| Changes in conformation and quality of vegetable protein during texturization process by extrusion J Zhang, L Liu, H Liu, A Yoon, SSH Rizvi, Q Wang Critical reviews in food science and nutrition 59 (20), 3267-3280, 2019 | 283 | 2019 |
| Reactive extrusion: A review of the physicochemical changes in food systems B Arora, A Yoon, M Sriram, P Singha, SSH Rizvi Innovative Food Science & Emerging Technologies 64, 102429, 2020 | 67 | 2020 |
| Steam vs. SC–CO2–based extrusion: Comparison of physical properties of milk protein concentrate extrudates AK Yoon, P Singha, SSH Rizvi Journal of Food Engineering 292, 110244, 2021 | 17 | 2021 |
| Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey AK Yoon, SSH Rizvi International Journal of Food Properties 23 (1), 708-721, 2020 | 11 | 2020 |
| UTILIZATION OF ACID WHEY IN THE SUPERCRITICAL FLUID EXTRUSION OF VALUE-ADDED PROTEIN BASED SNACK FOODS AK Yoon Cornell University, 2019 | | 2019 |
