Metrikler
Yayın
11
Açık Erişim
2
BM Sürdürülebilir Kalkınma Amaçları
Eğitim Bilgileri
1987 - 1992
1987 - 1992Doktora
Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Türkiye
1985 - 1987
1985 - 1987Yüksek Lisans
Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Türkiye
Araştırma Alanları
Gıda Mühendisliği
Gıda Teknolojisi
Süt ve Süt Ürünleri Teknolojisi
Mühendislik ve Teknoloji
Akademik Faaliyetlere Dayalı Araştırma Alanları
Avesis Araştırma Alanları
WoS Araştırma Alanları
Scopus Araştırma Alanları
Makaleler
Tümü (11)
SCI-E, SSCI, AHCI (11)
SCI-E, SSCI, AHCI, ESCI (11)
Scopus (11)
2021
20211. Effect of phenolic compounds on the activity of proteolytic enzymes during rennet induced coagulation of milk and ripening of miniature cheese
ELİKOĞLU S., VURAL H., Erdem Y. K.
LWT
, cilt.136, 2021 (SCI-Expanded, Scopus)
2018
20182. Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry
Yildirim-Elikoglu S., Erdem Y. K.
FOOD REVIEWS INTERNATIONAL
, cilt.34, sa.7, ss.665-697, 2018 (SCI-Expanded, Scopus)
2015
20153. A tool for explaining the differences on renneting characteristics of milks from different origins: the surface hydrophobicity approach
Yildirim S., Erdem Y. K.
DAIRY SCIENCE & TECHNOLOGY
, cilt.95, sa.5, ss.719-731, 2015 (SCI-Expanded, Scopus)
2012
20124. General composition and protein surface hydrophobicity of goat, sheep and cow milk in the region of Mount Ida
Yuksel Z., AVCI E., UYMAZ B., ERDEM Y.
SMALL RUMINANT RESEARCH
, cilt.106, ss.137-144, 2012 (SCI-Expanded, Scopus)
2011
20115. Modification of the renneting process in Berridge substrate by transglutaminase
YÜKSEL ÖNÜR Z., Avci E., ERDEM Y. K.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
, cilt.64, sa.3, ss.365-371, 2011 (SCI-Expanded, Scopus)
2010
20106. Characterization of binding interactions between green tea flavanoids and milk proteins
YÜKSEL ÖNÜR Z., Avci E., ERDEM Y. K.
FOOD CHEMISTRY
, cilt.121, sa.2, ss.450-456, 2010 (SCI-Expanded, Scopus)
2010
20107. The influence of transglutaminase treatment on functional properties of set yoghurt
YÜKSEL ÖNÜR Z., ERDEM Y. K.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
, cilt.63, sa.1, ss.86-97, 2010 (SCI-Expanded, Scopus)
2005
20058. Sieving effect of heat-denatured milk proteins during ultrafiltration of skim milk. I. The preliminary approach
Erdem Y., Yuksel Z.
JOURNAL OF DAIRY SCIENCE
, cilt.88, sa.6, ss.1941-1946, 2005 (SCI-Expanded, Scopus)
2005
20059. The influence of main milk components on the hydrophobic interactions of milk protein system in the course of heat treatment
YUKSEL Z., Erdem Y. K.
JOURNAL OF FOOD ENGINEERING
, cilt.67, sa.3, ss.301-308, 2005 (SCI-Expanded, Scopus)
2000
200010. Influence of ultrafiltration on modification of surface hydrophobic sites of the milk protein system in the course of renneting
Erdem Y. K.
JOURNAL OF FOOD ENGINEERING
, cilt.44, sa.2, ss.63-70, 2000 (SCI-Expanded, Scopus)
1997
199711. Fortification of yoghurt with calcium salts and its effect on starter microorganisms and yoghurt quality
PIRKUL T., TEMIZ A., Erdem Y.
INTERNATIONAL DAIRY JOURNAL
, cilt.7, ss.547-552, 1997 (SCI-Expanded, Scopus)
Desteklenen Projeler
2011 - 2017
2011 - 2017Süt Proteinlerinin Polifenoller ile Çapraz Bağlanması
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
ERDEM Y. K. (Yürütücü)