Work with Syed Rizvi | NotedSource
Professor of Food Process Engineering, Cornell University
https://cv.notedsource.io/me/97J2G6MJ
Syed Rizvi
Professor of Food Process Engineering, Cornell University
Research Expertise
Food engineering
supercritical fluids
extrusion
separation proceeses
thermodynamics
Publications
Engineering Properties of Foods
Unknown Venue
2014
Kinetics of methane hydrate decomposition
Chemical Engineering Science
1987
Handbook of Membrane Separations
Unknown Venue
2008
A Review of Effects of Carbon Dioxide on
Microbial Growth and Food Quality
Journal of Food Protection
1985
Changes in conformation and quality of
vegetable protein during texturization
process by extrusion
Critical Reviews in Food Science and
Nutrition
2018
Enzyme-assisted supercritical fluid
extraction of phenolic antioxidants from
pomegranate peel
The Journal of Supercritical
Fluids
2015
FOOD TECHNOLOGY | Supercritical Fluid
Extraction
Encyclopedia of Separation
Science
2000
An Overview of Starch-Based Plastic Blends
from Reactive Extrusion
Journal of Plastic Film &
Sheeting
2006
Valorization of bioactive compounds in
fruit pomace from agro-fruit industries:
Present Insights and future challenges
Food Bioscience
2021
Solubilities of fatty acids, fatty acid
esters, triglycerides, and fats and oils
in supercritical carbon dioxide
The Journal of Supercritical
Fluids
1994
Emulsification mechanisms and
characterizations of cold, gel-like
emulsions produced from texturized whey
protein concentrate
Food Hydrocolloids
2009
Structural properties of
protein-stabilized starch-based
supercritical fluid extrudates
Food Research International
1999
Fluid-liquid equilibria of anhydrous milk
fat with supercritical carbon dioxide
The Journal of Supercritical
Fluids
1992
Thermodynamic Properties of Water on Rice
as Calculated from Reversible and
Irreversible Isotherms
Journal of Food Science
1985
A biodegradable and edible packaging film
based on papaya puree, gelatin, and
defatted soy protein
Food Packaging and Shelf Life
2016
THERMODYNAMIC ANALYSIS OF DRYING FOODS
Drying Technology
1984
Use of non-invasive X-ray microtomography
for characterizing microstructure of
extruded biopolymer foams
Food Research International
2005
Fungi Associated with Soybean Seedling
Disease in Iowa
Plant Disease
1996
Operaciones unitarias de transferencia de
calor
Práctica de operaciones unitarias en
ingeniería de alimentos
2023
Influence of ball milling on the
production of starch nanoparticles and its
effect on structural, thermal and
functional properties
International Journal of Biological
Macromolecules
2020
The combined application of supercritical
fluid and extrusion technology
Trends in Food Science &
Technology
1995
Moisture Sorption Isotherms of Canola
Meals, and Applications to Packaging
Journal of Food Science
1996
OPTIMIZATION OF PARAMETERS FOR PACKAGING
OF FRESH PEACHES IN POLYMERTIC FILMS1
Journal of Food Process
Engineering
1982
Biodegradable and functionally superior
starch–polyester nanocomposites from
reactive extrusion
Journal of Applied Polymer
Science
2005
Book Review - Food process
engineering—theory and laboratory
experiments
Food Microbiology
2000
Vapor-liquid equilibria in the
ammonia-water system
Journal of Chemical & Engineering
Data
1987
Physicochemical characteristics of
phosphorylated cross-linked starch
produced by reactive supercritical fluid
extrusion
Carbohydrate Polymers
2010
Development and Evaluation of a
Thermally-Processed, Low-Cholesterol Egg
Salad Product
Poultry Science
1984
Current Intervention Strategies for the
Microbial Safety of Sprouts
Journal of Food Protection
2013
Rheological Behavior of Frozen and Thawed
Low‐Moisture, Part‐Skim Mozzarella Cheese
Journal of Food Science
1993
Functional properties of whey protein
concentrate texturized at acidic pH:
Effect of extrusion temperature
LWT - Food Science and Technology
2014
Process dynamics of starch-based
microcellular foams produced by
supercritical fluid extrusion. I: model
development
