Asst. Prof. Mecit Halil Öztop


Asst. Prof. Dr. Mecit Halil Öztop


Middle East Technical University

Department of Food Engineering


06800 Ankara - TURKEY

E-mail: mecit@metu.edu.tr

Tel: +90 312 210 56 32

Fax: +90 312 210 27 67

Web Page : www.oztoplab.fde.metu.edu.tr




PhD, 2012 , University of California Davis, Biological Systems Engineering
MSc, 2005, Middle East Technical university , Department of Food Engineering
M.B.A , 2005 , Bilkent University , Department of Management
B.S, 2003, Middle East Technical university , Department of Food Engineering

Research Interest

Magnetic Resonance Imaging (MRI) , NMR  Relaxometry , colloidal systems, controlled release
Food Packaging (active , intteligent packaging)

Recent Publications

  1. Oztop, M.H., Rosenberg, M., Rosenberg, Y., McCarthy, K.L., McCarthy, M.J., 2010. Magnetic resonance imaging (MRI) and relaxation spectrum analysis as methods to investigate swelling in whey protein gels. J. Food Sci. 75.

  2. Ersus, S., Oztop, M.H., McCarthy, M.J., Barrett, D.M., 2010. Disintegration efficiency of pulsed electric field induced effects on onion (Allium cepa L.) tissues as a function of pulse protocol and determination of cell integrity by 1H-NMR relaxometry. J. Food Sci. 75.

  3. Williams, P.D., Oztop, M.H., McCarthy, M.J., McCarthy, K.L., Lo, Y.M., 2011. Characterization of water distribution in xanthan-curdlan hydrogel complex using magnetic resonance imaging, nuclear magnetic resonance relaxometry, rheology, and scanning electron microscopy. J. Food Sci. 76.

  4. Kong, F., Oztop, M.H., Singh, R.P., McCarthy, M.J., 2011. Physical Changes in White and Brown Rice during Simulated Gastric Digestion. J. Food Sci. 76.

  5. Altan, A., Oztop, M.H., McCarthy, K.L., McCarthy, M.J., 2011. Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry. J. Food Eng. 107, 200–207.

  6. Oztop, M.H., McCarthy, K.L., 2011. Mathematical modeling of swelling in high moisture whey protein gels. J. Food Eng. 106, 53–59.

  7. Kong, F., Oztop, M.H., Paul Singh, R., McCarthy, M.J., 2013. Effect of boiling, roasting and frying on disintegration of peanuts in simulated gastric environment. LWT - Food Sci. Technol. 50, 32–38

  8. Wichchukit, S., Oztop, M.H., McCarthy, M.J., McCarthy, K.L., 2013. Whey protein/alginate beads as carriers of a bioactive component. Food Hydrocoll. 33, 66–73.

  9. Oztop, M.H., McCarthy, K.L., McCarthy, M.J., Rosenberg, M., 2014. Monitoring the effects of divalent ions (Mn+2 and Ca+2) in heat-set whey protein gels. LWT - Food Sci. Technol. 56, 93–100.

  10. Oztop, M.H., Bansal, H., Takhar, P., McCarthy, K.L., McCarthy, M.J., 2014. Using multi-slice-multi-echo images with NMR relaxometry to assess water and fat distribution in coated chicken nuggets. LWT - Food Sci. Technol. 55, 690–694.

  11. Karuna, N., Zhang, L., Walton, J.H., Couturier, M., Oztop, M.H., Master, E.R., McCarthy, M.J., Jeoh, T., 2014. The impact of alkali pretreatment and post-pretreatment conditioning on the surface properties of rice straw affecting cellulose accessibility to cellulases. Bioresour. Technol. 167, 232–40.

  12. Kirtil, E., Oztop, M.H., Sirijariyawat, A., Ngamchuachit, P., Barrett, D.M., McCarthy, M.J., 2014. Effect of pectin methyl esterase (PME) and CaCl2 infusion on the cell integrity of fresh-cut and frozen-thawed mangoes: An NMR relaxometry study. Food Res. Int. 66, 409–416.

  13. Kırtıl, E., Öztop, M.H., 2014. Enkapsülasyon Maddesi Olarak Lipozom ve Gıdalarda Kullanımı: Yapısı, Karakterizasyonu, Üretimi ve Stabilitesi 12, 41–57.

  14. Karacam, C.H., Sahin, S., Oztop, M.H., 2015. Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F. Ananassa) juice. LWT - Food Sci. Technol. 64, 932–937.

  15. Kilercioğlu, M., Ozel, B., Karaçam, C.H., Poçan, P., Öztop, M.H., 2015. Yüksek Sıcaklığın Ve Nemli Ortamın Fındıktaki Su Ve Yağ Dağılımına Olan Etkisinin Manyetik Rezonans Görüntüleme (MRG) Ve NMR Relaksometre Teknikleri İle Belirlenmesi. GIDA 40, 141–148.

  16. Kirtil, E., Oztop, M.H., 2015. 1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing. Food Eng. Rev. DOI: 10.1007/s12393-015-9118-y