Sorour Barekat
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Researcher
Also affiliated: Isfahan University of Technology (2016–2024); Ghent University (2023)
Faculty Researcher
Food Science
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Sorour Barekat investigates the phytochemical composition, functional properties, and potential applications of various plant-based materials. Her research includes studying the antioxidant and antimicrobial characteristics of walnut green husk and exploring the use of sugar beet fiber and hydrocolloids in gluten-free baked goods. Barekat also examines the effects of processing techniques, such as heat and high-pressure homogenization, on the properties of ingredients like gum tragacanth.
Her work extends to the development of novel food products through advanced manufacturing methods. This includes optimizing sorghum protein gels for 3D food printing to create printable bioinks and enhancing the stability and bioaccessibility of nutrients like lutein and anthocyanins using coaxial 3D printing. Barekat also studies the modification of protein structures for improved functionality, such as developing hydrophobic-hydrophilic protein structures from sorghum and soy protein gels and enhancing the emulsifying properties of soy protein isolate-wheat starch conjugates. She has published 18 papers with 377 citations and an h-index of 9.
Metrics
- h-index: 9
- Publications: 20
- Citations: 395
Selected Publications
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3DP-Encapsulated Lutein Attenuates LPS-Induced Intestinal Inflammation in a Caco-2/RAW 264.7 Cells Co-culture Model (2026)
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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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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
- Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation using coaxial 3D food printing
- Maximizing sorghum proteins printability: Optimizing gel formulation and 3D-printing parameters to develop a novel bioink
- Developing hydrophobic-hydrophilic protein structures by 3D food printing of sorghum and soy protein gels
- Evaluating the printability and digestibility of 3D-printed pea-sorghum protein gels
- 3D-printed soy protein and microalga films: A sustainable approach with antioxidant functionality
Showing 5 of 7 shared publications
- 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
- 3D-printed soy protein and microalga films: A sustainable approach with antioxidant functionality
- 3D-printed soy protein and microalga films: A sustainable approach with antioxidant functionality
- Utilization of Turmeric Leaf Phenolic Extracts as Natural Antioxidants in Emulsion Systems
- Utilization of Turmeric Leaf Phenolic Extracts as Natural Antioxidants in Emulsion Systems
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