Doç. Dr.
Gülçin YILDIZ
Eğitim
-
D
University of lllinois at Urbana-Champaign
2013 - 2017
DoktoraGıda Bilimi ve Beslenme
Tez Adı: Manothermosonication (MTS) and pH-shifting combined treatment for modifying the functional properties of plant proteins: Proteinstabilized nanocarriers and protection of docosahexaenoic acid (DHA)
-
Y
University of Illinois at Urbana-Champaign {Illinois}
2011 - 2013
Yüksek LisansBESLENME VE GIDA BİLİMLERİ
Tez Adı: Ultrasonic cutting of cheese and apples–effect on quality attributes during storage
-
L
SELÇUK ÜNİVERSİTESİ
2004 - 2008
LisansZİRAAT FAKÜLTESİ/GIDA MÜHENDİSLİĞİ BÖLÜMÜ/GIDA MÜHENDİSLİĞİ PR./
Tez Adı:
22222
| Makale Başlığı | Kapsam | Yazar(lar): | Dergi Adı: | Cilt: | Sayı: | Yıl: | Link: |
|---|---|---|---|---|---|---|---|
| Identification of Aroma Compounds of Dried and Fresh Thyme (Thymus Vulgaris L.) by Gas Chromatography-Olfactometry and Gas Chromatography-Mass spectroscopy Analysis | Uluslararası | YILDIZ GÜLÇİN,COX Ginnefer,MORAN Linda | LATIN AMERICAN APPLIED RESEARCH | 51 | 1 | 2021 | http://www.laar.plapiqui.edu.ar/OJS/public/site/volumens/indexes/artic_v5101/Vol51_01_051.pdf |
| Ultrason Ön İşleminin Kurutulmuş Iğdır Kayısısının Kalite Özellikleri Üzerine Etkisi | Ulusal | YILDIZ GÜLÇİN, İZLİ GÖKÇEN, ÇAVUŞ MUSTAFA, CEYLAN MEHMET MURAT | Journal of the Institute of Science and Technology | 11 | 1 | 2021 | http://dx.doi.org/10.21597/jist.785383 |
| The Effect of Novel Microwave-Convective Drying on the Functional Properties of Dried-Pears (Pyrus communis) | Uluslararası | YILDIZ GÜLÇİN | Current Microwave Chemistry | 7 | 1 | 2021 | http://dx.doi.org/10.2174/2213335607999201231212208 |
| Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes | Uluslararası | YILDIZ GÜLÇİN, Aadil Rana Muhammad | Journal of Food Science and Technology | 2021 | http://dx.doi.org/10.1007/s13197-021-05001-y | ||
| THE EFFECT OF HIGH INTENSITY ULTRASOUND PRE-TREATMENT ON THE FUNCTIONAL PROPERTIES OF MICROWAVE-DRIED PEARS | Uluslararası | YILDIZ GÜLÇİN | Latin American Applied Research - An international journal | 51 | 2 | 2021 | http://dx.doi.org/10.52292/j.laar.2021.627 |
| Evaluation of high intensity ultrasound pre-treatment effects on the physical properties and bioactive compounds of convective dried quince samples | Uluslararası | İZLİ GÖKÇEN, YILDIZ GÜLÇİN | International Journal of Fruit Science | 21 | 1 | 2021 | http://dx.doi.org/10.1080/15538362.2021.1918604 |
| Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room temperature storage | Uluslararası | YILDIZ GÜLÇİN,Aadil Rana Muhammad | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 57 | 4 | 2020 | http://link.springer.com/10.1007/s13197-019-04181-y |
| Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (iCydonia oblonga/i Mill.) | Uluslararası | YILDIZ GÜLÇİN,İZLİ GÖKÇEN,Aadil Rana Muhammad | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 44 | 3 | 2020 | https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14366 |
| The Effect of Different Chemical Agents on the Prevention of Enzymatic Browning in Banana | Uluslararası | YILDIZ GÜLÇİN | Journal of Food Science and Engineering | 8 | 2 | 2018 | http://www.davidpublisher.org/index.php/Home/Article/index?id=35805.html |
| Effect of pH-shifting method on solubility and emulsifying properties of soy protein concentrate | Uluslararası | YILDIZ GÜLÇİN | Harran Tarım ve Gıda Bilimleri Dergisi | 23 | 2 | 2019 | http://dergipark.org.tr/doi/10.29050/harranziraat.427438 |
