Education Information
2005 - 2011
2005 - 2011Doctorate
Hacettepe University, Fen Bilimleri Enstitüsü, Turkey
2003 - 2005
2003 - 2005Postgraduate
Hacettepe University, Fen Bilimleri Enstitüsü, Turkey
1998 - 2002
1998 - 2002Undergraduate
Hacettepe University, Gıda Mühendisliği, Turkey
Dissertations
2011
2011Doctorate
Farklı nişasta kaynaklarından çapraz bağlı nişasta üretimi ve karakterizasyonu
Hacettepe University, Fen Bilimleri Enstitüsü, Gıda Mühendisliği A.B.D.
2005
2005Postgraduate
Asit modifiye nişasta üretimi ve karakterizasyonu
Hacettepe University, Fen Bilimleri Enstitüsü, Gıda Mühendisliği A.B.D.
Certificates, Courses and Trainings
2012
2012ISEKI-Food-Workshop “Train the trainer: a practical introduction to e-learning”
Education Management and Planning
Integrating Food Science and Engineering Knowledge into the Food Chain
2010
2010Food Allergens: Legislation, Analysis and Industrial Risk Management
Education Management and Planning
Hacettepe University
2009
2009Reference materials and method validation in food safety assurance
Education Management and Planning
Universitat fur Bodenkultur Wien (BOKU)
2009
2009Building skills on the analysis of components formed during thermal processing of foods
Education Management and Planning
EU Project; MoniQA/HEALTHGRAIN
2009
2009Method Performance and the Criteria Approach: Truth and Consequences
Education Management and Planning
EU Project MoniQA
2004
2004Protein techniques and Proteomics
Education Management and Planning
Ege Universitesi - EBİLTEM
Research Areas
Food Engineering
Food Science
Food Technology
Academic Titles / Tasks
2020 - Continues
2020 - ContinuesAssociate Professor
Abdullah Gul University, Mühendislik Fakültesi, Nanoteknoloji Mühendisliği
2012 - 2020
2012 - 2020Assistant Professor
Abdullah Gul University, Mühendislik Fakültesi, Nanoteknoloji Mühendisliği
2003 - 2012
2003 - 2012Research Assistant
Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
2009 - 2010
2009 - 2010Researcher
Michigan State University, College Of Agriculture And Natural Resources, Food Science And Human Nutrition
2007 - 2008
2007 - 2008Researcher
Michigan State University, College Of Agriculture And Natural Resources, Food Science And Human Nutrition
Managerial Experience
2020 - Continues
2020 - ContinuesFakülte Kurulu Üyesi
Abdullah Gul University, Mühendislik Fakültesi, Nanoteknoloji Mühendisliği
2020 - Continues
2020 - ContinuesBölüm Akademik Teşvik Değerlendirme Komisyonu Üyesi
Abdullah Gul University, Mühendislik Fakültesi, Nanoteknoloji Mühendisliği
2019 - Continues
2019 - ContinuesBirim Kalite Komisyonu Üyesi
Abdullah Gul University, Mühendislik Fakültesi, Nanoteknoloji Mühendisliği
2016 - Continues
2016 - ContinuesRectorate Commissioner
Abdullah Gul University, Mühendislik Fakültesi, Nanoteknoloji Mühendisliği
2015 - 2017
2015 - 2017Vice Dean
Abdullah Gül Üniversitesi
Advising Theses
Continues
ContinuesDoctorate
ÜZÜM POSASI EKSTRAKTININ NANOFİBER ÜRETİMİNDE KULLANIM OLANAKLARININ ARAŞTIRILMASI VE BAZI GIDA UYGULAMALARI
Kahraman K. (Co-Consultant), Ekici L.
B.YILMAZ(Student)
Continues
ContinuesDoctorate
Karabuğday Nişastasının Farklı Yağ Asitleri ile Nişasta-Lipid Kompleksi Oluşturma Özelliklerinin İncelenmesi
Kahraman K. (Co-Consultant), Özbey A.
B.Oskaybaş(Student)
Continues
ContinuesPostgraduate
DEFNE YAPRAĞI EKSTRAKTININ NANOFİBER ÜRETİMİNDE KULLANIM OLANAKLARININ ARAŞTIRILMASI VE GIDA UYGULAMASI
Kahraman K. (Co-Consultant), Ekici L.
