Ozan Ciftci


Research Areas

The main objective of my research program is green processing of lipids to produce value-added food products with a special focus on:

Particle Formation: Production of novel "natural" lipid-based micro- and nanoparticles as controlled delivery systems of bioactives and functional food ingredients using supercritical fluid technology.

Biorefining: Development of a green biorefinery based on supercritical fluid technology for value-added processing of renewable feedstocks to develop integrated extraction, fractionation, reaction and particle formation of lipids and nutraceuticals as well as investigating the fundamentals.

Enzymatic Modification of Lipids: Enzymatic production of structured lipids in supercritical fluids, and evaluation of functional properties of the developed products.

Ciftci Lab Website

  Ten Selected Publications

  • 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.
  • Ubeyitogullari, A. and Ciftci, O.N. (2016). Formation of nanoporous aerogels from wheat starch. Carbohydrate Polymers, 147, 125-132.
  • Yang J. and Ciftci O.N. (2016). Formation of hollow solid lipid micro- and nanoparticles using supercritical carbon dioxide. Food and Bioproducts Processing, 98, 151-160.
  • Ciftci, O.N. and Temelli, O.N. (2016). Formation of solid lipid microparticles from fully hydrogenated canola oil using supercritical carbon dioxide. Journal of Food Engineering, 178, 137-144.
  • Belayneh H., Wehling R.L., Cahoon E., Ciftci, O.N. (2015). Extraction of omega-3-rich oil from Camelina sativa seed using supercritical carbon dioxide. Journal of Supercritical Fluids, 104, 153-159.
  • Temelli F. and Ciftci O.N. (2015). Developing an integrated supercritical fluid biorefinery for the processing of grains. Journal of Supercritical Fluids, 96, 77-85.
  • Ciftci O.N. and Temelli F. (2014). Melting point depression of solid lipids in pressurized carbon dioxide. Journal of Supercritical Fluids, 92, 208-214.
  • Ciftci O.N. and Temelli F. (2013). Continuous biocatalytic conversion of the oil of corn distiller’s dried grains with solubles to fatty acid methyl esters in supercritical carbon dioxide. Biomass and Bioenergy, 54, 140-146.
  • Ciftci O.N., Calderon J., Temelli F. (2012). Supercritical carbon dioxide extraction of corn distiller's dried grains with solubles: Experiments and Mathematical Modeling. Journal of Agricultural and Food Chemistry, 60, 12482-12490.
  • Ciftci O.N., Fadiloglu S., Gogus F. (2009). Conversion of olive pomace oil to cocoa butter-like fat in a packed-bed enzyme reactor. Bioresource Technology, 100, 324-329.
Dr. Ozan Ciftci
Assistant Professor

Education
B.S. Food Engineering,
University of Gaziantep, Turkey

M.S. Food Engineering,
University of Gaziantep, Turkey

Ph.D. Food Engineering,
University of Gaziantep, Turkey

Post-Doc. Chemistry and Biochemistry, University of Lethbridge, Canada

Post-Doc. Bioresource and Food Engineering,
University of Alberta, Canada

Contact Information
264 Food Innovation Center
Lincoln, NE 68588-6205
402 472 5686
ciftci@unl.edu

Ciftci Lab Website

ciftcilab.unl.edu