| The effect of ultrasound pretreatment on quality attributes of freeze‐dried quince slices: Physical properties and bioactive compounds | Uluslararası | YILDIZ GÜLÇİN,İZLİ GÖKÇEN | Journal of Food Process Engineering | 42 | 5 | 2019 | https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.13223 |
| Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3) | Uluslararası | Shanshan Jiang,YILDIZ GÜLÇİN,Ding Junzhou,Andrade Juan,Rababah Taha,Almajwalc Ali,Abulmeatyc Mahmoud M,Feng Hao | Food and Bioprocess Technology | 12 | 6 | 2019 | http://link.springer.com/10.1007/s11947-019-02276-0 |
| Sonication of Cherry Juice: Comparison of Different Sonication times on color, antioxidant activity, total phenolic and ascorbic acid content | Uluslararası | YILDIZ GÜLÇİN,Feng Hao | Latin American Applied Research | 49 | 4 | 2019 | http://www.laar.plapiqui.edu.ar/OJS/public/site/volumens/indexes/artic_v4904/Vol49_04_255.pdf |
| Application of ultrasound and high-pressure homogenization against high temperature-short time in peach juice | Uluslararası | YILDIZ GÜLÇİN | Journal of Food Process Engineering | 42 | 3 | 2019 | https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.12997 |
| Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo | Uluslararası | YILDIZ GÜLÇİN,İZLİ GÖKÇEN | Journal of Food Processing and Preservation | 43 | 6 | 2019 | https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13812 |
| The Special Fermented Turkish Drink: Boza | Ulusal | BAYAT GÜLŞEN,YILDIZ GÜLÇİN | Journal of Tourism and Gastronomy Studies | 7 | 4 | 2019 | http://jotags.org/2019/vol7_issue4_article4.pdf |
| Control of Enzymatic Browning in Potato with Calcium Chloride and Ascorbic Acid Coatings | Ulusal | YILDIZ GÜLÇİN | Food and Health | 5 | 2 | 2019 | https://scientificwebjournals.com/JFHS/Vol5/issue2/FH19013.pdf |
| Ultrasonic Cutting as a New Method to Produce Fresh‐Cut Red Delicious and Golden Delicious Apples | Uluslararası | YILDIZ GÜLÇİN,Palma Sindy,Feng Hao | Journal of Food Science | 84 | 12 | 2019 | https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.14798 |
| Convective drying of kumquat slices: Comparison of different drying temperatures on drying kinetics, colour, total phenolic content and antioxidant capacity | Uluslararası | İZLİ GÖKÇEN,İZLİ NAZMİ,TAŞKIN ONUR,YILDIZ GÜLÇİN | Latin American Applied Research | 48 | 2018 | ||
| Microencapsulation of docosahexaenoic acid (DHA) with four wall materials including pea protein-modified starch complex | Uluslararası | YILDIZ GÜLÇİN,Ding Junzhou,Gaur Shashank,Andrade Juan,Engeseth Nicki,Feng Hao | International Journal of Biological Macromolecules | 114 | 2018 | https://linkinghub.elsevier.com/retrieve/pii/S0141813017347335 | |
| Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication | Uluslararası | Hyoungill Lee,YILDIZ GÜLÇİN,dos Santos Luana Cristina,Shanshan Jiang,Andrade Juan,Engeseth Nicki,Feng Hao | Food Hydrocolloids | 55 | 2016 | https://linkinghub.elsevier.com/retrieve/pii/S0268005X15301545 | |
| Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication | Uluslararası | YILDIZ GÜLÇİN,Andrade Juan,Engeseth Nicki,Feng Hao | Journal of Colloid and Interface Science | 505 | 2017 | https://linkinghub.elsevier.com/retrieve/pii/S0021979717307543 | |
| Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions | Uluslararası | YILDIZ GÜLÇİN,Ding Junzhou,Andrade Juan,Engeseth Nicki,Feng Hao | Innovative Food Science Emerging Technologies | 47 | 2018 | https://linkinghub.elsevier.com/retrieve/pii/S1466856417311773 | |
