Concepedia

Khanitta Manoi

KM

4

Publications

357

Citations

4

H-Index

2008

Active since

Affiliations

Cornell University(Current)

Khanitta Manoi is an author at Cornell University specializing in food engineering, food processing, and health sciences.

Top concepts

HealthFood ProcessingFood EngineeringFood TechnologyBiomanufacturingProtein EngineeringBiomolecular EngineeringRheologyEngineeringMechanical Engineering

Publications per year

2008–2010

4

Publications

4

Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate

Khanitta Manoi, Syed S. H. Rizvi · Food Hydrocolloids · 2009 · 168 citations

Food Colloid, Biomanufacturing, Emulsification Mechanisms +9

Physicochemical characteristics of phosphorylated cross-linked starch produced by reactive supercritical fluid extrusion

Khanitta Manoi, Syed S. H. Rizvi · Carbohydrate Polymers · 2010 · 93 citations

Supercritical Co2, Supercritical Fluid Chromatography, Physicochemical Characteristics +6

Rheological characterizations of texturized whey protein concentrate-based powders produced by reactive supercritical fluid extrusion

Khanitta Manoi, Syed S. H. Rizvi · Food Research International · 2008 · 52 citations

Texturized Whey, Engineering, Supercritical Co2 +10

Physicochemical changes in whey protein concentrate texturized by reactive supercritical fluid extrusion

Khanitta Manoi, Syed S. H. Rizvi · Journal of Food Engineering · 2009 · 44 citations

Biomanufacturing, Supercritical Co2, Supercritical Flow +6

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