Ali Ubeyitogullari
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View article: Evaluating the printability and digestibility of 3D-printed pea-sorghum protein gels
Evaluating the printability and digestibility of 3D-printed pea-sorghum protein gels Open
View article: A novel turmeric drying approach based on supercritical carbon dioxide
A novel turmeric drying approach based on supercritical carbon dioxide Open
As a widely used spice, turmeric is rich in curcuminoids, which are known for their anti-inflammatory and antioxidant properties. However, the drying process, especially at high temperatures, often leads to significant curcumin degradation…
View article: Machine Learning-Guided Wax Fractionation from Bioethanol Side-Stream Using Supercritical Carbon Dioxide
Machine Learning-Guided Wax Fractionation from Bioethanol Side-Stream Using Supercritical Carbon Dioxide Open
View article: 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 using coaxial 3D food printing Open
View article: Recent Advances in the Utilization of Cellulose from Food Processing Byproducts for the Generation of Aerogels
Recent Advances in the Utilization of Cellulose from Food Processing Byproducts for the Generation of Aerogels Open
Aerogels have garnered significant attention from the scientific community due to their extraordinary properties, including low density, high porosity, low thermal conductivity, and large surface area. These properties make them interestin…
View article: Transforming Soy Proteins Into Nanoporous Aerogels Using Supercritical Carbon Dioxide Drying
Transforming Soy Proteins Into Nanoporous Aerogels Using Supercritical Carbon Dioxide Drying Open
This study investigated the formation and characterization of aerogels from soy protein isolate (SPI) at different pHs (6–10) using supercritical carbon dioxide (SC‐CO 2 ) drying. The extraction yield of proteins was 33% with 92% purity. T…
View article: Developing hydrophobic-hydrophilic protein structures by 3D food printing of sorghum and soy protein gels
Developing hydrophobic-hydrophilic protein structures by 3D food printing of sorghum and soy protein gels Open
View article: 3D-Printed Lutein Formulations: Investigating Effects on Antioxidant Activity and In Vitro Bioavailability
3D-Printed Lutein Formulations: Investigating Effects on Antioxidant Activity and In Vitro Bioavailability Open
View article: Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation into starch/zein gels using coaxial 3D food printing
Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation into starch/zein gels using coaxial 3D food printing Open
This study investigated the use of 3D printing to co-encapsulate, protect, and enhance the bioaccessibility of lutein and anthocyanins. Coaxial extrusion 3D printing in a spiral-cube geometry was utilized with lutein-loaded zein as the cor…
View article: Optimizing Ethanol–Water Cosolvent Systems for Green Supercritical Carbon Dioxide Extraction of Muscadine Grape Pomace Polyphenols
Optimizing Ethanol–Water Cosolvent Systems for Green Supercritical Carbon Dioxide Extraction of Muscadine Grape Pomace Polyphenols Open
This study evaluated the ethanol-water modified (50%, v/v) supercritical carbon dioxide (SC-CO2) for the extraction of polyphenols from muscadine grape (Vitis rotundifolia Michgx.) pomace and compared with conventional so…
View article: Enhancing In Vitro Digestibility and Volatile Profile of Sorghum Proteins Using Supercritical Carbon Dioxide Drying
Enhancing In Vitro Digestibility and Volatile Profile of Sorghum Proteins Using Supercritical Carbon Dioxide Drying Open
View article: A Novel Drying Technology Based on Supercritical Carbon Dioxide to Enhance the Functionality of Red Lentil Proteins
A Novel Drying Technology Based on Supercritical Carbon Dioxide to Enhance the Functionality of Red Lentil Proteins Open
View article: Optimizing Printability of Rice Protein‐Based Formulations Using Extrusion‐Based <scp>3D</scp> Food Printing
Optimizing Printability of Rice Protein‐Based Formulations Using Extrusion‐Based <span>3D</span> Food Printing Open
The purpose of this study was to investigate the application of an innovative extrusion‐based 3D food printing (3DFOODP) technique in developing rice protein‐starch (RP‐S) gel‐based products. The effects of 3DFOODP conditions were examined…
View article: Cellulose–Starch Composite Aerogels as Thermal Superinsulating Materials
Cellulose–Starch Composite Aerogels as Thermal Superinsulating Materials Open
The demand for sustainable packaging materials is rapidly increasing due to growing environmental concerns over the impact of plastic waste. In this study, biodegradable, porous, lightweight, and high-surface-area microcrystalline cellulos…
View article: The impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour
The impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour Open
Soybeans are rich in protein but have limited food applications due to their undesirable volatile compounds, negatively affecting their flavor and consumer acceptance. This study aimed to extract lipids and volatile compounds from soybean …
