| 1 |
Low moisture extrusion of pea protein and pea fibre fortified rice starch blends
Beck SM, Knoerzer K, Foerster M, Mayo S, Philipp C, Arcot J
Journal of Food Engineering, 231, 61, 2018 |
| 2 |
Derivation of two layer drying model with shrinkage and analysis of volatile depletion during drying of banana
Saha B, Bucknall M, Arcot J, Driscoll R
Journal of Food Engineering, 226, 42, 2018 |
| 3 |
Protein recovery from potato processing water: Pre-treatment and membrane fouling minimization
Dabestani S, Arcot J, Chen V
Journal of Food Engineering, 195, 85, 2017 |
| 4 |
Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry
Beck SM, Knoerzer K, Sellahewa J, Emin MA, Arcot J
Journal of Food Engineering, 208, 66, 2017 |
| 5 |
Effect of low moisture extrusion on a pea protein isolate's expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)
Beck SM, Knoerzer K, Arcot J
Journal of Food Engineering, 214, 166, 2017 |
| 6 |
Folic acid fortification of parboiled rice: Multifactorial analysis and kinetic investigation
Kam K, Arcot J, Adesina AA
Journal of Food Engineering, 108(1), 238, 2012 |
