S
Safoura Ahmadzadeh Data-verified
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Researcher
faculty
17 h-index
38 pubs
728 cited
Research Areas
Links
Biography and Research Information
OverviewAI-generated summary
Safoura Ahmadzadeh's research centers on the fabrication of porous biopolymer structures, particularly utilizing starch, for applications in food science and the enhancement of bioactive compound delivery. Her work investigates the influence of factors such as amylose content and drying techniques on the properties of porous starch beads generated through 3D food printing. Ahmadzadeh also explores the use of 3D food printing to encapsulate compounds like lutein within dual-layered starch-ethyl cellulose gels, aiming to improve their stability and bioaccessibility. Further investigations include the effects of plant extracts on the physicochemical properties of 3D-printed edible films and the development of pH-responsive systems using 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 Navam Hettiarachchy, with whom she shares multiple publications. Her scholarship metrics include an h-index of 16, with 38 total publications and 686 total citations.
Metrics
- h-index: 17
- Publications: 38
- Citations: 728
Selected Publications
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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)
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Enhancing the stability of lutein by loading into dual-layered starch-ethyl cellulose gels using 3D food printing (2023)
Collaboration Network
Top Collaborators
Ali Ubeyitogullari
22 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 22 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
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
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 (BE)
2 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
Taylor Clary
2 shared publications
- Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach
- Cover Image
Alex Rosales
2 shared publications
- Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach
- Cover Image
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 (US)
2 shared publications
- 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
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