Necattin cihat Icyer
Postdoctoral Scientist
Kuvars Food Analysis Consultancy and Engineering Ltd.
I'm working on
3 years ago
The use of sunflower phosphatidylcholine in chocolate technology
About
ORCID:
https://orcid.org/0000-0002-3190-9669 ----------
SCOPUS:
https://www.scopus.com/authid/detail.uri?authorId=55817343600 ------
Linkedin:
https://www.linkedin.com/in/dr-%C3%B6%C4%9Fr-%C3%BCyesi-necattin-cihat-i%C3%A7yer-0b195186/?locale=en_US
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Kuvars Food Analysis Consultancy and Engineering Ltd.
High-PC phospholipid fractions for enhanced chocolate texture
This innovative solution uses high-phosphatidylcholine sunflower lecithin fractions to improve the texture of chocolate. It reduces viscosity, enhances particle dispersion, and stabilizes emulsions, resulting in smoother...
TechnologyIn developmentCompany
Kuvars Food Analysis Consultancy and Engineering Ltd.
Ultrasonication-enhanced refining module for edible oils
This solution integrates ultrasonic cavitation into edible oil refining, enhancing efficiency with reduced temperature and chemical use. The non-thermal process improves degumming, neutralization, bleaching, and deodoriz...
TechnologyIn developmentCompany
Kuvars Food Analysis Consultancy and Engineering Ltd.
Structuring oils with lecithin fractions for food applications
Innovative use of purified phospholipid fractions from lecithin to create stable, structured oleogels for enhanced texture and shelf life in oil-based food products.
TechnologyConceptualCompany
Necattin cihat Icyer
Postdoctoral Scientist
Kuvars Food Analysis Consultancy and Engineering Ltd.
Work experience
Mus Alparslan University
Postdoctoral Scientist
Kuvars Food Analysis Consultancy and Engineering Ltd.
Postdoctoral Scientist
2018 - 2025
Yildiz Technical University
PhD, Food Engineering
2013 - 2019
Top industry applications
Food processing technologyFood waste valorization
Open to opportunities in
Food Engineering & ProcessingFood ScienceNutrition
Last updated Jan 2024
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