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). BUY ON AMAZON
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 food and 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, aka Jerusalem artichokes, confusing generations of botanists, cooks, and the people of Jerusalem.
The Joy of Cockaigne – For the 4th issue of EATEN I wrote about the albero di cuccagna and the promise of a medieval paradise at the end of a greasy pole
Lard of the Rings – The battle between lard and oil, and plant and meat diets, in Italy, seen through the ring of fried sweets frittelle. In the 8th issue of EATEN.[ PDF]
Food and the Last Supper – From reclined seating to guinea pig on platter, Last Supper paintings bridged the divine with the daily. An article for San Pellegrino’s publication Fine Dining Lovers.
When Art gives you Lemons – Why are there so many lemons in the 17th century Dutch paintings? Read it at Fine Dining Lovers.
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.