| 1 |
Colour change and proteolysis of skim milk during high pressure thermal-processing
Devi AF, Buckow R, Singh T, Hemar Y, Kasapis S
Journal of Food Engineering, 147, 102, 2015 |
| 2 |
Structuring dairy systems through high pressure processing
Devi AF, Buckow R, Hemar Y, Kasapis S
Journal of Food Engineering, 114(1), 106, 2013 |
| 3 |
Unexpected Phase Behavior of Amylose in a High Solids Environment
Shrinivas P, Kasapis S
Biomacromolecules, 11(2), 421, 2010 |
| 4 |
Thermal transitions of rice: Development of a state diagram
Sablani SS, Bruno L, Kasapis S, Symaladevi RM
Journal of Food Engineering, 90(1), 110, 2009 |
| 5 |
Morphology of Molecular Soy Protein Fractions in Binary Composite Gels
Kasapis S, Tay SL
Langmuir, 25(15), 8538, 2009 |
| 6 |
Morphology and Mechanical Properties of Bicontinuous Gels of Agarose and Gelatin and the Effect of Added Lipid Phase
Shrinivas P, Kasapis S, Tongdang T
Langmuir, 25(15), 8763, 2009 |
| 7 |
Application of the synthetic polymer approach to the glass transition of fruit leathers
Torley PJ, de Boer J, Bhandari BR, Kasapis S, Shrinivas P, Jiang B
Journal of Food Engineering, 86(2), 243, 2008 |
| 8 |
Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures
Jiang B, Kontogiorgos V, Kasapis S, Goff HD
Journal of Food Engineering, 89(1), 42, 2008 |
| 9 |
Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks
Kontogiorgos V, Goff HD, Kasapis S
Biomacromolecules, 8(4), 1293, 2007 |
| 10 |
Evaluating water activity and glass transition concepts for food stability
Sablani SS, Kasapis S, Rahman MS
Journal of Food Engineering, 78(1), 266, 2007 |
