Items where Author is "Baeghbali, Vahid"

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3D printing acceptability aggregation almond gum alternative proteins anthocyanins antioxidant activity apple Artificial neural networks biopolymer design cleaning in place conductive hydro drying conductive hydro-drying controlled release cultivated meat dairy dairy technology desserts distillation drying kinetics dysphagia encapsulation energy efficiency extraction factorial design food quality food rheology fortification functional properties future foods fuzzy logic green extraction technologies heat sensitive quality heat transfer High Moisture Extrusion (HME) hybrid alternative protein hybrid plant-based meat analogue hybrid process infrared infrared heating infrared processing inulin LAOS rheology liquid storage lupin protein meat alternatives medicinal herbs medicinal plants menthol microstructure microwave-assisted extraction milk mint essential oil Monte Carlo non-thermal non-thermal processing nonlinear viscoelasticity nutrition optimization parameters Persian gum physicochemical properties phytotherapy plant protein texturization plant-based alternatives plant-based products pomegranate juice probiotics processing product quality protein functionalization protein-pectin crosslinking proteins quality preservation refractance window drying response surface methodology rheology risks and benefits soft matter solubility soy spray drying sustainability sustainable protein blend Taguchi tank texture modification traditional Persian medicine ultrasound ultrasound-assisted extraction under-utilized legumes vat vessel vitamin c wheat starch whey whey protein

Number of items: 113.

3D printing

Zhu, Wenxi, Iskandar, Michèle M., Baeghbali, Vahid ORCID: https://orcid.org/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:10.3390/foods12173287)

Lorenz, Tim, Iskandar, Michèle, Baeghbali, Vahid ORCID: https://orcid.org/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:10.3390/foods11121789)

acceptability

aggregation

Baeghbali, Vahid ORCID: https://orcid.org/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:10.1016/B978-0-12-819799-8.00011-9)

almond gum

Hedayati, Sara, Ansarifar, Elham, Tarahi, Mohammad, Tahsiri, Zahra, Baeghbali, Vahid ORCID: https://orcid.org/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:10.3390/gels9060460)

alternative proteins

Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747, Munialo, Claire D., Anyasi, Tonna Ashim and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2026) Lupin as an alternative source of protein for plant-based foods—a review. Sustainable Food Proteins, 4:e70055. ISSN 2771-9693 (Online) (doi:10.1002/sfp2.70055)

Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747, Munialo, Claire D., Anyasi, Tonna Ashim and Parag, Acharya (2026) Lupin as an alternative source of protein for plant-based foods: a review. Sustainable Food Proteins, 4 (1):e70055. ISSN 2771-9693 (Online) (doi:10.1002/sfp2.70055)

Darizu Munialo, Claire, Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2025) Plant-based alternatives to meat products. Foods, 14 (8):1396. ISSN 2304-8158 (doi:10.3390/foods14081396)

anthocyanins

Baeghbali, Vahid ORCID: https://orcid.org/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:10.1016/j.lwt.2015.10.017)

antioxidant activity

apple

Baeghbali, Vahid ORCID: https://orcid.org/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:10.1080/07373937.2018.1539745)

Artificial neural networks

Homayoonfal, Mina, Malekjani, Narjes, Baeghbali, Vahid ORCID: https://orcid.org/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:10.1080/10408398.2022.2156976)

biopolymer design

Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654, Banergee, Bandita, Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2025) Large Amplitude Oscillatory Shear (LAOS) for protein-pectin crosslinking. In: UK Fluids Conference 2025, 2nd - 4th September, 2025, School of Engineering, University of Liverpool.

cleaning in place

Baeghbali, Vahid ORCID: https://orcid.org/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:10.1016/B978-0-12-818585-8.00012-X)

conductive hydro drying

Baeghbali, Vahid ORCID: https://orcid.org/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:10.1016/B978-0-323-95602-4.00013-0)

conductive hydro-drying

Baeghbali, Vahid ORCID: https://orcid.org/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:10.1016/j.ifset.2020.102313)

Baeghbali, Vahid ORCID: https://orcid.org/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:10.30881/jnfrt.00011)

controlled release

Hedayati, Sara, Tarahi, Mohammad, Azizi, Rezvan, Baeghbali, Vahid ORCID: https://orcid.org/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:10.1016/j.cis.2023.103023)

cultivated meat

Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747, Euston, Stephen R., He, Xi ORCID: https://orcid.org/0000-0003-0624-763X, Donetti, Manuela, Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2025) High moisture extrusion based texturization and functional modulation of pea protein isolate through integration with cultivated beef. Food Hydrocolloids, 172 (Part 3):112154. ISSN 0268-005X (Print), 1873-7137 (Online) (doi:10.1016/j.foodhyd.2025.112154)

dairy

dairy technology

Hemmati, Fatemeh, Abbasi, Azam, Bedeltavana, Alireza, Akbari, Mehdi, Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747 and Mazloomi, Seyed Mohammad (2022) Development of fortified probiotic dairy desserts with added date extract, whey protein, inulin, folic acid, vitamin D and calcium. Journal of Food Science and Technology (JFST), 59. pp. 3754-3764. ISSN 0022-1155 (Print), 0975-8402 (Online) (doi:10.1007/s13197-022-05356-w)

desserts

distillation

Hedayati, Sara, Tarahi, Mohammad, Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747 and Hashempur, Mohammad Hashem (2024) Mint (Mentha spp.) essential oil extraction: from conventional to emerging technologies. Phytochemistry Reviews: Fundamentals and Perspectives of Natural Products Research. ISSN 1568-7767 (Print), 1572-980X (Online) (doi:10.1007/s11101-024-10020-6)

drying kinetics

dysphagia

encapsulation

energy efficiency

Baeghbali, Vahid ORCID: https://orcid.org/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:10.1016/B978-0-12-822107-5.00009-X)