 Q2 4 Q3 1 Q4 5
TR Index 0 articles

Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.

Top 1% articles 0
Top 10% articles 3
Avg percentile 74.6%
Top 1% share 0.0%
Top 10% share 20.0%

Articles

Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.

Index filters

26 publications total

Scopus (SJR)
Q1 8 Q2 2 Q3 4 Q4 0
WoS (JCR)
Q1 4 Q2 4 Q3 1 Q4 5
TR Index
0 articles

Article list

  1. 2024 Effect of processing type and compositional change on antioxidant activity of aqueous phase of O/W nano-emulsions during freeze-drying microencapsulation Journal of Dispersion Science and Technology DOI 10.1080/01932691.2022.2139269 YÖKSİS SJR Q3 JCR Q4 OpenAlex 48.2%
  2. 2022 Influence of hydrocolloid addition on physical properties and rheology of olive oil in bitter orange juice (O/W) nano-emulsions prepared with blends of different surfactants Journal of Dispersion Science and Technology DOI 10.1080/01932691.2020.1847662 YÖKSİS SJR Q3 JCR Q4 OpenAlex 63.7%
  3. 2020 Screening of extra virgin olive oil-in-bitter orange juice (o/w) nano-emulsions stabilized with different food-grade surfactants: A model system for natural daily use salad dressing Italian Journal of Food Science DOI 10.14674/IJFS.1910 YÖKSİS SJR Q3 JCR Q4 OpenAlex 65.6%
  4. 2020 Effect of surfactant type and droplet size on lipid oxidation in oil-in-water nano-emulsions Quality Assurance and Safety of Crops Foods DOI 10.15586/qas.v12i2.645 YÖKSİS SJR Q3 JCR Q4 OpenAlex 61.9%
  5. 2018 Potential applications of nano-emulsions in the food systems: an update Materials Research Express DOI 10.1088/2053-1591/aac7ee YÖKSİS SJR Q1 JCR Q3 OpenAlex top 10% OpenAlex 93.8%
  6. 2015 Anthocyanin Degradation and Colour Kinetics of Cornelian Cherry Concentrate British Journal of Applied Science & Technology DOI 10.9734/BJAST/2015/19193 YÖKSİS OpenAlex 54.3%
  7. 2013 Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry Morus nigra L Journal of Food Engineering DOI 10.1016/j.jfoodeng.2012.12.030 YÖKSİS SJR Q1 JCR Q1 OpenAlex 86.1%
  8. 2010 Stability and Rheological Properties of Egg Yolk Granule Stabilized Emulsions with Pectin and Guar Gum International Journal of Food Properties DOI 10.1080/10942910902716984 YÖKSİS SJR Q2 JCR Q2 OpenAlex 82.3%
  9. 2010 Effects of pectin and guar gum on creaming stability microstructure and rheology of egg yolk plasma stabilized emulsions European Food Research and Technology DOI 10.1007/s00217-010-1276-9 YÖKSİS SJR Q1 JCR Q2 OpenAlex 87.3%
  10. 2009 Characterization of Phase Separation Behavior Emulsion Stability Rheology and Microstructure of Egg White Polysaccharide Mixtures Journal of Food Science DOI 10.1111/j.1750-3841.2009.01252.x YÖKSİS SJR Q1 JCR Q2 OpenAlex 80.7%
  11. 2009 Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum European Food Research and Technology DOI 10.1007/s00217-009-1056-6 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 91.3%
  12. 2009 EFFECTS OF IONIC STRENGTH ON THE FOAMING PROPERTIES OF WHEY PROTEIN ISOLATE AND EGG WHITE IN THE PRESENCE OF POLYSACCHARIDES Journal of Food Processing and Preservation DOI 10.1111/j.1745-4549.2008.00302.x YÖKSİS SJR Q2 JCR Q4 OpenAlex 80.2%
  13. 2007 Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate Journal of Food Engineering DOI 10.1016/j.jfoodeng.2006.05.027 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 93.3%
  14. 2007 Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums Food Chemistry DOI 10.1016/j.foodchem.2006.01.056 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.8%
  15. 2025 Improving Functional Properties of Soy Protein Isolates through Ultrasound: Physicochemical, Emulsifying, and Gel-like Characteristics Journal of Food Technology and Food Chemistry DOI https://www.scholarena.com/journals/journal-of-food-technology-and-food-chemistry/articles-in-press.php YÖKSİS
  16. 2017 HEAT-INDUCED DEGRADATION KINETICS OF MONOMERIC ANTHOCYANINS AND COLOR OF POMEGRANATE (PUNICA GRANATUM L.) CONCENTRATE Agriculture and Food DOI https://www.scientific-publications.net/en/article/1001441/ YÖKSİS
  17. 2017 Heat-induced degradation kinetics of monomeric anthocyanins and color of pomegranate (Punica granatum L.) concentrate Agriculture Food YÖKSİS
  18. 2017 AN OVERVIEW OF NANO-SCALE FOOD EMULSIONS: A MINI REVIEW Eurasian Journal of Food Science and Technology YÖKSİS
  19. 2017 TEMPERATURE DEPENDENCY OF SWEET CHERRY CONCENTRATE COLOUR: A KINETIC STUDY Eurasian Journal of Food Science and Technology YÖKSİS
  20. 2017 Temperature dependency of sweet cherry concentrate colour: A kinetic study Eurasian Journal of Food Science and Technology YÖKSİS

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