Ali Ubeyitogullari

Assistant Professor

University of Arkansas

United States

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Ali Ubeyitogullari is an Assistant Professor at the University of Arkansas, United States. His research areas focus on food technology and bioprocessing, with recent publications addressing the utilization of cellulose from food processing byproducts, 3D food printing technology for encapsulating bioactive compounds, and enhancing the digestibility of sorghum proteins. His work also explores the optimization of gel formulations and supercritical carbon dioxide extraction methods.

Articles (18)

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2025

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2020

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2020

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2020

Collaborators (2)

Syed Rizvi

Prof

Cornell University

UNITED STATES

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Renee Threlfall

Associate Professor

University of Arkansas at Fayetteville

UNITED STATES

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Ali Ubeyitogullari

Research Interests

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Articles (18)

Recent Advances in the Utilization of Cellulose from Food Processing Byproducts for the Generation of Aerogels

Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds

Developing hydrophobic-hydrophilic protein structures by 3D food printing of sorghum and soy protein gels

Encapsulation of Bifidobacterium bifidum into a pH-sensitive alginate-pectin gel system using 3D food printing: Enhanced viability and targeted release

Enhancing In Vitro Digestibility and Volatile Profile of Sorghum Proteins Using Supercritical Carbon Dioxide Drying

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

Optimizing Ethanol-Water Cosolvent Systems for Green Supercritical Carbon Dioxide Extraction of Muscadine Grape Pomace Polyphenols

Optimizing Printability of Rice Protein-Based Formulations Using Extrusion-Based 3D Food Printing

Recent advances in bioprocessing of medicinal plants through fermentation: A promising approach to maximize nutritional/functional value, bioactive potential, and health benefits

Fabrication of Porous Spherical Beads from Corn Starch by Using a 3D Food Printing System

Enhancing the bioaccessibility of lycopene from tomato processing byproducts via supercritical carbon dioxide extraction

Continuous production of isoamyl acetate from fusel oil under supercritical CO<sub>2</sub>: A mass transfer approach

Liposomes for oral delivery of protein and peptide-based therapeutics: challenges, formulation strategies, and advances

Fabrication of bioaerogels from camelina seed mucilage for food applications

Heat stability of emulsions using functionalized milk protein concentrate generated by supercritical fluid extrusion

Production of high-purity phospholipid concentrate from buttermilk powder using ethanol-modified supercritical carbon dioxide

Synthesis of multivitamin-loaded heat stable liposomes from milk fat globule membrane phospholipids by using a supercritical-CO<sub>2</sub>based system

Collaborators (2)

Syed Rizvi

Renee Threlfall

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