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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 extrusion Critical reviews in food science and nutrition 59 (20), 3267-3280, 2019
2-) Reactive extrusion: A review of the physicochemical changes in food systems Innovative Food Science & Emerging Technologies 64, 102429, 2020
3-) Steam vs. SC–CO2–based extrusion: Comparison of physical properties of milk protein concentrate extrudates Journal of Food Engineering 292, 110244, 2021
4-) Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey International Journal of Food Properties 23 (1), 708-721, 2020
5-) UTILIZATION OF ACID WHEY IN THE SUPERCRITICAL FLUID EXTRUSION OF VALUE-ADDED PROTEIN BASED SNACK FOODSAK YoonCornell University, 20192019