3D printing; risks and benefits; food quality; acceptability

Zhu, Wenxi, Iskandar, Michèle M., Baeghbali, Vahid ORCID: 0000-0001-5054-6747 and Kubow, Stan (2023) Three-dimensional printing of foods: a critical review of the present state in healthcare applications, and potential risks and benefits. Foods, 12 (17):3287. pp. 1-17. ISSN 2304-8158 (Online) (doi:https://doi.org/10.3390/foods12173287)

Artificial neural networks; factorial design; fuzzy logic; Monte Carlo; optimization; response surface methodology; Taguchi

Homayoonfal, Mina, Malekjani, Narjes, Baeghbali, Vahid ORCID: 0000-0001-5054-6747 , Ansarifar, Elham, Hedayati, Sara and Jafari, Seid Mahdi (2022) Optimization of spray drying process parameters for the food bioactive ingredients. Critical reviews in Food Science and Nutrition. ISSN 1040-8398 (Print), 1549-7852 (Online) (doi:https://doi.org/10.1080/10408398.2022.2156976)

conductive hydro drying, refractance window drying, hybrid process

Baeghbali, Vahid ORCID: 0000-0001-5054-6747 and Niakousari, Mehrdad (2024) Chapter 13. Hybrid CHD processes. In: Anandharamakrishnan, C., Moses, Jeyan Arthur and Yoha, K.S., (eds.) Conductive Hydro Drying of Foods: Principles and Applications. Elsevier - Academic Press, Cambridge, Massachusetts, pp. 317-332. ISBN 978-0323956031; 978-0323956024 (doi:https://doi.org/10.1016/B978-0-323-95602-4.00013-0)

conductive hydro-drying; drying kinetics; vitamin c; rheology; microstructure

Baeghbali, Vahid ORCID: 0000-0001-5054-6747 , Ngadi, Michael and Niakousari, Mehrdad (2020) Effects of ultrasound and infrared assisted conductive hydro-drying, freeze-drying and oven drying on physicochemical properties of okra slices. Innovative Food Science and Emerging Technologies, 63:102313. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:https://doi.org/10.1016/j.ifset.2020.102313)

dairy; milk; whey; soy; proteins; spray drying; aggregation; solubility

Baeghbali, Vahid ORCID: 0000-0001-5054-6747 and Boostani, Sareh (2023) Spray drying of dairy and soy proteins. In: Jafari, Seid Mahdi and Samborska, Katarzyna, (eds.) Spray Drying for the Food Industry: Unit Operations and Processing Equipment in the Food Industry. Woodhead Publishing - Elsevier Science, Cambridge, MA, US; Kidlington, UK, pp. 125-143. ISBN 978-0128197998; 978-0128198001; 0128198001; 0128197994 (doi:https://doi.org/10.1016/B978-0-12-819799-8.00011-9)

dysphagia; 3D printing; nutrition; texture modification

Lorenz, Tim, Iskandar, Michèle, Baeghbali, Vahid ORCID: 0000-0001-5054-6747 , Ngadi, Michael and Kubow, Stan (2022) 3D food printing applications related to dysphagia: a narrative review. Foods, 11 (12):1789. pp. 1-15. ISSN 2304-8158 (Online) (doi:https://doi.org/10.3390/foods11121789)

energy efficiency; heat transfer; infrared heating; infrared processing; quality preservation

Baeghbali, Vahid ORCID: 0000-0001-5054-6747 , Hedayati, Sara and Jafari, Seid Mahdi (2022) Infrared processing equipment for the food industry. In: Jafari, Seid Mahdi, (ed.) Emerging Thermal Processes in the Food Industry. Elsevier Nature - Woodhead Publishing - Nikki P. Levy, Cambridge, MA; Kidlington, UK, pp. 47-61. ISBN 978-0128221075 (doi:https://doi.org/10.1016/B978-0-12-822107-5.00009-X)

liquid storage; vat; vessel; tank; cleaning in place

Baeghbali, Vahid ORCID: 0000-0001-5054-6747 , Hedayati, Sara and Jafari, Seid Mahdi (2022) Storage vats, vessels, and tanks. In: Jafari, Seid Mahdi and Malekjani, Narjes, (eds.) Transporting Operations of Food Materials Within Food Factories: Unit Operations and Processing Equipment in the Food Industry. Elsevier Science - Woodhead Publishing - Nikki P. Levy, Cambridge, MA; Kidlington, UK, pp. 15-30. ISBN 978-0128185858; 978-0128197059; 0128185856 (doi:https://doi.org/10.1016/B978-0-12-818585-8.00012-X)

mint essential oil, menthol, encapsulation, controlled release, phytotherapy, medicinal herbs

Hedayati, Sara, Tarahi, Mohammad, Azizi, Rezvan, Baeghbali, Vahid ORCID: 0000-0001-5054-6747 , Ansarifar, Elham and Hashempur, Mohammad Hashem (2023) Encapsulation of mint essential oil: techniques and applications. Advances in Colloid and Interface Science, 321:103023. ISSN 0001-8686 (Print), 1873-3727 (Online) (doi:https://doi.org/10.1016/j.cis.2023.103023)

refractance window drying; conductive hydro drying; ultrasound; infrared, apple; heat sensitive quality; parameters; energy efficiency

Baeghbali, Vahid ORCID: 0000-0001-5054-6747 , Niakousari, Mehrdad, Ngadi, Michael and Eskandari, Mohammad Hadi (2018) Combined ultrasound and infrared assisted conductive hydro-drying of apple slices. Drying Technology, 37 (14). pp. 1793-1805. ISSN 0737-3937 (Print), 1532-2300 (Online) (doi:https://doi.org/10.1080/07373937.2018.1539745)

refractance window drying; conductive hydro-drying; energy efficiency; product quality

Baeghbali, Vahid ORCID: 0000-0001-5054-6747 and Niakousari, Mehrdad (2018) A review on mechanism, quality preservation and energy efficiency in Refractance Window drying: a conductive hydro-drying technique. Journal of Nutrition, Food Research and Technology, 1 (2). pp. 50-54. ISSN 2630-8096 (doi:https://doi.org/10.30881/jnfrt.00011)

refractance window drying; pomegranate juice; anthocyanins; antioxidant activity; energy efficiency

Baeghbali, Vahid ORCID: 0000-0001-5054-6747 , Niakousari, Mehrdad and Farahnaky, Asgar (2015) Refractance window drying of pomegranate juice: quality retention and energy efficiency. LWT - Food Science and Technology, 66. pp. 34-40. ISSN 0023-6438 (doi:https://doi.org/10.1016/j.lwt.2015.10.017)

wheat starch; almond gum; Persian gum; physicochemical properties

Hedayati, Sara, Ansarifar, Elham, Tarahi, Mohammad, Tahsiri, Zahra, Baeghbali, Vahid ORCID: 0000-0001-5054-6747 and Niakousari, Mehrdad (2023) Influence of Persian gum and almond gum on the physicochemical properties of wheat starch. Gels, 9 (6):460. pp. 1-10. ISSN 2310-2861 (Online) (doi:https://doi.org/10.3390/gels9060460)