Match tier
Confirmed
Presence
Current · Arkansas
Last published
2026
Sources
OpenAlex · ORCID
Refreshed
2026-10-08
Ali Ubeyitogullari
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Federal Grant PI
High Impact
Assistant Professor
Also affiliated: University of Nebraska–Lincoln (2016–2023); Middle East Technical University (2015); Cornell University (2020–2021); University of Arkansas System (2024); New York State College of Agriculture & Life Sciences (2020)
Food Science
26 h-index
90 pubs
1,964 cited
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Ali Ubeyitogullari's research focuses on the development and application of novel materials, particularly porous biopolymers and aerogels, for enhanced bioaccessibility and bioavailability of bioactive compounds in food systems. His work explores sustainable fabrication methods, including supercritical CO2 and freeze-drying techniques, utilizing agricultural byproducts and waste streams. Ubeyitogullari investigates the generation of porous starch beads via 3D food printing, examining the influence of amylose content and drying methods on their properties. He also studies the use of nanoparticles, such as low-crystallinity curcumin and phytosterol nanoparticles, to improve the bioavailability of these compounds in various food matrices.
His research extends to the formulation of liposomes for the oral delivery of protein and peptide-based therapeutics. Ubeyitogullari is a Principal Investigator on a National Science Foundation CAREER award focused on sustainable nanoporous aerogels derived from agricultural and food system waste. His scholarship metrics include an h-index of 26, with 90 total publications and 1,947 total citations. He actively collaborates with researchers at the University of Arkansas at Fayetteville, including Safoura Ahmadzadeh, Sumanjot Kaur, Sorour Barekat, and Navam Hettiarachchy.
Metrics
- h-index: 26
- Publications: 90
- Citations: 1,964
Positions
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Assistant Professor 2020–presentUniversity of Arkansas Food Science ORCID
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Postdoc 2019–2020Cornell University Food Science ORCID
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Postdoc 2018–2019University of Nebraska-Lincoln Food Science and Technology ORCID
Selected Publications
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Optimization of degassing conditions for reliable BET surface area and BJH pore analyses of starch aerogels (2026)
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Formation of hydrophobic zein aerogels via supercritical carbon dioxide drying (2026)
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3DP-Encapsulated Lutein Attenuates LPS-Induced Intestinal Inflammation in a Caco-2/RAW 264.7 Cells Co-culture Model (2026)
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Supercritical Carbon Dioxide Drying for Creating Porous Red Lentil Proteins: Effects of pH and Solvent Exchange (2026)
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Optimizing 3D-printed core-shell hydrogel system for probiotic protection: stability under in vitro digestion conditions and during storage (2026)
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Effects of hexane and supercritical carbon dioxide processing on the aroma profile and functional properties of soy protein isolate (2026)
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Functional starch and alginate-pectin aerogels generated from 3D-printed biopolymers using supercritical carbon dioxide drying (2026)
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Upcycling Rice Husk for the Synthesis of Cellulose-Based Aerogels (2026)
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3D-printed starch-zein hydrogels enhance lutein bioaccessibility and intestinal transport in an in vitro digestion–Caco-2 model (2026)
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Generating high-value porous materials from fruit and vegetable waste (2026)
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Fabrication of cellulose nanofibril aerogels via emulsion templating and supercritical carbon dioxide drying (2026)
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Functional starch and alginate-pectin aerogels generated from 3D-printed biopolymers using supercritical carbon dioxide drying (2026)
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Advances in probiotic delivery: transition from conventional approaches to 3D food printing (2026)
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Utilization of Turmeric Leaf Phenolic Extracts as Natural Antioxidants in Emulsion Systems (2026)
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Developing anthocyanin-loaded aerogels from purple sweet potatoes using supercritical carbon dioxide drying (2026)
Federal Grants 1 $471,477 total
NSF
PI
May 2026 - Apr 2031
CAREER: Sustainable Nanoporous Aerogels from Waste and Byproducts of Agricultural and Food Systems
Collaboration Network
Top Collaborators
Sumanjot Kaur
University of Arkansas at Fayetteville
22 shared publications
In database
- Extraction of phenolic compounds from rice husk via ethanol-water-modified supercritical carbon dioxide
- In vitro digestion of starch and protein aerogels generated from defatted rice bran via supercritical carbon dioxide drying
- Formation of nanoporous aerogels from defatted rice bran via supercritical carbon dioxide drying
- The impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour
- Transforming Soy Proteins Into Nanoporous Aerogels Using Supercritical Carbon Dioxide Drying
Showing 5 of 22 shared publications
Safoura Ahmadzadeh
University of Arkansas at Fayetteville
21 shared publications
In database
- Polysaccharide‐based porous biopolymers for enhanced bioaccessibility and bioavailability of bioactive food compounds: Challenges, advances, and opportunities
- Generation of porous starch beads via a 3D food printer: The effects of amylose content and drying technique
- Enhancing the stability of lutein by loading into dual-layered starch-ethyl cellulose gels using 3D food printing
- Effects of polyphenol-rich grape seed and green tea extracts on the physicochemical properties of 3D-printed edible soy protein films
- Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing
Showing 5 of 21 shared publications
Arda Tuhanioglu
University of Arkansas at Fayetteville
14 shared publications
In database
- Extraction of High-Value Lipids and Phenolic Compounds from Sorghum Bran via a Sequential Supercritical Carbon Dioxide Approach
- Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins
- Recent Advances in Eco‐Friendly Supercritical Carbon Dioxide Fractionation Techniques for Food Applications
- Enhancing the aroma of white whole sorghum flour using supercritical carbon dioxide
- Application of supercritical carbon dioxide to enhance the aroma of whole sorghum flour for use in 3D printing of sorghum cookies
Showing 5 of 14 shared publications
Sorour Barekat
University of Arkansas at Fayetteville
10 shared publications
In database
- Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation using coaxial 3D food printing
- Developing hydrophobic-hydrophilic protein structures by 3D food printing of sorghum and soy protein gels
- Maximizing sorghum proteins printability: Optimizing gel formulation and 3D-printing parameters to develop a novel bioink
- Evaluating the printability and digestibility of 3D-printed pea-sorghum protein gels
- 3D-printed soy protein and microalga films: A sustainable approach with antioxidant functionality
Showing 5 of 10 shared publications
Jingyi Chen
University of Arkansas at Fayetteville
6 shared publications
In database
- Effects of polyphenol-rich grape seed and green tea extracts on the physicochemical properties of 3D-printed edible soy protein films
- Formation of nanoporous aerogels from defatted rice bran via supercritical carbon dioxide drying
- Transforming Soy Proteins Into Nanoporous Aerogels Using Supercritical Carbon Dioxide Drying
- Cellulose–Starch Composite Aerogels as Thermal Superinsulating Materials
- Effects of Polyphenol-Rich Grape Seed and Green Tea Extracts on the Physicochemical Properties of 3d-Printed Edible Soy Protein Films
Showing 5 of 6 shared publications
Que-Anh Truong-Le
University of Arkansas at Fayetteville
6 shared publications
In database
- Encapsulation of Bifidobacterium bifidum into a pH-sensitive alginate-pectin gel system using 3D food printing: Enhanced viability and targeted release
- Generation of pH-responsive starch and alginate-pectin hydrogels using coaxial 3D food printing: The release of methylene blue
- Advances in probiotic delivery: transition from conventional approaches to 3D food printing
- Functional starch and alginate-pectin aerogels generated from 3D-printed biopolymers using supercritical carbon dioxide drying
- Functional starch and alginate-pectin aerogels generated from 3D-printed biopolymers using supercritical carbon dioxide drying
Showing 5 of 6 shared publications
Navam Hettiarachchy
University of Arkansas at Fayetteville
5 shared publications
In database
- Effects of polyphenol-rich grape seed and green tea extracts on the physicochemical properties of 3D-printed edible soy protein films
- Physical and textural properties of functional edible protein films from soybean using an innovative 3D printing technology
- Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins
- Effects of Polyphenol-Rich Grape Seed and Green Tea Extracts on the Physicochemical Properties of 3d-Printed Edible Soy Protein Films
- Utilization of Turmeric Leaf Phenolic Extracts as Natural Antioxidants in Emulsion Systems
Niveditha Asaithambi
University of Arkansas at Fayetteville
5 shared publications
In database
- Upcycling Rice Husk for the Synthesis of Cellulose-Based Aerogels
- A Novel Drying Technology Based on Supercritical Carbon Dioxide to Enhance the Functionality of Red Lentil Proteins
- Generating high-value porous materials from fruit and vegetable waste
- Supercritical Carbon Dioxide Drying for Creating Porous Red Lentil Proteins: Effects of pH and Solvent Exchange
- Formation of hydrophobic zein aerogels via supercritical carbon dioxide drying
G. Barros
Universidade Federal de Pelotas
4 shared publications
In database
- Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree
- Extraction of anthocyanins from purple sweet potato using supercritical carbon dioxide and conventional approaches
- Optimizing Ethanol–Water Cosolvent Systems for Green Supercritical Carbon Dioxide Extraction of Muscadine Grape Pomace Polyphenols
- Extraction of Anthocyanins from Purple Sweet Potato Using Supercritical Carbon Dioxide and Conventional Processes
Leonardo Nora
Universidade Federal de Pelotas (BR)
4 shared publications
- Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree
- Extraction of anthocyanins from purple sweet potato using supercritical carbon dioxide and conventional approaches
- Developing anthocyanin-loaded aerogels from purple sweet potatoes using supercritical carbon dioxide drying
- Extraction of Anthocyanins from Purple Sweet Potato Using Supercritical Carbon Dioxide and Conventional Processes
Kaushik Luthra
University of Arkansas at Fayetteville
3 shared publications
In database
- Effects of polyphenol-rich grape seed and green tea extracts on the physicochemical properties of 3D-printed edible soy protein films
- Physical and textural properties of functional edible protein films from soybean using an innovative 3D printing technology
- Effects of Polyphenol-Rich Grape Seed and Green Tea Extracts on the Physicochemical Properties of 3d-Printed Edible Soy Protein Films
Griffiths G. Atungulu
University of Arkansas at Fayetteville
3 shared publications
In database
- Effects of polyphenol-rich grape seed and green tea extracts on the physicochemical properties of 3D-printed edible soy protein films
- Physical and textural properties of functional edible protein films from soybean using an innovative 3D printing technology
- Effects of Polyphenol-Rich Grape Seed and Green Tea Extracts on the Physicochemical Properties of 3d-Printed Edible Soy Protein Films
Matthias D.R. Lenie
Ghent University
3 shared publications
In database
- Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing
- Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds
- Generation of pH-responsive starch and alginate-pectin hydrogels using coaxial 3D food printing: The release of methylene blue
Filip Van Bockstaele
Ghent University (BE)
2 shared publications
- Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing
- An extrusion-based 3D food printing approach for generating alginate-pectin particles
Han‐Seok Seo
University of Arkansas at Fayetteville
2 shared publications
In database
- Effects of polyphenol-rich grape seed and green tea extracts on the physicochemical properties of 3D-printed edible soy protein films
- Effects of Polyphenol-Rich Grape Seed and Green Tea Extracts on the Physicochemical Properties of 3d-Printed Edible Soy Protein Films
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