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Microwave-induced rapid 4D change in color of 3D printed apple/potato starch gel with red cabbage juice-loaded WPI/GA mixture.
Food Res Int. 2023 Oct;172:113138. doi: 10.1016/j.foodres.2023.113138. Epub 2023 Jun 14.
Food Res Int. 2023.
PMID: 37689902
Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus.
Ghazal AF, Zhang M, Bhandari B, Chen H.
Ghazal AF, et al.
Food Res Int. 2021 Apr;142:110215. doi: 10.1016/j.foodres.2021.110215. Epub 2021 Feb 15.
Food Res Int. 2021.
PMID: 33773693
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Progress in 4D/5D/6D printing of foods: applications and R&D opportunities.
Ghazal AF, Zhang M, Mujumdar AS, Ghamry M.
Ghazal AF, et al.
Crit Rev Food Sci Nutr. 2023;63(25):7399-7422. doi: 10.1080/10408398.2022.2045896. Epub 2022 Feb 28.
Crit Rev Food Sci Nutr. 2023.
PMID: 35225117
Review.
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Development of 3D printed k-carrageenan-based gummy candies modified by fenugreek gum: Correlating 3D printing performance with sol-gel transition.
Qiu L, Zhang M, Ghazal AF, Chu Z, Luo Z.
Qiu L, et al. Among authors: ghazal af.
Int J Biol Macromol. 2024 Apr;265(Pt 1):130865. doi: 10.1016/j.ijbiomac.2024.130865. Epub 2024 Mar 13.
Int J Biol Macromol. 2024.
PMID: 38490387
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Impact of a novel probiotic Lactobacillus strain isolated from the bee gut on GABA content, antioxidant activity, and potential cytotoxic activity against HT-29 cell line of rice bran.
Ghamry M, Ghazal AF, Al-Maqtqri QA, Li L, Zhao W.
Ghamry M, et al. Among authors: ghazal af.
J Food Sci Technol. 2022 Aug;59(8):3031-3042. doi: 10.1007/s13197-022-05512-2. Epub 2022 Jun 27.
J Food Sci Technol. 2022.
PMID: 35872742
Free PMC article.
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