Prof. Dr. Emine Erçelebi is a full-time faculty member at Gaziantep University Faculty of Engineering, Department of Food Engineering . With over 25 years of academic experience, her research focuses on nanoemulsions, food preservation, and rheological properties of food systems. PhD (2007) : Food Engineering, Gaziantep University MS (2000) : Food Engineering, Gaziantep University BS (1997) : Food Engineering, Gaziantep University Her research program investigates: Stability and functionality of nanoemulsions for food applications Thermal degradation kinetics of natural food pigments Hydrocolloid effects on food rheology and texture Encapsulation techniques for bioactive compounds Physicochemical properties of fruit concentrates Recent publications demonstrate strong focus on nanoemulsions (2018-2024), fruit concentrate stability (2013-2020), and hydrocolloid applications (2016-2022). She has mentored 5 graduate students to completion and served as Domestic Erasmus Coordinator (2010-2014). Project Leadership : 2 completed research projects including a TÜBİTAK-funded study on protein-hydrocolloid systems Teaching : Delivers English-language courses in Analytical Chemistry, Instrumental Analysis, and Physical Properties of Foods (2014-2020)
- Food Science
- Food Engineering
- Nanoemulsions
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