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You searched for +publisher:"Cornell University" +contributor:("Rizvi,Syed S H"). Showing records 1 – 7 of 7 total matches.

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Cornell University

1. Mudgal, Samriddh. Controlling accessibility of tastant to receptors via binding to a carrier protein: Moderating the taste of rebaudioside A.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2015, Cornell University

 Intake of added sugars exceeds discretionary dietary allowances, regardless of energy needs of the US population and often leads to adverse health conditions. Half of… (more)

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APA (6th Edition):

Mudgal, S. (2015). Controlling accessibility of tastant to receptors via binding to a carrier protein: Moderating the taste of rebaudioside A. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/57326

Chicago Manual of Style (16th Edition):

Mudgal, Samriddh. “Controlling accessibility of tastant to receptors via binding to a carrier protein: Moderating the taste of rebaudioside A.” 2015. Masters Thesis, Cornell University. Accessed November 25, 2020. http://hdl.handle.net/1813/57326.

MLA Handbook (7th Edition):

Mudgal, Samriddh. “Controlling accessibility of tastant to receptors via binding to a carrier protein: Moderating the taste of rebaudioside A.” 2015. Web. 25 Nov 2020.

Vancouver:

Mudgal S. Controlling accessibility of tastant to receptors via binding to a carrier protein: Moderating the taste of rebaudioside A. [Internet] [Masters thesis]. Cornell University; 2015. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1813/57326.

Council of Science Editors:

Mudgal S. Controlling accessibility of tastant to receptors via binding to a carrier protein: Moderating the taste of rebaudioside A. [Masters Thesis]. Cornell University; 2015. Available from: http://hdl.handle.net/1813/57326


Cornell University

2. Yoon, Ashton Kylen. UTILIZATION OF ACID WHEY IN THE SUPERCRITICAL FLUID EXTRUSION OF VALUE-ADDED PROTEIN BASED SNACK FOODS.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2019, Cornell University

 The worldwide Greek yogurt market is a growing multi-billion dollar industry in need of a solution for its environmentally problematic acid whey (GAW) byproduct. Utilization… (more)

Subjects/Keywords: acid whey; byproducts; dietary fiber; extrusion; milk protein; SCFX

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APA (6th Edition):

Yoon, A. K. (2019). UTILIZATION OF ACID WHEY IN THE SUPERCRITICAL FLUID EXTRUSION OF VALUE-ADDED PROTEIN BASED SNACK FOODS. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/70063

Chicago Manual of Style (16th Edition):

Yoon, Ashton Kylen. “UTILIZATION OF ACID WHEY IN THE SUPERCRITICAL FLUID EXTRUSION OF VALUE-ADDED PROTEIN BASED SNACK FOODS.” 2019. Masters Thesis, Cornell University. Accessed November 25, 2020. http://hdl.handle.net/1813/70063.

MLA Handbook (7th Edition):

Yoon, Ashton Kylen. “UTILIZATION OF ACID WHEY IN THE SUPERCRITICAL FLUID EXTRUSION OF VALUE-ADDED PROTEIN BASED SNACK FOODS.” 2019. Web. 25 Nov 2020.

Vancouver:

Yoon AK. UTILIZATION OF ACID WHEY IN THE SUPERCRITICAL FLUID EXTRUSION OF VALUE-ADDED PROTEIN BASED SNACK FOODS. [Internet] [Masters thesis]. Cornell University; 2019. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1813/70063.

Council of Science Editors:

Yoon AK. UTILIZATION OF ACID WHEY IN THE SUPERCRITICAL FLUID EXTRUSION OF VALUE-ADDED PROTEIN BASED SNACK FOODS. [Masters Thesis]. Cornell University; 2019. Available from: http://hdl.handle.net/1813/70063


Cornell University

3. Wagner, Michael. Application Of Supercritical Carbon Dioxide In Lipid Vesicle Design And Extraction Of Oil From Potato Chips.

