436
Views
43
CrossRef citations to date
0
Altmetric
Original Articles

Mechanical properties of protein‐stabilized starch‐based supercritical fluid extrudates

, &
Pages 37-58 | Received 05 Jan 1999, Accepted 05 May 1999, Published online: 02 Sep 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (8)

Younas Dadmohammadi & Ashim K. Datta. (2022) Food as porous media: a review of the dynamics of porous properties during processing. Food Reviews International 38:5, pages 953-985.
Read now
G.I. Bisharat, P.N. Eleni, N.M. Panagiotou, M.K. Krokida & Z.B. Maroulis. (2014) Thermal, textural, and physicochemical analysis of corn extrudates enriched with broccoli or olive paste. International Journal of Food Properties 17:9, pages 2100-2116.
Read now
Fariba Jafary, Soheila Kashanian & Seyed Ziyaedin Samsam Sharieat. (2013) Purification, Immobilization, and Characterization of Bovine Lactoperoxidase. International Journal of Food Properties 16:4, pages 905-916.
Read now
AlbertoM. Sereno, MariaA. Silva & Luis Mayor. (2007) Determination of Particle Density and Porosity in Foods and Porous Materials with High Moisture Content. International Journal of Food Properties 10:3, pages 455-469.
Read now
Sajid Alavi & Syed S.H. Rizvi. (2005) Strategies for Enhancing Expansion in Starch-Based Microcellular Foams Produced by Supercritical Fluid Extrusion. International Journal of Food Properties 8:1, pages 23-34.
Read now
L. S. Kassama, M. O. Ngadi & G. S. V. Raghavan. (2003) Structural and Instrumental Textural Properties of Meat Patties Containing Soy Protein. International Journal of Food Properties 6:3, pages 519-529.
Read now
K. A. Ross, O. H. Campanella & M. R. Okos. (2002) THE EFFECT OF POROSITY ON GLASS TRANSITION MEASUREMENT. International Journal of Food Properties 5:3, pages 611-628.
Read now
M. Shafiur Rahman. (2001) TOWARD PREDICTION OF POROSITY IN FOODS DURING DRYING: A BRIEF REVIEW. Drying Technology 19:1, pages 1-13.
Read now

Articles from other publishers (35)

Siwen Luo & Filiz Koksel. (2023) Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture. Trends in Food Science & Technology 133, pages 49-64.
Crossref
Jinwen Shi, Xing Kang, Liuhao Mao, Yuzhou Jiang, Shiyu Zhao, Yanbing Liu, Binjiang Zhai, Hui Jin & Liejin Guo. (2023) Supercritical CO2-applied equipment for chemical synthesis and transformation: Current status and perspectives. Chemical Engineering Journal 459, pages 141608.
Crossref
Saqib Farooq, Salma Farooq, Sajad Ahmad Rather & Tariq Ahmad Ganaie. 2023. Extraction of Natural Products from Agro-Industrial Wastes. Extraction of Natural Products from Agro-Industrial Wastes 79 90 .
Mohammad U.H. Joardder & M.A. Karim. (2022) Drying kinetics and properties evolution of apple slices under convective and intermittent-MW drying. Thermal Science and Engineering Progress 30, pages 101279.
Crossref
Ran Zhou, Pranabendu Mitra, Andrew Melnychenko & Syed S.H. Rizvi. (2021) Quality attributes and rheological properties of novel high milk protein‐based extrudates made by supercritical fluid extrusion. International Journal of Food Science & Technology 56:8, pages 3866-3875.
Crossref
Elyssa Chan, Tugrul M. Masatcioglu & Filiz Koksel. (2019) Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours. Journal of Food Process Engineering 42:3, pages e12989.
Crossref
Shakiba Enayati & Ali Ayoub. 2018. Biomass Extrusion and Reaction Technologies: Principles to Practices and Future Potential. Biomass Extrusion and Reaction Technologies: Principles to Practices and Future Potential 243 260 .
Romain Milotskyi, Christophe Bliard, Richard Venditti & Ali Ayoub. 2018. Biomass Extrusion and Reaction Technologies: Principles to Practices and Future Potential. Biomass Extrusion and Reaction Technologies: Principles to Practices and Future Potential 89 113 .
Jun Yang, Aaron Martin, Scott Richardson & Chih-Hsien Wu. (2017) Microstructure investigation and its effects on moisture sorption in fried potato chips. Journal of Food Engineering 214, pages 117-128.
Crossref
Vasiliki Oikonomopoulou, Asterios Bakolas & Magdalini Krokida. 2016. Emerging and Traditional Technologies for Safe, Healthy and Quality Food. Emerging and Traditional Technologies for Safe, Healthy and Quality Food 197 220 .
Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar & Richard J. BrownMohammad U. H. Joardder, Azharul Karim, Chandan Kumar & Richard J. Brown. 2016. Porosity. Porosity 47 64 .
Adriana Pérez, Igor Meléndez, Indira Vera, Aura Cova, Aleida J. Sandoval & Alejandro J. Müller. (2015) Thermal and tensile properties of corn semolina-protein blends in the glassy state. Journal of Food Engineering 165, pages 93-103.
Crossref
Ilankovan Paraman, Susmoko Supriyadi, Michael E. Wagner & Syed S. H. Rizvi. (2013) Prebiotic fibre-incorporated whey protein crisps processed by supercritical fluid extrusion. International Journal of Food Science & Technology, pages n/a-n/a.
Crossref
Kasiviswanathan Muthukumarappan & Chinnadurai Karunanithy. 2012. Handbook of Food Process Design. Handbook of Food Process Design 710 742 .
George F. Fanta, Frederick C. Felker & Randal L. Shogren. 2012. Food and Industrial Bioproducts and Bioprocessing. Food and Industrial Bioproducts and Bioprocessing 37 83 .
A. Gueven & Z. Hicsasmaz. (2011) Geometric network simulation of high porosity foods. Applied Mathematical Modelling 35:10, pages 4824-4840.
Crossref
Akinbode A. Adedeji & Michael Ngadi. (2011) Porosity determination of deep-fat-fried coatings using pycnometer (Fried batter porosity determination by pycnometer). International Journal of Food Science & Technology 46:6, pages 1266-1275.
Crossref
Martial Sauceau, Jacques Fages, Audrey Common, Clémence Nikitine & Elisabeth Rodier. (2011) New challenges in polymer foaming: A review of extrusion processes assisted by supercritical carbon dioxide. Progress in Polymer Science 36:6, pages 749-766.
Crossref
K.Y. Cho & S.S.H. Rizvi. (2009) 3D Microstructure of supercritical fluid extrudates. II: Cell anisotropy and the mechanical properties. Food Research International 42:5-6, pages 603-611.
Crossref
Q. Zhong & M. Jin. (2008) Enhanced Functionalities of Whey Proteins Treated with Supercritical Carbon Dioxide. Journal of Dairy Science 91:2, pages 490-499.
Crossref
E.M. CHENG, S. ALAVI, T. PEARSON & R. AGBISIT. (2007) MECHANICAL?ACOUSTIC AND SENSORY EVALUATIONS OF CORNSTARCH?WHEY PROTEIN ISOLATE EXTRUDATES. Journal of Texture Studies 38:4, pages 473-498.
Crossref
Ni YaoJean-Luc JanninkSajid AlaviPamela J. White. (2006) Physical and Sensory Characteristics of Extruded Products Made from Two Oat Lines with Different β-Glucan Concentrations. Cereal Chemistry Journal 83:6, pages 692-699.
Crossref
David P. Taylor, Charles E. Carpenter & Marie K. Walsh. (2006) Influence of Sulfonation on the Properties of Expanded Extrudates Containing 32% Whey Protein. Journal of Food Science 71:2, pages E17-E24.
Crossref
Sameer P. Nalawade, Francesco Picchioni & L.P.B.M. Janssen. (2006) Supercritical carbon dioxide as a green solvent for processing polymer melts: Processing aspects and applications. Progress in Polymer Science 31:1, pages 19-43.
Crossref
A.M. Trater, S. Alavi & S.S.H. Rizvi. (2005) Use of non-invasive X-ray microtomography for characterizing microstructure of extruded biopolymer foams. Food Research International 38:6, pages 709-719.
Crossref
Mohammad Shafiur Rahman, Intisar Al‐Zakwani & Nejib Guizani. (2005) Pore formation in apple during air‐drying as a function of temperature: porosity and pore‐size distribution. Journal of the Science of Food and Agriculture 85:6, pages 979-989.
Crossref
Martin Scanlon. 2004. Soft Materials. Soft Materials 321 349 .
Jiahua Zhou & Milford A. Hanna. (2004) Extrusion of Starch Acetate with Mixed Blowing Agents. Starch - Stärke 56:10, pages 484-494.
Crossref
M.S. Rahman & S.S. Sablani. (2003) Structural Characteristics of Freeze-Dried Abalone. Food and Bioproducts Processing 81:4, pages 309-315.
Crossref
S.H. Alavi, S.S.H. Rizvi & P Harriott. (2003) Process dynamics of starch-based microcellular foams produced by supercritical fluid extrusion. II: Numerical simulation and experimental evaluation. Food Research International 36:4, pages 321-330.
Crossref
S.H. Alavi, S.S.H. Rizvi & P. Harriott. (2003) Process dynamics of starch-based microcellular foams produced by supercritical fluid extrusion. I: model development. Food Research International 36:4, pages 309-319.
Crossref
M.Shafiur Rahman, Omar Saud Al-Amri & Ismail Mohmed Al-Bulushi. (2002) Pores and physico-chemical characteristics of dried tuna produced by different methods of drying. Journal of Food Engineering 53:4, pages 301-313.
Crossref
N.L. Rozzi & R.K. Singh. (2006) Supercritical Fluids and the Food Industry. Comprehensive Reviews in Food Science and Food Safety 1:1, pages 33-44.
Crossref
M.A. Hussain, M. Shafiur Rahman & C.W. Ng. (2002) Prediction of pores formation (porosity) in foods during drying: generic models by the use of hybrid neural network. Journal of Food Engineering 51:3, pages 239-248.
Crossref
M.G. Scanlon & M.C. Zghal. (2001) Bread properties and crumb structure. Food Research International 34:10, pages 841-864.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.