| Ultrasound-assisted cutting of cheddar, mozzarella and Swiss cheeses – Effects on quality attributes during storage | Uluslararası | YILDIZ GÜLÇİN,Rababah Taha,Feng Hao | Innovative Food Science Emerging Technologies | 37 | 2016 | https://linkinghub.elsevier.com/retrieve/pii/S146685641630145X | |
| Physicochemical Properties of Soy Protein Concentrate Treated with Ultrasound at Various Amplitudes | Ulusal | YILDIZ GÜLÇİN | Journal of the Institute of Science and Technology | 8 | 4 | 2018 | http://dergipark.gov.tr/doi/10.21597/jist.436852 |
22222
| Bildiri Başlığı | Kapsam: | Yazar(lar): | Etkinlik Adı: | Yıl: | Link: |
|---|---|---|---|---|---|
| Comparison of Oven and Microwave Drying on Phenolic Contents and Antioxidant Activities of Red Delicious and Golden Delicious Apples | Uluslararası | YILDIZ GÜLÇİN,İZLİ GÖKÇEN | ICFEBT 2016: 18th International Conference on Food Engineering and Bioprocess Technology | 19.12.2016 | |
| The impact of Ultrasound Pre-Treatment and Oven-Drying on the Quality of Dried Pears | Uluslararası | YILDIZ GÜLÇİN | 13th International Conference of Food Physicists - ICFP 2018 | 23.10.2018 | |
| Effect of Ultrasound Treatment on Solubility of Whey Protein Isolate | Uluslararası | YILDIZ GÜLÇİN | 3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019) | 16.04.2019 | |
| Effect of Ultrasonic Cutting on Polyphenol Oxidase Activity of Potato | Uluslararası | YILDIZ GÜLÇİN,İZLİ GÖKÇEN | I. International Science and Innovation Congress (INSI 2019) | 26.08.2019 | https://drive.google.com/file/d/1aZhI9_Ahgl-2Vlv3BnAt2gXUVk_y7r00/view |
| Effect of pH-Shifting Method on Solubility of Whey Protein Isolate | Uluslararası | YILDIZ GÜLÇİN | 3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019) | 16.04.2019 | |
| Ultrasound-assisted Cutting of Cheddar, Mozzarella and Swiss Cheeses – Effects on Peroxide Values during Storage | Uluslararası | YILDIZ GÜLÇİN,Feng Hao | II. International Science and Academic Congress (INSAC 2019) | 19.04.2019 | https://docs.wixstatic.com/ugd/e42d97_56d560d3ee99453aa3fcf217f9ba486c.pdf |
| Effect of Ultrasonic Cutting on Polyphenol Oxidase Activity of Fresh-cut Red Delicious and Golden Delicious Apples | Uluslararası | YILDIZ GÜLÇİN,Feng Hao | II. International Science and Academic Congress (INSAC 2019) | 19.04.2019 | https://docs.wixstatic.com/ugd/e42d97_56d560d3ee99453aa3fcf217f9ba486c.pdf |
| Emulsifying Properties of Protein/Polysaccharide Complexes Prepared by Pea and Soy Protein Isolate | Uluslararası | YILDIZ GÜLÇİN,Feng Hao | III. International Scientific and Vocational Studies Congress - Engineering (BILMES EN 2019) | 27.06.2019 | https://drive.google.com/file/d/1rbpi7JHjLJCH0hnd0hcSPB5Qz9zkzZKt/view |
| Optimization of Mano-thermo-sonication Process for Soy Protein Functionality using Response Surface Methodology | Uluslararası | YILDIZ GÜLÇİN,Feng Hao | I. International Science and Innovation Congress (INSI 2019) | 26.08.2019 | |
| Effect of Ultrasonic Cutting on Polyphenol Oxidase Activity of Banana | Uluslararası | YILDIZ GÜLÇİN,İZLİ GÖKÇEN | I. International Science and Innovation Congress (INSI 2019) | 26.08.2019 | https://drive.google.com/file/d/1aZhI9_Ahgl-2Vlv3BnAt2gXUVk_y7r00/view |
| Antioxidant Capacity and Total Phenolic Content of Pepino Slices Dried with Different Methods | Uluslararası | YILDIZ GÜLÇİN,BERK ŞENEL ECEM,İZLİ GÖKÇEN | IV. International Scientific and Vocational Studies Congress – Engineering (BILMES EN 2019) | 07.11.2019 | https://drive.google.com/file/d/1kih-TC7z-YqJaRTbAcowyPtfkkTV0qQg/view |
