Intensification of protein extraction from soybean processing materials using hydrodynamic cavitation
2017 · Innovative Food Science & Emerging Technologies · 123 citations
https://doi.org/10.1016/j.ifset.2017.01.002
P
P.J. Fryer
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P.J. Fryer is an academic researcher from University of Birmingham. The author has contributed to research in topics: Calcium Carbonate Crystallization and Inhibition & Proteins in Food Systems & Microbial Inactivation Methods. The author has an h-index of 57, co-authored 286 publications.
ORCID: 0000-0003-4767-7839Papers by this author
worksPilot-scale ultrasound-assisted extraction of protein from soybean processing materials shows it is not recommended for industrial usage
2017 · Journal of Food Engineering · 60 citations
https://doi.org/10.1016/j.jfoodeng.2017.02.002
Effect of chyme viscosity and nutrient feedback mechanism on gastric emptying
2017 · Chemical Engineering Science · 43 citations
https://doi.org/10.1016/j.ces.2017.05.048
A model-based study of rehydration kinetics in freeze-dried tomatoes
2019 · Energy Procedia · 29 citations
https://doi.org/10.1016/j.egypro.2019.02.060
Kinetic study of the thermal denaturation of a hyperthermostable extracellular α-amylase from Pyrococcus furiosus
2013 · Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics · 27 citations
https://doi.org/10.1016/j.bbapap.2013.09.008
Lessons to learn from roadmapping in cleaning and decontamination
2022 · Food and Bioproducts Processing · 19 citations
https://doi.org/10.1016/j.fbp.2022.07.011
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