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Grain Science and Industry

Grain Science and Industry
Kansas State University
201 Shellenberger Hall
Manhattan, KS 66506

785-532-6161
grains@k-state.edu

Alavi, Sajid

Past Publications

Rice-shaped extruded kernels: Physical, sensory and nutritional properties.  2013.  Yoo, J.; Alavi, S.; Adhikari, K.; Haub, M.; Aberle, R.; Huber, G.  International Journal of Food Properties, 16(2):301-321

Pet Food processing--understanding transformations in starch during extrusion and baking.  2013.  Gibson, M., Alavi, S.  Cereal Foods World, 58(5):232-236

High-soy, fishmeal-free diets support florida pompano growth. 2013.  Rhodes, M., Hanson, T., Alavi, S., Davis, D.  Global Aquaculture Advocate, Sept.Oct 2013:100-103

Development of protein-rich sorghum-based expanded snacks using extrusion technology.  2013.  Devi, N., Sagaram, S., Tang, X., Shaur, S., Dogan, H., Alavi, S.  International Journal of Food Properties, 16(2):263-276

Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace.  2012.  Karkle, E., Alavi, S., Dogan, H.   Food Research International, 46(1):10-21

Structure and physical properties of starch/poly vinyl alcohol/laponite RD nanocomposite films.  2012.  Tang, X.; Alavi, S.  Journal of Agriculture and Food Chemistry, 60:1954-1962.

Recent advances in biopolymer-based food packaging materials.  2012.  Tang, X.; Kumar, P.; Alavi, S.; Sandeep, K. Critical Reviews in Food Science and Nutrition, 52 (5): 426.

Extent of matrix transformation in fiber-added extruded products under different hydration regimens and its impact on texture, microstructure and digestibility.  2012.  Karkle, E.; Keller, L.; Dogan, H.; Alavi, S.  Journal of Food Engineering, 108:171-182.

Soybean hulls pretreated using thermo-mechanical extrusion-hydrolysis efficiency, fermentation inhibitors and ethanol yield.  2012.  Yoo, J.; Alavi, S.; Vadlani, P.; Behnke, K.  Applied Biochemistry and Biotechnology, 166(3):576-589.

Utilization of extrusion technology for the development of millet based complementary foods.  2012.  Devi, :.; Shobha, S.; Alavi, S.; Kalpana, K.; Soumya, M.  Journal of Food Science and Technology, DOI:10.1007/s13197-012-0789-6.

Extrusion-enzyme liquefaction as a method for producing sorghum protein concentrates.  2012. deMesa-Stonestreet, N.J.; Alavi, S.; Gwirtz, J.   Journal of Food Engineering, 108(2):365-375

Ileal digestibility of crude protein, amino acids, dry matter and phosphorous in pigs fed diets steam conditioned at low and high temperature,. expander conditioned or extruder processed.  2012.  Lundblad, K.; Hancock, J.; Behnke, K.; McKinney, L.; Alavi, S.; Preslokken, E.; Sorensen, M.  Animal Feed Science and Technology, 172(3-4):237-241.

Impact of B-glucan and other oat flour components on physico-chemical and sensory properties of extruded oat cereals.  2011. Yao, N.; White, P.; Alavi, S.  International Journal of Food Science and Technology, 46(3):651-660.

Recent advances in starch, polyvinyl alcohol based polymer blends, nanocomposites and their biodegradability.  2011.  Tang, X.; Alavi, S. Carbohydrate Polymers.  85(1):7-16

Thermo-mechanical extrusion pretreatment for conversion of soybean hulls to fermentable sugars.  2011.  Yoo, J.; Alavi, S.; Vadlani, P.; Amanor-Boadu, V.  Bioresource Technology, 102: 7583-7590.

Extruded moringa leaf-oat flour snacks: physical, nutritional and sensory properties.  2011.  Liu, S.; Alavi, S.; Abu-Ghoush, M.  International Journal of Food Properties, 14(4):854-869.