Food Research International
2003
Anhydrous Milk Fat Fractionation with
Continuous Countercurrent Supercritical
Carbon Dioxide
Journal of Food Science
1993
Reactive extrusion: A review of the
physicochemical changes in food systems
Innovative Food Science & Emerging
Technologies
2020
Starch‐based nanocomposites by reactive
extrusion processing
Polymer International
2004
Effects of various anions on the
rheological and gelling behavior of soy
proteins: thermodynamic observations
Journal of Agricultural and Food
Chemistry
1983
Enzyme-assisted supercritical fluid
extraction: an alternative and green
technology for non-extractable polyphenols
Analytical and Bioanalytical
Chemistry
2017
Requirements for foods packaged in
polymeric films∗
C R C Critical Reviews in Food Science
and Nutrition
1981
Fluorescence Spectroscopy Studies of
Intermolecular Interactions in
Supercritical Fluids
ACS Symposium Series
1989
Individual Packaging of Apples for Shelf
Life Extension
Journal of Food Science
1985
Rheological characterizations of
texturized whey protein concentrate-based
powders produced by reactive supercritical
fluid extrusion
Food Research International
2008
Experimental evaluation of a uniform
transmembrane pressure crossflow
microfiltration unit for the concentration
of micellar casein from skim milk
Journal of Membrane Science
2001
An Overview on the Technology of
Cross-Linking of Starch for Nonfood
Applications
Journal of Plastic Film &
Sheeting
2009
Fluid-Liquid phase equilibria of fatty
acids and fatty acid methyl esters in
supercritical carbon dioxide
The Journal of Supercritical
Fluids
1990
Liposomal microencapsulation using the
conventional methods and novel
supercritical fluid processes
Trends in Food Science &
Technology
2016
Continuous supercritical carbon dioxide
processing of palm oil
Journal of the American Oil Chemists'
Society
1996
Agro-food industry byproducts into
value-added extruded foods
Food and Bioproducts Processing
2015
Separation, extraction and concentration
processes in the food, beverage and
nutraceutical industries
Unknown Venue
2010
Aluminium Induced Endoplasmic Reticulum
Stress Mediated Cell Death in SH-SY5Y
Neuroblastoma Cell Line Is Independent of
p53
PLoS ONE
2014
Characteristics of superficial fungal
infections in the Riyadh region of Saudi
Arabia
International Journal of
Dermatology
2008
Physicochemical and Rheological Properties
of Butter Made from Supercritically
Fractionated Milk Fat
Journal of Dairy Science
1994
Phase equilibria of oleic acid, methyl
oleate, and anhydrous milk fat in
supercritical carbon dioxide
The Journal of Supercritical
Fluids
1992
Separation of milk proteins into fractions
rich in casein or whey proteins by cross
flow filtration
Food Research International
1998
Intranasal exposure to silica
nanoparticles induces alterations in
pro-inflammatory environment of rat brain
Toxicology and Industrial Health
2016
DEVELOPMENT AND STORAGE STABILITY OF
DRUM‐DRIED GUAVA‐ AND PAPAYA‐TARO FLAKES
Journal of Food Science
1979
Micronutrient and Protein-Fortified Whole
Grain Puffed Rice Made by Supercritical
Fluid Extrusion
Journal of Agricultural and Food
Chemistry
2012
Physicochemical properties of liquid
virgin whey protein isolate
International Dairy Journal
2008
Vatless Manufacturing of Low-Moisture
Part-Skim Mozzarella Cheese from Highly
Concentrated Skim Milk Microfiltration
Retentates
Journal of Dairy Science
2004
Role of Endoplasmic Reticulum Stress and
Unfolded Protein Responses in Health and
Diseases
Indian Journal of Clinical
Biochemistry
2015
Depletion of Whey Proteins and Calcium by
Microfiltration of Acidified Skim Milk
Prior to Cheese Making
Journal of Dairy Science
1999
Mechanical properties of
protein‐stabilized starch‐based
supercritical fluid extrudates
International Journal of Food
Properties
2000
A Review of the Sealworm Problem: Biology,
Implications and Solutions
Journal of Food Protection
1987
Characterization of supercritical fluid
extrusion processed rice–soy crisps
