OZGECMIS PROJELER DERSLER KISISEL ALBUM

TURKCE OZGECMIS

Öğrenim Durumu

Doktora Sonrası Gıda Bilimi Milano Üniversitesi. 1995

Doktora Gıda Mühendisliği Hacettepe Üniversitesi. 1993

Y. Lisans Gıda Mühendisliği Hacettepe Üniversitesi. 1987

Lisans Ziraat Mühendisliği Ankara Üniversitesi. 1985

Akademik Ünvanlar

1986 - 1995. Ar. Gör. Gıda Mühendisliği Hacettepe Üniversitesi

1995 - 2002. Yar.Doç. Gıda Mühendisliği Hacettepe Üniversitesi

2002 - 2007. Doç. Dr. Gıda Mühendisliği Hacettepe Üniversitesi

2007- . Prof. Dr. Gıda Mühendisliği Hacettepe Üniversitesi

Yönetilen Yüksek Lisans Tezleri

Yüksek Lisans Tezleri

  • Yüksel, Z., “Isıl İşlemlerin Süt Proteinlerinin Yüzey Hidrofobisitesi Ve Etkileşimleri Üzerine Etkileri” (2001).
  • Akbulut, B., “Sütün Rennetlenme Karakteristikleri Üzerine Isı Uygulaması Sonrası Ultrafiltrasyonla Konsantre Etmenin Etkisi” (2003)

Doktora Tezleri

  • Yüksel, Zerrin. “Transglutaminazın Süt Proteinlerinin Bazı İşlevsel Özelliklerinin Değişimi Üzerine Etkisi ve Yoğurt ve Peynire Uygulanabilirliği” (2007)
  • Pınar, Bengi A. “UHT sütün yağ içeriği ve depolama sıcaklığının Maillard tepkime kinetiği üzerine etkisi” (devam etmekte)

Projeler

  • Transglutaminazın süt proteinlerinin emülsifikasyon ve jelleşme özelliklerinin modifikasyonuna etkisi, HÜ Araştırma Fonu Projesi, Proje No. 0202602021, 2003-2005 (Proje Yürütücüsü).
  • UHT sütün depolanması sırasında ortaya çıkan değişimlerin asitlik gelişmeksizin jel oluşumuna etkisi ve bu oluşumun mekanizması, TÜBİTAK TOGTAG Projesi, Proje no. TARP-2481, 2000-2001 (Proje Yürütücüsü).
  • Ultrafiltrasyon ile konsantre edilen sütün protein bileşeninin yüzey hidrofobisitesinde ortaya çıkan değişimler ve bunun rennet ile koagulasyona etkisi, TÜBİTAK TOGTAG Projesi, Proje No: 2633, 1996-1998 (Proje Yürütücüsü).
  • Properties of ultrafiltered and microfiltered milk reconstituted with non milk fat and fat substituents, CNR – İtalya Projesi, 1995 (Yardımcı Araştırmacı)
  • Sütün rennet ile pıhtılaştırılmasında standardizasyon ve verim üzerine fizikokimyasal değişimlerin etkisi TÜBİTAK Projesi, Proje No. TOAG-871 Ve TBGAG-27, proje ayrıca H.Ü. Araştırma Fonu ve MPM tarafından da desteklenmiştir, 1991-1994, (Yardımcı Araştırmacı).
  • Süte katılan su oranının saptanmasında elektriksel iletkenliğin kullanılabilirliği, H.Ü. Araştırma Fonu Projesi, 1986 – 1987 (Yardımcı Araştırmacı)

