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  • D

    University of lllinois at Urbana-Champaign

    2013 - 2017
    Doktora

    Gıda 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 Lisans

    BESLENME VE GIDA BİLİMLERİ

    Tez Adı: Ultrasonic cutting of cheese and apples–effect on quality attributes during storage
  • L

    SELÇUK ÜNİVERSİTESİ

    2004 - 2008
    Lisans

    ZİRAAT FAKÜLTESİ/GIDA MÜHENDİSLİĞİ BÖLÜMÜ/GIDA MÜHENDİSLİĞİ PR./

    Tez Adı:
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
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
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
Yıl Tez Adı Yazar: Tür: Durum:
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
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)
Patent Adı Buluş Sahipleri: Kategori: Kapsam:
Yıl Ödül Adı Kurum: Tür: Açıklama:
Kurum Durum
Society of Food Engineering (Gıda Mühendisliği Derneği) Üye
Institute of Food Technologists (Gıda Teknologları Enstitüsü) Üye
Gıda Mühendisleri Odası Üye
Tarih Görev Birim: Bitiş Tarihi:
2020 Fakülte Yönetim Kurulu Üyeliği IĞDIR ÜNİVERSİTESİ
2019 Fakülte Kurulu Üyeliği IĞDIR ÜNİVERSİTESİ
2019 Bölüm Başkanı IĞDIR ÜNİVERSİTESİ