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Fabrication of Porous Spherical Beads from Corn Starch by Using a 3D Food Printing System
Fabrication of Porous Spherical Beads from Corn Starch by Using a 3D Food Printing System
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Fabrication of Porous Spherical Beads from Corn Starch by Using a 3D Food Printing System

Ahmadzadeh, Safoura ; Ubeyitogullari, Ali

Foods, 2022-03, Vol.11 (7), p.913 [Periódico revisado por pares]

Switzerland: MDPI AG

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2
Generation of porous starch beads via a 3D food printer: The effects of amylose content and drying technique
Generation of porous starch beads via a 3D food printer: The effects of amylose content and drying technique
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Generation of porous starch beads via a 3D food printer: The effects of amylose content and drying technique

Ahmadzadeh, Safoura ; Ubeyitogullari, Ali

Carbohydrate polymers, 2023-02, Vol.301, p.120296-120296, Article 120296 [Periódico revisado por pares]

Elsevier Ltd

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3
Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach
Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach
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Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach

Ahmadzadeh, Safoura ; Clary, Taylor ; Rosales, Alex ; Ubeyitogullari, Ali

Food science & nutrition, 2024-01, Vol.12 (1), p.84-93 [Periódico revisado por pares]

United States: John Wiley & Sons, Inc

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4
An extrusion-based 3D food printing approach for generating alginate-pectin particles
An extrusion-based 3D food printing approach for generating alginate-pectin particles
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An extrusion-based 3D food printing approach for generating alginate-pectin particles

Rysenaer, Valentine Barbara J. ; Ahmadzadeh, Safoura ; Van Bockstaele, Filip ; Ubeyitogullari, Ali

Current research in food science, 2023-01, Vol.6, p.100404-100404, Article 100404 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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5
Lutein encapsulation into dual-layered starch/zein gels using 3D food printing: Improved storage stability and in vitro bioaccessibility
Lutein encapsulation into dual-layered starch/zein gels using 3D food printing: Improved storage stability and in vitro bioaccessibility
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Lutein encapsulation into dual-layered starch/zein gels using 3D food printing: Improved storage stability and in vitro bioaccessibility

Ahmadzadeh, Safoura ; Ubeyitogullari, Ali

International journal of biological macromolecules, 2024-05, Vol.266 (Pt 2), p.131305-131305, Article 131305 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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6
Enhancing the stability of lutein by loading into dual-layered starch-ethyl cellulose gels using 3D food printing
Enhancing the stability of lutein by loading into dual-layered starch-ethyl cellulose gels using 3D food printing
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Enhancing the stability of lutein by loading into dual-layered starch-ethyl cellulose gels using 3D food printing

Ahmadzadeh, Safoura ; Ubeyitogullari, Ali

Additive manufacturing, 2023-05, Vol.69, p.103549, Article 103549 [Periódico revisado por pares]

Elsevier B.V

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7
Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds
Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds
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Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds

Ahmadzadeh, Safoura ; Lenie, Matthias Dixily R. ; Mirmahdi, Razieh Sadat ; Ubeyitogullari, Ali

Critical reviews in food science and nutrition, 2023-10, p.1-17 [Periódico revisado por pares]

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8
Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing
Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing
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Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing

Lenie, Matthias D.R. ; Ahmadzadeh, Safoura ; Van Bockstaele, Filip ; Ubeyitogullari, Ali

Food hydrocolloids, 2024-08, Vol.153, p.109989, Article 109989 [Periódico revisado por pares]

Elsevier Ltd

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9
Crystalline structure and morphological properties of porous cellulose/clay composites: The effect of water and ethanol as coagulants
Crystalline structure and morphological properties of porous cellulose/clay composites: The effect of water and ethanol as coagulants
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Crystalline structure and morphological properties of porous cellulose/clay composites: The effect of water and ethanol as coagulants

Ahmadzadeh, Safoura ; Desobry, Stephane ; Keramat, Javad ; Nasirpour, Ali

Carbohydrate polymers, 2016-05, Vol.141, p.211-219 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Polysaccharide‐based porous biopolymers for enhanced bioaccessibility and bioavailability of bioactive food compounds: Challenges, advances, and opportunities
Polysaccharide‐based porous biopolymers for enhanced bioaccessibility and bioavailability of bioactive food compounds: Challenges, advances, and opportunities
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Polysaccharide‐based porous biopolymers for enhanced bioaccessibility and bioavailability of bioactive food compounds: Challenges, advances, and opportunities

Ubeyitogullari, Ali ; Ahmadzadeh, Safoura ; Kandhola, Gurshagan ; Kim, Jin‐Woo

Comprehensive reviews in food science and food safety, 2022-11, Vol.21 (6), p.4610-4639 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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