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)
Food Science
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Sungil Ferreira's research focuses on the microencapsulation of bioactive compounds using various food-grade materials and processing techniques. His work investigates the influence of parameters such as polymer ratios, wall material concentration, emulsification methods, and spray drying conditions on the successful encapsulation of compounds like ginger oil, turmeric oleoresin, and buriti oil.
His publications detail the application of techniques including complex coacervation, spray drying, and freeze-drying, often employing materials such as gelatin, gum arabic, modified starch, pea protein, and pectin. Ferreira also explores the potential of microbial proteins for alternative meat products and examines the structural properties of pea protein globulins. He has authored or co-authored 28 publications, with an h-index of 9 and 383 citations.
Metrics
- h-index: 9
- Publications: 27
- Citations: 386
Positions
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Assistant Professor 2024–presentUniversity of Arkansas at Fayetteville Department of Food Science ORCID
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
- Use of Cereals and Other Starch‑Rich By‑Products in Fungal Protein Production: Opportunities and Challenges
- Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus
- Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus
- Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus
- Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus
- Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus
- Use of Cereals and Other Starch-Rich By-Products in Fungal Protein Production: Opportunities and Challenges
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