Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
My research interest centers on the effects of food processing on quality and safety of food products. This covers a range of topics including the modifications of proteins due to Maillard reaction (protein glycation) during heat treatment and storage; formation of process contaminants; the changes in bioactive compounds of foods; and the mitigation strategies for deleterious effects of food processing.
Currently my research focuses on detailed characterization and quantification of modifications in milk protein ingredients and infant formula, in particular Maillard Reaction and formation of advanced glycation endproducts (AGEs).
I am experienced in using analytical techniques such as liquid chromatography, mass spectrometry, fast protein liquid chromatography, UV-VIS spectroscopy and gel electrophoresis (SDS-PAGE).
Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysisAkıllıoğlu, Gül & Lund, Marianne N., 2022, In: Food Chemistry. 366, 10 p., 130601.
Research output: Contribution to journal › Journal article › peer-review
IMARS-14 Best Poster Award
Akıllıoğlu, Gül (Recipient), 2021
Prize: Prizes, scholarships, distinctions