YAYINLAR

  • SCI (Science Citation Index), SCI Expanded, SSCI (Social Science Citation Index) ve AHCI (Arts&Humanities Citation Index) kapsamındaki dergilerde yayınlanan makaleler (derleme dahildir)
  1. Kaytanlı, M., Erdem, Y.K., Tamer M., Factors affecting whey drainage rate of renneted skim milk gels: A kinetic approach, Milcwiss., 49, 4, 197-200, 1994.
  2. Pirkul, T., Temiz, A., Erdem, Y.K., Fortification of yoghurt with calcium salts and its effect on starter microorganisms and yoghurt quality, International Dairy J., 7, 547-552, 1997.
  3. Erdem, Y.K., Influence of ultrafiltration on modification of surface hydrophobic sites of the milk protein system in the course of renneting, J. Food Engineering, 44, 53-70, 2000.
  4. Yüksel, Z., Erdem, Y.K. The influence of main milk components on the hydrophobic interactions of milk protein system in the course of heat treatment, Journal of Food Engineering, 67, 3, 301-308, 2005.
  5. Erdem, Y.K., Yüksel, Z. Sieving effect of heat – denatured milk proteins during the ultrafiltration of skimmilk. 1. The preliminary approach, Journal of Dairy Science, 88, 1941-1946, 2005.
  6. Erdem, Y.K. Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese, Journal of Food Engineering, 71: 366-372, 2005.
  7. Erdem, Y.K. Modification of casein micelle structure caused by ultrafiltration and heat treatment: A spectrofluorimetric and kinetic approach, Journal of Food Engineering, 74 (4): 536-541,2006.
  8. Altuner, E.M., Alpas, H., Erdem, Y.K. and F. Bozoglu. .Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk, European Food Research and Technology, 222: 392-396, 2006.
  9. Yüksel, Z., Erdem, Y.K., Avcı, E. Modification of the renneting process by transglutaminase, Internatinonal Dairy Journal, submitted.
  10. Yüksel, Z., Erdem, Y.K. The influence of transglutaminase treatment on functional properties of set yogurt, International Journal of Dairy Tecnology, submitted.
  • Diğer (ISI kapsamı dışındaki) uluslararası indeksler kapsamındaki dergilerde yayınlanan yayınlar
  1. Saldamlı, İ., Erdem, Y.K., Süte su katma yolu ile yapılan hilelerin saptanmasında elektriksel iletkenlik yönteminin kullanılabilirliği, DOĞA TU. Tar. Ve Or. D., 12, 3, 409-420, 1988.
  2. Erdem, Y.K., Sütün rennet ile pıhtılaşma süreci, GIDA, 16, 4, 259-263, 1991.
  3. Erdem, Y.K., Kazein: Kolloidal yapıya giriş, GIDA, 17, 3, 213-216, 1992.
  4. Erdem, Y.K., Sütün rennet ile pıhtılaşma sürecinde enzim derişiminin tepkime süreleri üzerine etkisi, DOĞA TU Tar. Ve Or. D., 17, 1, 185-196, 1993.
  5. Erdem, Y.K., Sütün rennet ile pıhtılaşma süresi üzerine sütün kurumadde derişiminin etkisi, GIDA, 18, 6, 351-355, 1993.
  6. Erdem, Y.K., The effects of calcium chloride concentration and pH on the clotting time during renneting of milk, GIDA, 22, 6, 449-455, 1997.
  7. Erdem, Y.K., Saldamlı, İ., The interrelationships between pH, calcium chloride and rennet concentrations on curd yield, GIDA, 22, 3, 235-239, 1997.
  8. Erdem, Y.K., Yüksel, Z. 2006 The influence of ultrafiltration on hydrophobic interactions of milk proteins in the presence of fat globules on the course of renneting, Gıda, 31 (6): 333-340.
  9. Yüksel, Z., Erdem, Y.K. 2007 Gıda Endüstrisinde Transglutaminaz Uygulamaları 1: Enzimin Genel Özellikleri, Gıda, baskıda.
  10. Yüksel, Z., Erdem, Y.K. 2007 Gıda Endüstrisinde Transglutaminaz Uygulamaları 2: Enzimin Gıda Süreçlerinde Kullanım Olanakları, Gıda, baskıda.
  • Uluslararası ve ulusal kongrelerde sunulan ve tam metni veya özeti yayınlanmış, sözlü veya poster bildiriler
  1. Ergin, G., Erdem, Y.K., Türkiye’ de gıda mevzuatı; denetimi, ve kontrolleri: Gıda Mevzuatı Sempozyumu, İzmir, 1988.
  2. Erdem, Y.K., Saldamlı, İ., Doğal ve yapay sistemlerde laktozun elektriksel iletkenlik üzerine etkisi: Süt Teknolojisi Semineri, Ankara, 1988.
