Ali Ubeyitogullari Data-verified
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Federal Grant PI
High Impact
Assistant Professor
faculty
Food Science
25 h-index
84 pubs
1,725 cited
Research Areas
Links
Biography and Research Information
OverviewAI-generated summary
Ali Ubeyitogullari's research focuses on the application of 3D food printing technology for the encapsulation and delivery of bioactive compounds, aiming to enhance their stability, bioaccessibility, and bioavailability. His work investigates the use of various biopolymers, including polysaccharides like starch and ethyl cellulose, to create porous structures and gels suitable for food applications. This includes the fabrication of porous spherical beads from corn starch and the design of dual-layered gels for improved stability of compounds such as lutein.
Ubeyitogullari also explores advanced extraction techniques, such as supercritical carbon dioxide, for obtaining phenolic compounds from agricultural byproducts like rice husks. His research extends to understanding the impact of different ingredients, like grape seed and green tea extracts, on the physicochemical properties of 3D-printed edible films. His scholarship metrics include an h-index of 25, with 78 total publications and 1,640 total citations, and he is recognized as a highly cited researcher. He actively collaborates with researchers from the University of Arkansas at Fayetteville and the Arkansas Agricultural Experiment Station.
Metrics
- h-index: 25
- Publications: 84
- Citations: 1,725
Selected Publications
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3D-printed soy protein and microalga films: A sustainable approach with antioxidant functionality (2025)
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Evaluating the printability and digestibility of 3D-printed pea-sorghum protein gels (2025)
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Recent Advances in Eco‐Friendly Supercritical Carbon Dioxide Fractionation Techniques for Food Applications (2025)
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Recent advances in bioprocessing of medicinal plants through fermentation: A promising approach to maximize nutritional/functional value, bioactive potential, and health benefits (2025)
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Encapsulation of Bifidobacterium bifidum into a pH-sensitive alginate-pectin gel system using 3D food printing: Enhanced viability and targeted release (2025)
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Recent Advances in the Utilization of Cellulose from Food Processing Byproducts for the Generation of Aerogels (2025)
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Transforming Soy Proteins Into Nanoporous Aerogels Using Supercritical Carbon Dioxide Drying (2025)
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Developing hydrophobic-hydrophilic protein structures by 3D food printing of sorghum and soy protein gels (2025)
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Optimizing Ethanol–Water Cosolvent Systems for Green Supercritical Carbon Dioxide Extraction of Muscadine Grape Pomace Polyphenols (2025)
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Maximizing sorghum proteins printability: Optimizing gel formulation and 3D-printing parameters to develop a novel bioink (2025)
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Enhancing In Vitro Digestibility and Volatile Profile of Sorghum Proteins Using Supercritical Carbon Dioxide Drying (2025)
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Optimizing Printability of Rice Protein‐Based Formulations Using Extrusion‐Based <scp>3D</scp> Food Printing (2024)
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Cellulose–Starch Composite Aerogels as Thermal Superinsulating Materials (2024)
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The impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour (2024)
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Transforming soy proteins into nanoporous aerogels using supercritical carbon dioxide drying (2024)
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
Safoura Ahmadzadeh
University of Arkansas at Fayetteville
20 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
- Fabrication of Porous Spherical Beads from Corn Starch by Using a 3D Food Printing System
- Effects of polyphenol-rich grape seed and green tea extracts on the physicochemical properties of 3D-printed edible soy protein films
Showing 5 of 20 shared publications
Sumanjot Kaur
University of Arkansas at Fayetteville
11 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 <i>via</i> supercritical carbon dioxide drying
- The impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour
- Extraction of anthocyanins from purple sweet potato using supercritical carbon dioxide and conventional approaches
Showing 5 of 11 shared publications
Arda Tuhanioglu
University of Arkansas at Fayetteville (US)
10 shared publications
- 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
- 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
- Extraction of anthocyanins from purple sweet potato using supercritical carbon dioxide and conventional approaches
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 <i>via</i> supercritical carbon dioxide drying
- Cellulose–Starch Composite Aerogels as Thermal Superinsulating Materials
- Transforming Soy Proteins Into Nanoporous Aerogels Using Supercritical Carbon Dioxide Drying
- 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
Sorour Barekat
University of Arkansas at Fayetteville
5 shared publications
In database
- Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation using coaxial 3D food printing
- Maximizing sorghum proteins printability: Optimizing gel formulation and 3D-printing parameters to develop a novel bioink
- Developing hydrophobic-hydrophilic protein structures by 3D food printing of sorghum and soy protein gels
- 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
Ozan N. Ciftci
University of Nebraska–Lincoln (US)
4 shared publications
- Enhancing the bioaccessibility of lycopene from tomato processing byproducts via supercritical carbon dioxide extraction
- Continuous production of isoamyl acetate from fusel oil under supercritical CO2: A mass transfer approach
- A green approach to obtaining concentrated lipophilic bioactives from oil-rich extracts via biocatalytic alcoholysis in supercritical carbon dioxide
- A Green Approach to Obtaining Concentrated Lipophilic Bioactives from Oil-Rich Extracts Via Biocatalytic Alcoholysis in Supercritical Carbon Dioxide
Navam Hettiarachchy
University of Arkansas at Fayetteville
4 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
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
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
3 shared publications
- Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds
- Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing
- Generation of pH-responsive starch and alginate-pectin hydrogels using coaxial 3D food printing: The release of methylene blue
Leonardo Nora
Universidade Federal de Pelotas (BR)
3 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
- Extraction of Anthocyanins from Purple Sweet Potato Using Supercritical Carbon Dioxide and Conventional Processes
Gurshagan Kandhola
2 shared publications
In database
- Polysaccharide‐based porous biopolymers for enhanced bioaccessibility and bioavailability of bioactive food compounds: Challenges, advances, and opportunities
- Front Cover: Cover Image, Volume 21, Issue 6
Jin‐Woo Kim
2 shared publications
- Polysaccharide‐based porous biopolymers for enhanced bioaccessibility and bioavailability of bioactive food compounds: Challenges, advances, and opportunities
- Front Cover: Cover Image, Volume 21, Issue 6
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
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