Dr. Deniz Ciftci

Dr. Deniz Ciftci
Assistant Professor of Practice
247 Food Innovation Center
Lincoln, NE 68588-6205

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Faculty Profile


Research interests include value-added processing of food and agro-industrial by-products to obtain bionanomaterials and chemicals. Concentration of research effort has been on subcritical water treatment of lignocellulosic biomass to isolate high-value nanocelluloses and hemicellulose sugars, and applications of nanocelluloses in food industry.


  • B.S. Food Engineering, University of Gaziantep, Turkey
  • M.S. Food Engineering, University of Gaziantep, Turkey
  • Ph.D. Bioresource and Food Engineering, University of Alberta, Canada
  • Post-Doc. Food Science and Technology, University of Nebraska-Lincoln

Teaching and/or Extension Activities

  • Food Chemistry and Advanced Food Analysis Laboratories


  • Ciftci, D., Flores, R., and Saldaña, M.D.A. (2017). Cellulose fiber isolation and characterization from sweet blue lupin hull and canola straw. Journal of Polymers and the Environment, 26, 2773-2781.

  • Ciftci, D., Ubeyitogullari, A., Razera Huerta, R., Ciftci, O.N., Flores, R., and Saldaña, M.D.A. (2017). Lupin cellulose nanofiber aerogel preparation by supercritical CO2 drying and freeze drying. Journal of Supercritical Fluids, 127, 137-145.

  • Ciftci, D. and Saldaña M.D.A. (2015). Hydrolysis of sweet blue lupin hull using subcritical water technology. Bioresource Technology, 194, 75-82.

  • Ciftci, D. and Saldaña M.D.A. (2012). Enzymatic synthesis of phenolic lipids using flax oil and ferulic acid in supercritical carbon dioxide media. Journal of Supercritical Fluids, 72, 255-262.

  • Ciftci, D., Kahyaoğlu, T., Kapucu, S., and Kaya, S. (2008). Colloidal stability and rheological properties of sesame paste. Journal of Food Engineering, 87(3), 428-435.