S
Sorour Barekat Data-verified
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Researcher
faculty
Food Science
9 h-index
18 pubs
362 cited
Research Areas
Links
Biography and Research Information
OverviewAI-generated summary
Sorour Barekat's research focuses on the valorization of agricultural byproducts and the application of 3D food printing technologies. She investigates the phytochemical composition, antioxidant, and antimicrobial properties of plant materials, including walnut green husk and sugar beet fiber. Her work also explores the rheological and functional properties of food ingredients like gum tragacanth and soy protein isolates.
Barekat is actively involved in developing novel food products and processes. This includes optimizing gel formulations and 3D printing parameters to create printable sorghum protein bioinks and enhancing the stability and bioaccessibility of nutrients through coaxial 3D food printing. Her research network includes collaborators such as Ali Ubeyitogullari and Safoura Ahmadzadeh from the University of Arkansas. Barekat has published 17 papers, with a total of 348 citations and an h-index of 8.
Metrics
- h-index: 9
- Publications: 18
- Citations: 362
Selected Publications
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Utilization of Turmeric Leaf Phenolic Extracts as Natural Antioxidants in Emulsion Systems (2026)
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3D-printed soy protein and microalga films: A sustainable approach with antioxidant functionality (2025)
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Evaluating the printability and digestibility of 3D-printed pea-sorghum protein gels (2025)
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Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation using coaxial 3D food printing (2025)
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Developing hydrophobic-hydrophilic protein structures by 3D food printing of sorghum and soy protein gels (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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Maximizing sorghum proteins printability: Optimizing gel formulation and 3D-printing parameters to develop a novel bioink (2025)
Collaboration Network
Top Collaborators
Ali Nasirpour
Isfahan University of Technology (IR)
7 shared publications
- Phytochemical Composition, Antimicrobial, Anticancer Properties, and Antioxidant Potential of Green Husk from Several Walnut Varieties (Juglans regia L.)
- Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten‐free muffins
- Effects of heat and high-pressure homogenization processes on rheological and functional properties of gum tragacanth
- Valorization of walnut green husk (Juglans regia L.) through sequential electrohydrodynamic extraction of pectin and phenolics: Process optimization and multidimensional analysis
- Extraction of phenolic compounds from walnut green husk ( <i>Juglans regia</i> L.) by Salting-Out extraction method
Showing 5 of 7 shared publications
Ali Ubeyitogullari
University of Arkansas at Fayetteville
7 shared publications
In database
- Developing hydrophobic-hydrophilic protein structures by 3D food printing of sorghum and soy protein gels
- Maximizing sorghum proteins printability: Optimizing gel formulation and 3D-printing parameters to develop a novel bioink
- 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
- Evaluating the printability and digestibility of 3D-printed pea-sorghum protein gels
Showing 5 of 7 shared publications
Javad Keramat
Isfahan University of Technology (IR)
6 shared publications
- Phytochemical Composition, Antimicrobial, Anticancer Properties, and Antioxidant Potential of Green Husk from Several Walnut Varieties (Juglans regia L.)
- Effects of heat and high-pressure homogenization processes on rheological and functional properties of gum tragacanth
- Valorization of walnut green husk (Juglans regia L.) through sequential electrohydrodynamic extraction of pectin and phenolics: Process optimization and multidimensional analysis
- Extraction of phenolic compounds from walnut green husk ( <i>Juglans regia</i> L.) by Salting-Out extraction method
- Enhancing emulsifying properties of soy protein isolate-wheat starch conjugates: exploring the influence of starch ratio and hydrolysis time
Showing 5 of 6 shared publications
Mohammad Dinari
Isfahan University of Technology (IR)
4 shared publications
- Phytochemical Composition, Antimicrobial, Anticancer Properties, and Antioxidant Potential of Green Husk from Several Walnut Varieties (Juglans regia L.)
- Valorization of walnut green husk (Juglans regia L.) through sequential electrohydrodynamic extraction of pectin and phenolics: Process optimization and multidimensional analysis
- Extraction of phenolic compounds from walnut green husk ( <i>Juglans regia</i> L.) by Salting-Out extraction method
- Formulation, characterization, and physical stability of encapsulated walnut green husk ( <i>Juglans regia</i> L.) extract in phosphatidylcholine liposomes
Sima Saeidy
University of Minnesota (US)
2 shared publications
- Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten‐free muffins
- Valorization of walnut green husk (Juglans regia L.) through sequential electrohydrodynamic extraction of pectin and phenolics: Process optimization and multidimensional analysis
Ali Sedaghat Doost
Ghent University (BE)
2 shared publications
- Extraction of phenolic compounds from walnut green husk ( <i>Juglans regia</i> L.) by Salting-Out extraction method
- Formulation, characterization, and physical stability of encapsulated walnut green husk ( <i>Juglans regia</i> L.) extract in phosphatidylcholine liposomes
Paul Van der Meeren
Ghent University (BE)
2 shared publications
- Extraction of phenolic compounds from walnut green husk ( <i>Juglans regia</i> L.) by Salting-Out extraction method
- Formulation, characterization, and physical stability of encapsulated walnut green husk ( <i>Juglans regia</i> L.) extract in phosphatidylcholine liposomes
Safoura Ahmadzadeh
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
Neda Keivanfard
Isfahan University of Technology (IR)
1 shared publication
- Effects of heat and high-pressure homogenization processes on rheological and functional properties of gum tragacanth
Messaouda Meziane-Kaci
1 shared publication
- Phytochemical Composition, Antimicrobial, Anticancer Properties, and Antioxidant Potential of Green Husk from Several Walnut Varieties (Juglans regia L.)
Cédric Paris
Université de Lorraine (FR)
1 shared publication
- Phytochemical Composition, Antimicrobial, Anticancer Properties, and Antioxidant Potential of Green Husk from Several Walnut Varieties (Juglans regia L.)
Stéphane Desobry
Laboratoire des Biomolécules (FR)
1 shared publication
- Phytochemical Composition, Antimicrobial, Anticancer Properties, and Antioxidant Potential of Green Husk from Several Walnut Varieties (Juglans regia L.)
Myriam Claeys
Ghent University (BE)
1 shared publication
- Formulation, characterization, and physical stability of encapsulated walnut green husk ( <i>Juglans regia</i> L.) extract in phosphatidylcholine liposomes
Mahdi Darvishi Khorasgani
Isfahan University of Technology (IR)
1 shared publication
- Enhancing emulsifying properties of soy protein isolate-wheat starch conjugates: exploring the influence of starch ratio and hydrolysis time
Buse Dogan
University of Arkansas at Fayetteville
1 shared publication
In database
- 3D-printed soy protein and microalga films: A sustainable approach with antioxidant functionality
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