A review of experimental and modeling techniques to determine properties of biopolymer-based nanocomposites.  2011.  Kumar, P.; Sandeep, K.; Alavi, S.; Truong, V.  Journal of Food Science, 76:E2-14.

Structure and physical properties of starch/poly vinyl alcohol/sodium montmorillonite nanocomposite films.  2011.  Ali, S.S.; Tang, X.; Alavi, S.; Faubion, J.  Journal of Agriculture and Food Chemistry, 59(23):12384-12395.

Extrusion research for addressing the obesity challenge.  2011.  Alavi, S.; Karkle, E.; Adhikari, K.; Keller, L.  Cereal Foods World, 56(2):56-60.

Sorghum proteins: The concentration, isolation, modification, and food applications or kafirins.  2010.  de Mesa-Stonestreet,N.J.; Alavi, S.; Bean, S.   Journal of Food Science, 75(5) R90-R104.

Effect of type and content of modified montmorillonite on the structure and properties of bio-nanocomposite films based on soy protein isolate and montmorillonite.  2010.  Kumar, P.; Sandeep, K.; Alavi, S.; Truong, V.; Gorga, R.  Journal of Food Science, 75(5):N46-56.

Manufacture and evaluation of a single pass rotary cooler for aquatic feed pellets.  2010.  Kaddour, O.; Alavi, S.  Journal of Food Process Engineering, 33(4):585-605.

Extrusion as a thermo-mechanical pretreatment for lignocellulosic ethanol.  2010.   Lamsal, B.; Yoo, J.; Brijwani, K.; Alavi, S.  Biomass and Bioenergy, 34: 1703-1710.

Mechanical and microstructural properties of soy protein-high amylose corn starch extrudates in relation to physiochemical changes of starch during extrusion.  2010.  Zhu, L.; Shukri, R.; de Mesa-Stonestreet, N.; Alavi, S.; Dogan, H.; Shi, Y.C.   Journal of Food Engineering, 100(2): 232-238.

Preparation and Characterization of Bio-nanocomposite Films Based on Soy Protein Isolate and Montmorillonite Using Melt Extrusion.  2010.   P. Kumar, K. Sandeep, S. Alavi, V. Truong, R. Gorga, Journal of Food Engineering, 100(3), p. 480-489.

Development and Validation of a Dynamic Model for Predicting Survival of Mature Larvae of Tribolium Confusum During Facility Heat Treatments.  2009.  Boina, D.; Subramanyam, B. and Alavi, S. Journal of Economic Entomology. 101(3): 989-997.

Soy Protein-fortified Expanded Extrudates: Baseline Study using Normal Corn Starch.  2009.  DeMesa, N.J.E.; Alavi, S.; Singh, N.; Shi, Y-C; Dogan, H. and Sang, Y.  Journal of Food Engineering. 90(2): 262-270.

Subzero Glass Transition of Waxy Maize Starch Studied by Differential Scanning Calorimetry.  2009Yijun Sang, Sajid Alavi, Yong-Cheng Shi. Starch/Starke. 61(12): 687-695

Pre-cooked Fiber Enriched Wheat Flour Obtained by Extrusion: Rheological and Functional Properties.  2009.   Gajula, H.; Liu, S.; Alavi, S.; Herald, T.; Madl, R.;Bean, S. and Tilley, M. International Journal of Food Properties. 12: 27-44

Impact of Dry Solids and Bile Acid Concentrations on Bile Acid Binding Capacity of Extruded Oat Cereals.  2008.  Yao, N.; White, P.; Jannink, J-L.; Alavi, S. Journal of Agricultural and Food Chemistry. 56(18): 8672-8679.

Effect of Plasticizers on the Structure and Properties of Starch-clay Nanocomposite Films.  2008.  Tang, X.; Alavi, S.; and Herald, T. Carbohydrate Polymers. 74: 552-558. Kansas AES Contribution Number 08-126-J.