  3. Erdem, Y.K., Süt jellerinin sineresisi; izlenmesi, denetlenmesi, kontrolü: Gıda Mühendisliği Kongresi, İzmir, 1992.
  4. Erdem, Y.K., Saldamlı, İ., Sütün rennetle pıhtılaştırılmasında kalsiyum klorür katım oranı ve pH’ nın, pıhtılaşma, sıkılaşma, rennetlenme süreleri ve sineresis başlangıç hızına etkisi: 2nci Gıda Mühendisliği Kongresi, Gaziantep, 1994.
  5. Ergin, G., Gökalp, H.Y., Kolsarıcı, N., Erdem, Y.K., Tarımsal ürünlerin işlenmesi ve değerlendirilmesi; hayvansal gıdalar endüstrisi: Türkiye Ziraat Mühendisliği Teknik Kongresi, Ankara, 1995.
  6. Erdem, Y.K., Sütün ultrafiltrasyon retentatında kazeinin yüzey yapısının modifikasyonuna ilişkin bir varsayım: Gıda Mühendisliği 3ncü Ulusal Sempozyumu, Ankara, 1997.
  7. Erdem, Y.K., Righi, S., Iametti, S., Giangiacomo, R., and Bonomi, F., Caratterizzazione molecolare della componente caseinica di campioni di latte concentrati mediante tarttementi di ultrafiltrazione: 2. Cong. Italiano di Scienza e Technologia degli Alimenti, Cernobbio, Italy, 1995.
  8. Erdem, Y.K., Yüksel, Z., Ateş, S., Gök, E., Modification of surface hydrophobicity of casein micelle of different milks, concentrated by ultrafiltration, and its effect on renneting; 25th International Dairy Congress, Aarhus, Denmark, 1998.
  9. Erdem, Y.K., Sütün koagulasyon karakteristikleri üzerine ultrafiltrasyonun etkisi: 2000li Yıllarda Gıda Bilimi ve Teknolojisi Kongresi, İzmir, 1999.
  10. Erdem, Y.K., Yüksel, Z., Influence of heat treatment of milk before ultrafiltration on the membrane performance; 4th WISA – MTD Symposium on membranes: Science and Engineering, Stellenbosch, South Africa, 2001.
  11. Erdem, Y.K., Yüksel, Z., The effect of ultrafiltration on modification of protein surface hydrophobicity of milk: ; 4th WISA – MTD Symposium on membranes: Science and Engineering, Stellenbosch, South Africa, 2001.
  12. Erdem, Y.K. A new approach on the effect of denatured whey proteins on renneting of milk concentrated by ultrafiltration; 26th IDF World Dairy Congress, Paris, France, 24-27 Sept. 2002.
  13. Yüksel, Z., Erdem, Y.K., The effect of heat treatments on hydrophobic interactions of milk proteins; 26th IDF World Dairy Congress, Paris, France, 24-27 Sept. 2002.
  14. Akbulut, B, Erdem, Y.K., The influence of heat-induced modifications of surface hydrophobic sites of protein system on the renneting of ultrafiltered milk; 26th IDF World Dairy Congress, Paris, France, 24-27 Sept. 2002.
  15. Yüksel, Z., Erdem, Y.K.,2003, “The influence of ultrafiltration on hydrophobic interactions of milk proteins in the presence of fat globules on the course of renneting”, in Proc. Of 3rd NIZO Dairy Conference, Arnhem, The Netherlands, 11-13 June 2003, P 1.
  16. Altuner, E.M., Alpas, H., Erdem, Y.K., Bozoglu, F. Highpressure treatment of milk: effects on surface hydrophobicity of milk proteins, in Abstract Book of 3 rd European Dairy Congress, Portoroz, Slovenia, 15-18 November 2003 p.21.
  17. Erdem, Y.K., Ulusoy, A. Manufacturing of white pickled cheese from the full-concentrated whole milk’s retentate, in Abstract Book of IDF Symposium on Cheese: Ripening, Characterization and Technology, Prague, Czech Republic, 21-25 March 2004.
  18. Erdem, Y.K., Yüksel, Z. Seperation of major bovine milk proteins by RP-HPLC: a simple, rapid and sensitive method. 2nd Symposium on Recent Advances in Food Analysis, Prague, Czech Republic, 2-4 Nov., 2005.
  19. Avcı, E., Yüksel, Z, Erdem, Y.K. Bioflavonoid-aided enzymatic cross-linking in milk and its possible utilizations, in Abstract Book of Control and Exploitation of Enzymes for Added-value Products: COST Action 928, 1st Annual workshop, Vienna, Austria, 26-28.9.2007.

