Area(s) of Specialization:
- Chemistry and physical chemistry of foods
- Advanced food materials characterization techniques
- Food emulsions and colloids; food lipids
- Design and development of novel encapsulation systems for bioactive food components
- Functional foods
Dr. Yucel is a food chemist and physical chemist with an emphasis on food emulsions, colloids and nano-particles. More specifically, his research area focuses on design and development of emulsion-based colloidal systems, which can serve as delivery systems for bioactive foods components, such as flavors, essential oils and other phytochemicals, to improve their effectiveness (high bioavailability and controlled release profiles) and efficiency (enhanced stability during processing and storage) in foods. In parallel, his research interests involve understanding the nature of micro-scale interactions and dynamics of small molecules in a complex food environment that define food structure and biochemical functionality.
Subject Area:
