Search Results - "Rizvi, S.S.H"

Use of non-invasive X-ray microtomography for characterizing microstructure of extruded biopolymer foams by Trater, A.M., Alavi, S., Rizvi, S.S.H.

“…Understanding foam microstructure formation is important for a priori design and engineering of new biopolymer-based products for both food and industrial…”
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Effect of pH and Temperature on the Viscosity of Texturized and Commercial Whey Protein Dispersions by Benoit, S.M, Afizah, M. Nor, Ruttarattanamongkol, K, Rizvi, S.S.H

“…Apparent viscosity (ηₐ) of texturized whey protein concentrate (tWPC80) produced using supercritical fluid extrusion process was compared with commercial…”
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3D Microstructure of supercritical fluid extrudates. II: Cell anisotropy and the mechanical properties by Cho, K.Y., Rizvi, S.S.H.

“…The mechanical properties of biopolymeric cellular foams are often governed by their microstructure. 2D and 3D microstructural data of supercritical fluid…”
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NEW GENERATION OF HEALTHY SNACK FOOD BY SUPERCRITICAL FLUID EXTRUSION by CHO, K.Y, RIZVI, S.S.H

“…A supercritical fluid extrusion (SCFX) process has been successfully developed for the production of a novel healthy snack containing 40-60 wt% protein with…”
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The time-delayed expansion profile of supercritical fluid extrudates by Cho, K.Y., Rizvi, S.S.H.

“…The typical time-delayed expansion behavior of supercritical fluid extrusion (SCFX) extrudates was investigated via video analysis. Cross-sectional,…”
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Vatless manufacturing of low-moisture part-skim mozzarella cheese from highly concentrated skim milk microfiltration retentates by Ardisson-Korat, A V, Rizvi, S S H

“…Low-moisture, part-skim (LMPS) Mozzarella cheeses were made from concentration factor (CF) 6, 7, 8, and 9, pH 6.0 skim milk microfiltration (MF) retentates…”
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Process dynamics of starch-based microcellular foams produced by supercritical fluid extrusion. II: Numerical simulation and experimental evaluation by Alavi, S.H., Rizvi, S.S.H., Harriott, P

“…This paper presents the numerical simulation results for the process dynamics model for SCFX processing and post-extrusion drying developed in Part I. The SCFX…”
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Evaluation of mozzarella cheese stretchability by the ring-and-ball method by Hicsasmaz, Z, Shippelt, L, Rizvi, S S H

“…The functional quality of Mozzarella cheese is defined by its ability to melt and stretch. Currently used methods to evaluate the stretchability of Mozzarella…”
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Effect of size and shape on modulus of deformability by Hicsasmaz, Z., Rizvi, S.S.H.

“…The effect of size and shape on the modulus of deformability was investigated and the analysis was extended to irregularly shaped cross-sections. Cylindrical…”
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Structural properties of protein-stabilized starch-based supercritical fluid extrudates by Alavi, S.H., Gogoi, B.K., Khan, M., Bowman, B.J., Rizvi, S.S.H.

“…Supercritical fluid extrusion, a low temperature and low shear process, was used to produce pre-gelatinized corn and potato starch-based extrudates, containing…”
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Short communication: concentration of conjugated linoleic acid from milk fat with a continuous supercritical fluid processing system by Romero, P, Rizvi, S S, Kelly, M L, Bauman, D E

“…A continuous pilot-scale supercritical carbon dioxide system was utilized for the concentration of conjugated linoleic acids (cis-9, trans-11 C18:2) from…”
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The combined application of supercritical fluid and extrusion technology by Rizvi, S.S.H., Mulvaney, S.J., Sokhey, A.S.

“…The supercritical fluid extrusion (SCFX) process has the potential for producing a range of puffed food products, such as ready-to-eat cereals, pasta and…”
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Measurement and Modeling of Viscosity of Supercritical Carbon Dioxide/Biomaterial(s) Mixtures by Tuan, Dang Quoc, Zollweg, John A, Harriott, Peter, Rizvi, Syed S. H

“…The viscosities of a binary, supercritical carbon dioxide/methyl oleate (SC-CO2/MO, and a multicomponent, SC-CO2/anhydrous milkfat (AMF) system at 40 °C and…”
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Controlling the taste receptor accessible structure of rebaudioside A via binding to bovine serum albumin by Mudgal, Samriddh, Keresztes, Ivan, Feigenson, Gerald W., Rizvi, S.S.H.

“…•Rebaudioside A—bovine serum albumin binding was characterized.•Presence of BSA alters the orientation of Reb A in water and orange juice.•Bitter aglycone of…”
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Viscoelastic properties of butter by Shukla, A. (Cornell University, Ithaca, NY.), Rizvi, S.S.H

“…Viscoelastic properties were studied on butters prepared from fractionated high-melting triglyceride (HMT) and anhydrous milk fat (AMF). The elastic moduli…”
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Anhydrous milk fat fractionation with continuous countercurrent supercritical carbon dioxide by Bhaskar, A.R, Rizvi, S.S.H, Sherbon, J.W

“…A continuous pilot-scale supercritical carbon dioxide system was designed and built for separation and fractionation up to 400 g/hr of anhydrous milk fat. This…”
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Continuous supercritical carbon dioxide processing of palm oil by Ooi, C. K., Bhaskar, A., Yener, M. S., Tuan, D. Q., Hsu, J., Rizvi, S. S. H.

“…Crude palm oil was processed by continuous supercritical carbon dioxide. The process reduces the contents of free fatty acids, monoglycerides and diglycerides,…”
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Steady-State Parallel Plate Apparatus for Measurement of Diffusion Coefficient in Supercritical Carbon Dioxide by Tuan, Dang Quoc, Yener, Meryem E, Zollweg, J. A, Harriott, P, Rizvi, Syed S. H

“…A new, steady-state experimental system for measurement of the Fickian diffusion coefficients for solutes in supercritical carbon dioxide (SC−CO2) was designed…”
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Adsorption and desorption of cholesterol in continuous supercritical fluid processing of anhydrous milk fat by Lim, S. (Cheju National Univ., Cheju-do, Korea.), Rizvi, S.S.H

“…The adsorption breakthrough volume of adsorbent for cholesterol reduction of anhydrous milk fat (AMF) was determined by passing supercritical carbon dioxide…”
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Biodegradable and functionally superior starch-polyester nanocomposites from reactive extrusion by Kalambur, Sathya, Rizvi, Syed S. H.

“…Biodegradable starch‐polyester polymer composites are useful in many applications ranging from numerous packaging end‐uses to tissue engineering. However the…”
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