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Presence
Current · Arkansas
Last published
2026
Sources
OpenAlex · ORCID
Refreshed
2026-10-06
S
Safoura Ahmadzadeh
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Also affiliated: Isfahan University of Technology (2014–2019); Cornell University (2022)
16 h-index
36 pubs
789 cited
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Safoura Ahmadzadeh's research focuses on the development of novel food materials and processing techniques, particularly utilizing polysaccharide-based biopolymers. Her work investigates how to enhance the bioaccessibility and bioavailability of bioactive compounds within food matrices. A significant area of her research involves the application of 3D food printing to create porous structures from materials such as starch and alginate-pectin hydrogels. This approach aims to improve the functional properties of food products, including their insulation capabilities for packaging and their capacity to stabilize sensitive ingredients like lutein. Ahmadzadeh also explores the impact of natural extracts, such as grape seed and green tea, on the physicochemical characteristics of 3D-printed edible films. Her scholarship includes 39 publications with an h-index of 18 and over 800 citations, and she collaborates with researchers at the University of Arkansas at Fayetteville.
Metrics
- h-index: 16
- Publications: 36
- Citations: 789
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 3D 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
University of Arkansas at Fayetteville
21 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
- Effects of polyphenol-rich grape seed and green tea extracts on the physicochemical properties of 3D-printed edible soy protein films
- Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing
Showing 5 of 21 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
Sorour Barekat
University of Arkansas at Fayetteville
3 shared publications
In database
- Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation using coaxial 3D food printing
- 3D-printed starch-zein hydrogels enhance lutein bioaccessibility and intestinal transport in an in vitro digestion–Caco-2 model
- Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation into starch/zein gels using coaxial 3D food printing
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
- Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing
- Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds
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
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
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University of Arkansas at Fayetteville
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University of Arkansas at Fayetteville
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Anil K. Patri
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