| Dietary Supplement: Issue of Safety and Effectiveness | Uluslararası | YILDIZ GÜLÇİN,BAYAT GÜLŞEN,İZLİ GÖKÇEN | IV. International Scientific and Vocational Studies Congress – Engineering (BILMES EN 2019) | 07.11.2019 | https://drive.google.com/file/d/1kih-TC7z-YqJaRTbAcowyPtfkkTV0qQg/view |
| Ultrasound technology to overcome the low solubility problem of plant proteins at pH values around isoelectric point | Uluslararası | YILDIZ GÜLÇİN,Feng Hao | International Conference on Raw Materials to Processed Foods | 11.04.2018 | http://rpfoods2018.org/wp-content/uploads/2018/10/RP-Foods2018_Proceeding-Book.pdf |
| Effects of sonication on some selected quality parameters of strawberry juice | Uluslararası | YILDIZ GÜLÇİN | International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2018) | 22.11.2018 | https://www.eurasianscientech.org/bildiri20taslakları/Proceeding_Book_EurasianSciEnTech_2018.pdf |
| Influence of Microwave and Microwave-convective Drying on the Drying Kinetics and Quality Characteristics of Pomelo | Uluslararası | YILDIZ GÜLÇİN,İZLİ GÖKÇEN | International Conference on Raw Materials to Processed Foods | 11.04.2018 | |
| The effect of ultrasound treatment on the prevention of enzymatic browning in apple | Uluslararası | YILDIZ GÜLÇİN | II. International Scientific and Vocational Studies Congress - Engineering and Natural Sciences (BILMES ENGINEERING 2018) | 05.07.2018 | https://drive.google.com/file/d/1H6v_aUc43SZEO0lAU3NmJGEWp8RfTtPB/view |
| Prevention of enzymatic browning in pear fruit by ultrasound | Uluslararası | YILDIZ GÜLÇİN | 3rd International Congress on Vocational and Technical Sciences (UMTEB-3) | 21.06.2018 | https://docs.wixstatic.com/ugd/614b1f_bc6b9f7a15a64bf8818b3fd3fad32c5f.pdf |
| Effect of ultrasonic cutting on surface topography and quality of cheddar, mozzarella and Swiss cheeses | Uluslararası | YILDIZ GÜLÇİN,Feng Hao | Institute of Food Technologists (IFT) | 25.06.2012 | |
| Effect of ultrasonic cutting on surface topography and quality of Red delicious and Golden delicious apples | Uluslararası | YILDIZ GÜLÇİN,Feng Hao | Institute of Food Technologists (IFT) | 13.07.2013 | |
| Enhancing soy protein functionality by manothermosoncation | Uluslararası | YILDIZ GÜLÇİN,Feng Hao | Institute of Food Technologists (IFT) | 21.06.2014 | |
| Comparison of manothermosonication and high-pressure homogenization on functional and emulsifying properties of soy protein isolate | Uluslararası | YILDIZ GÜLÇİN,Feng Hao | Institute of Food Technologists (IFT) | 11.07.2015 | |
| Physicochemical Properties of Pea Protein Isolate (PPI)-Starch Nanocomplexes Treated by Ultrasound at Different pH Values | Uluslararası | YILDIZ GÜLÇİN,Feng Hao | Institute of Food Technologists (IFT) | 16.07.2016 | |
| Physicochemical properties of Pea Protein Isolate (PPI)-starch and Soy Protein Isolate (SPI)-starch nanocomplexes treated by ultrasound at different pH values | Uluslararası | YILDIZ GÜLÇİN,Feng Hao | ICAFSM 2016: 18th International Conference on Advanced Food Science and Micronutrients | 21.07.2016 | |
| Encapsulation of Docosahexaenoic Acid (DHA) With Soy Protein Isolate (SPI) and Pea Protein Isolate (PPI) by Ultrasound Treatment and Freeze-Drying | Uluslararası | YILDIZ GÜLÇİN,Feng Hao | institute of Food Technologists (IFT) | 25.06.2017 |
22222
| Yıl | Kitap Adı | Bölüm: | Katkı Düzeyi: |
|---|---|---|---|
| 2020 | Gıdaların Kurutulmasında Mikrodalga ve Sıcak Hava Yöntemleri | Tümü | |
