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Cell Nucleation Dynamic and Expansion Characteristics of Milk Protein Puffs Containing Fruit Pomace Made by Supercritical Fluid Extrusion. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03018-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
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Luo S, Koksel F. Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Zhou R, Mitra P, Melnychenko A, Rizvi SS. Quality attributes and rheological properties of novel high milk protein‐based extrudates made by supercritical fluid extrusion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15003] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ran Zhou
- College of Food Science and Technology Shanghai Ocean University Shanghai201306China
- State Key Laboratory of Dairy Biotechnology Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd. Shanghai200436China
- Institute of Food Science Cornell University Stocking Hall Ithaca NY14853USA
| | - Pranabendu Mitra
- Department of Food and Nutrition University of Wisconsin‐Stout Menomonie WI54751USA
| | - Andrew Melnychenko
- Institute of Food Science Cornell University Stocking Hall Ithaca NY14853USA
| | - Syed S.H. Rizvi
- Institute of Food Science Cornell University Stocking Hall Ithaca NY14853USA
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Yoon AK, Singha P, Rizvi SS. Steam vs. SC–CO2–based extrusion: Comparison of physical properties of milk protein concentrate extrudates. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110244] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Yoon AK, Rizvi SS. Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1753768] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ashton K. Yoon
- Department of Food Science & Technology, Cornell University, Ithaca, NY, USA
| | - Syed S.H. Rizvi
- Department of Food Science & Technology, Cornell University, Ithaca, NY, USA
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Panak Balentić J, Jozinović A, Ačkar Đ, Babić J, Miličević B, Benšić M, Jokić S, Šarić A, Šubarić D. Nutritionally improved third generation snacks produced by supercritical CO
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extrusion I. Physical and sensory properties. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12961] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jelena Panak Balentić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Antun Jozinović
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Jurislav Babić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Borislav Miličević
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Mirta Benšić
- Department of MathematicsJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Stela Jokić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Antonija Šarić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Drago Šubarić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
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