Prof.Dr. ESRA İBANOĞLU
GAZİANTEP ÜNİVERSİTESİ
MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ
Mühendislik Temel Alanı Gıda Bilimleri ve Mühendisliği Gıda Bilimi Gıda Teknolojileri Gıda Kimyası
GAZİANTEP ÜNİVERSİTESİ
MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ
FE 411-Lab Meeting1https://akbis.gantep.edu.tr/yonetim/upload/files/3883-4435.docx |
1 |
Chemical and structural variations in hazelnut and soybean oils after ozone treatments
İBANOĞLU ŞENOL,UZUN KARKA HİCRAN,İBANOĞLU ESRA,Kaynak E G
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2 |
Effects of Ultrasonication and Aqueous Ozonation on Gelatinization and Flow Properties of Potato Starch
İBANOĞLU ŞENOL,İBANOĞLU ESRA,özaslan zeynep
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3 |
Combined effect ozonation and ultrasonication on rheological and thermal properties of rice starch in aqueous phase
özaslan zeynep,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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4 |
Heteroprotein Complex Formation of Bovine Lactoferrin and Pea Protein Isolate: A Multiscale Structural Analysis
ADAL EDA,Sadeghpour Amin,Connell Simon,Rappolt Micheal,İBANOĞLU ESRA,SARKAR Anwesha
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5 |
Oxidation kinetics of hazelnut oil treated with ozone
UZUN KARKA HİCRAN,İBANOĞLU ESRA
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6 |
Effects of ozone on functional properties of proteins
UZUN KAFKA HİCRAN,İBANOĞLU ESRA,ÇATAL HATİCE,İBANOĞLU ŞENOL
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7 |
Stability and rheological pproperties of egg yolk granule stabilized emulsions with pectin and guar gum
ERÇELEBİ EMİNE,İBANOĞLU ESRA
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8 |
Effect of pectin and guar gum on creaming stability microstructure and rheology of egg yolk plasma stabilized emulsions
ERÇELEBİ EMİNE,İBANOĞLU ESRA
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9 |
EFFECTS OF IONIC STRENGTH ON THE FOAMING PROPERTIES OF WHEY PROTEIN ISOLATE AND EGG WHITE IN THE PRESENCE OF POLYSACCHARIDES
ERÇELEBİ EMİNE,İBANOĞLU ESRA
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10 |
Characterization of Phase Separation Behavior Emulsion Stability Rheology and Microstructure of Egg White Polysaccharide Mixtures
ERÇELEBİ EMİNE,İBANOĞLU ESRA
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11 |
Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum
ERÇELEBİ EMİNE,İBANOĞLU ESRA
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12 |
Foaming properties of barley protein isolates and hydrolysates
YALÇIN ERKAN,ÇELİK SÜEDA,İBANOĞLU ESRA
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13 |
Cauliflower by products as a new source of dietary fibre antioxidants and proteins in cereal based ready to eat expanded
STOJCESKA VALENTINA,PAUL AINSWORTH,PLUNKETT ANDREW,İBANOĞLU ESRA,İBANOĞLU ŞENOL
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14 |
Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums
İBANOĞLU ESRA,ERÇELEBİ ALBEN EMİNE
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15 |
Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate
ALBEN EMİNE,İBANOĞLU ESRA
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16 |
Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack
AINSWORTH P,İBANOĞLU ŞENOL,PLUNKETT A,İBANOĞLU ESRA,STOJCESKA V
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17 |
The in vitro protein digestibility micrtobial quality and gelatinization behaviour of macaroni as affected by cowpea flour addition
HERKEN EMİNE NUR,İBANOĞLU ŞENOL,ÖNER MEHMET DURDU,İBANOĞLU ESRA
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18 |
Effect of hydrocolloids on the thermal denaturation of proteins
İBANOĞLU ESRA
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19 |
Kinetic study on color changes in wheat germ due to heat
İBANOĞLU ESRA
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20 |
Production and Enzimatically produced lauric acid esters of fructose
ŞEKEROĞLU GÜLTEN,FADILOĞLU SİBEL,İBANOĞLU ESRA
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21 |
Rheological behaviour of whey protein stabilized emulsions in the presence of gum arabic
İBANOĞLU ESRA
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22 |
High pressure effect on foaming behaviour of whey protein isolate
İBANOĞLU ESRA,KARATAŞ ŞÜKRÜ
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23 |
High pressure effect on foaming properties of beta lactoglobulin and dextran sulfate mixture
İBANOĞLU ESRA
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24 |
Modelling of natural fermentation in cowpeas using response surface methodology
İbanoglu S, İbanoglu E
