Education

• 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

Research

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.

Teaching and/or Extension Activities

• FDST 205 Food Composition & Analysis
• FDST 452/852 Physical Chemistry of Foods
• FDST 430/830 Sensory Evaluation
• FDST 460/860 Food Product Development

Publications

• Yang, J., Ciftci, D., and Ciftci, O. N. (2024). Fortification of milk with omega-3 using novel bioactive-carrier hollow solid lipid micro- and nanoparticles for improved omega-3 stability and bioaccessibility. ACS Food Science and Technology, 4, 813-820.
• Hatami, T., Yang, J., Meireles, M. A. A. and Ciftci, O. N. (2024). Sensitivity analysis of the formation of hollow solid lipid micro- and nanoparticles from CO2-saturated solution of fully hydrogenated soybean oil. Powder Technology, 435, 119189.
• Nolasco, E., Baraka, E. Yang, J., Ciftci, O. N., & Majumder, K. (2024). Bio-accessibility and antioxidant activity of commercial standard and enriched whole egg compounds influenced by production and domestic cooking practices. Food Chemistry, 430, 136948.
• 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, 99, 433-441.
• 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.
• Yang, J., & Ciftci, O. N. (2016). Formation of hollow solid lipid micro- and nanoparticles using supercritical carbon dioxide. Food and Bioproducts Processing, 98, 151-160.

https://scholar.google.com/citations?hl=en&user=2s8myG4AAAAJ&view_op=list_works&sortby=pubdate