Sungil Ferreira
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Assistant Professor
Also affiliated: University of Minnesota (2021–2023); Loughborough University (2022–2023); University of Arkansas System (2025–2026); Universidade Estadual Paulista (Unesp) (2014–2024)
Faculty Researcher
Food Science
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Sungil Ferreira's research investigates methods for encapsulating active compounds, particularly in food science applications. His work includes studying the stability of encapsulated turmeric oleoresin using maltodextrin/gelatin and starch/gelatin blends, as well as exploring novel techniques for complex coacervation using dual fluid nozzles and metal membranes. Ferreira also examines protein-based ingredients, including the relative ratio of pea protein globulins and optimizing emulsion stability with protein-polysaccharide complexes like soy protein and sodium alginate.
His publications also touch upon sustainable food production, including a review on microbial proteins and cultivated meat derived from fermentation approaches. Ferreira's scholarship metrics indicate an h-index of 9 with 343 total citations across 25 publications. He collaborates with other researchers at the University of Arkansas at Fayetteville, including Olumide Joseph Olubiyo and Fernando Roberto Paz Cedeño.
Metrics
- h-index: 9
- Publications: 27
- Citations: 360
Selected Publications
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Use of Cereals and Other Starch-Rich By-Products in Fungal Protein Production: Opportunities and Challenges (2026)
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Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus (2026)
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Use of Cereals and Other Starch‑Rich By‑Products in Fungal Protein Production: Opportunities and Challenges (2026)
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From microbial proteins to cultivated meat for alternative meat-like products: a review on sustainable fermentation approaches (2025)
Collaboration Network
Top Collaborators
- From microbial proteins to cultivated meat for alternative meat-like products: a review on sustainable fermentation approaches
- From microbial proteins to cultivated meat for alternative meat-like products: a review on sustainable fermentation approaches
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