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Results: 1-13 |
Results: 13
SENSORY, INSTRUMENTAL AND ACOUSTIC CHARACTERISTICS OF EXTRUDED SNACK FOOD-PRODUCTS
Authors: DUIZER LM CAMPANELLA OH BARNES GRG
Citation: Lm. Duizer et al., SENSORY, INSTRUMENTAL AND ACOUSTIC CHARACTERISTICS OF EXTRUDED SNACK FOOD-PRODUCTS, Journal of texture studies, 29(4), 1998, pp. 397-411
ELECTROPHORETIC CHARACTERIZATION OF THE PROTEIN PRODUCTS FORMED DURING HEAT-TREATMENT OF WHEY-PROTEIN CONCENTRATE SOLUTIONS
Authors: HAVEA P SINGH H CREAMER LK CAMPANELLA OH
Citation: P. Havea et al., ELECTROPHORETIC CHARACTERIZATION OF THE PROTEIN PRODUCTS FORMED DURING HEAT-TREATMENT OF WHEY-PROTEIN CONCENTRATE SOLUTIONS, Journal of Dairy Research, 65(1), 1998, pp. 79-91
THE SINGLE-SCREW EXTRUDER AS A BIOREACTOR FOR SAGO STARCH HYDROLYSIS
Authors: GOVINDASAMY S CAMPANELLA OH OATES CG
Citation: S. Govindasamy et al., THE SINGLE-SCREW EXTRUDER AS A BIOREACTOR FOR SAGO STARCH HYDROLYSIS, Food chemistry, 60(1), 1997, pp. 1-11
ENZYMATIC-HYDROLYSIS OF SAGO STARCH IN A TWIN-SCREW EXTRUDER
Authors: GOVINDASAMY S CAMPANELLA OH OATES CG
Citation: S. Govindasamy et al., ENZYMATIC-HYDROLYSIS OF SAGO STARCH IN A TWIN-SCREW EXTRUDER, Journal of food engineering, 32(4), 1997, pp. 403-426
ENZYMATIC-HYDROLYSIS AND SACCHARIFICATION OPTIMIZATION OF SAGO STARCHIN TWIN-SCREW EXTRUDER
Authors: GOVINDASAMY S CAMPANELLA OH OATES CG
Citation: S. Govindasamy et al., ENZYMATIC-HYDROLYSIS AND SACCHARIFICATION OPTIMIZATION OF SAGO STARCHIN TWIN-SCREW EXTRUDER, Journal of food engineering, 32(4), 1997, pp. 427-446
HIGH-MOISTURE TWIN-SCREW EXTRUSION OF SAGE STARCH .2. SACCHARIFICATION AS INFLUENCED BY THERMOMECHANICAL HISTORY
Authors: GOVINDASAMY S CAMPANELLA OH OATES CG
Citation: S. Govindasamy et al., HIGH-MOISTURE TWIN-SCREW EXTRUSION OF SAGE STARCH .2. SACCHARIFICATION AS INFLUENCED BY THERMOMECHANICAL HISTORY, Carbohydrate polymers, 32(3-4), 1997, pp. 267-274
ON THE TAN-DELTA-FREQUENCY RELATIONSHIP OF FOODS AND AGRICULTURAL COMMODITIES
Authors: CAMPANELLA OH PELEG M
Citation: Oh. Campanella et M. Peleg, ON THE TAN-DELTA-FREQUENCY RELATIONSHIP OF FOODS AND AGRICULTURAL COMMODITIES, Journal of texture studies, 28(5), 1997, pp. 585-592
HIGH-MOISTURE TWIN-SCREW EXTRUSION OF SAGO STARCH .1. INFLUENCE ON GRANULE MORPHOLOGY AND STRUCTURE
Authors: GOVINDASAMY S CAMPANELLA OH OATES CG
Citation: S. Govindasamy et al., HIGH-MOISTURE TWIN-SCREW EXTRUSION OF SAGO STARCH .1. INFLUENCE ON GRANULE MORPHOLOGY AND STRUCTURE, Carbohydrate polymers, 30(4), 1996, pp. 275-286
DETERMINATION OF ENDOSPERM CHARACTERISTICS OF 38 CORN HYBRIDS USING THE STENVERT HARDNESS TEST
Authors: LI PXP HARDACRE AK CAMPANELLA OH KIRKPATRICK KJ
Citation: Pxp. Li et al., DETERMINATION OF ENDOSPERM CHARACTERISTICS OF 38 CORN HYBRIDS USING THE STENVERT HARDNESS TEST, Cereal chemistry, 73(4), 1996, pp. 466-471
INFLUENCE OF EXTRUSION VARIABLES ON SUBSEQUENT SACCHARIFICATION BEHAVIOR OF SAGO STARCH
Authors: GOVINDASAMY S CAMPANELLA OH OATES CG
Citation: S. Govindasamy et al., INFLUENCE OF EXTRUSION VARIABLES ON SUBSEQUENT SACCHARIFICATION BEHAVIOR OF SAGO STARCH, Food chemistry, 54(3), 1995, pp. 289-296
A STUDY OF THE RHEOLOGICAL PROPERTIES OF CONCENTRATED FOOD EMULSIONS
Authors: CAMPANELLA OH DORWARD NM SINGH H
Citation: Oh. Campanella et al., A STUDY OF THE RHEOLOGICAL PROPERTIES OF CONCENTRATED FOOD EMULSIONS, Journal of food engineering, 25(3), 1995, pp. 427-440
THERMAL AGGREGATION AND GELATION OF BOVINE BETA-LACTOGLOBULIN
Authors: MCSWINEY M SINGH H CAMPANELLA OH
Citation: M. Mcswiney et al., THERMAL AGGREGATION AND GELATION OF BOVINE BETA-LACTOGLOBULIN, Food hydrocolloids, 8(5), 1994, pp. 441-453
EFFECT OF AGITATION ON THE COAGULATION TIME OF MINERAL ACID CASEIN CURD - APPLICATION OF SMOLUCHOWSKI ORTHOKINETIC AGGREGATION-THEORY
Authors: BHASKAR GV CAMPANELLA OH MUNRO PA
Citation: Gv. Bhaskar et al., EFFECT OF AGITATION ON THE COAGULATION TIME OF MINERAL ACID CASEIN CURD - APPLICATION OF SMOLUCHOWSKI ORTHOKINETIC AGGREGATION-THEORY, Chemical Engineering Science, 48(24), 1993, pp. 4075-4080
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