Faculty - Ciftci

Ozan N. Ciftci, Assistant Professor

Ozan Ciftci

Ozan Ciftci
Assistant Professor

Food Science and Technology
264 Food Innovation Center
1901 North 21st Street
University of Nebraska–Lincoln
Lincoln, NE 68588-6205
Office: 402-472-5686

Current Research

Research in the Ciftci Lab is focused on developing novel green approaches to enhancing the health benefits and quality of the food lipids. To achieve this, we are using approaches based on nanoscale science and engineering, and supercritical fluid technology. We are also interested in the fundamentals associated with the novel process development.
Our research is focused on two key areas:

  • Lipid particle formation
  • Green extraction of bioactive lipids

Selected Publications

  • Xie, L., Wehling, R.L., Ciftci, O.N., Zhang, Y. (2017). Formation of complexes between tannic acid with bovine serum albumin, egg ovalbumin and bovine beta-lactoglobulin. Food Research International, 102, 195-202.

  • Belayneh, H., Wehling, R., Cahoon, E., and Ciftci, O.N. (2017). Lipid composition and emulsifying properties of Camelina sativa seed lecithin. Food Chemistry, 242, 139-146.

  • Belayneh, H.D., Wehling, R.L., Reddy, A.K., Cahoon, E.B., Ciftci, O.N. (2017). Ethanol-modified supercritical carbon dioxide extraction of the bioactive lipid components of Camelina sativa seed. Journal of the American Oil Chemists’ Society, 94, 855-865.

  • 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.

  • Ubeyitogullari, A., & Ciftci, O. N. (2017). Generating phytosterol nanoparticles in nanoporous bioaerogels via supercritical carbon dioxide impregnation: Effect of impregnation conditions. Journal of Food Engineering, 207, 99-107.

  • Yang, J., & Ciftci, O. N. (2017). Encapsulation of fish oil into hollow solid lipid micro- and nanoparticles using carbon dioxide. Food Chemistry, 231, 105-113.

  • Belayneh, H.D., Wehling R.L., Cahoon E. & Ciftci, O. N. (2017). Effect of extraction method on the oxidative stability of camelina seed oil studied by differential scanning calorimetry. Journal of Food Science, 82, 632-637.

  • Ubeyitogullari, A., & Ciftci, O. N. (2016). Phytosterol nanoparticles with reduced crystallinity generated using nanoporous starch aerogels. RSC Advances, 6, 108319-108327.

  • Yang, J., & 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., & Ciftci, O. N. (2016). Formation of nanoporous aerogels from wheat starch. Carbohydrate Polymers, 147, 125-132.

  • Yang, J., & Ciftci, O. N. (2016). Formation of hollow solid lipid micro- and nanoparticles using supercritical carbon dioxide. Food and Bioproducts Processing98, 151-160.

  • Belayneh, H. D., Wehling, R. L., Cahoon, E., & Ciftci, O. N. (2015). Extraction of omega-3-rich oil from Camelina sativa seed using supercritical carbon dioxide. The Journal of Supercritical Fluids, 104, 153-159.