F.Çimen(Student)
2021
2021Postgraduate
Encapsulation of Omega-3 fatty acids into starch nanoparticle stabilized pickering emulsions
Kahraman K.
A.Korkut(Student)
2018
2018Postgraduate
Fabrication of New Generation Nanocomposite Membranes and Their Applications in Juice Production Industry
Uzal N. (Co-Consultant), Kahraman K.
Ş.Solmaz(Student)
Published journal articles indexed by SCI, SSCI, and AHCI
2022
2022Characteristics of germinated corn flour and influence of germination on cookie properties
Oskaybaş-Emlek B., Özbey A., KAHRAMAN K.
Acta Alimentaria, vol.51, no.4, pp.503-513, 2022 (SCI-Expanded)
2022
2022Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology
Babacan Cevik S., KAHRAMAN K., EKİCİ L.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.59, no.6, pp.2243-2254, 2022 (SCI-Expanded)
2022
2022<p>Production of buckwheat starch-myristic acid complexes and effect of reaction conditions on the physicochemical properties, X-ray pattern and FT-IR spectra</p>
Oskaybas-Emlek B., Ozbey A., Aydemir L. Y., KAHRAMAN K.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, vol.207, pp.978-989, 2022 (SCI-Expanded)
2021
2021Effects of germination on the physicochemical and nutritional characteristics of lentil and its utilization potential in cookie-making
Oskaybas-Emlek B., Ozbey A., Kahraman K.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.15, no.5, pp.4245-4255, 2021 (SCI-Expanded)
2021
2021Production of cross-linked resistant starch from tapioca starch and effect of reaction conditions on the functional properties, morphology, X-ray pattern, FT-IR spectra and digestibility
Korkut A., KAHRAMAN K.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.15, no.2, pp.1693-1702, 2021 (SCI-Expanded)
2020
2020Clarification of pomegranate juice using PSF microfiltration membranes fabricated with nano TiO(2)and Al2O3
Severcan S. Ş., UZAL N., KAHRAMAN K.
JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.44, no.8, 2020 (SCI-Expanded)
2020
2020Characterization of Local Sorghum (Sorghum bicolor L.) Population Grains in Terms of Nutritional Properties and Evaluation by GT Biplot Approach
KAPLAN M., Kale H., Kardes Y. M., KARAMAN K., KAHRAMAN K., Yilmaz M. F., et al.
STARCH-STARKE, vol.72, 2020 (SCI-Expanded)
2020
2020Clarification of Apple Juice Using New Generation Nanocomposite Membranes Fabricated with TiO2 and Al2O3 Nanoparticles
Severcan S. Ş., UZAL N., KAHRAMAN K.
FOOD AND BIOPROCESS TECHNOLOGY, vol.13, no.3, pp.391-403, 2020 (SCI-Expanded)
2020
2020Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid-binding capacity, and mineral bioavailability
Aribas M., KAHRAMAN K., Koksel H.
CEREAL CHEMISTRY, vol.97, no.2, pp.163-171, 2020 (SCI-Expanded)
2020
2020In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran
Aribas M., Kahraman K., Koksel H.
JOURNAL OF FUNCTIONAL FOODS, vol.65, 2020 (SCI-Expanded)
2019
2019Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies
Kahraman K., Aktaş Akyıldız E., Öztürk S., Köksel H.
Journal Of Cereal Science, vol.90, pp.1-6, 2019 (SCI-Expanded)
2018
2018Modelling the Effects of Debranching and Microwave Irradiation Treatments on the Properties of High Amylose Corn Starch by Using Response Surface Methodology
MUTLU S., Kahraman K., Severcan S. Ş., ÖZTÜRK S.
FOOD BIOPHYSICS, vol.13, no.3, pp.263-273, 2018 (SCI-Expanded)
2017
2017An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology
Cetıner B., Acar O., Kahraman K., Sanal T., Köksel H.
Journal of Cereal Science, vol.74, pp.103-111, 2017 (SCI-Expanded)
2017
2017Optimization of resistant starch formation from high amylose corn starch by microwave irradiation treatments and characterization of starch preparations
Mutlu S., Kahraman K., Öztürk S.
