Match tier
Likely match
Presence
Current · Arkansas
Last published
2026
Sources
OpenAlex · ORCID
Refreshed
2026-08-15
S
Safoura Ahmadzadeh
This is a likely match — the affiliation was inferred from OpenAlex, ORCID, and web sources but has not been fully confirmed. Treat with appropriate caution.
Researcher
Also affiliated: Isfahan University of Technology (2014–2019); Cornell University (2022); NIHR Imperial Biomedical Research Centre (2014); Imperial College London (2014–2019); University of Birmingham (2014); University of the West of Scotland (2026)
Faculty Researcher
18 h-index
39 pubs
795 cited
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Safoura Ahmadzadeh's research focuses on the application of 3D food printing technology to enhance the bioaccessibility and bioavailability of bioactive compounds in food. Her work investigates the fabrication of porous biopolymers, such as starch-based beads, using 3D printing systems. Ahmadzadeh studies the effects of varying material properties, like amylose content, and processing techniques, including drying methods, on the resulting food structures.
Her publications detail the development of systems for encapsulating compounds like lutein and the impact of plant extracts on the physicochemical properties of 3D-printed edible films. She also explores the creation of pH-responsive hydrogels for controlled release applications. Ahmadzadeh collaborates with researchers at the University of Arkansas at Fayetteville, including Ali Ubeyitogullari, Han‐Seok Seo, Kaushik Luthra, and Griffiths G. Atungulu, with whom she has co-authored multiple publications.
Metrics
- h-index: 18
- Publications: 39
- Citations: 795
Selected Publications
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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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Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation using coaxial 3D food printing (2025)
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3D-Printed Lutein Formulations: Investigating Effects on Antioxidant Activity and In Vitro Bioavailability (2025)
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Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation into starch/zein gels using coaxial 3D food printing (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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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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Lutein encapsulation into dual-layered starch/zein gels using 3D food printing: Improved storage stability and in vitro bioaccessibility (2024)
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Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing (2024)
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Cellulose-Starch Composite Aerogels as Thermal Super-Insulating Materials (2024)
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Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach (2023)
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Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds (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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Effects of Polyphenol-Rich Grape Seed and Green Tea Extracts on the Physicochemical Properties of 3d-Printed Edible Soy Protein Films (2023)
Collaboration Network
Top Collaborators
Ali Ubeyitogullari
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
Jingyi Chen
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
- 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
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
Navam Hettiarachchy
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
Kaushik Luthra
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
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
Griffiths G. Atungulu
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
Matthias D.R. Lenie
Ghent University
2 shared publications
In database
- 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
Angelina Sagardui
University of Arkansas at Fayetteville
2 shared publications
In database
- Cellulose–Starch Composite Aerogels as Thermal Superinsulating Materials
- Cellulose-Starch Composite Aerogels as Thermal Super-Insulating Materials
David Huitink
University of Arkansas at Fayetteville
2 shared publications
In database
- Cellulose–Starch Composite Aerogels as Thermal Superinsulating Materials
- Cellulose-Starch Composite Aerogels as Thermal Super-Insulating Materials
Arda Tuhanioglu
University of Arkansas at Fayetteville
2 shared publications
In database
- Enhancing In Vitro Digestibility and Volatile Profile of Sorghum Proteins Using Supercritical Carbon Dioxide Drying
- Optimizing Ethanol–Water Cosolvent Systems for Green Supercritical Carbon Dioxide Extraction of Muscadine Grape Pomace Polyphenols
Sorour Barekat
University of Arkansas at Fayetteville
2 shared publications
In database
- Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation using coaxial 3D food printing
- Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation into starch/zein gels using coaxial 3D food printing
Gurshagan Kandhola
University of Arkansas at Fayetteville
1 shared publication
In database
- Polysaccharide‐based porous biopolymers for enhanced bioaccessibility and bioavailability of bioactive food compounds: Challenges, advances, and opportunities
Jin‐Woo Kim
University of Arkansas at Fayetteville (US)
1 shared publication
- Polysaccharide‐based porous biopolymers for enhanced bioaccessibility and bioavailability of bioactive food compounds: Challenges, advances, and opportunities
Valentine Barbara J. Rysenaer
Ghent University
1 shared publication
In database
- An extrusion-based 3D food printing approach for generating alginate-pectin particles
Similar Researchers
Based on overlapping research topics
Valentine Barbara J. Rysenaer
University of Arkansas at Fayetteville
3D Printing in Biomedical Research
Food composition and properties
Materials Science Research
Ali Ubeyitogullari
University of Arkansas at Fayetteville
3D Printing in Biomedical Research
Food composition and properties
Materials Science Research
Buse Dogan
University of Arkansas at Fayetteville
3D Printing in Biomedical Research
Food composition and properties
Materials Science Research
Matthias D.R. Lenie
University of Arkansas at Fayetteville
3D Printing in Biomedical Research
Food composition and properties
Materials Science Research
Toni Wang
Arkansas Agricultural Experiment Station
Food composition and properties
Diet and metabolism studies
Nanoparticles: synthesis and applications
Wenchao Zhou
University of Arkansas at Fayetteville
3D Printing in Biomedical Research
Food composition and properties
Materials Science Research