EĞİTİM VE ARAŞTIRMA FAALİYETLERİ
  • Sonuçlandırılmış tezler - (Yüksek Lisans Tezleri)
  1. Yüksel, Z., “Isıl İşlemlerin Süt Proteinlerinin Yüzey Hidrofobisitesi Ve Etkileşimleri Üzerine Etkileri” (2001).
  2. Akbulut, B., “Sütün Rennetlenme Karakteristikleri Üzerine Isı Uygulaması Sonrası Ultrafiltrasyonla Konsantre Etmenin Etkisi” (2003)
  • Doktora Tezleri
  1. Yüksel, Z.,”Transglutaminazın süt proteinlerinin bazı işlevsel özelliklerinin değişimi üzerine etkisi ve yoğurt ve peynire uygulanabilirliği” (2007)
  • Sonuçlandırılmış Bilimsel Proje Raporları
  1. Transglutaminazın süt proteinlerinin emülsifikasyon ve jelleşme özelliklerinin modifikasyonuna etkisi, HÜ Araştırma Fonu Projesi, Proje No. 0202602021, 2003-2005 (Proje Yürütücüsü).
  2. UHT sütün depolanması sırasında ortaya çıkan değişimlerin asitlik gelişmeksizin jel oluşumuna etkisi ve bu oluşumun mekanizması, TÜBİTAK TOGTAG Projesi, Proje no. TARP-2481, 2000-2001 (Proje Yürütücüsü).
  3. Ultrafiltrasyon ile konsantre edilen sütün protein bileşeninin yüzey hidrofobisitesinde ortaya çıkan değişimler ve bunun rennet ile koagulasyona etkisi, TÜBİTAK TOGTAG Projesi, Proje No: 2633, 1996-1998 (Proje Yürütücüsü).
  4. Sütün rennet ile pıhtılaştırılmasında standardizasyon ve verim üzerine fizikokimyasal değişimlerin etkisi TÜBİTAK Projesi, Proje No. TOAG-871 Ve TBGAG-27, proje ayrıca H.Ü. Araştırma Fonu ve MPM tarafından da desteklenmiştir, 1991-1994, (Yardımcı Araştırmacı).

 

 

CURRICULUM VITAE

SCHOOLS GRADUATED

Post Doctoral. Sezione Biochimica, Dipartimento di Scienze Molecolari Agroalimentari, Universita Degli Studi Di Milano, Italy, 1995. Specialization on the protein surface hydrophobicity modification during the membrane process and its effect on coagulation.

Ph.D. in Food Science, Faculty of Engineering, Institute for Graduate Studies in Pure and Applied Sciences, Department of Food Engineering, Hacettepe University, Ankara, Turkey, 1987 - 1993. Specialization on the standardization of renneting process of milk and curd yielding capacity.

M.Sc. in Food Engineering, Faculty of Engineering, Institute for Graduate Studies in Pure and Applied Sciences, Department of Food Engineering, Hacettepe University, Ankara, Turkey, 1985 - 1987. Specialization on detection of water adulteration into raw milk by electrical conductivity measurements.