International Journal of Biological Macromolecules, vol.95, pp.635-642, 2017 (SCI-Expanded)
2015
2015Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content
Kahraman K., Köksel H., Ng P. K. W.
FOOD CHEMISTRY, vol.174, pp.173-179, 2015 (SCI-Expanded)
2013
2013Formation of resistant starch from amylotype corn starch and determination of the functional properties
KAHRAMAN K., KÖKSEL H.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.5, no.4, pp.295-302, 2013 (SCI-Expanded)
2009
2009Potential Utilization of Mixolab for Quality Evaluation of Bread Wheat Genotypes
KÖKSEL H., Kahraman K., SANAL T., Ozay D. S., DUBAT A.
CEREAL CHEMISTRY, vol.86, no.5, pp.522-526, 2009 (SCI-Expanded)
2009
2009Effect of debranching and heat treatments on formation and functional properties of resistant starch from high-amylose corn starches
Ozturk S., KÖKSEL H., Kahraman K., Ng P. K. W.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.229, no.1, pp.115-125, 2009 (SCI-Expanded)
2008
2008Predicting the cookie quality of flours by using Mixolab (R)
Ozturk S., Kahraman K., Tiftik B., KÖKSEL H.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.227, no.5, pp.1549-1554, 2008 (SCI-Expanded)
2008
2008Evaluation of molecular weight distribution, pasting and functional properties, and enzyme resistant starch content of acid-modified corn starches
KÖKSEL H., Ozturk S., Kahraman K., BAŞMAN A., Ozbas O. Z., RYU G.
FOOD SCIENCE AND BIOTECHNOLOGY, vol.17, no.4, pp.755-760, 2008 (SCI-Expanded)
2008
2008Utilization of Mixolab (R) to predict the suitability of flours in terms of cake quality
Kahraman K., Sakiyan O., Ozturk S., KÖKSEL H., Sumnu G., DUBAT A.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.227, no.2, pp.565-570, 2008 (SCI-Expanded)
2008
2008Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment
KÖKSEL H., Masatcioglu T., Kahraman K., Ozturk S., BAŞMAN A.
JOURNAL OF CEREAL SCIENCE, vol.47, no.2, pp.275-282, 2008 (SCI-Expanded)
2008
2008Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations
BAŞMAN A., Ozturk S., Kahraman K., KÖKSEL H.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.11, no.4, pp.762-772, 2008 (SCI-Expanded)
2007
2007Electron beam technology for modifying the functional properties of maize starch
NEMTANU M. R., MINEA R., Kahraman K., KOKSEL H., Ng P. K. W., POPESCU M. I., et al.
NUCLEAR INSTRUMENTS & METHODS IN PHYSICS RESEARCH SECTION A-ACCELERATORS SPECTROMETERS DETECTORS AND ASSOCIATED EQUIPMENT, vol.580, no.1, pp.795-798, 2007 (SCI-Expanded)
2007
2007Effect of acid modification and heat treatments on resistant starch formation and functional properties of corn starch
KOEKSEL H., Basman A., Kahraman K., Ozturk S.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.10, no.4, pp.691-702, 2007 (SCI-Expanded)
Articles Published in Other Journals
2022
2022Buckwheat Starch-Myristic Acid Complex Formation: Effect of Reaction Temperature and Myristic Acid Concentration On Digestibility Properties
Oskaybaş Emlek B., Özbey A., Aydemir L. Y., Kahraman K.
GIDA, vol.47, no.6, pp.1168-1179, 2022 (Peer-Reviewed Journal)
2019
2019PSF/SiO2 NANOKOMPOZİT MEMBRAN ÜRETİMİ VE ELMA SUYU BERRAKLAŞTIRMA PROSESİNDE KULLANIMI
Severcan S. Ş., Uzal N., Kahraman K.
GIDA / THE JOURNAL OF FOOD, vol.44, pp.618-628, 2019 (Peer-Reviewed Journal)
2019
2019Nişasta Nanokristali Üretimi ve Karakterizasyonu
Korkut A., KAHRAMAN K.
