Navam Hettiarachchy
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Researcher
Also affiliated: University of Peradeniya (1983); Chonnam National University (2001); Monsanto (United States) (1999); Arkansas Children's Hospital (1998); Pennsylvania State University (1999); Agricultural Research Service (2001); Tianjin University of Science and Technology (2009); University of Illinois Urbana-Champaign (1983); Iowa State University (2004–2010); Cornell University (2002); Konkuk University (2001); University of Arkansas System (2009); Tyson Foods (United States) (2009); Southern Regional Research Center (2001); Korea Food Research Institute (1991); The Ohio State University (2002); North Dakota State University (1990–1995); Goodwin College (1983–1984); Parker Hannifin (United States) (2002)
Faculty Researcher
Research Areas
Biomedical Subjects
Biography and Research Information
OverviewAI-generated summary
Navam Hettiarachchy's research centers on the exploration and development of novel food ingredients and processing technologies, with a particular emphasis on protein-based materials and their functional properties. Her work investigates methods for enhancing the physicochemical and textural characteristics of food products, including edible films and protein bars.
Recent publications highlight her investigation into the use of plant extracts, such as grape seed and green tea polyphenols, to improve the quality of 3D-printed soy protein films. She has also explored innovative drying techniques, like supercritical carbon dioxide, for processing sorghum proteins and has examined the antioxidant potential of fermented rice bran proteins. Her research extends to understanding the genetic factors influencing protein content in soybeans.
Hettiarachchy collaborates with several faculty members at the University of Arkansas at Fayetteville, including Ali Ubeyitogullari, Griffiths G. Atungulu, Han‐Seok Seo, and Kaushik Luthra. She maintains an active research group and laboratory website, and her work has been recognized with a high-impact researcher designation due to her significant citation counts (over 10,000) and h-index of 58.
Metrics
- h-index: 58
- Publications: 202
- Citations: 10,600
Selected Publications
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Utilization of Turmeric Leaf Phenolic Extracts as Natural Antioxidants in Emulsion Systems (2026)
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Integrating Worker and Food Safety in Poultry Processing Through Human-Robot Collaboration: A Comprehensive Review (2026)
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Identification of Quantitative Trait Loci (QTL) for Sucrose and Protein Content in Soybean Seed (2024)
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Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins (2024)
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Effects of polyphenol-rich grape seed and green tea extracts on the physicochemical properties of 3D-printed edible soy protein films (2023)
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Effects of Polyphenol-Rich Grape Seed and Green Tea Extracts on the Physicochemical Properties of 3d-Printed Edible Soy Protein Films (2023)
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Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust (2022)
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Extraction Optimization, Characterization, and Antioxidant Capacity of Phenolics from Cowpeas ( <i>Vigna Unguiculata</i> ) (2022)
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Physical and textural properties of functional edible protein films from soybean using an innovative 3D printing technology (2022)
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Nanoemulsions for antitumor activity (2022)
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Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities (2022)
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Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran (2021)
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Strategies to Combat Antimicrobial Resistance from Farm to Table (2021)
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Nutraceutical delivery system (2021)
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Effect of nutri-bar in the development of stamina building and exercise-performance in young male-athletes (2020)
Collaboration Network
Top Collaborators
- 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
- Effects of polyphenol-rich grape seed and green tea extracts on the physicochemical properties of 3D-printed edible soy protein films
- Strategies to Combat Antimicrobial Resistance from Farm to Table
- 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
- Strategies to Combat Antimicrobial Resistance from Farm to Table
- Nutraceutical delivery system
- Nanoemulsions for antitumor activity
- 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
- Effects of polyphenol-rich grape seed and green tea extracts on the physicochemical properties of 3D-printed edible soy protein films
- Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust
- 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
- Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran
- Physical and textural properties of functional edible protein films from soybean using an innovative 3D printing technology
- Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust
- 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
- 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
- Nutraceutical delivery system
- Strategies to Combat Antimicrobial Resistance from Farm to Table
- Strategies to Combat Antimicrobial Resistance from Farm to Table
- Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran
- Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran
- Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities
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