Sorour Barekat Source Confirmed

Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.

Researcher

University of Arkansas at Fayetteville

faculty

7 h-index 17 pubs 329 cited

Research Areas

Food composition and properties Phytochemicals and Antioxidant Activities 3D Printing in Biomedical Research Protein Structure and Dynamics Diet and metabolism studies Membrane Separation Technologies

Links

ORCID Lab Website

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OverviewAI-generated summary

Sorour Barekat's research focuses on the valorization of agricultural byproducts and the development of novel food-grade materials. Her work has explored the extraction and characterization of valuable compounds from sources such as walnut green husk, investigating its pectin and phenolic content through sequential electrohydrodynamic extraction. Barekat has also studied the impact of processing methods, including heat and high-pressure homogenization, on the functional properties of hydrocolloids like gum tragacanth.

Her recent publications also highlight advancements in 3D food printing, with research on developing hydrophobic-hydrophilic protein structures from sorghum and soy protein gels, and optimizing sorghum proteins for use as bioinks. She has investigated methods to enhance the stability and bioaccessibility of nutrients like lutein and anthocyanins through coaxial 3D food printing. Barekat's research network includes collaborators such as Ali Ubeyitogullari and Safoura Ahmadzadeh from the University of Arkansas at Fayetteville.

Metrics

  • h-index: 7
  • Publications: 17
  • Citations: 329

Selected Publications

  • Utilization of Turmeric Leaf Phenolic Extracts as Natural Antioxidants in Emulsion Systems (2026) DOI
  • 3D-printed soy protein and microalga films: A sustainable approach with antioxidant functionality (2025) DOI
  • Evaluating the printability and digestibility of 3D-printed pea-sorghum protein gels (2025) DOI
  • Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation using coaxial 3D food printing (2025) DOI
  • Developing hydrophobic-hydrophilic protein structures by 3D food printing of sorghum and soy protein gels (2025) DOI
  • Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation into starch/zein gels using coaxial 3D food printing (2025) DOI
  • Maximizing sorghum proteins printability: Optimizing gel formulation and 3D-printing parameters to develop a novel bioink (2025) DOI

Collaborators

Researchers in the database who share publications

Ali Ubeyitogullari University of Arkansas at Fayetteville 3 shared publications Safoura Ahmadzadeh University of Arkansas at Fayetteville 2 shared publications Sumanjot Kaur University of Arkansas at Fayetteville 1 shared publication Navam Hettiarachchy University of Arkansas at Fayetteville 1 shared publication

Similar Researchers

Based on overlapping research topics

Nafisa Sadaf University of Arkansas at Fayetteville
Food composition and properties Phytochemicals and Antioxidant Activities Protein Structure and Dynamics
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Navam Hettiarachchy University of Arkansas at Fayetteville
Food composition and properties Phytochemicals and Antioxidant Activities 3D Printing in Biomedical Research
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Md Jahurul Haque Akanda University of Arkansas at Pine Bluff
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Nikitha Modupalli University of Arkansas at Fayetteville
Food composition and properties Phytochemicals and Antioxidant Activities Protein Structure and Dynamics
Good match 4 shared topics
Ali Ubeyitogullari University of Arkansas at Fayetteville
Food composition and properties Phytochemicals and Antioxidant Activities 3D Printing in Biomedical Research
Good match 4 shared topics
Annegret Jannasch University of Arkansas at Fayetteville
Food composition and properties Phytochemicals and Antioxidant Activities Protein Structure and Dynamics
Good match 3 shared topics