Dr. Öğr. Üyesi SEDA ELİKOĞLU

Yayın Ağı

Makaleler 10

1. **Impact of Milk on the Behavior and Toxicity of Nanosized SiO₂ Particles during In Vitro Digestion Simulation**

Elrai H. O., Misirli N. S., Karakadilar E. B., Yildirim-Elikoglu S., DUDAK ŞEKER F. C.

ACS OMEGA , cilt.10, sa.24, ss.26148-26163, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

2. Silicon Dioxide Nanoparticles Affect the In Vitro Digestion of Sodium Caseinate but Not the Formation and Functionality of Bioactive Peptides

Misirli N. S., Dudak Şeker F. C., Yildirim-Elikoglu S.

FOOD SCIENCE & NUTRITION , sa.3, 2025 (SCI-Expanded, Scopus)

3. Effect of green tea extract on heat-induced protein interactions and rennet coagulation in milk

Koseoglu Aslandag S., VURAL H., ELİKOĞLU S.

International Dairy Journal , cilt.145, 2023 (SCI-Expanded, Scopus)

4. Non-thermal Approach for Electromagnetic Field Exposure to Unfold Heat-Resistant Sunflower Protein

GÜLTEKİN SUBAŞI B., Yildirim-Elikoglu S., Altin O., ERDOĞDU F., Mohammadifar M. A., Çapanoğlu Güven E.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.16, sa.2, ss.313-326, 2023 (SCI-Expanded, Scopus)

5. Effect of real food matrix on the behavior and toxicity of TiO2 nanoparticles

Ersoz N., Canga E. M., Yildirim-Elikoglu S., Oz H., DUDAK ŞEKER F. C.

JOURNAL OF NANOPARTICLE RESEARCH , cilt.24, sa.10, 2022 (SCI-Expanded, Scopus)

6. Influence of non-thermal microwave radiation on emulsifying properties of sunflower protein

GÜLTEKİN SUBAŞI B., ELİKOĞLU S., Altay I., Jafarpour A., Casanova F., Mohammadifar M. A., et al.

FOOD CHEMISTRY , cilt.372, 2022 (SCI-Expanded, Scopus)

7. Effect of phenolic compounds on the activity of proteolytic enzymes during rennet induced coagulation of milk and ripening of miniature cheese

Elikoğlu S., Vural H., Erdem Y. K.

LWT , cilt.136, 2021 (SCI-Expanded, Scopus)

8. Binding characteristics of polyphenols as milk plasmin inhibitors

Yildirim-Elikoglu S., Vural H.

Journal of the Science of Food and Agriculture , cilt.99, sa.15, ss.6922-6930, 2019 (SCI-Expanded, Scopus)

9. 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) Sürdürülebilir Kalkınma

10. 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)

Kitaplar 1

1. Interactions Between Milk Proteins and Polyphenols in Model Systems or Complex Dairy Matrices

Elikoğlu S.

Encyclopedia of Food Chemistry, Volume 2, Melton,L.,Shahidi,F.,Varelis,P., Editör, Elsevier Science, Oxford/Amsterdam , Massachusetts, ss.554-559, 2018

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