European Journal of Science and Technology, vol.0, pp.471-476, 2019 (Peer-Reviewed Journal)
Refereed Congress / Symposium Publications in Proceedings
2022
2022Starch-Based Films: Major Factors Affecting Film Properties and Utilization of Starch-Lipid Complexes in Film-Formation
Koca E., Oskaybaş Emlek B., Aydemir L. Y., Özbey A., Kahraman K.
IV. Balkan Agricultural Congress, Edirne, Turkey, 31 August - 02 September 2022, pp.935-944
2022
2022Tahıl ve Baklagillerin Besinsel Özelliklerinin İyileştirilmesinde Alternatif Bir Yöntem: Çimlendirme
Oskaybaş Emlek B., Özbey A., Kahraman K.
7th International Conference on Applied Sciences, İzmir, Turkey, 24 - 25 December 2022, pp.1181-1192
2022
2022Understanding Resistant Starch: Formation, Types, Physiological Effects and Utilization in Food Applications
Oskaybaş Emlek B., Özbey A., Kahraman K.
Uluslararası Modern Bilimsel Araştırmalar Kongresi, Ankara, Turkey, 16 - 17 December 2022, pp.613-622
2022
2022Modifiye Nişasta Tabanlı Filmler
Koca E., Kahraman K., Aydemir L. Y.
14. Gıda Kongresi, Ankara, Turkey, 19 - 21 October 2022, pp.1
2022
2022Optimization and Characterization of Film Production from Buckwheat Starch Modified With Fatty Acids
Koca E., Oskaybaş Emlek B., Aydemir L. Y., Kahraman K.
IV. Balkan Agricultural Congress, Edirne, Turkey, 31 August - 02 September 2022, pp.222
2022
2022Defne Yaprağı Ekstraktının ve Defne Yağının Nanofiber Üretiminde Kullanım Olanağı
Çimen F., Kahraman K., Ekici L.
2. Uluslararası Lisansüstü Çalışmalar Kongresi, Ankara, Turkey, 8 - 11 June 2022, pp.66
2019
2019Utilization of Ancient Wheats in Cereal Products
KAHRAMAN K., MASATCIOĞLU M. T., KÜTÜK AYHAN D., ÖZTÜRK S., BAŞMAN A., Gümüş S., et al.
International Conference on Wheat Diversity and Human Health, 22 - 24 October 2019, pp.99
2019
2019Nanocellulose as an ingredient in food industry
severcan ş., korkut a., KAHRAMAN K.
International Turkic World Congress on Science and Engineering, 17 - 18 June 2019
2019
2019Wheat Starch-Lauric Acid Complexation in the Presence of Bovine Serum Albumin
SEVERCAN S. Ş., OSKAYBAŞ B., ÖZBEY A., KAHRAMAN K.
International Conference on Agronomy and Food Science and Technology (AgroFood), İstanbul, Turkey, 20 - 21 June 2019
2019
2019Yeni Bir Dirençli Nişasta Tipi Olarak Amiloz-Lipid Kompleksi
OSKAYBAŞ B., KAHRAMAN K., ÖZBEY A.
4th International Anatolian Agriculture, Food, Environment and Biology Congress-2019, 20 - 22 April 2019
2017
2017Preparation and characterization of PSF/PEI/nanoclay nanocomposite ultrafiltration membranes for fruit juice clarification
ertem b., saki s., KAHRAMAN K., UZAL N.
3rd International Congress on Environmental Researches and Technology, 8 - 12 November 2017
2017
2017Resistant Starch as a Functional Ingredient in Foods
KÖKSEL H., ÖZTÜRK S., KAHRAMAN K.
3rd International Symposium of Foods Sceince and Human Wellness, 16 - 17 August 2017
2017
2017Pasting Properties of Spelt Flour with Enriched Chestnut Flour.
YÜKSEL F., KAHRAMAN K.
International Conference on Agriculture, Forest, Food Sciences and Technologies, 15 - 17 May 2017
2017
2017The effect of various gum (agar and cellulose) addition on the rheological and textural properties of Triticum spelta flou
YÜKSEL F., KAHRAMAN K.
International Conference on Agriculture, Forest, Food Sciences and Technologies, 15 - 17 May 2017
2017
2017The Properties and Utilization of Resistant Starch: A Novel LowCalorie Food Ingredient
KÖKSEL H., KAHRAMAN K., ÖZTÜRK S.