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25 |
Foaming Behaviour of Liquorice Glycyrrhiza glabra Extract
İBANOĞLU ESRA,İBANOĞLU ŞENOL
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26 |
Foaming behaviour of EDTA Treated Lactalbumin
İBANOĞLU ESRA,İBANOĞLU ŞENOL
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27 |
Rheological Properties of Cooked Tarhana A Cereal Based Soup
İBANOĞLU ŞENOL,İBANOĞLU ESRA
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28 |
Effect of different ingredients on the fermentation activity in tarhana
İBANOĞLU ŞENOL,İBANOĞLU ESRA,AINSWORTH P
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29 |
Effect of Time and Temperature on Lactic Acid Fermentation of a White Wheat Flour Yoghurt Mixture
İbanoglu S, İbanoglu E
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30 |
Rheological Characterization of Some Traditional Turkish Soup
İBANOĞLU ŞENOL,İBANOĞLU ESRA
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31 |
Effect of Dilute Acid Hydrolysis on the Cooked Viscosity of Tarhana A Traditional Turkish Cereal Food
İbanoglu S, İbanoglu E, Ainsworth P
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32 |
The Effect of Heat Treatment on the Foaming Properties of Tarhana a Traditional Turkish Cereal Food
İbanoglu E, İbanoglu S
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33 |
Foam Stabilization by Protein Polysaccharide Complexes
Dickinson E, İzgi E
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34 |
Determination of Protein Foam Stability from Time Dependent Pressure Monitoring
Dickinson E, İzgi E, Nelson PV
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1 |
Fatty acid compositions and oxidative stability of berry and cherry seed oils by DSC and Rancimat methods
ADAL EDA,İBANOĞLU ESRA
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2 |
Uses of microencapsulated Omega3 fatty acid rich oils in food systems
ADAL EDA,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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3 |
Structural and functional changes of ozone oxidized proteins
UZUN KARKA HİCRAN,İBANOĞLU ESRA,İBANOĞLU ŞENOL
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4 |
Structural and functional changes of ozone oxidized proteins
İBANOĞLU ESRA,İBANOĞLU ŞENOL
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5 |
Effect of temperature and time on lactic acid fermentation of a yoghurt wheat flour mixture
İBANOĞLU ŞENOL,İBANOĞLU ESRA
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6 |
Encapsulation of berry seed oils by complex coacervation with proteins
ADAL EDA,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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7 |
Microencapsulation of seed oil by heteroprotein complex coacervation
ADAL EDA,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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8 |
Antioxidant activity, Phenolic Content, Fatty acid composition and Oxidative stability of berry seed oils
ADAL EDA,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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9 |
Effect of extrusion on the antioxidants in cauliflower-based snacks
İBANOĞLU ŞENOL,Stojcesca Valentina,İBANOĞLU ESRA
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10 |
Foam stability of liquorice extract
İBANOĞLU ŞENOL,İBANOĞLU ESRA
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1 |
Meyve çekirdekleri yağlarının mikroenkapsülasyonu
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2 |
Frambuaz Ve Vişne Çekirdeği Yağlarının Protein-Protein Kompleks Koaservasyon Yöntemi Ile Enkapsüle Edilmesi Ve Fonksiyonel Makarna Üretiminde Kullanılması
Frambuaz ve vişne çekirdek yağlarının enkapsüle edilmesi
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3 |
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4 |
3 Enzim Muamelesi ile Zeytinyağı Veriminin Artırılması ve Kalitesinin İyileştirilmesi
surfactants
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5 |
4 Gıda proteinlerinin yapısal değişiminin kaliteye olan etkisi
surfactants
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6 |
5 Kuru Isıtma İşlemi Uygulanan Nişasta Zamk Karışımının Jelatinizasyon ve Çiriş Özellikleri
surfactants
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7 |
6 Protein Hidrokolloid Sistemlerinde Fonksiyonel ve Reolojik Özellikler
protein poisakkarit
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8 |
7 Proteinlerin Fonksiyonel Özelliklerine Ozonun Etkisi
protein poisakkarit
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9 |
1 Peyniraltı serumundan protein eldesi ve gıda maddelerinde kullanımı
peynir yapımı
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10 |