Degree: PhD, Food Science and Technology, 2015, Cornell University

 Supercritical carbon dioxide (SC-CO2) has emerged as a non-toxic and environmentally friendly alternative to conventional organic solvents with many applications. A novel method of nonionic… (more)

Subjects/Keywords: supercritical carbon dioxide; lipid vesicle; extraction

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APA (6th Edition):

Wagner, M. (2015). Application Of Supercritical Carbon Dioxide In Lipid Vesicle Design And Extraction Of Oil From Potato Chips. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/39380

Chicago Manual of Style (16th Edition):

Wagner, Michael. “Application Of Supercritical Carbon Dioxide In Lipid Vesicle Design And Extraction Of Oil From Potato Chips.” 2015. Doctoral Dissertation, Cornell University. Accessed November 25, 2020. http://hdl.handle.net/1813/39380.

MLA Handbook (7th Edition):

Wagner, Michael. “Application Of Supercritical Carbon Dioxide In Lipid Vesicle Design And Extraction Of Oil From Potato Chips.” 2015. Web. 25 Nov 2020.

Vancouver:

Wagner M. Application Of Supercritical Carbon Dioxide In Lipid Vesicle Design And Extraction Of Oil From Potato Chips. [Internet] [Doctoral dissertation]. Cornell University; 2015. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1813/39380.

Council of Science Editors:

Wagner M. Application Of Supercritical Carbon Dioxide In Lipid Vesicle Design And Extraction Of Oil From Potato Chips. [Doctoral Dissertation]. Cornell University; 2015. Available from: http://hdl.handle.net/1813/39380


Cornell University

4. Tsai, Wen-Chyan. Characterization And Applications Of Liposomes Microencapsulated By A Novel Supercritical Fluid Process.

Degree: PhD, Food Science and Technology, 2015, Cornell University

 A novel supercritical fluid (SCF) process, composed of SCF extraction, rapid expansion of a supercritical solution, and vacuum-driven cargo loading based on the Bernoulli principle,… (more)

Subjects/Keywords: supercritical carbon dioxide; liposome; microencapsulation

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APA (6th Edition):

Tsai, W. (2015). Characterization And Applications Of Liposomes Microencapsulated By A Novel Supercritical Fluid Process. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/41168

Chicago Manual of Style (16th Edition):

Tsai, Wen-Chyan. “Characterization And Applications Of Liposomes Microencapsulated By A Novel Supercritical Fluid Process.” 2015. Doctoral Dissertation, Cornell University. Accessed November 25, 2020. http://hdl.handle.net/1813/41168.

MLA Handbook (7th Edition):

Tsai, Wen-Chyan. “Characterization And Applications Of Liposomes Microencapsulated By A Novel Supercritical Fluid Process.” 2015. Web. 25 Nov 2020.

Vancouver:

Tsai W. Characterization And Applications Of Liposomes Microencapsulated By A Novel Supercritical Fluid Process. [Internet] [Doctoral dissertation]. Cornell University; 2015. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1813/41168.

Council of Science Editors:

Tsai W. Characterization And Applications Of Liposomes Microencapsulated By A Novel Supercritical Fluid Process. [Doctoral Dissertation]. Cornell University; 2015. Available from: http://hdl.handle.net/1813/41168


Cornell University

5. Mustapha, Nor Afizah. Functionalization Of Whey Protein By Reactive Supercritical Fluid Extrusion (Rscfx).

Degree: PhD, Food Science and Technology, 2013, Cornell University

 Reactive supercritical fluid extrusion (RSCFX) is a novel integrated process for controlled chemical reactions and continuous generation of expanded extrudates of modified functionalities. Twin screw… (more)

Subjects/Keywords: Supercritical fluid extrusion; Texturized whey protein; Cold-set gelation

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APA (6th Edition):

Mustapha, N. A. (2013). Functionalization Of Whey Protein By Reactive Supercritical Fluid Extrusion (Rscfx). (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/34329

Chicago Manual of Style (16th Edition):

Mustapha, Nor Afizah. “Functionalization Of Whey Protein By Reactive Supercritical Fluid Extrusion (Rscfx).” 2013. Doctoral Dissertation, Cornell University. Accessed November 25, 2020. http://hdl.handle.net/1813/34329.