6th International Congress on Food Technology, 18 - 19 March 2017
2016
2016Utilization of Soy and Cranberry Flour in Dough Textural and Pasting Propertiesof Dough
YÜKSEL F., KARAMAN S., KAHRAMAN K.
The Food Factor I Barcelona Conference, 2 - 04 November 2016
2016
2016Change in Some Nutritional Characteristics of Legume Based Flour Mixtures After Cooking
KAHRAMAN K., YÜKSEL F., KARAMAN S.
15th International Cereal and Bread Congress (15th ICBC), 18 - 21 April 2016
2016
2016Textural and Pasting Properties of Wheat Flour Doughs Enriched With Buckwheat andCoconut Flours
YÜKSEL F., KARAMAN S., KAHRAMAN K., CAMPANELLA O. H.
15th International Cereal and Bread Congress (15th ICBC), 18 - 21 April 2016
2106
2106A Study on the Effects of the Heat and Moisture Treatments onWheat Quality
çetiner b., acar o., KAHRAMAN K., KÖKSEL H., şanal t.
15th International Cereal and Bread Congress (15th ICBC), 18 April 2106 - 21 April 2016
2013
2013Dietary fiber content and properties of cookies supplemented with different sources of resistant starches
KAHRAMAN K., Koksel H., Ng P. K. W.
AACCI 98th Annual Meeting, Albuquerque, United States Of America, 29 September - 02 October 2013, pp.44
2013
2013A new tool to estimate the suni-bug damage in wheat: Mixolab
KAHRAMAN K., Koksel H.
Euro Food Chem XVII, İstanbul, Turkey, 7 - 10 May 2013, pp.581
2011
2011Properties of crackers supplemented with different resistant starches
Gümüş S., KAHRAMAN K., Ünüvar A., Ng P. K. W., Koksel H.
Euro Food Chem XIV Translating food chemistry into health benefits, Gdansk, Poland, 6 - 08 June 2011, pp.168
2009
2009Effects of Acid Modification and Heat Treatments on Various Properties of Resistant Starches and Their Utilization in Cookies as Fat-replacer
Koksel H., Ozturk S., KAHRAMAN K., Basman A.
EuroFoodChem XV, Food for the Future; the contribution of chemistry to improvement of food quality, Kopenhag, Denmark, 5 - 08 July 2009, pp.67
2008
2008Evaluation of the cake quality of flours with Mixolab
KAHRAMAN K., ŞAKIYAN DEMİRKOL Ö., ÖZTÜRK S., KÖKSEL H., şumnu s. g., Dubat A.
AACC International 2008 Annual Meeting, Honolulu, HI, United States Of America, 21 - 24 September 2008, pp.63
2008
2008Effects of acid modification heat treatment and lyophilization on various properties of resistant starch preperations
Masatcıoğlu T., KAHRAMAN K., ÖZTÜRK S., BAŞMAN A., KÖKSEL H.
ICC International Conference Bosphorus 2008, İstanbul, Turkey, 24 - 26 April 2008, pp.125
2008
2008Utilization of ancient wheat flours in cookie baking
ÖZTÜRK S., KAHRAMAN K., karagöz a., KÖKSEL H.
ICC International Conference Bosphorus 2008, İstanbul, Turkey, 24 - 26 April 2008, pp.216
2008
2008Production of resistant starch preparations from amylotype corn starches
ÖZTÜRK S., KÖKSEL H., KAHRAMAN K., Ng P. K. W.
ICC International Conference Bosphorus 2008, İstanbul, Turkey, 24 - 26 April 2008, pp.160
2008
2008Evaluation of the cookie quality of flours with Mixolab
Tiftik B., KAHRAMAN K., Karagöz A., KÖKSEL H.
ICC International Conference Bosphorus 2008, İstanbul, Turkey, 24 - 26 April 2008, pp.226
2007
2007Functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment
KÖKSEL H., BAŞMAN A., KAHRAMAN K., ÖZTÜRK S.
CE Spring Meeting, Consumer Driven Cereal Innovation: Where Science Meets, Montpellier, France, 2 - 04 May 2007, pp.36
2007
2007A study on the potential utilisation of Mixolab for the quality evaluation of bread wheat genotypes
KAHRAMAN K., Şanal T., KÖKSEL H.