View article: Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree
Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree Open
Efficient anthocyanin extraction from emerging food matrices is essential in food technology and requires a precise, consistent, and clear extraction method. This study aimed to develop a decision-tree tool for selecting the optimal anthoc…
View article: Extraction of anthocyanins from purple sweet potato using supercritical carbon dioxide and conventional approaches
Extraction of anthocyanins from purple sweet potato using supercritical carbon dioxide and conventional approaches Open
This research investigates the potential of supercritical carbon dioxide (SCCO2) technology as a green and sustainable approach to improve anthocyanin extraction from purple sweet potatoes (PSP). The study explored different extraction pa…
View article: In Vitro Digestion of Starch and Protein Aerogels Generated from Defatted Rice Bran Via Supercritical Carbon Dioxide Drying
In Vitro Digestion of Starch and Protein Aerogels Generated from Defatted Rice Bran Via Supercritical Carbon Dioxide Drying Open
View article: Cellulose-Starch Composite Aerogels as Thermal Super-Insulating Materials
Cellulose-Starch Composite Aerogels as Thermal Super-Insulating Materials Open
View article: Extraction of Anthocyanins from Purple Sweet Potato Using Supercritical Carbon Dioxide and Conventional Processes
Extraction of Anthocyanins from Purple Sweet Potato Using Supercritical Carbon Dioxide and Conventional Processes Open
View article: The Impact of Supercritical Carbon Dioxide Processing on the Aroma and Physicochemical Properties of Soybean Flour
The Impact of Supercritical Carbon Dioxide Processing on the Aroma and Physicochemical Properties of Soybean Flour Open
View article: Cover Image
Cover Image Open
The cover image is based on the Original Article Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach by Safoura Ahmadzadeh et al., https://doi.org/10.1002/fsn3.3820
View article: Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins
Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins Open
The aim of this research was to use supercritical carbon dioxide (SC-CO 2 ) drying as a novel approach for generating sorghum protein concentrates/isolates with enhanced functional properties.
View article: Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach
Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach Open
Vegetables are healthy foods with nutritional benefits; however, nearly one‐third of the world's vegetables are lost each year, and some of the losses happen due to the imperfect shape of the vegetables. In this study, imperfect vegetables…
View article: Formation of nanoporous aerogels from defatted rice bran <i>via</i> supercritical carbon dioxide drying
Formation of nanoporous aerogels from defatted rice bran <i>via</i> supercritical carbon dioxide drying Open
This study converts underutilized defatted rice bran into high-value nanoporous starch and protein aerogels using supercritical carbon dioxide drying. The generated aerogels can be used for the development of functional foods.
View article: A green approach to obtaining concentrated lipophilic bioactives from oil-rich extracts via biocatalytic alcoholysis in supercritical carbon dioxide
A green approach to obtaining concentrated lipophilic bioactives from oil-rich extracts via biocatalytic alcoholysis in supercritical carbon dioxide Open
A novel green method to concentrate β-carotene was developed by (i) ethanolysis of triolein using a commercial immobilized lipase (Novozym 435) in a supercritical carbon dioxide (SC-CO2) bioreactor, and (ii) isolation of the produced fatty…
View article: Enhancing the aroma of white whole sorghum flour using supercritical carbon dioxide
Enhancing the aroma of white whole sorghum flour using supercritical carbon dioxide Open
Removal of undesired odor-active compounds from sorghum flour is vital for the widespread production of sorghum-based foods. This study investigated the use of supercritical carbon dioxide (SCCO2) for the extraction of volatile compounds …
View article: Extraction of phenolic compounds from rice husk via ethanol-water-modified supercritical carbon dioxide
Extraction of phenolic compounds from rice husk via ethanol-water-modified supercritical carbon dioxide Open
View article: A Green Approach to Obtaining Concentrated Lipophilic Bioactives from Oil-Rich Extracts Via Biocatalytic Alcoholysis in Supercritical Carbon Dioxide
A Green Approach to Obtaining Concentrated Lipophilic Bioactives from Oil-Rich Extracts Via Biocatalytic Alcoholysis in Supercritical Carbon Dioxide Open
View article: Effects of Polyphenol-Rich Grape Seed and Green Tea Extracts on the Physicochemical Properties of 3d-Printed Edible Soy Protein Films
Effects of Polyphenol-Rich Grape Seed and Green Tea Extracts on the Physicochemical Properties of 3d-Printed Edible Soy Protein Films Open