MÜHENDİSLİK FAKÜLTESİGIDA MÜHENDİSLİĞİ


Yrd. Doç. Dr. Mecit Halil Öztop

 

Yrd. Doç. Dr. Mecit Halil Öztop

 

Orta Doğu Teknik Üniversitesi

Üniversiteler Mah. Dumlupınar Bulvarı

Gıda Mühendisliği Bölümü 

Z06

06800 Ankara - TÜRKİYE


E-posta: mecit@metu.edu.tr

Tel: +90 312 210 56 32

Fax: +90 312 210 27 67

 

Degrees

 

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

Recent Publications

Williams P., Oztop, MH. McCarthy, MJ. , McCarthy, KL., Lo,  YM., 2011. Characterization of Water Distribution in Xanthan-Curdlan Hydrogel Complex Using Magnetic Resonance Imaging, Nuclear Magnetic Resonance Relaxometry, Rheology, and Scanning Electron Microscopy, Journal of Food Science, 76 (6):E472-478.


Kong, F., Oztop, MH., Singh, RP.,  McCarthy MJ., 2013. Physical changes of peanuts during simulated gastric digestion. 50 : 32-38


Oztop, M., McCarthy, MJ. , McCarthy, KLM., Rosenberg, M., 2012. Characterization of diffusion of divalent ions (Mn+2 and Ca+2) from heat-set whey protein gels: An NMR Relaxometry and Magnetic Resonance Imaging (MRI) Study. Submitted to Journal of Food Science.


Wichchukit S., Oztop, M., McCarthy, MJ., McCarthy, KLM. Use of whey protein/alginate beads to design a sustained release system in a viscous media. Submitted to Food Hydrocolloids


Oztop, M., Bansal, H., McCarthy, MJ McCarthy, KL., Takhar , P.  Using Multi-Slice-Multi-Echo MR images with NMR Relaxometry to asses water and fat distribution in coated chicken nuggets. Submitted to Journal of Food Engineering as a communication


Links


FDE 313 (Food Chemistry) Blog

 

FDE 418 (Food Processing & Preservation) Blog


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