6th European Young Cereal Scientists and Technologists Workshop, Montpellier, France, 30 April - 02 May 2007, pp.10
2006
2006Bazı Emülgatörlerin Unların Özelliklerine Etkisi
fevzioğlu m., YALÇIN S., tiftik b., KAHRAMAN K., karsan u., BAŞMAN A., et al.
Hububat 2006, Hububat Ürünleri Teknolojisi Kongesi, Gaziantep, Turkey, 7 - 08 September 2006
2006
2006Malt çimi kullanılarak besinsel özellikleri geliştirilmiş çerez üretimi
arafat r., dikilitaş b., mert i., KAHRAMAN K., özkara r., KÖKSEL H.
Hububat 2006, Hububat Ürünleri Teknolojisi Kongesi, Gaziantep, Turkey, 7 - 08 September 2006
2006
2006Enzime Dirençli Nİşasta Üretimi ve Fonksiyonel Özelliklerinin İncelenmesi
KAHRAMAN K., KÖKSEL H.
Hububat 2006, Huubat Ürünleri Teknolojisi Kongresi, Gaziantep, Turkey, 7 - 08 September 2006
2006
2006Bira Yan sanayi ürünleri kullanılarak besinsel lif özellikeri geliştirilmiş çerez üretimi
dikilitaş b., mert i., arafat r., KAHRAMAN K., kaya t., KÖKSEL H.
Hububat 2006, Hububat Ürünleri Teknolojisi Kongesi, Gaziantep, Turkey, 7 - 08 September 2006
2006
2006Production and characterization of acid modified corn starch and resistant starch preparations from amylotype starch
KAHRAMAN K., KÖKSEL H.
5th European Young Cereal Scientists and Technologists Workshop, Gaziantep, Turkey, 5 - 07 July 2006, pp.8
2006
2006Yüksek Amilozlu Nişastadan Enzşme Dirençli Nişasta Üretimi ve Karakterizasyonu
KAHRAMAN K., KÖKSEL H.
Türkiye 9. Gıda Kongresi, Bolu, Turkey, 24 - 26 May 2006
2006
2006Amylotype corn starch and resistant starch formation
KAHRAMAN K., KÖKSEL H.
2nd International Congress on Functional Foods and Nutraceuticals, İstanbul, Turkey, 4 - 07 May 2006, pp.79
2005
2005Evaluation of pasting properties molecular weight distribution and enzyme resistant starch content of corn starch hydrolysed at various levels
KÖKSEL H., BAŞMAN A., ÖZTÜRK S., KAHRAMAN K., ÖZBOY ÖZBAŞ Ö.
Euro Food Chem XIII, Macromolecules and Their Degradation Products in Food Physiological, Analytical and Technological Aspects, Hamburg, Germany, 21 - 23 September 2005, pp.82-85
2005
2005Molecular weight distribution and pasting properties of acid modified amylotype corn starch
KAHRAMAN K., KÖKSEL H.
Euro Food Chem XIII, Macromolecules and Their Degradation Products in Food Physiological, Analytical and Technological Aspects, Hamburg, Germany, 21 - 23 September 2005, pp.113-116
2005
2005Effects of autoclaving cycles on enzyme resistant starch formation
KAHRAMAN K., ÖZTÜRK S., BAŞMAN A., ÖZBOY ÖZBAŞ Ö., KÖKSEL H.
Euro Food Chem XIII, Macromolecules and Their Degradation Products in Food Physiological, Analytical and Technological Aspects, Hamburg, Germany, 21 - 23 September 2005, pp.102-105
2005
2005Optimization of the processing conditions affecting enzyme resistant starch formation
ÖZTÜRK S., Boyacı İ. H., KAHRAMAN K., BAŞMAN A., KÖKSEL H.
Euro Food Chem XIII, Macromolecules and Their Degradation Products in Food Physiological, Analytical and Technological Aspects, Hamburg, Germany, 21 - 23 September 2005, pp.106-109
2005
2005Investigating the effects of the treatments applied for the production of enzyme resistant starch
İde S., Bayarı S., Öztürk Yıldırım S., Akkurt M., KÖKSEL H., ÖZTÜRK S., et al.
