Senay Simsek

Professor, Department Head

Purdue University

United States

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About

Senay Simsek is a Professor and Department Head at Purdue University, United States. His research focuses on the physicochemical properties of proteins, particularly in relation to the extraction and valorization of plant-based materials. Recent publications include studies on the functionalities of pea proteins, mechanisms to improve protein gelling properties, and the nutritional benefits of various agricultural by-products.

Articles (20)

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2025

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2023

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2023

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2023

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2023

Collaborators (2)

Hanna Poffenbarger

Assistant professor

University of Kentucky

UNITED STATES

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Bakhtiyor Rasulev

Associate Professor

North Dakota State University

UNITED STATES

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Senay Simsek

Research Interests

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About

Articles (20)

Influence of glutaminase-assisted extraction at varied pH on the physicochemical properties and functionalities of pea proteins

Mechanism for Improving Acid-Induced Hazelnut Protein Gels Through High-Pressure Homogenization: Effect on Structural, Rheological and Gelling Properties

Valorization of Mexican cabernet sauvignon grape pomace: A source of oil and lipophilic bioactive compounds

Phenolic Acid–β-Cyclodextrin Complexation Study to Mask Bitterness in Wheat Bran: A Machine Learning-Based QSAR Study

Effects of cooking and market classes on nutritional and antioxidant properties of dry bean flours and soluble dietary fiber-rich fractions

Impact of Ferulated Arabinoxylans from Maize Bran on Farinograph and Pasting Properties of Wheat Flour Blends

Amaranth: Multipurpose Agroindustrial Crop

Changes to Structural and Compositional Features of Water-Soluble Arabinoxylans in Sourdough Bread

Dynamic changes in ferulic acid and diferulic acids in wheat flour doughs during the breadmaking process

Improving Biodegradable Films from Corn Bran Arabinoxylan for Hydrophobic Material and Green Food Packaging

Effect of wheat roasting conditions and wheat type on short-wave infrared (SWIR) spectral data of whole and milled wheat by ANOVA-simultaneous component analysis

Enrichment of sourdough bread with hazelnut skin, cross‐linked starch, or oxidized starch for improvement of nutritional quality

Genetic Variation and Heritability of Sensory and Artisan Bread Traits in a Set of SRW Wheat Breeding Lines

Functional properties and bioaccessibility of alginate based phycocyanin-honey hydrogels

Impact of starter culture on biochemical properties of sourdough bread related to composition and macronutrient digestibility

Pasting properties, baking quality, and starch digestibility of einkorn, emmer, spelt, and hard red spring wheat

Wheat starch structure–function relationship in breadmaking: A review

Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound

Characterization of OSA starch-based films with nut-byproducts extracts for potential application as natural wound dressing

Discrimination of Glutopeak Test and Mixograph Parameters for Evaluation of Wheat Flour Supplemented with Hazelnut Skin, Cross-Linked Starch, and Oxidized Starch

Collaborators (2)

Hanna Poffenbarger

Bakhtiyor Rasulev

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