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Journal of Texture Studies|October 12, 2022
Texture modulation of starch-based closed-cell foams using 3D printing: Deformation behavior beyond the elastic regimeAhmed Raouf Fahmy, Mario Jekle, Thomas BeckerFood Research International (Ottawa, Ont.)|December 6, 2025
Structure design in food 3D printing - Anisotropy formation and spatial distribution of fibrous structures using combined dual and coaxial extrusion for meat alternativesRobert Fribus, Ahmed Raouf Fahmy, Mario JekleFoods (Basel, Switzerland)|September 28, 2023
Four-Dimensional (4D) Printing of Dynamic Foods-Definitions, Considerations, and Current Scientific StatusAhmed Raouf Fahmy, Antonio Derossi, Mario JekleMicromachines|May 28, 2020
Development of a multi-material stereolithography 3D printing deviceBilal Khatri, Marco Frey, Ahmed Raouf-Fahmy, et al.Food Research International (Ottawa, Ont.)|March 1, 2025
Insights into the material and 3D printing behaviour of fiber-enriched protein gelsEsther Owusuaa Addo, Sarah Wild, Alireza Yousefi, et al.Journal of Texture Studies|February 15, 2023
Multi-scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensoryUlrike Therese Vogt, Ju Eun Kwak, Ahmed Raouf Fahmy, et al.NPJ Science of Food|August 21, 2024
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumptionAntonio Derossi, Charles Spence, Maria G Corradini, et al.Pageof 1