Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
Prof.Dr. ESRA İBANOĞLU
HOMEPAGEDEPARTMENT OF FOOD ENGINEERING
Publications
International Journals
Year
Content
  • Ibanoglu, S.; Ozaslan, Z. T.; Ibanoglu, E. (2018). Combined effect ozonation and ultrasonication on rheological and thermal properties of rice starch in aqueous phase. Quality Assurance And Safety Of Crops & Foods, 10,1, 69-73.
  • Ibanoglu, S., Ozaslan, Z. T., Ibanoglu, E. (2018). Effects of Ultrasonication and Aqueous Ozonation on Gelatinization and Flow Properties of Potato Starch. Ozone-Science & Engineering, 40, 2,105-112.
  • Uzun, H.; Ibanoglu, E. (2017). Oxidation kinetics of hazelnut oil treated with ozone. Grasas Y Aceites, 68, 4, e222.
  • Ibanoglu, E., Uzun, H., Ibanoglu, S. (2017). Structural and functional changes of ozone oxidized proteins. European Biotechnology Congress, Dubrovnik, May 25-27. Journal Of Biotechnology, 256, 25.
  •  Ibanoglu, S., Ibanoglu, E. (2018). Effect of temperature and time on lactic acid fermentation of a yoghurt-wheat flour mixture. European Biotechnology Congress, Dubrovnik, May 25-27, Journal Of Biotechnology, 256, 25.
  • Adal, E., Sadeghpour, A., Connell, S., Rappolt, M., Ibanoglu, E., & Sarkar, A. (2017). Heteroprotein Complex Formation of Bovine Lactoferrin and Pea Protein Isolate: A Multiscale Structural Analysis. Biomacromolecules, 18(2), 625-635.
  • Ibanoglu, S. Ibanoglu, E. Uzun, H. (2016). Effect of ozone on structural and foaming properties of egg white proteins. Conference: European Biotechnology Conference, Latvia,May 05-07. Journal of Biotechnology, 231, 63-64.   
  • Ibanoglu, S. Ibanoglu, E. Uzun, H. (2016). Effects of ozone treatment on some functional properties of whey protein. Conference: European Biotechnology Conference, Latvia,May 05-07. Journal of Biotechnology, 231, 64.           
  • Uzun H, Ibanoglu E, Çatal H, Ibanoglu S.(2012). Effects of ozone on functional properties of proteins. Food Chemistry,134, 2, 647-654.
  • Ercelebi EA, Ibanoglu E. (2010). Effect of pectin and guar gum on creaming stability, microstructure and rheology of egg yolk plasma-stabilized emulsions. European Food Research and Technology, 231,2, 297-302.
  • Ercelebi EA, Ibanoglu E. (2010). Stability and rheological pproperties of egg yolk granule stabilized emulsions with pectin and guar gum. International Journal of Food Properties,13, 3, 618-630.
  • Ercelebi EA, Ibanoglu E. (2009). Characterization of Phase Separation Behavior, Emulsion Stability, Rheology, and Microstructure of Egg White-Polysaccharide Mixtures. Journal of Food Sience, 74,  6, C506-C512.
  • Ercelebi EA, Ibanoglu E. (2009). Effects of ionic strength on the foaming properties of whey protein isolate and egg white in the presence of polysaccharides. Journal of Food Processing and Preservation, 33,4, 513-526.
  • Ercelebi EA, Ibanoglu E. (2009). Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum. European Food Research and Technology, 229, 2, 281-286.
  • Stojceska, V., Ainsworth, P., Plunkett, A., İbanoğlu, E., İbanoğlu, Ş. (2008). Cauliflower by - products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks. Journal of Food Engineering, 87, 554-563.
  • Yalçın, E., Çelik, S., İbanoğlu, E. (2008). Foaming properties of barley protein isolates and hydrolysates. European Food Research and Technology, 226, 967-974.
  • Ainsworth, P., İbanoğlu, Ş., Plunkett, A., İbanoğlu, E., Stojceska, V. (2007). Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack. Journal of Food Engineering, 81,702-709.
  • İbanoğlu, E., Alben Erçelebi, E. (2007). Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums. Food Chemistry, 101, 626-633.
  • Alben Erçelebi, E., İbanoğlu, E. (2007). Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate. Journal of Food Engineering, 80,454-459.
