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Aslı Zungur Bastıoğlu

Observed names: A. Zungur Bastıoğlu, Aslı Zungur, Aslı Zungur Bastioğlu, Aslı Zungur-Bastıoğlu, Aslı Zungur‐Bastıoğlu, Zungur Bastioğlu, Aslı, Zungur, Aslı
ORCID: 0000-0003-0924-4645
Observed ORCID: 0000-0003-0924-4645
OpenAlex ID: A5044864336
Microencapsulation of Extra Virgin Olive Oil by Spray Drying: Effect of Wall Materials Composition, Process Conditions, and Emulsification Method
2014 · Mehmet Koç, Özlühan Güngör, et al. · Food and Bioprocess Technology · 107
The effect of coating material combination and encapsulation method on propolis powder properties
2021 · Ulaş Baysan, Aslı Zungur Bastıoğlu, et al. · Powder Technology · 69
Spray dried melon seed milk powder: physical, rheological and sensory properties
2016 · Aslı Zungur Bastıoğlu, Dilara Tomruk, et al. · Journal of Food Science and Technology · 56
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Moisture sorption isotherm of microencapsulated extra virgin olive oil by spray drying
2017 · Aslı Zungur Bastıoğlu, Mehmet Koç, et al. · Journal of Food Measurement & Characterization · 40
Production of phenolic enriched mushroom powder as affected by impregnation method and air drying temperature
2020 · Fatih Mehmet Yılmaz, Aslı Zungur Bastıoğlu · LWT · 29
Growth rate, carcass characteristics and meat quality of growing lambs fed buckwheat or maize silage
2017 · Gurhan Keles, Veli Kocaman, et al. · Asian-Australasian Journal of Animal Sciences · 24
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Process optimization and characterization of nanocellulose from chestnut shell
2023 · Ahmet Görgüç, Esra Gençdağ, et al. · Materials Chemistry and Physics · 19
Microwave irradiation, evolutionary algorithm and ultrafiltration can be exploited in process intensification for high-purity and advanced inulin powder production
2023 · Kardelen Demirci, Aslı Zungur-Bastıoğlu, et al. · Chemical Engineering and Processing - Process Intensification · 15
Storage characteristics of microencapsulated extra virgin olive oil powder: physical and chemical properties
2017 · Aslı Zungur Bastıoğlu, Mehmet Koç, et al. · Journal of Food Measurement & Characterization · 13
Enhancing the freezing tolerance of beef meat by inulin impregnation under different freezing and thawing conditions
2024 · Beyzanur Bayraktar, Aslı Zungur-Bastıoğlu, et al. · Journal of Food Measurement & Characterization · 12
Protein Oxidation in Meat and Meat Products
2016 · Aslı Zungur Bastıoğlu · Journal of Food and Health Science · 12
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Encapsulation and in vitro evaluation of phenolic compounds of propolis by spray and freeze drying
2022 · Dilara Konuk Takma, Eda Ülkeryıldız Balçık, et al. · Journal of Food Processing and Preservation · 10
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Cellulose Nanofibrils and Nanocrystals Valorized from Pistachio Hull Possess Unique Chemo-structural and Rheological Properties Depending Upon Solvent System: Potencies of Green Techniques and Genetic Algorithm
2024 · Ahmet Görgüç, Beyzanur Bayraktar, et al. · Waste and Biomass Valorization · 8
Moisture Sorption Isotherms of Yogurt Powder Containing Candied Chestnut Puree
2016 · Aslı Zungur Bastıoğlu, Safiye Nur Dirim, et al. · Turkish Journal of Agriculture - Food Science and Technology · 5
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Improving the stability of olive leaf extract through nanophytosomal encapsulation: optimization of the preparation conditions, characterization and evaluation of the release kinetics
2023 · Sümeyye Meryem Keskin, Aslı Zungur Bastıoğlu, et al. · Journal of Food Measurement & Characterization · 4
Sustainable Protein Innovation: Evaluating Locust Protein Powder as a Meat Alternative in Emulsified Chicken Meatballs
2025 · Can Dinçer, Aslı Zungur Bastıoğlu · Journal of Food Science · 3
Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation
2022 · Meltem Serdaroğlu, Burcu Öztürk‐Kerimoğlu, et al. · European Journal of Lipid Science and Technology · 3
Inulin‐Driven Preservation in Frozen Chicken Nuggets: Harnessing Multi‐Method Freezing and Storage
2025 · Beyzanur Bayraktar, Kardelen Demirci, et al. · Journal of Food Science · 2
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Evaporation in the sugar industry
2024 · Mehmet Koç, Aslı Zungur Bastioğlu, et al. · Elsevier eBooks · 2
Model Sistem Tavuk Eti Emülsiyonlarında Sığır Karkas Yağı Yerine Tavuk Derisi Kullanımının Emülsiyon Karakteristikleri Üzerine Etkisi
2015 · Aslı Zungur, Berker Nacak, et al. · Turkish Journal of Agriculture - Food Science and Technology · 1
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Insect-based proteins in meat products: Evaluating the functional properties of Locusta migratoria
2025 · Can Dinçer, Aslı Zungur Bastioğlu · Harran Tarım ve Gıda Bilimleri Dergisi
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Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening
2018 · Burcu Öztürk, Aslı Zungur-Bastıoğlu, et al. · International Drying Symposium (IDS)
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Protein Oxidation of Fermented Sausage (Sucuk) Produced with Olive Oil During Storage
2017 · F. Meltem Serdaroğlu, Aslı Zungur Bastıoğlu, et al. · Wageningen Academic Publishers eBooks
The Effects of Replacing Beef Fat with Olive Oil on Protein Oxidation Products (Α-Aminoadipic Semialdehydes-Aas and Γ-Glutamic Semialdehydes-Ggs) in Turkish Dried Fermented Sausage
2017 · M. Serdaroğlu, H. Özyurt, et al. · Wageningen Academic Publishers eBooks
Emülsiyonların Özellikleri ve Emülsifikasyon Koşullarının Aroma ve Yağların Mikroenkapsülasyonu Üzerine Etkisi
2013 · Örsan Güngör, Aslı Zungur Bastıoğlu, et al. · Akademik Gıda
Works count: 28
Citation count: 434
H-index: 11
I10-index: 12
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