Gülçin YILDIZ

Gülçin YILDIZ

Dr.

Telefon:0476 223 0040

E-mail:gulcin.yildiz@igdir.edu.tr

Akademik Birim
:
MÜHENDİSLİK FAKÜLTESİ
Bölüm
:
GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Anabilim Dalı/Program
:
GIDA BİLİMLERİ ANABİLİM DALI
İdari Görevler
:
Lisans
:
SELÇUK ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ/GIDA MÜHENDİSLİĞİ BÖLÜMÜ/GIDA MÜHENDİSLİĞİ ANABİLİM DALI/
Yüksek Lisans
:
University of Illinois at Urbana-Champaign, Food Science and Human Nutrition
Doktora
:
University of Illinois at Urbana-Champaign, Food Science and Human Nutrition
Diller
:
İngilizce
İlgi Alanları
:
Food processing, nanotechnology, non-thermal process, ultrasound technology, functional foods, food chemistry
Uluslararası hakemli dergilerde yayımlanan makaleler:
1. Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo, Journal of Food Processing and Preservation, Cilt , Sayı ,
2. Application of ultrasound and high pressure homogenization against high temperature-short time in peach juice, JOURNAL OF FOOD PROCESS ENGINEERING, Cilt , Sayı ,
3. The Effect of Different Chemical Agents on the Prevention of Enzymatic Browning in Banana, Journal of Food Science and Engineering, Cilt 8, Sayı 2, 2018
4. Microencapsulation of docosahexaenoic acid (DHA) with four wall materials including pea protein-modified starch complex, INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, Cilt 114, Sayı , 2018
5. Physicochemical Properties of Soy Protein Concentrate Treated with Ultrasound at Various Amplitudes, Journal of the Institute of Science and Technology, Cilt 8, Sayı 4, 2018
6. Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions, Innovative Food Science Emerging Technologies, Cilt 47, Sayı , 2018
7. Control of enzymatic browning in potato with calcium chloride and ascorbic acid coatings, Food and Health, Cilt 5, Sayı 2,
8. Convective drying of kumquat slices: Comparison of different drying temperatures on drying kinetics, colour, total phenolic content and antioxidant capacity, LATIN AMERICAN APPLIED RESEARCH, Cilt 48, Sayı , 2018
9. Ultrasound-assisted cutting of cheddar, mozzarella and Swiss cheeses – Effects on quality attributes during storage, Innovative Food Science Emerging Technologies, Cilt 37, Sayı , 2016
10. Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication, Journal of Colloid and Interface Science, Cilt 505, Sayı , 2017
11. Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication, Food Hydrocolloids, Cilt 55, Sayı , 2016
Ulusal hakemli dergilerde yayımlanan makaleler:
Uluslararası bilimsel toplantılarda sunulan ve bildiri kitaplarında (proceedings) basılan bildiriler:
1. Ultrasound technology to overcome the low solubility problem of plant proteins at pH values around isoelectric point, International Conference on Raw Materials to Processed Foods, 11.04.2018
2. Influence of Microwave and Microwave-convective Drying on the Drying Kinetics and Quality Characteristics of Pomelo, International Conference on Raw Materials to Processed Foods, 11.04.2018
3. The effect of ultrasound treatment on the prevention of enzymatic browning in apple, II. International Scientific and Vocational Studies Congress - Engineering and Natural Sciences (BILMES ENGINEERING 2018), 05.07.2018
4. Prevention of enzymatic browning in pear fruit by ultrasound, 3rd International Congress on Vocational and Technical Sciences (UMTEB-3), 21.06.2018
5. Effects of sonication on some selected quality parameters of strawberry juice, 1st International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2018), 22.11.2018
6. The impact of Ultrasound Pre-Treatment and Oven-Drying on the Quality of Dried Pears, 13th International Conference of Food Physicists - ICFP 2018, 23.10.2018
7. Drying of blueberries pretreated by ultrasound-driven abrading (UDA): drying kinetics and product quality, 12th International Congress on Engineering and Food (ICEF), 14.06.2015
8. Effect of ultrasonic cutting on surface topography and quality of cheddar, mozzarella and Swiss cheeses, Institute of Food Technologists (IFT), 25.06.2012
9. Effect of ultrasonic cutting on surface topography and quality of Red delicious and Golden delicious apples, Institute of Food Technologists (IFT), 13.07.2013
10. Enhancing soy protein functionality by manothermosoncation, Institute of Food Technologists (IFT), 21.06.2014
11. Comparison of manothermosonication and high-pressure homogenization on functional and emulsifying properties of soy protein isolate, Institute of Food Technologists (IFT), 11.07.2015
12. Physicochemical Properties of Pea Protein Isolate (PPI)-Starch Nanocomplexes Treated by Ultrasound at Different pH Values, Institute of Food Technologists (IFT), 16.07.2016
13. Physicochemical properties of Pea Protein Isolate (PPI)-starch and Soy Protein Isolate (SPI)-starch nanocomplexes treated by ultrasound at different pH values, ICAFSM 2016: 18th International Conference on Advanced Food Science and Micronutrients, 21.07.2016
14. Effects of ultrasonic treatment on physiological quality of cherries, Conference of Food Engineering (CoFE), 12.09.2016
15. Comparison of Oven and Microwave Drying on Phenolic Contents and Antioxidant Activities of Red Delicious and Golden Delicious Apples, ICFEBT 2016: 18th International Conference on Food Engineering and Bioprocess Technology, 19.12.2016
16. Encapsulation of Docosahexaenoic Acid (DHA) With Soy Protein Isolate (SPI) and Pea Protein Isolate (PPI) by Ultrasound Treatment and Freeze-Drying, institute of Food Technologists (IFT), 25.06.2017
17. iii, ggg, 04.09.2017
Ulusal bilimsel toplantılarda sunulan ve bildiri kitaplarında (proceedings) basılan bildiriler:
Yazılan ulusal / uluslararası kitaplar:
1. Non-thermal Process: Ultrasound Technology, 20183
2. The Effect of Technological Processes on Phytic Acid Content of Cereal, Saarbrücken 20183
Yazılan ulusal / uluslararası kitaplardaki bölümler:
1.GELECEĞİN DÜNYASINDA BİLİMSEL VE MESLEKİ ÇALIŞMALAR DOĞA BİLİMLERİ VE ZİRAAT,BİYOYAKITLAR,BURSA 2018
Diğer Yayınlar:
Yönetilen Doktora Tezleri:
Yönetilen Yüksek Lisans Tezleri:
Projeler:
1. Diğer (Uluslararası), Araştırmacı, Comparison of the emulsifying properties of commercial pea protein isolate and soy protein isolate for encapsulation of docosahexaenoic acid (DHA), 05.02.2017
Hakemlikler:
1. FOOD HYDROCOLLOIDS, SCI,
2. EC NUTRITION, Google Scholar,
3. EC NUTRITION, ,
4. EC Nutrition, ,
5. Food Chemistry, SCI,
Verilen Dersler:
1. TAHIL İŞLEME TEKNOLOJİSİ, Lisans, 2018-2019
2. TEMEL İŞLEMLER - I, Lisans, 2018-2019
3. AKIŞKANLAR MEKANİĞİ, Lisans, 2018-2019
4. Turkish, Lisans, 2015-2016
5. Turkish, Lisans, 2013-2014
Ödüller:
1. Ministry of Education, Bilim - Sanat Ödülleri,
2. University of Illinois at Urbana-Champaign, Bilim - Sanat Ödülleri,
3. University of Illinois at Urbana-Champaign, Bilim - Sanat Ödülleri,
4. University of Illinois at Urbana-Champaign, Bilim - Sanat Ödülleri,
5. University of Illinois at Urbana-Champaign, Bilim - Sanat Ödülleri,
6. University of Illinois at Urbana-Champaign, Bilim - Sanat Ödülleri,
7. University of Illinois at Urbana-Champaign, Bilim - Sanat Ödülleri,
Üyelikler:
1. Society of Food Engineering (SoFE), Üye, 2016
2. Institute of Food Technologists (IFT), Üye, 2012
3. GIDA MÜHENDİSLERİ ODASI, Üye, 2005
Harici Tel.
:
+90-476-223 0010
Dahili Tel.
:
-
Belgegeçer
:
+90- 476-223 0017
E-posta
:
gulcin.yildiz@igdir.edu.tr
Web Site
:
Adres
: