FACULTY OF ENGINEERINGFOOD ENGINEERING


Prof. Dr. Behiç Mert

Prof. Dr. Behiç Mert

 

Orta Doğu Teknik Üniversitesi

Üniversiteler Mah. Dumlupınar Bulvarı

Gıda Mühendisliği Bölümü 

114, Z-07

06800 Ankara - TÜRKİYE 


E-posta: bmert@metu.edu.tr

Tel:  +90 (312) 210 57 80

Fax: +90 (312) 210 27 67

 

Degrees

 

PhD, 2004 , PURDUE University, Biological Systems Engineering

MSc, 2000, Michigan State University , Department of Food Engineering

B.S, 1995, Middle East Technical university , Department of Food Engineering

 

Research Interest
 
  • Gıdaların Tekstür ve Reolojik Özellikleri
  • Gıda katkı maddeleri
  • Yeni gıda ürünlerinin geliştirilmesi


Recent Publications
 

1- Demirkesen, I., Mert, B., Sumnu, G., & Sahin, S. (2010). Rheological properties of gluten-free bread formulations. Journal of food Engineering, 96(2), 295-303.

2- Simsek, S., Mert, B., Campanella, O. H., & Reuhs, B. (2009). Chemical and rheological properties of bacterial succinoglycan with distinct structural characteristics. Carbohydrate Polymers, 76(2), 320-324.

3- Mert, B., & Demirkesen, I. (2016). Reducing saturated fat with oleogel/shortening blends in a baked product. Food chemistry, 199, 809-816.

4- Mert, B., & Demirkesen, I. (2016). Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product. LWT-Food Science and Technology, 68, 477-484.

5- Yildiz, E., Demirkesen, I., & Mert, B. (2016). High Pressure Microfluidization of Agro byproduct to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient. Journal of Food Quality, 39(6), 599-610.