Emrah Kırtıl

Title:

Assistant Prof. Dr.

Department:

Food Engineering Department

Position:

Full Time Academic Staff, Quality Coordinator of the Department

Email:

emrah.kirtil@yeditepe.edu.tr

Telephone:

0216 578 0000 - 3811

Office:

Müh A 815

Çalışma Türü:

Full Time

Akademik

Resume

Research Interests

Combining surface and colloid science principles towards engineering technologies where phase boundaries direct system behavior: Surface chemistry related subjects such as interfacial surfactant transport, protein/polymer/surfactant adsorption from solution, wetting and spreading, colloid stability, dynamics, and stability of thin films as well as the use of Time Domain NMR Relaxometry and MR Imaging techniques as a non-destructive method for food analysis

Educational Background

BSc: Food Engineering, Middle East Technical University, Ankara, 2011

Integrated Ph.D: Food Engineering, Middle East Technical University, Ankara, 2020

Ph.D. Research: University of California Berkeley, Chemical and Biomolecular Engineering, 2019

Courses Given

Food Process Engineering 1

Kinetics of Food Reactions and Shelf Life

Food Chemistry

Food Innovation and Design

Food Engineering Operations and Process Design

Publications

Selected Papers

Kirtil, E., Kurtkaya, E., Svitova, T., Radke, C. J., Oztop, M. H., & Sahin, S. (2021). Examination of interfacial properties of quince seed extract on a sunflower oil-water interface. Chemical Engineering Science, 245, 116951. 10.1016/j.ces.2021.116951
Aydogdu, A., Radke, C. J., Bezci, S., & Kirtil, E. (2020). Characterization of curcumin incorporated guar gum/orange oil antimicrobial emulsion films. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2019.12.255
Aydogdu, A., Kirtil, E., Sumnu, G., Oztop, M. H., & Aydogdu, Y. (2018). Utilization of lentil flour as a biopolymer source for the development of edible films. Journal of Applied Polymer Science. https://doi.org/10.1002/app.46356
Bulut, M., Bayer, Ö., Kırtıl, E., & Bayındırlı, A. (2018). Effect of freezing rate and storage on the texture and quality parameters of strawberry and green bean frozen in home type freezer. International Journal of Refrigeration, 88. https://doi.org/10.1016/j.ijrefrig.2018.02.030
Kirtil, E., Cikrikci, S., & Oztop, M. H. (2017). Recent Advances in time domain NMR & MRI Sensors and Their Food Applications. Current Opinion in Food Science. https://doi.org/10.1016/j.cofs.2017.07.005
Kirtil, E., Dag, Damla, Guner, S., Unal, K. & Oztop, M. H. (2017), Dynamics of unloaded and green tea extract loaded lecithin based liposomal dispersions investigated by nuclear magnetic resonance T2 relaxation. Food Research International. https://doi.org/10.1016/j.foodres.2017.06.064
Kirtil, E., Tonyali, B., Aydogdu, A., Yıldız Bulut, E., Cilek Tatar, B., & Oztop, M. H. (2017) Visualization of cakes differing in oil content with Magnetic Resonance Imaging. International Journal of Food Properties. http://dx.doi.org/10.1080/10942912.2017.1326057
Kirtil, E., Aydogdu, A., Oztop, M.H. (2017). Investigation of physical properties and moisture sorption behaviour of different marshmallow formulations. Acta Horticulturae http://doi.org/http://dx.doi.org/10.17660/ActaHortic.2017.1152.33
Kirtil, E., Kilercioglu, M., & Oztop, M. H. (2016). Modified Atmosphere Packaging of Foods. Reference Module in Food Sciences (pp. 1–6). http://doi.org/http://dx.doi.org/10.1016/B978-0-08-100596-5.03218-2
Kirtil, E., & Oztop, M. H. (2016a). 1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing. Food Engineering Reviews, 8(1), 1–22. http://doi.org/10.1007/s12393-015-9118-y
Kirtil, E., & Oztop, M. H. (2016b). Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid. Food Research International, 85, 84–94. http://doi.org/10.1016/j.foodres.2016.04.019

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Emrah Kırtıl

Akademik