Cansu Ekin Gümüş - Concepedia

Author

Cansu Ekin Gümüş

University of Massachusetts Amherst ORCID

Also Known As

Cansu E Gumus-Bonacina, Cansu E. Gumus, Cansu Ekin Gumus, Cansu Ekin Gumus-Bonacina, Cansu Ekin Gumus‐Bonacina, Cansu Ekin GÜMÜŞ, Cansu Ekin GÜMÜŞ-BONACINA, Cansu Ekin Gümüş, Cansu Gumus, gumus, cansu

Publications

1.9K

Citations

H-Index

Concepts

All Affiliations

University of Massachusetts Amherst Ankara University King Abdulaziz University California State Polytechnic University

About

Cansu Ekin Gümüş is an author at University of Massachusetts Amherst specializing in health sciences, food engineering, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	401
2	Engineering	5	5	343
3	Biomedical Engineering	3	3	253
4	Medicine	2	2	146
5	Biochemistry	2	2	157

Cansu Ekin Gümüş

Publications

916

Citations

H-Index

Page 1

	Year	Citations
Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins Cansu Ekin Gümüş, Eric A. Decker, David Julian McClements Food Biophysics Food ChemistryFood ColloidFaba Bean ProteinsEngineeringBiotechnology	2017	138
Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins Cansu Ekin Gümüş, Eric A. Decker, David Julian McClements Food Research International Food ChemistryLipid AnalysisFaba Bean ProteinsBiochemistryLegume Protein Type	2017	136
Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate Cansu Ekin Gümüş, Gabriel Davidov‐Pardo, David Julian McClements Food Hydrocolloids Maillard ConjugationFood ColloidMedicineDelivery SystemGastroenterology	2016	125
Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability Gabriel Davidov‐Pardo, Cansu Ekin Gümüş, David Julian McClements Food Chemistry Food ColloidChemical StabilityMicro-encapsulationDrug Delivery SystemsFood Engineering	2015	112
Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil Rebecca Walker, Cansu Ekin Gümüş, Eric A. Decker, Journal of Food Engineering Carrier OilsChemical EngineeringChemical Enhanced Oil RecoveryEngineeringThyme Oil	2017	93
The Efficacy of Nanoemulsion‐Based Delivery to Improve Vitamin D Absorption: Comparison of In Vitro and In Vivo Studies Alagu Selvi Kadappan, Chi Guo, Cansu Ekin Gümüş, Molecular Nutrition & Food Research	2017	83
Yogurts supplemented with lipid emulsions rich in omega-3 fatty acids: New insights into the fortification, microencapsulation, quality properties, and health-promoting effects Cansu Ekin Gümüş, Seyed Mohammad Taghi Gharibzahedi Trends in Food Science & Technology NutritionOmega-3 Fatty AcidLipid NutritionFood EngineeringNew Insights	2021	80
Gastrointestinal fate of emulsion-based ω-3 oil delivery systems stabilized by plant proteins: Lentil, pea, and faba bean proteins Cansu Ekin Gümüş, Eric A. Decker, David Julian McClements Journal of Food Engineering Food ColloidPlant ProteinsFaba Bean ProteinsEngineeringBiotechnology	2017	78
Replacing animal fats with plant-based lipids: challenges and opportunities Cansu Ekin Gümüş, D Mcclements Current Opinion in Food Science Lipid AnalysisEngineeringAnimal FatsBiotechnologyLipid Science	2024	24
Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content Cansu Ekin Gümüş, Eric A. Decker Foods Food ChemistryNutritionLipid AnalysisHealth SciencesBiochemistry	2021	21

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