B.Sc. in Dairy Technology, Department of Dairy Technology, Agricultural Faculty, Ankara University, Ankara, Turkey, 1981 - 1985. Throughout the university education, biochemical characterization of milk processing was interested specifically.

EXPERIENCE

1985 - 1995. Research Assistant, co - director of dairy pilot plant, supervisor of starter propagation laboratory, assistant of dairy technology, enzyme technology, instrumental analysis lectures and laboratory extentions, in Food Science Division of Food Engineering Department, Hacettepe University.

1995 - 2002. Assistant Profesor Dr., Senior Lecturer of dairy chemistry and physics, enzymatic coagulation and cheese technology, food industry wastes and by-products courses, supervisor of process laboratory in Food Science Division of Food Engineering Department, Hacettepe University.

2002 – 2007. Associate Profesor Dr. of Food Science and Engineering, in Food Technology Division of Food Engineering Department, Hacettepe University.

2007- present. Profesor Dr. of Food Science and Engineering, in Food Technology Division of Food Engineering Department, Hacettepe University.

SEMINARS AND SYMPOSIUMS
  • Food Legislation Symposium, 1987, İzmir, Turkey.
  • Dairy Technology Seminar, 1988, Ankara, Turkey.
  • 1st Food Engineering Congress, 1992, İzmir, Turkey.
  • 2nd Food Engineering Congress, 1994, Gaziantep, Turkey.
  • Turkish Agricultural Engineer's Technical Congress, 1995, Ankara, Turkey.
  • 2nd Congresso Italiano di Scienza e Technologia degli Alimenti, 1995, Cernobbio, Italy.
  • 2nd Milk and Milk Products Symposium, 1996, Ankara, Turkey
  • 3rd Food Engineering National Symposium, 1997, Ankara, Turkey
  • 25th International Dairy Congress, 1998, Aarhus, Denmark
  • 4th WISA – MTD Symposium on membranes: Science and Engineering, Stellenbosch, South Africa, 2001
  • 40 th European High-Pressure Research Group Meeting, Edinburgh,UK, 4-7 Sept. 2002.
  • 26th IDF World Dairy Congress, Paris, France, 24-27 Sept. 2002.
  • 3 rd NIZO Dairy Conference, Arnhem, The Netherlands, 11-13 June 2003.
  • 3 rd European Dairy Congress, Portoroz, Slovenia, 15-18 November 2003.
  • IDF Symposium on Cheese: Ripening, Characterization and Technology, Prague, Czech Republic, 21-25 March 2004.
  • 2nd International Symposium on Recent Advances in Food Analysis, Prague, Czech Republic, 2-4 November 2005

CERTIFICATES
  • " Protein Isolation, Characterisation and Immunological Techniques " (by UNDP, TUBITAK, Virginia State University, Hacettepe University)
  • "Summer School On Biotechnology " (by Hacettepe University, Humberside University)
  • “Advances in the Food Technology” (by UNIDO-CZECH REPUBLIC JOINT PROGRAMME)

THESIS
  • Ph.D. Effects of physico-chemical changes on standardization and curd yield during the renneting of milk.
  • M.Sc. Usage of electrical conductivity measurements as an alternative method for detection the ratio of added water into raw milk.

PROJECTS INVOLVED
  • Usage of electrical conductivity for detecting the ratio of added water in raw milk (supported by The Research Found of Hacettepe University, 1986).
  • Effects of physico-chemical changes on standardization and curd yield during the renneting of milk (supported by The Scientific and Technical Research Council of Turkey, The Research Found of Hacettepe University, National Productivity Center, 1990).
  • Utilization of dietary fiber rich preparations obtained from various wastes and by-products of food industry (EUROFIBER, EUREKA PROJECT-EU8060, 1994).
  • Properties of ultrafiltered and microfiltered milk, reconstituted with non-milk fat and fat substituents (CNR Project, Italy, 1995).
  • Changes on the surface hydrophobicity of casein component of milk, concentrated by ultrafiltration, and its effect on coagulation by rennet (Director, supported by The Scientific and Technical Research Council of Turkey,1998.
  • The effect of changes that occur during the storage on age-gelation of UHT milk and the mechanism of age-gelation (Principal Investigator, supported by The Scientific and Technical Research Council of Turkey, and Pınar Dairy Products Inc., 2001).
  • The effect of transglutaminase on modification of emulsifying and gelation properties of milk proteins (Principal Investigator, supported by The Scientific and Technical Research Council of Turkey, 2003-2006)
  • LANGUAGE  English

