Sajid Alavi

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 13

Top Topics

Binding Protein

Allergic Rhinitis

Top Venues

Journal of food science

Foods (Basel, Switzerland)

Current developments in nutrition

This page only lists publications with an associated author ORCID identifier.

Publications

Blake J Plattner, Shan Hong, Yonghui Li, Martin J Talavera, Hulya Dogan, Brian S Plattner, Sajid Alavi
Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion. Foods (Basel, Switzerland) 13 (8) (2024)
Blake J Plattner, Shan Hong, Yonghui Li, Martin J Talavera, Hulya Dogan, Brian S Plattner, Sajid Alavi
Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion. Foods (Basel, Switzerland) 13 (8) (2024)
Delaney Webb, Hulya Dogan, Yonghui Li, Sajid Alavi
Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat. Foods (Basel, Switzerland) 12 (8) (2023)
Jenna Flory, Sajid Alavi
Use of hydration properties of proteins to understand their functionality and tailor texture of extruded plant-based meat analogues. Journal of food science (2023)
Jenna Flory, Ruoshi Xiao, Yonghui Li, Hulya Dogan, Martin J Talavera, Sajid Alavi
Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues. Foods (Basel, Switzerland) 12 (17) (2023)
Delaney Webb, Hulya Dogan, Yonghui Li, Sajid Alavi
Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat. Foods (Basel, Switzerland) 12 (8) (2023)
Delaney Webb, Hulya Dogan, Yonghui Li, Sajid Alavi
Use of legume flours and fiber for tailoring structure and texture of pea protein-based extruded meat alternatives. Journal of food science (2022)
Delaney Webb, Hulya Dogan, Yonghui Li, Sajid Alavi
Use of legume flours and fiber for tailoring structure and texture of pea protein-based extruded meat alternatives. Journal of food science 88 (1) (2022)
Delaney Webb, Hulya Dogan, Yonghui Li, Sajid Alavi
Use of legume flours and fiber for tailoring structure and texture of pea protein-based extruded meat alternatives. Journal of food science 88 (1) (2022)
Delaney Webb, Blake J Plattner, Emily Donald, Danielle Funk, Brian S Plattner, Sajid Alavi
Role of chickpea flour in texturization of extruded pea protein. Journal of food science 85 (12) (2020)
Nicole M Delimont, Christopher I Vahl, Rosemary Kayanda, Wences Msuya, Michael Mulford, Paul Alberghine, George Praygod, Julius Mngara, Sajid Alavi, Brian L Lindshield
Complementary Feeding of Sorghum-Based and Corn-Based Fortified Blended Foods Results in Similar Iron, Vitamin A, and Anthropometric Outcomes in the MFFAPP Tanzania Efficacy Study. Current developments in nutrition 3 (6) (2019)
Sirichat Chanadang, Edgar Iv Chambers, Rosemary Kayanda, Sajid Alavi, Wences Msuya
Novel Fortified Blended Foods: Preference Testing with Infants and Young Children in Tanzania and Descriptive Sensory Analysis. Journal of food science 83 (9) (2018)
Nicole M Fiorentino, Katheryne A Kimmel, Hafiz Ansar Rasul Suleria, Michael Joseph, Sajid Alavi, R Scott Beyer, Brian L Lindshield
Novel Formulated Fortified Blended Foods Result in Improved Protein Efficiency and Hepatic Iron Concentrations Compared with Corn-Soy Blend Plus in Broiler Chickens. Current developments in nutrition 2 (12) (2018)