Aytül Hamzalıoğlu

Akademik Profiller

1. 1
   Characterization of whey protein concentrate-maltodextrin-pomegranate peel phenolic compounds ternary conjugate as a novel food-grade stabilizer for nano-pickering emulsionFood Research International
   2025
2. 2
   The effect of different cooking methods and fat types on the estimated glycaemic index value of potatoesInternational Journal of Food Science and Technology
   2025
3. 3
   Investigating the Formation of In Vitro Immunogenic Gluten Peptides after Covalent Modification of Their Structure with Green Tea Phenolic Compounds under Alkaline ConditionsJournal of Agricultural and Food Chemistry
   2024
4. 4
   Casein–phenol interactions occur during digestion and affect bioactive peptide and phenol bioaccessibilityFood & Function
   2023
5. 5
   Acrylamide in Corn-Based Thermally Processed Foods: A ReviewJournal of Agricultural and Food Chemistry
   2022
6. 6
   Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestionCurrent Research in Food Science
   2022
7. 7
   5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modellingFood Chemistry
   2020
8. 8
   Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicum L.) seeds during roastingEuropean Food Research and Technology
   2020
9. 9
   Potential reactions of thermal process contaminants during digestionTrends in Food Science and Technology
   2020
10. 10
    Investigations on the Maillard Reaction in Sesame (Sesamum indicumL.) Seeds Induced by RoastingJournal of Agricultural and Food Chemistry
    2019

Yayın listesi ORCID kaydından alındı.