Ashton K Yoon

Ashton K Yoon

Cornell University - Ithaca / United States
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5269134
person_outline Ashton K Yoon's MOST POPULAR ARTICLES
1-) Changes in conformation and quality of vegetable protein during texturization process by extrusionJ Zhang, L Liu, H Liu, A Yoon, SSH Rizvi, Q WangCritical reviews in food science and nutrition 59 (20), 3267-3280, 20192132019
2-) Reactive extrusion: A review of the physicochemical changes in food systemsB Arora, A Yoon, M Sriram, P Singha, SSH RizviInnovative Food Science & Emerging Technologies 64, 102429, 2020502020
3-) Steam vs. SC–CO2–based extrusion: Comparison of physical properties of milk protein concentrate extrudatesAK Yoon, P Singha, SSH RizviJournal of Food Engineering 292, 110244, 2021122021
4-) Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid wheyAK Yoon, SSH RizviInternational Journal of Food Properties 23 (1), 708-721, 2020112020
5-) UTILIZATION OF ACID WHEY IN THE SUPERCRITICAL FLUID EXTRUSION OF VALUE-ADDED PROTEIN BASED SNACK FOODSAK YoonCornell University, 20192019