Dr. Öğr. Üyesi SEDA ELİKOĞLU

Yayın Ağı

Makaleler 9

1. 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)

2. 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)

3. 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)

4. 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)

5. 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)

6. 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)

7. 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)

8. 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

9. 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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