2 Enzimatik Metotla Yüzey Aktif Maddelerin Elde Edilmesi ve Uygulanması
surfactants
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1 |
Gaziantep Üniversitesi
Öğretim Üyesi
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1 |
Journal of Food and Health Science
Yazar Adı: ANIL HALUK,AYDIN ALİ,BHANDARI Bhesh,ÇETİN CEM,ÇİFTÇİOĞLU GÜRHAN RAİF,FELDHUSEN Frerk,HARMS Carsten,GÖĞÜŞ FAHRETTİN,İBANOĞLU ESRA,OCKERMAN Herbert W,ÖNAL AYŞE EMEL,RASPOR Peter,SALLEH Hamza Mohd,SIKORSKI Zdzislaw E,SUROWKA Krzysztof,TAYFUR MUHİTTİN,YA
, Yayın Yeri: Scientific WebJournals
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2 |
Journal of Food and Health Science
Yazar Adı: HAluk ANIL,AYDIN ALİ,ÇETİN CEM,Bresh Bhandari,ÇİFTÇİOĞLU GÜRHAN RAİF,Feldhusen Frerk,GÖĞÜŞ FAHRETTİN,GÜNEŞ GÜRBÜZ,İBANOĞLU ESRA,Zdislaw SIKORSKI,SUROWKAERSITY Krzysztof,TAYFUR MUHİTTİN,YAPAR AYDIN,YETİM HASAN,ÇAKIR İBRAHİM,KARYADI Joko Nugroho Wahyu,
, Yayın Yeri: Scientific Web Journals
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3 |
Journal of Food and Health Science
Yazar Adı: İBANOĞLU ESRA
, Yayın Yeri: scientific web journals
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| Dönem | Ders Adı | Dili | Saat | |
|---|---|---|---|---|
| 1 | 2002-2003 | Food Systems | İngilizce | 3 |
| 2 | 2003-2004 | Food Systems | İngilizce | 3 |
| 3 | 2001-2002 | Food Systems | İngilizce | 3 |
| 4 | 2004-2005 | Food Systems | İngilizce | 3 |
| 5 | 2000-2001 | Food Systems | İngilizce | 3 |
| 6 | 2005-2006 | Food Systems | İngilizce | 3 |
| 7 | 2007-2008 | Food Systems | İngilizce | 3 |
| 8 | 2006-2007 | Food Systems | İngilizce | 3 |
| 9 | 2008-2009 | Food Systems | İngilizce | 3 |
| 10 | 2009-2010 | Food Systems | İngilizce | 3 |
| 11 | 2010-2011 | Food Systems | İngilizce | 3 |
| 12 | 2012-2013 | Food Systems | İngilizce | 3 |
| 13 | 2011-2012 | Food Systems | İngilizce | 3 |
| 14 | 2013-2014 | Food Systems | İngilizce | 3 |
| 15 | 2010-2011 | Food Quality Kontrol | İngilizce | 4 |
| 16 | 2012-2013 | Food Quality Kontrol | İngilizce | 4 |
| 17 | 2011-2012 | Food Quality Kontrol | İngilizce | 4 |
| 18 | 2013-2014 | Food Quality Kontrol | İngilizce | 4 |
| 19 | 2011-2012 | Insrumental Analysis | İngilizce | 4 |
| 20 | 2010-2011 | Insrumental Analysis | İngilizce | 4 |
| 21 | 2012-2013 | Insrumental Analysis | İngilizce | 4 |
| 22 | 2013-2014 | Insrumental Analysis | İngilizce | 4 |
| 23 | 2010-2011 | General Chemistry | İngilizce | 4 |
| 24 | 2011-2012 | General Chemistry | İngilizce | 4 |
| 25 | 2013-2014 | General Chemistry | İngilizce | 4 |
| 26 | 2012-2013 | General Chemistry | İngilizce | 4 |
| 27 | 2001-2002 | General Chemistry | İngilizce | 4 |
| 28 | 2000-2001 | General Chemistry | İngilizce | 4 |
| 29 | 2002-2003 | General Chemistry | İngilizce | 4 |
| 30 | 2003-2004 | General Chemistry | İngilizce | 4 |
| 31 | 2004-2005 | General Chemistry | İngilizce | 4 |
| 32 | 2005-2006 | General Chemistry | İngilizce | 4 |
| 33 | 2006-2007 | General Chemistry | İngilizce | 4 |
| 34 | 2007-2008 | General Chemistry | İngilizce | 4 |
| 35 | 2008-2009 | General Chemistry | İngilizce | 4 |
| 36 | 2009-2010 | General Chemistry | İngilizce | 4 |
| Durum | Tez Adı | Hazırlayan | Kaynak | Yıl | |
|---|---|---|---|---|---|
| 1 | Tamamlandı | Encapsulation of oils from sour cherry kernel and berry seeds by protein-protein complexes | EDA ADAL | TezMerkezi | 2019 |
| 2 | Tamamlandı | Effect of ozone treatment on quality parameters and structure of vegetable oils | HİCRAN UZUN KARKA | TezMerkezi | 2018 |
| 3 | Tamamlandı | Effects of pectin and guar gum on food protein functionality | EMİNE ALBEN | TezMerkezi | 2006 |
| Durum | Tez Adı | Hazırlayan | Kaynak | Yıl | |
|---|---|---|---|---|---|
| 1 | Tamamlandı | Preparation of beta-carotene enriched wheat germ oil capsules by complex coacervation and use in pasta production | MERT CAN YILDIZ | TezMerkezi | 2023 |
| 2 | Tamamlandı | Effect of ozone on polyphenol oxidase and quality of apple juices | NOUR KAHIL | TezMerkezi | 2022 |
| 3 | Tamamlandı | Effect of dry-heating on pasting properties of starch-gum hydrocolloid systems | AYŞE YILMAZ | TezMerkezi | 2018 |
| 4 | Tamamlandı | Effects of ozone treatment on quality parameters and shelf-life of soybean oil | EMİNE GÜL KAYNAK | TezMerkezi | 2014 |
| 5 | Tamamlandı | Effects of ozone on functional properties of proteins | HİCRAN UZUN | TezMerkezi | 2010 |
| 6 | Tamamlandı | Improving olive oil yield and quality parameters by using olivex | SONGÜL TAŞDEMİR KESEN | TezMerkezi | 2000 |
| 7 | Tamamlandı | Production and characterization of enzymatically produced surfactants | GÜLTEN ŞEKEROĞLU | TezMerkezi | 2000 |
1 |
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