  • Herken, E.N., İbanoğlu, Ş., Öner, M.D., İbanoğlu E. (2006). The in vitro protein digestibility, micrtobial quality and gelatinization behaviour of macaroni as affected by cowpea flour addition. Food Chemistry, 98, 664-669.
  • İbanoğlu, E. (2005). Effect of hydrocolloids on the thermal denaturation of proteins. Food Chemistry, 90, 621-626.
  • Şekeroglu,G., Fadıloğlu, S., İbanoğlu, E. (2002). Production and Enzimatically produced lauric acid esters of fructose. Journal of Science of Food and Agriculture, 82, 1516-1522.
  • İbanoğlu, E. (2002). Rheological behaviour of whey protein stabilized emulsions in the presence of gum arabic. Journal of Food Engineering, 52, 273-277.
  • İbanoğlu, E. (2002). Kinetic study on color changes in wheat germ due to heat. Journal of Food Engineering, 51, 209-213.
  • İbanoğlu, E., Karataş Ş. (2001). High Pressure Effect on Foaming Behaviour of Whey Protein İsolate. Journal of Food Enginnering, 47, 31-36.
  • İbanoğlu, E. (2001). High pressure effect on foaming properties of beta-lactoglobulin and dextran sulfate mixture. Nahrung/Food, 45, 342-346.
  • İbanoğlu, Ş, İbanoğlu E. (2001). Modelling of natural fermentation in cowpeas using response surface methodology. Journal of Food Engineering, 48, 277-281.
  • İbanoğlu, E., İbanoğlu Ş. (2000). Foaming Behaviour of Liquorice (Glycyrrhiza glabra) Extract. Food Chemistry, 70, 333-336.
  • İbanoğlu, Ş., İbanoğlu, E. (1999). Rheological Properties of Cooked Tarhana, A Cereal-Based Soup. Food Research International, 32, 29-33.
  • İbanoğlu, E., İbanoğlu Ş. (1999). Foaming behaviour of EDTA-Treated a-Lactalbumin. Food Chemistry, 66, 477-481.
  • İbanoğlu, Ş., İbanoğlu E., Ainsworth, P. (1999). Effect of different ingredients on the fermentation activity in tarhana. Food Chemistry, 64, 103-106.
  • İbanoğlu, E., İbanoğlu Ş. (1999). Foaming Properties of White Wheat Flour-Yoghurt Mixture as Affected by Fermentation. Journal of Cereal Science, 30, 71-77.
  • İbanoğlu, Ş., İbanoğlu, E. (1999). Effect of Time and Temperature on Lactic Acid Fermentation of a White Wheat Flour-Yoghurt Mixture. Nahrung, 43, 414-417.
  • İbanoğlu, Ş., İbanoğlu, E. (1998). Rheological Characterization of Some Traditional Turkish Soup. Journal of Food Engineering, 35, 251-256.
  • İbanoğlu, E., İbanoğlu Ş. (1998). The Effect of Heat Treatment on the Foaming Properties of Tarhana, a Traditional Turkish Cereal Food. Food Research International, 30, 799-802.
  • İbanoğlu, Ş., İbanoğlu E., Ainsworth, P. (1998). Effect of Dilute Acid Hydrolysis on the Cooked Viscosity of Tarhana, A Traditional Turkish Cereal Food. International Journal of Fod Sciences and Nutrition, 49, 463-466.
  • Dickinson, E., İzgi, E. (1996). Foam Stabilization by Protein-Polysaccharide Complexes. Colloids and Surfaces A, 113, 191-201.
  • Dickinson, E., İzgi, E., Nelson, P.V. (1993). Determination of Protein Foam Stability from Time-Dependent Pressure Monitoring. Food Hydrocolloids, 7, 307-318.
Communications Presented and Published In a Book In The International Scientific Meetings
Year
Content
National Journals
Year
Content

·Şekeroglu,G., Fadıloğlu, S., İbanoğlu, E. (2004). Production and Characterization of Isopropyl Laurate Using Immobilized Lipase. Turkish Journal of Engineering and Environmental Sciences, 28, 241-247.

·İbanoğlu, E., İbanoğlu Ş. (2003). Yüksek Hidrostatik Basınç Uygulamasının Mısır Nişastasının Jelatinizasyonu Üzerine Etkileri. GTD Gıda, 28, 3, 273-276.

·İbanoğlu, E. (2002). Gıdalarda yüksek hidrostatik basınç uygulaması. GTD Gıda, 27, 6, 505-510.

Communications Presented and Published In a Book In The National Scientific Meetings
Year
Content
Other Publications
Year
Content

·İbanoğlu, E. (2000). Dondurulmuş Gıdaların Besin Değerleri. Gıda, Mayıs, 87-88.

·İbanoğlu, E. (2000).Bira Köpüğü ve Kalitesinin Belirlenmesi. Gıda, Temmuz, 97-98.

Design ~GAÜN WebTeam