Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion

Oil Emulsions ◽

Quality attributes and rheological properties of novel high milk protein‐based extrudates made by supercritical fluid extrusion

International Journal of Food Science & Technology ◽

10.1111/ijfs.15003 ◽

2021 ◽

Author(s):

Ran Zhou ◽

Pranabendu Mitra ◽

Andrew Melnychenko ◽

Syed S.H. Rizvi

Keyword(s):

Rheological Properties ◽

Supercritical Fluid ◽

Milk Protein ◽

Quality Attributes ◽

Development of cross-linked starch microcellular foam by solvent exchange and reactive supercritical fluid extrusion

Journal of Applied Polymer Science ◽

10.1002/app.29270 ◽

2009 ◽

Vol 111 (6) ◽

pp. 2917-2929 ◽

Cited By ~ 14

Author(s):

Sameerkumar Patel ◽

Richard A. Venditti ◽

Joel J. Pawlak ◽

Ali Ayoub ◽

Syed S. H. Rizvi

Keyword(s):

Supercritical Fluid ◽

Solvent Exchange ◽

Microcellular Foam ◽

Supercritical Fluid Extrusion of Protein Puff Made with Fruit Pomace and liquid Whey

Food and Bioprocess Technology ◽

10.1007/s11947-015-1526-8 ◽

2015 ◽

Vol 8 (8) ◽

pp. 1707-1715 ◽

Cited By ~ 5

Author(s):

Vivienne Z. Sun ◽

Ilankovan Paraman ◽

Syed S. H. Rizvi

Keyword(s):

Supercritical Fluid ◽

Fruit Pomace ◽

Physicochemical changes in whey protein concentrate texturized by reactive supercritical fluid extrusion

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2009.06.030 ◽

2009 ◽

Vol 95 (4) ◽

pp. 627-635 ◽

Cited By ~ 26

Author(s):

Khanitta Manoi ◽

Syed S.H. Rizvi

Keyword(s):

Whey Protein ◽

Supercritical Fluid ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Physicochemical Changes ◽

Modeling of product temperature in a supercritical fluid extrusion process through dimensional analysis

Journal of Food Process Engineering ◽

10.1111/jfpe.13561 ◽

2020 ◽

Vol 43 (12) ◽

Author(s):

Tina Ying Pan ◽

Rajamanickam Gopirajah ◽

Sugirtha Krishnamurthy ◽

Syed S.H. Rizvi

Keyword(s):

Dimensional Analysis ◽

Supercritical Fluid ◽

Extrusion Process ◽

Product Temperature ◽

Physicochemical characteristics of phosphorylated cross-linked starch produced by reactive supercritical fluid extrusion

Carbohydrate Polymers ◽

10.1016/j.carbpol.2010.03.042 ◽

2010 ◽

Vol 81 (3) ◽

pp. 687-694 ◽

Cited By ~ 54

Author(s):

Khanitta Manoi ◽

Syed S.H. Rizvi

Keyword(s):

Supercritical Fluid ◽

Physicochemical Characteristics ◽

Physical properties of supercritical fluid extrusion products composed of milk protein concentrate with carbohydrates

International Journal of Food Science & Technology ◽

10.1111/ijfs.13624 ◽

2017 ◽

Vol 53 (3) ◽

pp. 847-856 ◽

Cited By ~ 6

Author(s):

Hongzhi Liu ◽

Richard Lebaron Hebb ◽

Novita Putri ◽

Syed S. H. Rizvi

Keyword(s):

Physical Properties ◽

Supercritical Fluid ◽

Milk Protein ◽

Protein Concentrate ◽

Milk Protein Concentrate ◽

Properties of yeast free bread produced by supercritical fluid extrusion (SCFX) and vacuum baking

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2011.07.006 ◽

2011 ◽

Vol 12 (4) ◽

pp. 542-550 ◽

Cited By ~ 12

Author(s):

Khanitta Ruttarattanamongkol ◽

Michael Emil Wagner ◽

Syed S.H. Rizvi

Keyword(s):

Supercritical Fluid ◽

Prebiotic fibre-incorporated whey protein crisps processed by supercritical fluid extrusion

International Journal of Food Science & Technology ◽

10.1111/ijfs.12204 ◽

2013 ◽

pp. n/a-n/a

Author(s):

Ilankovan Paraman ◽

Susmoko Supriyadi ◽

Michael E. Wagner ◽

Syed S. H. Rizvi

Keyword(s):

Whey Protein ◽

Supercritical Fluid ◽

Strategies for Enhancing Expansion in Starch-Based Microcellular Foams Produced by Supercritical Fluid Extrusion

International Journal of Food Properties ◽

10.1081/jfp-200048139 ◽

2005 ◽

Vol 8 (1) ◽

pp. 23-34 ◽

Cited By ~ 23

Author(s):

Sajid Alavi ◽

Syed S.H. Rizvi

Keyword(s):

Supercritical Fluid ◽

Microcellular Foams ◽