| 2018 | Non-thermal Process: Ultrasound Technology | Tümü | |
| 2019 | Geleceğin Dünyasında Bilimsel ve Mesleki Çalışmalar Mühendislik ve Doğa Bilimleri | Geleneksel Fermente Türk İçeceği Boza’nın Üretimi ve Fonksiyonel Özellikleri | Bölüm(ler) |
| 2018 | Geleceğin Dünyasında Bilimsel ve Mesleki Çalışmalar Doğa Bilimleri ve Ziraat | Biyoyakıtlar | Bölüm(ler) |
| 2018 | The Effect of Technological Processes on Phytic Acid Content of Cereal | Tümü |
22222
| Yıl | Tez Adı | Yazar: | Tür: | Durum: |
|---|
22222
| Akademik Yıl | Ders Adı | Eğitim Düzeyi: |
|---|---|---|
| 2020-2021 | Application of Nanomaterials in Bioengineering | Doktora |
| 2020-2021 | Gıda Atık Yönetimi ve Alternatif Kullanım Alanları | Yüksek Lisans |
| 2020-2021 | Organik Gıdalara Uygulanan Isıl Olmayan Teknolojiler | Yüksek Lisans |
| 2020-2021 | Fonksiyonel Ürün Edesinde Organik Gıdaların Yeri ve Önemi | Yüksek Lisans |
| 2020-2021 | Bitkisel Kaynaklı Proteinlerin İşlenmesi ve Modifikasyonu | Yüksek Lisans |
| 2020-2021 | Mesleki Yabancı Dil-IV | Lisans |
| 2020-2021 | Mesleki Yabancı Dil-II | Lisans |
| 2020-2021 | Organik Meyve ve Sebze Kurutma Teknolojisi | Yüksek Lisans |
| 2020-2021 | Organik Gıdaların İşlenmesi ve Muhafazası | Yüksek Lisans |
| 2020-2021 | Gıdalarda İleri Duyusal Analiz Teknikleri ve Tüketici Testleri | Yüksek Lisans |
| 2020-2021 | Gıda İşlemede İleri Teknolojiler | Yüksek Lisans |
| 2020-2021 | Mesleki Yabancı Dil - I | Lisans |
| 2020-2021 | Mutfaklarda Çevre ve Atık Yönetimi | Lisans |
| 2020-2021 | Mutfak Planlaması | Lisans |
| 2020-2021 | Mesleki Güvenlik ve İlkyardım | Lisans |
| 2020-2021 | Mesleki Yabancı Dil - III | Lisans |
| 2020-2021 | Gıda Hijyeni ve Güvenliği | Lisans |
| 2019-2020 | Organik Gıdalara Uygulanan Isıl Olmayan Teknolojiler | Yüksek Lisans |
| 2019-2020 | Fonksiyonel Ürün Eldesinde Organik Gıdaların Yeri ve Önemi | Yüksek Lisans |
| 2019-2020 | Mesleki Yabancı Dil - II | Lisans |
| 2019-2020 | Ambalajlama Teknolojisi | Lisans |
| 2019-2020 | Mikrobiyolji | Lisans |
| 2019-2020 | Mesleki Yabancı Dil - I | Lisans |
| 2019-2020 | Yiyecek Tarihi | Lisans |
| 2019-2020 | Mesleki Güvenlik ve İlkyardım | Lisans |
| 2018-2019 | Gıdalarda Malzeme Bilimi | Yüksek Lisans |
| 2018-2019 | Isı ve Kütle Denklikleri | Lisans |
| 2018-2019 | Temel İşlemler - II | Lisans |
| 2018-2019 | Kütle ve Enerji Denklikleri | Lisans |
| 2018-2019 | Mezuniyet Projesi | Lisans |
| 2018-2019 | Tahıl İşleme Teknolojisi | Lisans |
| 2018-2019 | Temel İşlemler - I | Lisans |
| 2018-2019 | Akışkanlar Mekaniği | Lisans |
22222
| Proje Adı | Görev: | Tür: |
|---|---|---|
| Ultrason ön işleminin kurutulmuş Iğdır kayısının kalite özellikleri üzerine etkisi | Yürütücü | Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi |
| Comparison of the emulsifying properties of commercial pea protein isolate and soy protein isolate for encapsulation of docosahexaenoic acid (DHA) | Araştırmacı | Diğer (Uluslararası) |
22222
| Patent Adı | Buluş Sahipleri: | Kategori: | Kapsam: |
|---|
22222
| Yıl | Ödül Adı | Kurum: | Tür: | Açıklama: |
|---|
22222
| Kurum | Durum |
|---|---|
| Society of Food Engineering (Gıda Mühendisliği Derneği) | Üye |
| Institute of Food Technologists (Gıda Teknologları Enstitüsü) | Üye |
| Gıda Mühendisleri Odası | Üye |
22222
| Tarih | Görev | Birim: | Bitiş Tarihi: |
|---|---|---|---|
| 2020 | Fakülte Yönetim Kurulu Üyeliği | IĞDIR ÜNİVERSİTESİ | |
| 2019 | Fakülte Kurulu Üyeliği | IĞDIR ÜNİVERSİTESİ | |
| 2019 | Bölüm Başkanı | IĞDIR ÜNİVERSİTESİ |