Gokhan Durmaz (he/him/his)

Post-doc
University of Massachusetts
Amherst, MA, United States

I am a postdoctoral fellow in the Department of Food Science at the University of Massachusetts Amherst. I received my B.S. in Food Engineering from Inonu University and my Ph.D. in Chemistry from the same institution. My research interests are in antioxidants and lipid oxidation mechanisms. Currently, I am conducting research on the shelf life of walnut flour.

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Presentation(s):

• Determination of the fate of vitamin D and E in the Pickering emulsions stabilized with microgel particles obtained by protein-polyphenol complexation during in vitro digestion

  Monday, April 29, 2024
  5:00 PM – 6:00 PM EDT

• Oxidative stability of Pickering Emulsions Stabilized with Microgel Particles Obtained by Protein-Polyphenol Complexation

  Monday, April 29, 2024
  5:00 PM – 6:00 PM EDT

• Sustainable Protein Sources: Sprouted legumes

  Tuesday, April 30, 2024
  5:00 PM – 6:00 PM EDT