Aslı Can Karaça

Aslı Can Karaça serves as an Associate Professor (Docent) in the Department of Food Engineering at Istanbul Technical University. Her academic career spans over two decades with significant contributions to food science research, evidenced by 70 research outputs, an h-index of 27, and 3667 citations. She maintains an active research profile with publications extending into 2025, demonstrating ongoing scholarly productivity.

Dr. Karaça's research interests center on food science and engineering, with particular expertise in protein modification, encapsulation technologies, and bioactive compounds. Her work explores physicochemical and functional properties of food materials, especially chickpea and plant-based proteins. She investigates emulsion systems, maltodextrin applications, and methods to enhance food functionality while addressing challenges in allergenicity reduction and sustainable food processing. Her fingerprint analysis reveals strong focus areas including physicochemical properties (100%), functional properties (87%), and bioactive compound applications in food science (65%).

Analysis of her recent publications shows a clear trajectory toward advanced food material science and sustainable technologies. Her work increasingly focuses on nano-delivery systems for bioactive compounds, modification of plant proteins for enhanced functionality, and utilization of food waste substrates for valuable product development. There's a strong emphasis on interdisciplinary approaches combining food science with materials engineering, nanotechnology, and sustainable practices to address contemporary challenges in food quality, safety, and nutrition.

Dr. Karaça has successfully led multiple research projects, including five since 2018 with one currently active through 2027. Her projects demonstrate consistent focus on protein modification, encapsulation technologies, and sustainable food processing techniques, with specific investigations into chickpea proteins, walnut oil encapsulation, and amino acid delivery systems. She has supervised 11 students throughout her career, contributing to the development of next-generation food scientists and engineers.