SCIENTIFIC PUBLICATIONS

1. Ergin, G., Erdem, Y.K., 1988, Food Legislation, controls and determination; Food Legislation Symposium,İzmir, Turkey (in Turkish).

2. Erdem, Y. K. and Saldamlı, I., 1988, Effect of lactose on the electrical conductivity in natural and model systems : Proc. of Dairy Technology Seminar, Ankara, Turkey, 173 - 186 (in Turkish).

3. Saldamlı, I. and Erdem, Y. K., 1988, The research on the possibilities of the usage of electrical conductivity measurements for detecting the ratio of added water in adulterated raw milk : DOĞA, Turkish J. of Agric. and Forestry, 12, 3, 409 - 420.

4. Erdem, Y. K., 1991, The renneting process of milk : GIDA, 16, 4, 259 - 263.

5. Erdem, Y. K., 1992, Casein; introducing to the colloidal fraction: GIDA, 17, 3, 213 - 216.

6. Erdem, Y. K., 1992, Syneresis of milk gels : Proc. of 1st Food Engineering Congress, İzmir, Turkey, 72 - 86.

7. Erdem, Y. K., 1993, The effect of enzyme concentration on renneting times in renneting process of milk : DOĞA, Turkish J. of Agric. and Forestry, 17, 1, 185 - 196.

8. Erdem, Y. K., 1993, The effect of milk concentration on the rennet coagulation time: GIDA, 18, 6, 351 - 355.

9. Kaytanlı, M., Erdem, Y. K., Tamer, I. M., 1994, Factors affecting syneresis rate of renneted skim milk gels ; A kinetic approach : Michwiss., 49, 4, 197 - 200.

10. Erdem, Y. K., Saldamlı, I., 1994, The effects of pH and calcium chloride concentration on the clotting-, renneting-, firming-time and initial syneresis rate : Proc. of 2nd Congr. of Food Engineering, Gaziantep, Turkey, 179 - 187.

11. Ergin, G., Gökalp, H. Y., Kolsarıcı, N., Erdem, Y. K.,1995,  Food Industry , Proc. of Agricultural Engineers' Technical Congress, Ankara, Turkey.

12. Erdem, Y. K., Righi, S., Iametti, S., Giangiacomo, R., Bonomi, F., 1995, Caratterizzazione molecolare della componente caseinica di campioni di latte concentrati mediante trattamenti di ultrafiltrazione : 2. Congr. Italiano di Scienza e Technologia degli Alimenti, Cernobbio, Italy.

13.Erdem, Y.K., Ergin, G., 1996, The effect of unformal milk marketing on the market milk industry; Proc. Of Milk and Milk Products Symposium, İstanbul, Turkey,7 pp.

14. Erdem, Y.K., 1997, Surface modification of casein in ultrafiltration retentate; a hypothesis, in Proc. of 3rd Food Engineering National Symposium, Ankara, 278-285.

15. Erdem, Y. K., Saldamlı, I., 1997, The interrelationships between pH, calcium chloride and rennet concentrations on curd yield : GIDA, 22 (3), 235-239.

16. Erdem, Y. K., 1997, The effect of calcium chloride concentration and pH on the clotting time during the renneting of milk : GIDA, 22 (6), 449-455..

17. Pirkul, T., Temiz, A., Erdem, Y. K., 1997, Fortification of yoghurt with calcium salts and its effects on starter microorganisms and yoghurt quality : International Dairy J., 7: 547-552

18. Erdem, Y.K., Yuksel, Z., Ates, S., Gok, E., 1998, Modification of surface hydrophobicity of proteins in different milk, concentrated by ultrafiltration, and its effect on renneting, in Proc of 25th International Dairy Congress, Denmark, submitted.

