Three-Dimensional Printing of Foods: A Critical Review of the Present State in Healthcare Applications, and Potential Risks and Benefits by Wenxi Zhu, Michèle M. Iskandar, Vahid Baeghbali, Stan Kubow

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3D Food Printing Applications Related to Dysphagia: A Narrative Review by Tim Lorenz, Michèle M. Iskandar, Vahid Baeghbali, Michael O. Ngadi, Stan Kubow

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Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch by Sara Hedayati, Elham Ansarifar, Mohammad Tarahi, Zahra Tahsiri, Vahid Baeghbali, Mehrdad Niakousari

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Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato Genotypes by Christina E. Larder, Vahid Baeghbali, Celeste Pilon, Michèle M. Iskandar, Danielle J. Donnelly, Sebastian Pacheco, Stephane Godbout, Michael O. Ngadi, Stan Kubow

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