Bölümümüz Öğretim Üyesi Doç. Dr. İbrahim Palabıyık''ın yazar olarak bulunduğu 12 bilimsel eseri Q1 kategorisindeki dergilerde yayınlandı

Gıda Mühendisliği Bölümü öğretim üyelerinden Doç.Dr. İbrahim Palabıyık’ın yazar olarak yer aldığı, 2020 yılı içerisnde yayınlanan ve Q1 kategorisindeki 12 akademik çalışması yayınlanmıştır.

İlgili yayınların künyeleri aşağıda verilmiştir.

Emeği geçen hocamızı tebrik eder başarılarının devamını dileriz.

Makale adı:  Effect of Grape Pomace Usage in Chocolate Spread Formulation on Textural, Rheological and Digestibility Properties

Makale adı:  Investigating the effects of Lecithin-PGPR mixture on physical properties of milk chocolate

Makale adı:  Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies

Makale adı:  Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size

Dergi adı: LWT-Food Science and Techonology, 2020, 10451, 109548, 109531, 118-108776

https://www.sciencedirect.com/science/article/pii/S0023643820314390

https://www.sciencedirect.com/science/article/pii/S0023643820305375

https://www.sciencedirect.com/science/article/pii/S002364382030520X

https://www.sciencedirect.com/science/article/pii/S0023643819311181

Makale adı:  A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients

Dergi adı: Food Structure 26, 100155, 2020.

https://www.sciencedirect.com/science/article/abs/pii/S2213329120300204

Makale adı:  Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modelling approach

Dergi adı: Journal of Cereal Science, 102998, 2020.

https://www.sciencedirect.com/science/article/abs/pii/S0733521020301818

Makale adı:  Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties

Dergi adı: Algal Research 47, 1018118, 2020.

https://www.sciencedirect.com/science/article/abs/pii/S2211926419309816

Makale adı:  Pre-crystallization process in chocolate: Mechanism, importance and novel aspects

Dergi adı: Food Chemistry, 126718, 2020.

https://www.sciencedirect.com/science/article/abs/pii/S030881462030580X

Makale adı:  Chocolate aroma: Factors, importance and analysis

Dergi adı: Trends in Food Science&Technology, 99, 580-592, 2020.

https://www.sciencedirect.com/science/article/abs/pii/S0924224418309099

Makale adı:  Using spray‐dried sugar beet molasses in ice cream as a novel bulking agent

Dergi adı: International Journal of Food Science & Technology 55 (3), 1298-1310, 2020.

https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14396

Makale adı:   Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey

Dergi adı: Food Analytical Methods, 13, pages952–961(2020).

https://link.springer.com/article/10.1007/s12161-020- 01711-9