Navam Hettiarachchy Data-verified

Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.

High Impact

Researcher

University of Arkansas

Last publication 2026 Last refreshed 2026-05-16

faculty

57 h-index 203 pubs 10,499 cited

Research Areas

Links

ORCID Google Scholar Lab Website Research Group

OverviewAI-generated summary

Navam Hettiarachchy's research focuses on the development and characterization of novel food products and ingredients, with an emphasis on protein-based materials and the application of advanced processing technologies. Her work investigates the physicochemical and textural properties of edible films derived from plant proteins, such as soy protein, and explores the integration of these materials with technologies like 3D printing to create functional food items. This includes research into the effects of various extracts, such as those from grape seeds and green tea, on the properties of these protein films.

Further research extends to the development of energy-rich food products, such as protein bars, and the assessment of their potential health benefits, including antihypertensive activities. Hettiarachchy also studies the impact of innovative drying methods, like supercritical carbon dioxide, on the properties of plant proteins, such as sorghum proteins. Her work also involves exploring strategies to combat antimicrobial resistance within the food system, from farm to table. Collaborations include work with researchers from the Arkansas Agricultural Experiment Station, such as Ali Ubeyitogullari and Griffiths G. Atungulu, on projects related to shared publications.

With a distinguished career marked by 203 publications and over 10,426 citations, Hettiarachchy is recognized as a highly cited researcher. Her extensive work spans areas including food science, materials science, and public health, with a strong foundation in analytical chemistry and food microbiology.

Metrics

h-index: 57
Publications: 203
Citations: 10,499

Selected Publications

Utilization of Turmeric Leaf Phenolic Extracts as Natural Antioxidants in Emulsion Systems (2026)

DOI OpenAlex
Integrating Worker and Food Safety in Poultry Processing Through Human-Robot Collaboration: A Comprehensive Review (2026)

DOI OpenAlex
Identification of Quantitative Trait Loci (QTL) for Sucrose and Protein Content in Soybean Seed (2024)

7 citations DOI OpenAlex
Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins (2024)

20 citations DOI OpenAlex
Effects of polyphenol-rich grape seed and green tea extracts on the physicochemical properties of 3D-printed edible soy protein films (2023)

42 citations DOI OpenAlex
Effects of Polyphenol-Rich Grape Seed and Green Tea Extracts on the Physicochemical Properties of 3d-Printed Edible Soy Protein Films (2023)

1 citation DOI OpenAlex
Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust (2022)

15 citations DOI OpenAlex
Extraction Optimization, Characterization, and Antioxidant Capacity of Phenolics from Cowpeas ( <i>Vigna Unguiculata</i> ) (2022)

DOI OpenAlex
Physical and textural properties of functional edible protein films from soybean using an innovative 3D printing technology (2022)

29 citations DOI OpenAlex
Nanoemulsions for antitumor activity (2022)

1 citation DOI OpenAlex
Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities (2022)

19 citations DOI OpenAlex
Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran (2021)

8 citations DOI OpenAlex
Strategies to Combat Antimicrobial Resistance from Farm to Table (2021)

29 citations DOI OpenAlex
Nutraceutical delivery system (2021)

1 citation DOI OpenAlex