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There are 6097 results for: content related to: Prebiotic fibre-incorporated whey protein crisps processed by supercritical fluid extrusion

  1. NEW GENERATION OF HEALTHY SNACK FOOD BY SUPERCRITICAL FLUID EXTRUSION

    Journal of Food Processing and Preservation

    Volume 34, Issue 2, April 2010, Pages: 192–218, K.Y. CHO and S.S.H. RIZVI

    Article first published online : 4 DEC 2009, DOI: 10.1111/j.1745-4549.2009.00372.x

  2. Texturized Dairy Proteins

    Journal of Food Science

    Volume 75, Issue 2, March 2010, Pages: E100–E109, Charles I. Onwulata, John G. Phillips, Michael H. Tunick, Phoebi X. Qi and Peter H. Cooke

    Article first published online : 6 JAN 2010, DOI: 10.1111/j.1750-3841.2009.01473.x

  3. You have free access to this content
    Functionality of Protein-Fortified Extrudates

    Comprehensive Reviews in Food Science and Food Safety

    Volume 12, Issue 5, September 2013, Pages: 546–564, Li Day and Barry G. Swanson

    Article first published online : 10 SEP 2013, DOI: 10.1111/1541-4337.12023

  4. Whey Inclusions

    Whey Processing, Functionality and Health Benefits

    Charles I. Onwulata, Peter J. Huth, Pages: 201–211, 2009

    Published Online : 16 APR 2009, DOI: 10.1002/9780813803845.ch9

  5. MICROENCAPSULATION AND FUNCTIONAL BIOACTIVE FOODS

    Journal of Food Processing and Preservation

    Volume 37, Issue 5, October 2013, Pages: 510–532, CHARLES I. ONWULATA

    Article first published online : 27 MAR 2012, DOI: 10.1111/j.1745-4549.2012.00680.x

  6. Effects of process variables and addition of polydextrose and whey protein isolate on the properties of barley extrudates

    International Journal of Food Science & Technology

    Volume 47, Issue 6, June 2012, Pages: 1165–1175, Satu Kirjoranta, Kari Solala, Jussi-Petteri Suuronen, Paavo Penttilä, Marko Peura, Ritva Serimaa, Maija Tenkanen and Kirsi Jouppila

    Article first published online : 28 MAR 2012, DOI: 10.1111/j.1365-2621.2012.02956.x

  7. Co-extrusion of pearl millet-whey protein concentrate for expanded snacks

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 840–846, Deep N. Yadav, Tanupriya Anand, Navnidhi and Ashish K. Singh

    Article first published online : 14 OCT 2013, DOI: 10.1111/ijfs.12373

  8. Whey Texturization for Snacks

    Whey Processing, Functionality and Health Benefits

    Lester O. Pordesimo, Charles I. Onwulata, Pages: 169–184, 2009

    Published Online : 16 APR 2009, DOI: 10.1002/9780813803845.ch7

  9. Characterization of Extruded and Toasted Milk Protein Concentrates

    Journal of Food Science

    Volume 78, Issue 6, June 2013, Pages: E861–E867, J. C. Banach, S. Clark and B. P. Lamsal

    Article first published online : 19 APR 2013, DOI: 10.1111/1750-3841.12122

  10. COST ESTIMATES OF TWIN-SCREW EXTRUDED PRODUCTS: TEXTURIZED WHEY PROTEIN SNACKS AND CORN–SOY BLEND USED FOR EMERGENCY FEEDING

    Journal of Food Processing and Preservation

    Volume 35, Issue 5, October 2011, Pages: 665–676, C.I. ONWULATA and A.J. MCALOON

    Article first published online : 26 APR 2011, DOI: 10.1111/j.1745-4549.2011.00516.x

  11. Whey Proteins and Peptides in Human Health

    Whey Processing, Functionality and Health Benefits

    P. E. Morris, R. J. Fitzgerald, Pages: 285–343, 2009

    Published Online : 16 APR 2009, DOI: 10.1002/9780813803845.ch12

  12. USE OF EXTRUSION-TEXTURIZED WHEY PROTEIN ISOLATES IN PUFFED CORN MEAL

    Journal of Food Processing and Preservation

    Volume 34, Issue s2, May 2010, Pages: 571–586, C.I. ONWULATA

    Article first published online : 11 DEC 2009, DOI: 10.1111/j.1745-4549.2009.00375.x

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    Index

    Whey Processing, Functionality and Health Benefits

    Charles I. Onwulata, Peter J. Huth, Pages: 393–400, 2009

    Published Online : 16 APR 2009, DOI: 10.1002/9780813803845.index

  14. Extrusion Process Design

    Handbook of Food Process Design

    Kasiviswanathan Muthukumarappan, Chinnadurai Karunanithy, Pages: 710–742, 2012

    Published Online : 21 MAR 2012, DOI: 10.1002/9781444398274.ch25

  15. Pasting and Extrusion Properties of Mixed Carbohydrate and Whey Protein Isolate Matrices

    Journal of Food Processing and Preservation

    Volume 38, Issue 4, August 2014, Pages: 1577–1591, Charles I. Onwulata, Michael H. Tunick and Audrey E. Thomas-Gahring

    Article first published online : 16 MAY 2013, DOI: 10.1111/jfpp.12118

  16. EXTRUDED CORN MEAL AND WHEY PROTEIN CONCENTRATE: EFFECT OF PARTICLE SIZE

    Journal of Food Processing and Preservation

    Volume 30, Issue 4, August 2006, Pages: 475–487, C.I. ONWULATA and R.P. KONSTANCE

    Article first published online : 17 JUL 2006, DOI: 10.1111/j.1745-4549.2005.00082.x

  17. Separation of β-Lactoglobulin from Whey: Its Physico-Chemical Properties and Potential Uses

    Whey Processing, Functionality and Health Benefits

    Raj Mehra, Brendan T. O'Kennedy, Pages: 39–62, 2009

    Published Online : 16 APR 2009, DOI: 10.1002/9780813803845.ch3

  18. Functional Foods Containing Whey Proteins

    Whey Processing, Functionality and Health Benefits

    B. Faryabi, S. Mohr, Charles I. Onwulata, Steven J. Mulvaney, Pages: 213–226, 2009

    Published Online : 16 APR 2009, DOI: 10.1002/9780813803845.ch10

  19. Milk Whey Processes: Current and Future Trends

    Whey Processing, Functionality and Health Benefits

    Charles I. Onwulata, Peter J. Huth, Pages: 369–389, 2009

    Published Online : 16 APR 2009, DOI: 10.1002/9780813803845.ch14

  20. You have free access to this content
    Functionality of Milk Powders and Milk-Based Powders for End Use Applications—A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 5, September 2012, Pages: 518–528, Anup Sharma, Atanu H. Jana and Rupesh Shrikant Chavan

    Article first published online : 24 AUG 2012, DOI: 10.1111/j.1541-4337.2012.00199.x