Skip to main content

Prof. Dr. İlkay Şensoy

Prof. Dr. İlkay Şensoy

Middle East Technical University

Department of Food Engineering

110

06800 Ankara - TURKEY

E-mail: isensoy@metu.edu.tr

Tel: +90 (312) 210 56 47

Fax: +90 (312) 210 27 67

Degrees

  • Ph.D. Ohio State University, USA, Food, Agricultural and Biological Engineering, 2002 
  • M.S.  Ohio State University, USA, Food Science and Technology, 1996 
  • B.S.: Middle East Technical University, Food Engineering,1992
 
Research Interest
 
  • Food Processing
  • Novel Processing Technologies
  • Food structure/matrix
  • In vitro digestion simulations

Recent Publications 

Düsenberg, B., Schmidt, J., Sensoy, İ.,  & Bück, A., (2023). Flowability of plant based food powders: Almond, chestnut, chickpea, coconut, hazelnut and rice.  JOURNAL OF FOOD ENGINEERING , vol.357.
 
Güler, N.,  & Şensoy, İ., (2023). The effect of psyllium fiber on the in vitro starch digestion of steamed and roasted wheat based dough..  FOOD RESEARCH INTERNATIONAL , vol.168.
 
Bilgic, H.,  & Şensoy, İ., (2023). Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers.  FOOD STRUCTURE-NETHERLANDS , vol.35. 
 
Sevilmis, B.,  & Şensoy, I., (2022). Effects of psyllium fiber on in vitro digestion and structure of different types of starches.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.102, no.8, 3213-3226.
 
Atac, L. E.,  & Şensoy, I., (2022). Effects of psyllium and cellulose fibres on thermal, structural, and in vitro digestion behaviour of wheat starch.  INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.4, 2015-2025.      

Personal Website

METU AVESIS: https://avesis.metu.edu.tr/researcher
ORCID: https://orcid.org/0000-0002-0413-2532
Linkedin: https://www.linkedin.com/in/ilkay-sensoy-01b99a14/

Yrd. Doç. Dr. İlkay Şensoy'un detaylı özgeçmişine buradan ulaşabilirsiniz

 


 

Last updated