Turkish Physical Society 23rd International Physics Congress, Muğla, Turkey, 13 - 16 September 2005, pp.606-607
2005
2005Evaluation of various properties of acid hydrolyzed corn starches
BAŞMAN A., ÖZTÜRK S., KAHRAMAN K., ÖZBOY ÖZBAŞ Ö., KÖKSEL H.
ICC-Jubilee Conference, Cereals-The Future Challenge, Viyana, Austria, 3 - 06 July 2005, pp.144
2004
2004Resistant starch formation from acid modified corn starch
ÖZTÜRK S., KAHRAMAN K., BAŞMAN A., ÖZBOY ÖZBAŞ Ö., KÖKSEL H.
1st International Congress on Functional Foods and Nutraceuticals, Antalya, Turkey, 27 - 29 April 2004, pp.77
Books & Book Chapters
2022
2022Cereal Technology
Köksel H., Öztürk S., Kahraman K.
in: FOOD - Science, Technology and Engineering, R Ertan Anlı,Pınar Şanlıbaba, Editor, Nobel Yayınevi, Ankara, pp.477-533, 2022
2021
2021Nisasta: Yapısı ve Özellikleri
Kahraman K., Öztürk S.
in: Hububat Bilimi ve Teknolojisi, Hamit KÖKSEL, Editor, Sidas Medya, İzmir, pp.93-115, 2021
2020
2020Dietary fibers
Dragan S., Damian G., Pah A., Hayta M., Kahraman K.
in: Handbook of Dietary Phytochemicals, Xiao J,Sarker S D,Askawa Y, Editor, Springer, London/Berlin , Singapore, pp.1-34, 2020
2013
2013Estimation of Protease Activity by Use of Mixolab
KAHRAMAN K., Köksel H.
in: Mixolab: A New Approach to Rheology, Dubat A., Molina-Rosell C., Gallagher E., Editor, Aacc International Press, St Paul, pp.59-64, 2013
Supported Projects
2019 - 2022
2019 - 2022Karabuğday Nişastasından Yenilebilir Film Üretimi ve Nişastanın Yağ Asitleri ile Modifikasyonunun Film Mekanik Özellikleri Üzerine Etkisi
TUBITAK Project
Kahraman K. (Executive)
2017 - 2020
2017 - 2020Sakız Fasulyesinin (Cyamopsis tetragonoloba L.Taub.) Tane Verimi ve Sakız Özellikleri Yönünden Türkiye’nin Farklı Bölgelerine Adaptasyonunun Araştırılması
TUBITAK Project
Kahraman K., Akçura M.(Executive)
2017 - 2019
2017 - 2019Suda Çözünür Kuru Baklagil Hidrokolloitleri ile Fortifiye Edilmiş Fonksiyonel Erişte Üretimi
TUBITAK Project
Kahraman K., Aydemir L. Y.(Executive)
2017 - 2019
2017 - 2019Yeni Nesil Nanokompozit Membran Üretimi Karakterizasyonu ve Meyve Suyu Endüstrisinde Kullanımı
Project Supported by Higher Education Institutions
UZAL N. (Executive), KAHRAMAN K., BÜLBÜL E., Severcan S. S., Saki S.
2003 - 2005
2003 - 2005Nişasta Bazlı Yağ İkame Edici Maddelerin Üretimi ve Karakterizasyonu
TUBITAK Project
Kahraman K., Köksel H.(Executive)
Scholarships
2009 - 2010
2009 - 2010Doktora Sırası Yurtdışı Araştırma Bursu (6 Ay)
YOK
2009 - 2009
2009 - 2009Travel bursary for the Combined MoniQA Food Scientist Training “Reference materials and method validation in food safety assurance" (Vienna, Austria)
European Commission
2009 - 2009
2009 - 2009Travel bursary for the Joint IAM/MoniQA Food Scientist Training “Method Performance and the Criteria Approach: Truth and Consequences (Balatonalmadi, Hungary)
European Commission
2008 - 2008
2008 - 2008Travel bursary for AACC International Annual Meeting
Other International Organizations
2007 - 2008
2007 - 2008