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

2021 ◽  
Author(s):  
Ran Zhou ◽  
Pranabendu Mitra ◽  
Andrew Melnychenko ◽  
Syed S.H. Rizvi
Keyword(s):  
Rheological Properties ◽  
Supercritical Fluid ◽  
Milk Protein ◽  
Quality Attributes ◽  
Supercritical Fluid Extrusion ◽  
Fluid Extrusion

Heat stability of emulsions using functionalized milk protein concentrate generated by supercritical fluid extrusion

2020 ◽  
Vol 11 (12) ◽  
pp. 10506-10518
Author(s):  
Ali Ubeyitogullari ◽  
Syed S. H. Rizvi
Keyword(s):  
Supercritical Fluid ◽  
Milk Protein ◽  
Heat Stability ◽  
High Protein ◽  
Protein Concentrate ◽  
Emulsifying Properties ◽  
Milk Protein Concentrate ◽  
Supercritical Fluid Extrusion ◽  
Fluid Extrusion

Functionalization of milk protein concentrate by supercritical fluid extrusion enhanced its emulsifying properties, and the resulting emulsions with high protein contents were stable upon heating at 121 °C for 15 min.

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

2009 ◽  
Vol 111 (6) ◽  
pp. 2917-2929 ◽  
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 ◽  
Fluid Extrusion

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

2015 ◽  
Vol 8 (8) ◽  
pp. 1707-1715 ◽  
Author(s):  
Vivienne Z. Sun ◽  
Ilankovan Paraman ◽  
Syed S. H. Rizvi
Keyword(s):  
Supercritical Fluid ◽  
Supercritical Fluid Extrusion ◽  
Fruit Pomace ◽  
Fluid Extrusion
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