Furkan Türker Sarıcaoğlu

ORCID: 0000-0003-1173-5793
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Research Areas
  • Proteins in Food Systems
  • Nanocomposite Films for Food Packaging
  • Meat and Animal Product Quality
  • Food composition and properties
  • Polysaccharides Composition and Applications
  • biodegradable polymer synthesis and properties
  • Bee Products Chemical Analysis
  • Microencapsulation and Drying Processes
  • Electrospun Nanofibers in Biomedical Applications
  • Microplastics and Plastic Pollution
  • Botanical Research and Applications
  • Microbial Inactivation Methods
  • Nuts composition and effects
  • Food Quality and Safety Studies
  • Phytochemicals and Antioxidant Activities
  • Food Industry and Aquatic Biology
  • Collagen: Extraction and Characterization
  • Pomegranate: compositions and health benefits
  • Protein Hydrolysis and Bioactive Peptides
  • Polymer Science and PVC
  • Silk-based biomaterials and applications
  • Material Properties and Processing
  • Advanced Sensor and Energy Harvesting Materials
  • Microbial Metabolites in Food Biotechnology
  • Animal Nutrition and Physiology

Bursa Technical University
2018-2025

Ondokuz Mayıs University
2013-2018

Bayburt University
2015-2018

Plant-derived proteins, such as those from sesame seeds, have the potential to be used versatile food ingredients. End-use functionality can further improved by high-intensity ultrasound treatments. The effects of on properties protein isolates cold-pressed cake were evaluated. SDS-PAGE demonstrated no significant changes in molecular weight proteins. Ultrasound treatments resulted decreased particle size with a more uniform distribution, resulting exposure hydrophobicity and free -SH groups...

10.3390/foods12091791 article EN cc-by Foods 2023-04-26

Cinnamaldehyde, a natural preservative that can non-specifically deactivate foodborne pathogens, was successfully incorporated into fish skin gelatin (FSG) solutions and blow spun uniform nanofibers. The effects of cinnamaldehyde ratios (5–30%, w/w FSG) on physicochemical properties fiber-forming emulsions (FFEs) their nanofibers were investigated. Higher resulted in higher values particle size viscosity FFEs, as well diameter Loss observed during solution spinning (SBS) process mainly...

10.3390/ijms19020618 article EN International Journal of Molecular Sciences 2018-02-22
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