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SCI-SSCI veya SCI Expanded Kapsamındaki Yayınları

  • Dogan, H., Gueven, A. and Hicsasmaz, Z. (2013). Extrusion Cooking of Lentil Flour (Lens Culinaris–Red)–Corn Starch–Corn Oil Mixtures. International Journal of Food Properties, 16, 348-358.
  • Gueven, A. and Hicsasmaz, Z. (2011). Geometric network simulation of high porosity foods. Applied Mathematical Modelling, 35, 4824-4840.
  • Kocer, D, Hicsasmaz, Z., Bayindirli, A. and Katnas, S. (2007). Cell structure of the high-ratio cake with polydextrose as a sugar- and fat-replacer. Journal of Food Engineering, 78, 953 – 964
  • Hicsasmaz, Z. and Rizvi, S. S. H. (2005). Effect of Size and Shape on Modulus of Deformability. Lebesmittel Wissenschaft und Technologie, 38, 431 – 435
  • Hicsasmaz, Z., Shippelt, L. and Rizvi, S. S. H. (2004). Evaluatıon of Mozzarella Cheese Stretchability by the Ring-and-Ball Method. Journal of Dairy Science, 87, 1993 – 1998
  • Hicsasmaz, Z., Yazgan Y., Bozoglu, F and Katnas, S. (2003). Effect of Polydextrose-substitution on the cell structure of the high-ratio cake system. Lebesmittel Wissenschaft and Technologie, 36, 441-450
  • Hicsasmaz, Z., Dogan, E., Chu, C. and Rizvi, S. S. H. (2003). Leavened dough processing by supercritical fluid extrusion (SCFX). Journal of Agricultural and Food Chemistry, 51, 6191 – 6197
  • Hicsasmaz, Z. and Clayton, J. T. (1995) Factors affecting the infusion of starch-based solid foods by oil-based liquid foods. Journal of Food Process Engineering, 18, 267-286
  • Yalcin I, Boz, B., Hicsasmaz, Z. and Bozoglu, F. (1994) Characterization of the extracellular gum from freshwater microalgae Chlorella sp. Lebesmittel Wissenschaft and Technologie, 27, 158-165
  • Hicsasmaz, Z. and Clayton, J. T. (1993) Characterization of the pore structure of starch-based food materials. Food Structure, 15, 115-132
  • Hicsasmaz, Z. and Clayton, J. T. (1992) Applicability and comparison of various techniques for measurement of wettability and contact angles between oil based-starch based food materials. Journal of Food Engineering, 18, 127-143
  • Ozgen, C. and Hicsasmaz, Z. (1987). Pulse testing of an agitated vessel. Chemical Engineering Science, 42, 1413-1420

Uluslararası Bilimsel Toplantılarda Sunulan ve Bildiri Kitabında Basılan Bildiriler (Proceedings)

  • 30 dan fazla

Yönetilen Yüksek Lisans Tezleri

  • Quantitative determination of stretchability of Mozzarella cheese. Cornell University, Institute of Food Science (2003)
  • Application of supercritical fluid extrusion (SCFX) to leavened dough processing. Cornell University, Institute of Food Science (2002)
  • Two-dimensional network modeling of the pore structure of starch-based food materials , Middle East Technical University, Department of Food Engineering (1999)
  • Use of polydextrose as a sugar- and fat-replacer in the high ratio cake formulation, iddle East Technical University, Department of Food Engineering (1999)
  • Mathematical modeling of the spreadibility of cream cheese (Linera) using transient response profiles, Middle East Technical University, Department of Food Engineering (1997)
  • Computer-controlled dough puffing, Middle East Technical University, Department of Food Engineering (1997)
  • Physical properties of Litesse- (Polydextrose-) substituted cakes, Middle East Technical University, Department of Food Engineering (1997)
  • One-dimensional network modeling of the pore structure of starch-based food materials, Middle East Technical University, Department of Food Engineering (1997)
  • Emulsifying properties of the extracellular gum from microalgae Chlorella sp., Middle East Technical University, Department of Food Engineering (1997)
  • Characterization of domestic commercial starches, Middle East Technical University, Department of Food Engineering (1996)
  • Development of a snack-type food product corn starch-chickpea flour blends by extrusion cooking, Middle East Technical University, Department of Food Engineering (1996)
  • Characterization of starch and its components, Middle East Technical University, Departent of Food Engineering (1993)
  • Structural and functional properties of the extracellular gum from freshwater microalgae Chlorella sp., Middle East Technical University, Department of Food Engineering (1991)

» Verdiği Dersler

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Gıda Müh. Matematiksel Modelleme

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Gıda Mühendisliği İşlemleri I

Gıda Mühendisliği İşlemleri II

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