Prof. Dr. İlkay Şensoy
Prof. Dr. İlkay Şensoy
Orta Doğu Teknik Üniversitesi
Üniversiteler Mah. Dumlupınar Bulvarı
Gıda Mühendisliği Bölümü
110
06800 Ankara - TÜRKİYE
E-posta: isensoy@metu.edu.tr
Tel: +90 (312) 210 56 47
Fax: +90 (312) 210 27 67
Eğitim Bilgileri
- 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
Araştırma Alanları
- Food Processing
- Novel Processing Technologies
- Food structure/matrix
- In vitro digestion simulations
Yakın Zamanlı Yayınları
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.
Kişisel Websayfası
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/
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Son Güncelleme:
23/01/2024 - 17:11