Publications

Book Chapters

  • Maleky, F., 2018, Mass Transfer Through Fats, In Structure-Function Analysis of Edible Fats, Ed. Marangoni, A.G., Second Edition, AOCS Press, Urbana, IL, U.S.A .
  • Maleky, F., Mazzanti.  G., 2018,  “Lipid  Crystal  Networks  Structured  Under  Shear  Flow.  In  Crystallization of Lipids-from Molecules to Crystal Networks, Ed. Sato. K., Wiley-Blackwell, USA.
  • Maleky, F., 2011, Oil Migration Through Fats – Quantification and its Relationship to Structure, InStructure-Function Analysis of Edible Fats, Ed. Marangoni, A.G., AOCS Press, Urbana, IL, USA.

Featured Articles

  • Huang. H, Hallinan. R., Maleky. F., (2018), Comparison of different oleogels in processed cheese products formulation. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 53 (11), pp 2525-2534.
  • Park. C., Bemer. H., Maleky. F., (2018), Oxidative Stability of Rice Bran Wax Oleogels and Oleogel-Cream Cheese Products, Journal Of American Oil Chemists’  Society, 5 (10), pp 1267-1275.
  • Wang. H., Maleky F., (2018), Effects of Cocoa Butter Triacylglycerols and Minor Compounds on Oil Migration. Food Research International, 106, pp 213-224
  • Zulkurnain. M., Balasubramaniam. V.M.; Maleky. F., (2017). Thermal effects on lipids crystallization kinetics under high pressure. Crystal Growth & Design, 17(9), pp 4835-4843
  • Paluri. S.; Heldman. H.D.; Maleky. F., (2017). Effects of Structural Attributes and Phase Ratio on Moisture Diffusion in Crystallized Lipids. Crystal Growth & Design. 17(9), pp 4661-4669
  • Paluri. S.; Maleky. F.; Heldman. H.D. (2017). Development of a structure-based model for moisture diffusion in multiphase lipid networks. Journal of Food Engineering. 214, pp 60-68. 
  • Zulkurnain. M.; Maleky. F.; Balasubramaniam. VM., (2016). High pressure crystallization of binary fat blend: A feasibility study. Innovative Food Science & Emerging Technologies, 38, B, pp 302–311. 
  • Bemer. HL. Limbaugh. M.; Cramer. ED.; Harper. WJ.; Maleky. F., (2016). Vegetable organogels incorporation in cream cheese products. Food Research International, 85, pp 67–75. 
  • Zulkurnain. M., Maleky. F., Balasubramaniam. V.M. (2016). High Pressure Processing Effects on Lipids Thermo-physical Properties and Crystallization Kinetics. Food Engineering Review, 8, pp 393-413. 
  • Lin. H.; Shavezipur. M.; Yousef. A.; Maleky. F.,(2016). Prediction of growth of Pseudomonas fluorescens in milk during storage under fluctuating temperature. Journal of Dairy Science, 9(3) pp 1822–183. 
  • Wang. H.; Shi. X.; Paluri. S.; Maleky. F., (2016). Effects of processing and added ingredients on oil diffusion through cocoa butter using magnetic resonance imaging. RSC Advances 6 (91), pp 88498-88507. 
  • Shi. X.; Maleky. F., (2015). Effects of external shear forces on crystallization kinetics of model fat blends. International Journal of Food Science and Technology, 50(10), pp 2255–2263.
  • Duong. Q.; Purgianto. A.; Maleky. F.,(2015). Dynamics of Moisture Diffusivity in Solid Triacylglycerol Matrices. Food Research International, 75, pp 131-139. 
  • Paluri. S.; Shavezipur. M.; Heldman. DR.; Maleky. F., (2015). Analysis of moisture diffusion mechanism in structured lipids using magnetic resonance imaging. RSC Advances, 5(94), pp 76904-76911. 
  • Maleky. F., (2015) “Nanostructuring triacylglycerol crystalline networks under external shear fields: a review”. Current Opinion in Food Science. 4, pp 56-63.