Sajid H. Alavi

Affiliations: 
Department of Grain Science and Industry Kansas State University, Manhattan, KS, United States 
Area:
Food Science and Technology Agriculture, Agricultural Engineering
Website:
https://www.grains.k-state.edu/people/faculty/alavi/
Google:
"Sajid Alavi"
Bio:

https://www.proquest.com/openview/44eac947871fdb994209878f9f784208/1

Parents

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Syed S. H. Rizvi grad student 2002 Cornell (Microtree)
 (Process dynamics and material properties for supercritical fluid extrusion of starch-based microcellular foams.)
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Publications

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Joseph M, Guo Q, Lindshield B, et al. (2025) Characterization of Extruded Sorghum-Soy Blends to Develop Pre-Cooked and Nutritionally Dense Fortified Blended Foods. Foods (Basel, Switzerland). 14
Asemu AM, Habtu NG, Subramanyam B, et al. (2020) Effects of grain drying methods on postharvest insect infestation and physicochemical characteristics of maize grain Journal of Food Process Engineering. 43
Asemu AM, Habtu NG, Delele MA, et al. (2020) Drying characteristics of maize grain in solar bubble dryer Journal of Food Process Engineering. 43
Xu J, Manepalli PH, Zhu L, et al. (2020) Morphological and performance characteristics of nanocomposite films based on poly(lactic acid) compounded with nanocrystalline cellulose and chitin whiskers using melt extrusion Cellulose. 27: 1-12
Chambers E, Maughan C, Padmanabhan N, et al. (2019) Sensory analysis of 20% solids fortified blended porridge British Food Journal. 121: 633-641
Manepalli PH, Alavi S. (2019) Mathematical modeling of mechanical and barrier properties of poly(lactic acid)/poly(butylene adipate-co-terephthalate)/thermoplastic starch based nanocomposites Journal of Food Engineering. 261: 60-65
Manepalli PH, Mathew JM, Alavi S. (2019) Stochastic modeling of expansion of starchy melts during extrusion Journal of Food Engineering. 245: 57-64
Xu J, Manepalli PH, Zhu L, et al. (2019) Morphological, barrier and mechanical properties of films from poly (butylene succinate) reinforced with nanocrystalline cellulose and chitin whiskers using melt extrusion Journal of Polymer Research. 26: 188
Chanadang S, Chambers EI, Kayanda R, et al. (2018) Novel Fortified Blended Foods: Preference Testing with Infants and Young Children in Tanzania and Descriptive Sensory Analysis. Journal of Food Science
Alvarenga IC, Ou Z, Thiele S, et al. (2018) Effects of milling sorghum into fractions on yield, nutrient composition, and their performance in extrusion of dog food Journal of Cereal Science. 82: 121-128
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