19. Erdem, Y.K., 2000, Influence of ultrafiltration on modification of surface hydrophobic sites of the milk protein system in the course of renneting, Journal of Food Engineering, 44: (2) 63-70.

20. Erdem, Y.K., Yüksel, Z., Influence of heat treatment of milk before ultrafiltration on the membrane performance; 4th WISA – MTD Symposium on membranes: Science and Engineering, Stellenbosch, South Africa, 2001.

21. Erdem, Y.K., Yüksel, Z., The effect of ultrafiltration on modification of protein surface hydrophobicity of milk: ; 4th WISA – MTD Symposium on membranes: Science and Engineering, Stellenbosch, South Africa, 2001.

22. Artuner, E.M., Alpas, H., Erdem, Y.K., Bozoglu, F. Effect of HHP on hydrophobicity of milk proteins; 40 th European High Pressure Group Meeting, Edinburgh, UK, 4-7 Sept. 2002.

23. Erdem, Y.K. A new approach on the effect of denatured whey proteins on renneting of milk concentrated by ultrafiltration; 26th IDF World Dairy Congress, Paris, France, 24-27 Sept. 2002.

24. Yüksel, Z., Erdem, Y.K., The effect of heat treatments on hydrophobic interactions of milk proteins; 26th IDF World Dairy Congress, Paris, France, 24-27 Sept. 2002.

25. Akbulut, B, Erdem, Y.K., The influence of heat-induced modifications of surface hydrophobic sites of protein system on the renneting of ultrafiltered milk; 26th IDF World Dairy Congress, Paris, France, 24-27 Sept. 2002.

26. Ulusoy, A., Erdem, Y.K The restoration effect of ultrafiltration on the modifications of milk protein system induced by heat treatments in the course of manufacturing of white pickled cheese; 26th IDF World Dairy Congress, Paris, France, 24-27 Sept. 2002.

27. Yüksel, Z., Erdem, Y.K., The influence of Ultrafiltration on hydrophobic interactions of milk proteins in the presence of fat globules on the course of renneting, in Proc. Of 3rd NIZO Dairy Conference, Arnhem, The Netherlands, 11-13 June 2003, P 1., 2003.

28. Altuner, E.M., Alpas, H., Erdem, Y.K., Bozoglu, F. Highpressure treatment of milk: effects on surface hydrophobicity of milk proteins, in Abstract Book of 3 rd European Dairy Congress, Portoroz, Slovenia, 15-18 November 2003 p.21.

29. Erdem, Y.K., Ulusoy, A. Manufacturing of white pickled cheese from the full-concentrated whole milk’s retentate, in Abstract Book of IDF Symposium on Cheese: Ripening, Characterization and Technology, Prague, Czech Republic, 21-25 March 2004, p.---.

30. Erdem, Y.K. 2005 Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese, Journal of Food Engineering, 71:366-372.

31. Yüksel, Z., Erdem, Y.K.  2005 The influence of main milk components on the hydrophobic interactions of milk protein system in the course of heat treatment, Journal of Food Engineering, 67 (3); 301-308.

32. Erdem, Y.K., Yüksel, Z. 2005 Sieving effect of heat – denatured milk proteins during the ultrafiltration of skimmilk. 1. The preliminary approach, Journal of Dairy Science, 88, 1941-1946.

33. Altuner, E.M.,  Alpas, H., Erdem, Y.K. and F. Bozoglu. 2006. Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk, European Food Research and Technology, 222: 392-396 .

34. Erdem, Y.K. 2006 Modification of casein micelle structure caused by ultrafiltration and heat treatment:  A spectrofluorimetric and kinetic approach, Journal of Food Engineering, 74 (4): 536-541.

35. Erdem, Y.K., Yüksel, Z. 2006 The influence of ultrafiltration on hydrophobic interactions of milk proteins in the presence of fat globules on the course of renneting, Gıda, 31 (6): 333-340.

erdem@hacettepe.edu.tr