Dr. İpek Bayram

Orta Doğu Teknik Üniversitesi

Üniversiteler Mah. Dumlupınar Bulvarı

Gıda Mühendisliği Bölümü

132

06800 Ankara - TÜRKİYE

E-posta: ipekb@metu.edu.tr

Tel: +90 (312) 210 56 31

Fax: +90 (312) 210 27 67

Eğitim Bilgileri

     • Ph.D., University of Massachusetts Amherst, Department of Food Science, 2023

     • B.S., Middle East Technical University, Department of Food Engineering, 2018

Araştırma Alanları

     • Lipid Chemistry

     • Lipid Oxidation

     • Antioxidants

     • Bioactive lipids

     • Emulsions

     • Chromatography

Yakın Zamanlı Yayınları

Bayram, I., Parra-Escudero C., Lu, J., & Decker, E. A. (2024). Mathematical modeling of alpha-tocopherol early degradation kinetics to predict the shelf-life of bulk oils. Journal of Agricultural and Food Chemistry, 72(9), 4939-4946.

Bayram, I., Laze, A., & Decker, E. A. (2023). Synergistic mechanisms of interactions between myricetin or taxifolin with α-tocopherol in oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 71(24), 9490-9500.

Ebrahimi, P., Bayram, I., Lante, A., & Decker, E. A. (2024). Acid-hydrolyzed phenolic extract obtained from parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions. Food Research International, 187, 114452.

Kaur, M., Bhatia, S., Bayram, I., & Decker, E. A. (2023). Oxidative stability of emulsions made with self-extracted oil from euryhaline microalgae Spirulina and Scenedesmus. Algal Research-Biomass Biofuels and Bioproducts, 75, 103280.

Guo, Q., Bayram, I., Shu, X., Su, J., Liao, W., Wang, Y., & Gao, Y. (2022). Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants. Food Chemistry, 367, 130726.