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Ashton K. Yoon
Ashton K. Yoon
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Zweryfikowany adres z cornell.edu
Tytuł
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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
2852019
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
682020
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
172021
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
122020
UTILIZATION OF ACID WHEY IN THE SUPERCRITICAL FLUID EXTRUSION OF VALUE-ADDED PROTEIN BASED SNACK FOODS
AK Yoon
Cornell University, 2019
2019
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