Farnaz Maleky

Farnaz Maleky's research focuses on the physical and structural properties of food materials, including fats, oils, starches, and proteins, and how these properties affect texture, shelf life, and printability in food manufacturing. A notable part of the work involves 3D food printing, examining how different food-based inks (starch, protein, lipid) behave structurally when printed into complex shapes like overhangs. Other work addresses protein and fat functionality in food systems, such as oil binding capacity, protein solubility, microencapsulation, and dietary protein intake.

Publication output has been relatively steady over the past decade with some year-to-year variation, and appears to have increased notably in 2024-2025 compared to earlier years.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026