Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
Assoc.Prof.Dr. EMİNE (ALBEN) ERÇELEBİ
HOMEPAGEFACULTY OF ENGINEERINGDEPARTMENT OF FOOD ENGINEERING
Publications
International Journals
Year
Content
2016
Journal / Book Name: Agriculture & Food
No/Edition: 4
Authors: Yalçınöz, Kara. Ş. Erçelebi, E
2016
Journal / Book Name: Agriculture & Food
No/Edition: 4
Authors: Yalçınöz, Kara. Ş. Erçelebi, E.
2015
Journal / Book Name: British Journal of Applied Science & Technology
No/Edition: 10(4)
Authors: Yalçınöz, Kara. Ş. Erçelebi, E.
2013
Journal / Book Name: Journal of Food Engineering
No/Edition: 116
Authors: Ş. Kara, E. Alben Erçelebi
2011
Journal / Book Name: Journal of Food Science and Engineering
No/Edition: 1
Authors: Alben Erçelebi, E., Kara, Ş., İbanoğlu, E.
2009
Journal / Book Name: European Food Research and Technology
No/Edition: 229
Authors: Emine Alben Erçelebi, Esra İbanoğlu
Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum
2009
Journal / Book Name: JOURNAL OF FOOD SCIENCE
Authors: Emine Alben Erçelebi, Esra İbanoğlu

Characterization of phase separation behaviour, emulsion stability, rheology and microstructure of egg white-polysaccharide mixtures

2009
Journal / Book Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
Authors: Emine Alben Erçelebi, Esra İbanoğlu

Effects of ionic strength on the foaming properties of whey protein isolate and egg white in the presence of polysaccharides

2007
Journal / Book Name: FOOD CHEMISTRY
No/Edition: 101
Authors: İbanoğlu, E., Alben Ercelebi, E.
Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums
2007
Journal / Book Name: JOURNAL OF FOOD ENGINEERING
No/Edition: 80
Authors: Alben Ercelebi, E. , İbanoğlu, E.
Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate.
2004
Journal / Book Name: FOOD TECHNOLOGY AND BIOTECHNOLOGY
No/Edition: 42
Authors: Alben, E., Erkmen, O.
Production of Citric Acid from a New Substrate, Undersized Semolina, by Aspergillus niger.
2002
Journal / Book Name: JOURNAL OF FOOD ENGINEERING
No/Edition: 80
Authors: Erkmen, O., Alben, E.
Mathematical Modeling of Citric Acid Production and Biomass Formation byAspergillus niger in Undersized Semolina.
Journal / Book Name: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
No/Edition: in press
Authors: Alben Ercelebi, E. , İbanoğlu, E.
Stability and rheological properties of egg yolk granule stabilized emulsions with pectin and guar gum.
Communications Presented and Published In a Book In The National Scientific Meetings
Year
Content
2006
Journal / Book Name: Türkiye 9. Gıda Kongresi
Authors: Alben, E. , İbanoğlu, E.
Hidrokolloidlerin Peynir Altı Suyu Protein İzolatı ve Yumurta Beyazının Köpük Oluşturma Özelliğine Etkisi.
2005
Journal / Book Name: Gıda Mühendisliği 4. Kongresi
Authors: Alben, E. , İbanoğlu, E.
Peynir Altı Suyu Protein İzolatı+Polisakkarit Sistemlerinde Faz Ayrımı ve Emülsiyon Özellikleri.
2001
Journal / Book Name: XII. Biyoteknoloji Kongresi
Authors: Alben, E., Erkmen, O.
Elek Altı Unu Kullanılarak Aspergillus niger ile Sitrik Asit Üretimi.
2001
Journal / Book Name: XII. Biyoteknoloji Kongresi
Authors: ERKMEN, O., ALBEN, E.
Gıda Üretiminde Genetik Mühendisliği ve Güvenirliliği.
1999
Journal / Book Name: 2000'li yıllarda Gıda Bilimi ve Teknolojisi Kongresi
Authors: ERKMEN, O., ALBEN, E.
Yüksek Karbondioksit Basıncının Escherichia coli Üzerine Antimikrobiyal Etkisi.
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