Food on Foot: A history of Eating on Trails and in the Wild – My first book tells the food stories of explorers throughout history and across geographies (Rowman & Littlefield, May 2017).
The Beer Harvest – My article on the outstanding grape ale of Valtellina and the changing beer drinking habits in Italy. (The Smart Set)
The Renaissance of Hungarian Food – A travel piece about rediscovering the food and wine scene of Hungary. (The Smart Set)
Topinambour: The root that’s native to nowhere – The knobby story of topinambour which takes its name from the people of Tupinambà tribe who passed through France in the 17th century, confusing generations of botanists, cooks, and people of Jerusalem who find it under a different name in a restaurant menu for the first time.
Rare Recipes for an Italian Futurist Party – The story of futurist cuisine which was ideological, absurd, and above all artistic. It banned forks and knives, incorporated perfume and music, and often required chemistry and sculpture skills.
Taste and ageing: Loss of taste or loss of trust? – A chapter I wrote for the book Space, Taste and Affect, will be published in 2019 by Emily Falconer.
Mustard: A Global History – My second book is on mustard…spicy, stimulating and full of stories. The manuscript is finished. The book will be published in 2019.
Guzey D. and McClements D.J. (2007). Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by betalactoglobulin-pectin complexes. Journal of Agricultural and Food Chemistry 55(2): 475485
Guzey D. and McClements D.J. (2006). Influence of environmental stresses on O/W emulsions stabilized by betalactoglobulin-pectin and betalactoglobulin-pectin-chitosan membranes produced by the electrostatic layer-by-layerdeposition technique. FoodBiophysics 1 (1):3040
Guzey D. and McClements D.J. (2006). Formation, stability and properties of multilayer emulsions for application in the food industry. Advances in Colloid and Interface Science 128: 227248
Gulseren I., Guzey D., Bruce B.D., and Weiss J. (2007). Structural and functional changes in ultrasonicated bovine serum albumin solutions. Ultrasonics Sonochemistry 14(2):173183
Guzey D., Gulseren I., Bruce B.D., and Weiss J. (2006). Interfacial properties and structural conformation of thermosonicated bovine serum albumin. Food Hydrocolloids 20 (5):6696773
Guzey D. and McClements D.J. (2006). Characterization of betalactoglobulin-chitosan interactions in aqueous solutions. Food Hydrocolloids 20(1): 124131
Guzey D., Kim HJ. and McClements D.J. (2004). Factors influencing the production of O/W emulsions stabilized by betalactoglobulin-pectin membranes. Food Hydrocolloids 18(6): 967975
Guzey D., McClements D.J. and Weiss J. (2003). Adsorption kinetics of BSA at air-sugar solution interfaces as affected by sugar type and concentration. Food Research International 36 (7): 649660
Guzey D., Ozdemir M., Seyhan F.G., Dogan H. and Devres Y.O. (2001). Adsorption isotherms of raw and roasted hazelnuts. Drying Technology 19 (34): 691699
McClements, DJ; Aoki, T; Decker, EA; Gu, YS; Guzey, D; Kim, HJ; Klinkesorn, U; Moreau, L; Ogawa, S; Tanasukam, P. (2005). Utilization of a layer-by-layer electrostatic deposition technique to improve food emulsion properties. Ed: Dickinson, E. Conference on Food Colloids, APR 1821, 2004, Harrogate, England. Food Colloids: Interactions, Microstructure and Processing (298):326336
Guzey D. (2002). Modification of protein structure and functionality using high-intensity ultrasound. MS Thesis. Department of Food Science and Technology, University of Tennessee, Knoxville, TN, USA
Guzey D. (2002). Adsorption kinetics of bovine serum albumin (BSA) as affected by co-solvents. MS Thesis. Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
Guzey D. (1999). Mathematical model selection for water sorption isotherms of raw and roasted hazelnuts at 25oC. BS Thesis. Department of Food Engineering, Istanbul Technical University, Turkey.