Duygu Aslan Türker's profile

Duygu Aslan Türker

Postdoctoral Scientist

Erciyes University

I'm working on

8 months ago

Food materials, processing, emulsions, rheology, powder flow

About

Focuses on food materials at the process level—emulsion stability, interfacial and bulk rheology, and powder flow—to optimize texture, stability, and shelf life. Applies ultrasound, optical microscopy, and design of experiments with plant proteins, fibers, and upcycled by‑products.

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Erciyes University

Ultrasound-based method for producing more stable ice cream emulsions with minimal additives

A novel food processing approach using ultrasound technology to create stable dairy-based emulsions for ice cream formulations. This method reduces or eliminates the need for additives, enabling cleaner-label products wi...

TechnologyConceptualUniversity

Duygu Aslan Türker

Postdoctoral Scientist

Erciyes University

Work experience

Erciyes University

Postdoctoral Scientist

Top industry applications

Food processing technologyFunctional food development

Open to opportunities in

Food Chemistry & BiochemistryFood Engineering & ProcessingFood SafetyFood Science

Last updated Jan 2026