MLA Handbook (7th Edition):

Mustapha, Nor Afizah. “Functionalization Of Whey Protein By Reactive Supercritical Fluid Extrusion (Rscfx).” 2013. Web. 25 Nov 2020.

Vancouver:

Mustapha NA. Functionalization Of Whey Protein By Reactive Supercritical Fluid Extrusion (Rscfx). [Internet] [Doctoral dissertation]. Cornell University; 2013. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1813/34329.

Council of Science Editors:

Mustapha NA. Functionalization Of Whey Protein By Reactive Supercritical Fluid Extrusion (Rscfx). [Doctoral Dissertation]. Cornell University; 2013. Available from: http://hdl.handle.net/1813/34329


Cornell University

6. Beliciu, Cosmin. The Casein Micelle: Stability And Heat Induced Interactions.

Degree: PhD, Food Science and Technology, 2011, Cornell University

 The increasing availability of micellar casein obtained by membrane separation creates a need to better understand the effect of processing conditions, on the stability and… (more)

Subjects/Keywords: Micellar Casein; Heat Treatments; Dynamic Light Scattering; Rheology; Soy Proteins; Sterilization; Minerals

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APA (6th Edition):

Beliciu, C. (2011). The Casein Micelle: Stability And Heat Induced Interactions. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/33500

Chicago Manual of Style (16th Edition):

Beliciu, Cosmin. “The Casein Micelle: Stability And Heat Induced Interactions.” 2011. Doctoral Dissertation, Cornell University. Accessed November 25, 2020. http://hdl.handle.net/1813/33500.

MLA Handbook (7th Edition):

Beliciu, Cosmin. “The Casein Micelle: Stability And Heat Induced Interactions.” 2011. Web. 25 Nov 2020.

Vancouver:

Beliciu C. The Casein Micelle: Stability And Heat Induced Interactions. [Internet] [Doctoral dissertation]. Cornell University; 2011. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1813/33500.

Council of Science Editors:

Beliciu C. The Casein Micelle: Stability And Heat Induced Interactions. [Doctoral Dissertation]. Cornell University; 2011. Available from: http://hdl.handle.net/1813/33500


Cornell University

7. Sauer, Anne. Functionality And Stability Of Micellar Casein Concentrates During Heat Treatment And Storage.

Degree: PhD, Food Science and Technology, 2012, Cornell University

Subjects/Keywords: dairy casein protein; sterilization; rheology

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Sauer, A. (2012). Functionality And Stability Of Micellar Casein Concentrates During Heat Treatment And Storage. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/30980

Chicago Manual of Style (16th Edition):

Sauer, Anne. “Functionality And Stability Of Micellar Casein Concentrates During Heat Treatment And Storage.” 2012. Doctoral Dissertation, Cornell University. Accessed November 25, 2020. http://hdl.handle.net/1813/30980.

MLA Handbook (7th Edition):

Sauer, Anne. “Functionality And Stability Of Micellar Casein Concentrates During Heat Treatment And Storage.” 2012. Web. 25 Nov 2020.

Vancouver:

Sauer A. Functionality And Stability Of Micellar Casein Concentrates During Heat Treatment And Storage. [Internet] [Doctoral dissertation]. Cornell University; 2012. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1813/30980.

Council of Science Editors:

Sauer A. Functionality And Stability Of Micellar Casein Concentrates During Heat Treatment And Storage. [Doctoral Dissertation]. Cornell University; 2012. Available from: http://hdl.handle.net/1813/30980

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