Miray Büyük
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Miray Büyük has a total of 12 co-authors. Here are the top co-authors by number of shared publications:
Ahmet Yemenicioğlu
2 shared publications- Ada Ata1 shared publication
- Ahmet Yemenicioğlu
Izmir Yuksek Teknoloji Enstitusu
1 shared publication - Christos-Konstantinos Mouzakitis1 shared publication
- Costas G. Biliaderis
Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
1 shared publication Dimitris Arapoglou
1 shared publication
Latest Publications
- Open Access
- 11 July 2026
- Published by Elsevier in Food Hydrocolloids
- Vol. 182
Beyond Ionotropic Crosslinking: Evaluation of a Novel Acid-Curing Method for Fabrication of Insoluble Alginate Films
- 11 July 2026
- Published by Elsevier in Food Hydrocolloids
- Vol. 182
Open AccessBeyond Ionotropic Crosslinking: Evaluation of a Novel Acid-Curing Method for Fabrication of Insoluble Alginate Films
- Open Access
- 9 July 2024
- Published by Oxford University Press (OUP) in International Journal of Food Science and Technology
- Vol. 59 (8) , 5767-5776
Stabilisation of extra virgin olive oil-in-water emulsions prepared by citrus pectin using green tea and grape seed phenolic extracts and catechin
This study aimed at the solution of stability problems of extra virgin olive oil rich (oil:aqueous phase ratio = 50:50) model oil-in-water emulsions prepared with pectin using green tea (GTE) and grape seed extracts (GSE), and (+)-catechin (CAT). Olive oil-in-water emulsion prepared with pectin at 0.5% (w/v) without phenolics lost 36% of its stability within 1 day. GTE at 1% (w/v) caused a limited increase in emulsion stability while emulsions with GSE at ≥0.25% or CAT at 1% maintained >90% of their stability after 14 days. GSE and CAT reduced the emulsion droplet size (2.6- and 1.9-fold) while GTE increased the emulsion droplet size (1.5-fold). Emulsions with GSE showed the smallest and most densely packed lipid droplets. The highest phenolic content and antioxidant activity in emulsions were obtained with CAT followed by GSE and GTE. This work is significant in that it showed the possibility of using GSE to obtain stable extra virgin olive oil emulsion-based functional foods.
- 9 July 2024
- Published by Oxford University Press (OUP) in International Journal of Food Science and Technology
- Vol. 59 (8) , 5767-5776
Open AccessStabilisation of extra virgin olive oil-in-water emulsions prepared by citrus pectin using green tea and grape seed phenolic extracts and catechin
This study aimed at the solution of stability problems of extra virgin olive oil rich (oil:aqueous phase ratio = 50:50) model oil-in-water emulsions prepared with pectin using green tea (GTE) and grape seed extracts (GSE), and (+)-catechin (CAT). Olive oil-in-water emulsion prepared with pectin at 0.5% (w/v) without phenolics lost 36% of its stability within 1 day. GTE at 1% (w/v) caused a limited increase in emulsion stability while emulsions with GSE at ≥0.25% or CAT at 1% maintained >90% of their stability after 14 days. GSE and CAT reduced the emulsion droplet size (2.6- and 1.9-fold) while GTE increased the emulsion droplet size (1.5-fold). Emulsions with GSE showed the smallest and most densely packed lipid droplets. The highest phenolic content and antioxidant activity in emulsions were obtained with CAT followed by GSE and GTE. This work is significant in that it showed the possibility of using GSE to obtain stable extra virgin olive oil emulsion-based functional foods.