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EMİNE ERÇELEBİ

PROFESÖR

GAZİANTEP ÜNİVERSİTESİ MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ BÖLÜMÜ

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

Kayıtlı çıktılara kısa bakış — ayrıntılar aşağıda.

  • Makale 26
  • Proje 0
  • Kitap 0
  • Bildiri 32
  • Patent 0
  • Sanatsal 0
Scopus (SJR) Q1 8 Q2 2 Q3 4 Q4 0
WoS (JCR) Q1 4 Q2 4 Q3 1 Q4 5
TR Index 0 makale

Makaleler

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

Dizin filtreleri

Toplam 26 yayın

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

Makale listesi

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 2017 Heat-induced degradation kinetics of monomeric anthocyanins and color of pomegranate (Punica granatum L.) concentrate Agriculture Food YÖKSİS
  9. 2017 AN OVERVIEW OF NANO-SCALE FOOD EMULSIONS: A MINI REVIEW Eurasian Journal of Food Science and Technology YÖKSİS
  10. 2017 TEMPERATURE DEPENDENCY OF SWEET CHERRY CONCENTRATE COLOUR: A KINETIC STUDY Eurasian Journal of Food Science and Technology YÖKSİS
  11. 2017 Temperature dependency of sweet cherry concentrate colour: A kinetic study Eurasian Journal of Food Science and Technology YÖKSİS
  12. 2017 An Overview of Nano-Scale Food Emulsions: A Mini Review Eurasian Journal of Food Science and Technology YÖKSİS
  13. 2016 Rheological and sensory properties of red colored fruit sauces prepared with different hydrocolloids Agriculture & Food YÖKSİS
  14. 2016 Effect of hydrocolloid type and concentration on flow behaviour and sensory properties of urmu mulberry Morus nigra L sauces A response surface approach Agriculture & Food YÖKSİS
  15. 2015 Anthocyanin Degradation and Colour Kinetics of Cornelian Cherry Concentrate British Journal of Applied Science & Technology DOI 10.9734/BJAST/2015/19193 YÖKSİS
  16. 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
  17. 2011 Stability of bitter orange juice olive oil salad dressings stabilized with polysaccharides Journal of Food Science and Engineering YÖKSİS
  18. 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
  19. 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
  20. 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

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