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Research highlights green processing of lipids, with a special focus on development of bioactive carriers and value-added processing of agricultural byproducts. The research effort has been based on supercritical carbon dioxide technology. The novel micro- and nanoparticles loaded with bioactive compounds achieve improved stability, bioavailability, and functionality. Green processing of agricultural byproducts improves utilization efficacy and contributes to sustainability.
- B.S. Food Science and Engineering, China Agricultural University
- M.S. Food Science and Technology, University of Nebraska-Lincoln
- Ph.D. Food Science and Technology, University of Nebraska-Lincoln
- Post-Doc. Food Science and Technology, University of Nebraska-Lincoln
Teaching and/or Extension Activities
- 3+1 Program, AGRI 496 Independent Study on Agricultural Sciences, FDST 452/852 Physical Chemistry of Foods, Assisting FDST 430/830 Sensory Evaluation and FDST 460/860 Food Product Development Concepts I.
Sperotto, F., Yang, J., Isom, L., Weller, C., and Ciftci, O. N. (2022). Supercritical carbon dioxide extraction, purification, and characterization of wax from sorghum and sorghum by-products as an alternative natural wax. Journal of the American Oil Chemists' Society, 1-9.
Nolasco, E., Yang, J., Ciftci, O., Vu, D. C., Alvarez, S., Purdum, S., and Majumder, K. (2021). Evaluating the effect of cooking and gastrointestinal digestion in modulating the bio-accessibility of different bioactive compounds of eggs. Food Chemistry, 344, 128623.
Yang, J., and Ciftci, O. N. (2020). In vitro bioaccessibility of fish oil-loaded hollow solid lipid micro- and nanoparticles. Food & Function, 11, 8637-8647.
Yang, J., and Ciftci, O. N. (2020). Effect of chemical structure of solid lipid matrix on its melting behavior and volumetric expansion in pressurized carbon dioxide. Journal of the American Oil Chemists' Society, 97, 105-113.
Yang, J., and Ciftci, O. N. (2017). Encapsulation of fish oil into hollow solid lipid micro- and nanoparticles using carbon dioxide. Food Chemistry, 231, 105-113.
Yang, J., and Ciftci, O. N. (2016). Development of free-flowing peppermint essential oil-loaded hollow solid lipid micro- and nanoparticles via atomization with carbon dioxide. Food Research International, 87, 83-91.