Pre-cooked Bran-enriched Wheat Flour Using Extrusion: Dietary Fiber Profile and Sensory Characteristics.  2008.   Gajula, H.; Alavi, S.; Adhikari, K.; and Herald, T. Journal of Food Science. 73(4): S173-179.

Barrier and Mechanical Properties of Starch-clay Nanocomposite Films.  2008.  Tang, X.; Alavi, S. and Herald, T.J. Cereal Chemistry. 85(3): 433-439

Mechanical-acoustic and Sensory Evaluations of Corn Starch-whey Protein Isolate Extrudates.  2007.  Cheng, E.; Alavi, S.; Pearson, T. and Agbisit, R. Journal of Texture Studies. 38(4):473-498.

Influence of mixing temperature on xanthan conformation and interaction of xanthan-guar gum in dilute aqueous solutions.  2007.  Khouryieh, H.; Herald, T.; Aramouni, F. and Alavi, S. Food Research International. 39(9): 964-973.

Relationships between microstructure and mechanical properties of cellular corn starch extrudates. 2007.  Agbisit, R.; Alavi, S.; Cheng, E.; Herald, T. and Trater, A. Journal of Texture Studies. 38(2): 199-219.

Intrinsic viscosity and viscoelastic properties of xanthan/guar mixtures in dilute solutions: effect of salt concentration on the polymer interactions.  2007.  Khouryieh, H.; Herald, T.; Aramouni. F. and Alavi, S. Food Research International. 40(7): 883-893.

Rheological study of xanthan and locust bean gum interaction in dilute solution. 2007.  Higiro, J.; Herald, T. and Alavi, S. Food Research International. 39(2): 165-175.

Physical and sensory characteristics of extruded products from two oat lines with differnt high β-glucan concentrations. 2006.  Yao, N.; Jannink, J.; Alavi,S. and White, P. Cereal Chemistry. 83(6): 692-699.

Physical and biochemical properties of maize hardness and extrudates of selected hybrids. 2006.  Lee, K-M.; Bean, S.; Alavi, S.; Herrman, T. and Waniska, R. Journal of Agricultural and Food Chemistry. 54(12): 4260-4269.

Strategies for enhancing expansion in starch-based microcellular foams produced by supercritical fluid extrusion. 2005.   Alavi, S.; Rizvi, S. International Journal of Food Properties. 8: 23-34.

Use of non-invasive X-ray microtomography for characterizing microstructure of extruded biopolymer foams. 2005.  Trater, A.; Alavi, S.; Rizvi, S. Food Research International. 38(6): 709-719.

 

Starch research over the years, 2003

Process dynamics of starch-based microcellular foams produced by supercritical fluid extrusion. II: Numerical simulation and experimental evaluation. 2003. Alavi, S.; Rizvi, S.; Harriott, P. Food Research International. 36(4): 321-330, 2003

Process dynamics of starch-based microcellular foams produced by supercritical fluid extrusion. I: Model development. 2003. Alavi, S.; Rizvi, S.; and Harriott, P. Food Research International. 36(4): 309-319.

Rheological characteristics of intermediate moisture blends of pregelatinized and raw wheat starch.2002. Alavi, S.; Chen, K.; and Rizvi, S. Journal of Agricultural Food Chemistry. 50(23):6740-5.

An integrated dynamic growth – finite element model for predicting the growth of Listeria monocytogenes in packaged fluid milk. 2001. Alavi, S.; Puri, V.; and Mohtar, R. Department of Agricultural and Biological Engineering.

Structural properties of protein-stabilized starch-based supercritical fluid extrudates. 1999. Alavi, S.; Gogoi, B.; Khan, M.; Bowman, B.; and Rizvi, S. Food Research International. 32(1999):107-118.

Development and validation of a dynamic growth model for Listeria monocytogenes in fluid whole milk. 1999. Alavi, S.; Puri, V.; Knabel S.; Mohtar, R.; and Whiting R. Journal Food Prot. 62(2):170-6.

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