fortified with micronutrients and soy
protein
LWT - Food Science and Technology
2014
Rheological behavior of
starch–polycaprolactone (PCL)
nanocomposite melts synthesized by
reactive extrusion
Polymer Engineering & Science
2006
Physico-Chemical Properties of Skim Milk
Retentates from Microfiltration
Journal of Dairy Science
2001
Enzymatic Esterification of Fatty Acid
Mixtures from Milk Fat and Anhydrous Milk
Fat with Canola Oil in Supercritical
Carbon Dioxide
Biotechnology Progress
1992
Simultaneous microencapsulation of
hydrophilic and lipophilic bioactives in
liposomes produced by an ecofriendly
supercritical fluid process
Food Research International
2017
A new mixed preconditioning method for
finite element computations
Computer Methods in Applied Mechanics
and Engineering
1992
Relationship of Water Content to Textural
Characteristics, Water Activity, and
Thermal Conductivity of Some Commercial
Sausages
Journal of Food Science
1987
Process dynamics of starch-based
microcellular foams produced by
supercritical fluid extrusion. II:
Numerical simulation and experimental
evaluation
Food Research International
2003
Viscoelastic Properties of Butter
Journal of Food Science
1995
A comparison of physical and chemical
properties of milk fat fractions obtained
by two processing technologies
Journal of the American Oil Chemists'
Society
1998
Physicochemical changes in whey protein
concentrate texturized by reactive
supercritical fluid extrusion
Journal of Food Engineering
2009
Heat transfer to particles in shear flow:
Application in aseptic processing
Journal of Food Engineering
1993
Properties of yeast free bread produced by
supercritical fluid extrusion (SCFX) and
vacuum baking
Innovative Food Science & Emerging
Technologies
2011
Strategies for Enhancing Expansion in
Starch-Based Microcellular Foams Produced
by Supercritical Fluid Extrusion
International Journal of Food
Properties
2005
Manufacture of Mozzarella cheese from
highly-concentrated skim milk
microfiltration retentate depleted of whey
proteins
International Journal of Food Science
and Technology
2001
Continuous Processing of Milk Fat with
Supercritical Carbon Dioxide
Developments in Food Engineering
1994
Synthesis of multivitamin-loaded heat
stable liposomes from milk fat globule
membrane phospholipids by using a
supercritical-CO2based system
Green Chemistry
2020
Effect of pH and Temperature on the
Viscosity of Texturized and Commercial
Whey Protein Dispersions
International Journal of Food
Properties
2013
Risk factors for vulva biting in breeding
sows in south‐west England
Veterinary Record
1998
New apparatus for measurement of
supercritical fluid‐liquid phase
equilibria
AIChE Journal
1988
The effects of supercritical fluid
extrusion process on surface
hydrophobicity of whey protein concentrate
and its relation to storage and heat
stability of concentrated emulsions
Food Research International
2012
NEW GENERATION OF HEALTHY SNACK FOOD BY
SUPERCRITICAL FLUID EXTRUSION
Journal of Food Processing and
Preservation
2010
3D microstructure of supercritical fluid
extrudates I: Melt rheology and
microstructure formation
Food Research International
2009
Wisconsin Private Sector Foresters’
Involvement in Nonindustrial Private
Forestland Cross-boundary Forestry
Practices
Northern Journal of Applied
Forestry
2006
RHEOLOGICAL BEHAVIOR OF PROCESSED MUSTARD.
I: EFFECT OF MILLING TREATMENT
Journal of Texture Studies
1991
Functionality of Fillers and Meat
Ingredients in Comminuted Meat Products
Canadian Institute of Food Science and
Technology Journal
1981
Aluminum Activates PERK-EIF2α Signaling
and Inflammatory Proteins in Human
Neuroblastoma SH-SY5Y Cells
Biological Trace Element Research
2015
Rheology and Expansion of
Starch-Water-CO2Mixtures with
Controlled Gelatinization by Supercritical
Fluid Extrusion
International Journal of Food
Properties
2006
Education
The Ohio State University
Food Science Engineering / June, 1976
Columbus, Ohio, United States of
America
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