Ahmet Kaya

Gaziantep University — Turkey

Agricultural and Biological Sciences · Life Sciences

21h-index1.6kcitations41works0.82yr avg
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Research Topics

Food Drying and Modeling(11), Polysaccharides Composition and Applications(10), Microencapsulation and Drying Processes(9), Food composition and properties(8), Meat and Animal Product Quality(5)

Publications41 total

Impact of Formulation on the Rheological, Textural, and Sensory Properties of Pistachio Spread
Foods·2025Open Access
Impact of Formulation Variables on the Rheological and Textural Properties of Pistachio Spreads
Preprints.org·2025Open Access
Influence of particle size on the color, rheological, and textural properties of sesame paste
Quality Assurance and Safety of Crops & Foods·2025· 3 citedOpen Access
Current Research on Food Engineering and Science
Özgür Yayınları eBooks·2025Open Access
Improving Production Efficiency Using Sensors
2023Open Access
Effects of shear and cooling rates on the crystallization behavior of cocoa butter
Harran Tarım ve Gıda Bilimleri Dergisi·2021· 5 citedOpen Access
Farklı Oranlarda Gam, Protein ve Emülgatör Kullanımı ve Jelatinizasyonun Pirinç Makarnası Kalitesine Etkisi
Akademik Gıda·2020· 3 citedOpen Access
Composition and shear crystallization of milkfat fractions extracted with supercritical carbon dioxide
International Journal of Food Properties·2017· 8 citedOpen Access
DESIGN AND CALCULATION OF THE WASTE HEAT RECOVERY POTENTIAL FOR A BULK CARRIER MARINE DIESEL GENERATOR
Van Yüzüncü Yıl University Academic Data Management System·2017
Supercritical Carbon Dioxide Fractionation of Anhydrous Milk Fat
Journal of the American Oil Chemists Society·2013· 16 cited
Comparison of experimental data with results of some drying models for regularly shaped products
Heat and Mass Transfer·2010· 30 cited
Effect of different drying conditions on the vitamin C (ascorbic acid) content of Hayward kiwifruits (Actinidia deliciosa Planch)
Food and Bioproducts Processing·2009· 143 cited
Viscosity and Color Change During In Situ Solidification of Grape Pekmez
Food and Bioprocess Technology·2008· 22 cited
The Effect of Cooking Water Composition on Textural and Cooking Properties of Spaghetti
International Journal of Food Properties·2008· 35 cited
Experimental and numerical investigation of heat and mass transfer during drying of Hayward kiwi fruits (Actinidia Deliciosa Planch)
Journal of Food Engineering·2008· 123 cited
THE EFFECT OF RESISTANT STARCH ADDITION ON VISCOELASTIC PROPERTIES OF COOKED SPAGHETTI
Journal of Texture Studies·2008· 32 cited
Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese
Journal of Dairy Research·2007· 119 cited
Thermal, textural and cooking properties of spaghetti enriched with resistant starch
Journal of Food Engineering·2007· 214 cited
Numerical modeling of heat and mass transfer during forced convection drying of rectangular moist objects
International Journal of Heat and Mass Transfer·2006· 143 cited
Storage stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk
Food Chemistry·2006· 34 cited
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Frequent Co-authors

Nesli Sözer(5), Sevim Kaya(5), Orhan Aydın(4), Mehmet D. Öner(4), Gülten Şekeroğlu(4), İbrahim Dinçer(3), Mustafa Bayram(3), Dilek Büyükbeşe(3), Ali Çoşkun Dalgıç(2), Oya Özkanlı(2), Sibel Kus(2), Aylin Altan(2), Sanghoon Ko(2), Sundaram Gunasekaran(2), Emine Elçin Oruç‐Emre(2), Şenol İbanoğlu(2), Nazlı Feray Kılıç(2), Sevgi Kolaylı(1), Nuray Şahan(1), Kurban Yaşar(1)