Publications
• De Mesa-Stonstreet, N.J., Alavi, S., Dogan, H., and Faubion, J. Sorghum protein concentrates produced by extrusion-enzyme liquefaction: Rheology and applications in model food systems. International Journal of Food Science and Technology. Submitted August 2011. Accepted January 2012. Kansas AES Contribution Number 12-049-J.
• