Gülçin YILDIZ

Gülçin YILDIZ

Dr. Öğr. Üyesi

Telefon:0476 223 0040

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

Akademik Birim
:
TURİZM FAKÜLTESİ
Bölüm
:
GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ
Anabilim Dalı/Program
:
GASTRONOMİ VE MUTFAK SANATLARI ANABİLİM DALI
İdari Görevler
:
TURİZM FAKÜLTESİ(Bölüm Bşk.)
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. Application of ultrasound and high‐pressure homogenization against high temperature‐short time in peach juice, Journal of Food Process Engineering, Cilt 42, Sayı 3, 2019
2. Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3), Food and Bioprocess Technology, Cilt , Sayı , 2019
3. Effect of PH-Shifting Method on Solubility and Emulsifying Properties of Soy Protein Concentrate, Harran Journal of Agricultural and Food Science, Cilt , Sayı ,
4. Control of enzymatic browning in potato with calcium chloride and ascorbic acid coatings, Food and Health, Cilt 5, Sayı 2, 2019
5. 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
6. Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo, Journal of Food Processing and Preservation, Cilt , Sayı ,
7. Microencapsulation of docosahexaenoic acid (DHA) with four wall materials including pea protein-modified starch complex, INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, Cilt 114, Sayı , 2018
8. 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
9. 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
10. 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
11. Ultrasound-assisted cutting of cheddar, mozzarella and Swiss cheeses – Effects on quality attributes during storage, Innovative Food Science Emerging Technologies, Cilt 37, Sayı , 2016
12. Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication, Journal of Colloid and Interface Science, Cilt 505, Sayı , 2017
13. 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. Emulsifying Properties of Protein/Polysaccharide Complexes Prepared by Pea and Soy Protein Isolate, III. International Scientific and Vocational Studies Congress - Engineering (BILMES EN 2019), 27.06.2019
2. Optimization of Mano-thermo-sonication Process for Soy Protein Functionality using Response Surface Methodology, III. International Scientific and Vocational Studies Congress - Engineering (BILMES EN 2019), 27.06.2019
3. Effect of Ultrasonic Cutting on Polyphenol Oxidase Activity of Fresh-cut Red Delicious and Golden Delicious Apples, II. International Science and Academic Congress (INSAC 2019), 19.04.2019
4. Ultrasound-assisted Cutting of Cheddar, Mozzarella and Swiss Cheeses – Effects on Peroxide Values during Storage, II. International Science and Academic Congress (INSAC 2019), 19.04.2019
5. Effect of pH-Shifting Method on Solubility of Whey Protein Isolate, 3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019), 16.04.2019
6. Effect of Ultrasound Treatment on Solubility of Whey Protein Isolate, 3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019), 16.04.2019
7. 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
8. 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
9. 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
10. Prevention of enzymatic browning in pear fruit by ultrasound, 3rd International Congress on Vocational and Technical Sciences (UMTEB-3), 21.06.2018
11. 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
12. 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
13. 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
14. Effect of ultrasonic cutting on surface topography and quality of cheddar, mozzarella and Swiss cheeses, Institute of Food Technologists (IFT), 25.06.2012
15. Effect of ultrasonic cutting on surface topography and quality of Red delicious and Golden delicious apples, Institute of Food Technologists (IFT), 13.07.2013
16. Enhancing soy protein functionality by manothermosoncation, Institute of Food Technologists (IFT), 21.06.2014
17. Comparison of manothermosonication and high-pressure homogenization on functional and emulsifying properties of soy protein isolate, Institute of Food Technologists (IFT), 11.07.2015
18. Physicochemical Properties of Pea Protein Isolate (PPI)-Starch Nanocomplexes Treated by Ultrasound at Different pH Values, Institute of Food Technologists (IFT), 16.07.2016
19. 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
20. Effects of ultrasonic treatment on physiological quality of cherries, Conference of Food Engineering (CoFE), 12.09.2016
21. 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
22. 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
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. Yükseköğretim Kurumları tarafından destekli bilimsel araştırma projesi, Yürütücü, Ultrason ön işleminin kurutulmuş Iğdır kayısının kalite özellikleri üzerine etkisi, 02.03.2019
2. 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. GIDALARDA MALZEME BİLİMİ, Yüksek Lisans, 2018-2019
2. ISI VE KÜTLE AKTARIMI, Lisans, 2018-2019
3. TEMEL İŞLEMLER - II, Lisans, 2018-2019
4. KÜTLE VE ENERJİ DENKLİKLERİ, Lisans, 2018-2019
5. MEZUNİYET PROJESİ, Lisans, 2018-2019
6. TAHIL İŞLEME TEKNOLOJİSİ, Lisans, 2018-2019
7. TEMEL İŞLEMLER - I, Lisans, 2018-2019
8. AKIŞKANLAR MEKANİĞİ, Lisans, 2018-2019
Ödüller:
1. University of Illinois at Urbana-Champaign, 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,
8. MİLLİ EĞİTİM BAKANLIĞI, Bilim - Sanat Ödülleri,
9. The World Academy of Science, Engineering and Technology, Bilim - Sanat Ödülleri,
10. Society of Food Engineering (SoFE), Bilim - Sanat Ödülleri,
11. Institute of Food Technologists, Bilim - Sanat Ödülleri,
12. Institute of Food Technologists, 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.
:
0476 223 0040
Dahili Tel.
:
-
Belgegeçer
:
E-posta
:
gulcin.yildiz@igdir.edu.tr
Web Site
:
Adres
:
Iğdır Üniversitesi, Karaağaç Kampüsü, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü, Uygulama Oteli Binası, Kat:1, 76000 Merkez/IĞDIR