Our research group studied on emulsification and encapsulation of bioactive compounds, improving bioactivity via enzymatic modifications, flavor generation via enzymatic modifications (proteolysis and lipolysis), process optimization in drying and emulsification, energetic and exergetic performance analysis of food processes. Mainly, we conducted studies on dairy-based products, whereas some plant-based studies were also performed (olive leaves, sugar beet leaves, various medicinal & aromatic plants, etc.). We are looking to join a consortium in the topics related to Agro-Food Value Chain.
dairy technology, drying technology, encapsulation, emulsion, enzyme, energy efficiency, exergy, optimization, modelling, volatile analysis, flavor, proteolysis, lipolysis, cheese, enzymatic modifications, homogenization
In our laboratory, we use some food production equipment in lab-scale (spray dryer, freeze dryer, ultrasound homogenizer, high-pressure homogenizer, rotor-stator homogenizer, etc.) and various measurement devices (GC/FID, GC-MS equipped with an automatic injection module, spectrophotometer, laser diffraction particle sizer, microscope, etc.). Mainly, we conducted studies on dairy-based products, whereas some plant-based studies were also performed (olive leaves, sugar beet leaves, various medicinal & aromatic plants, etc.).
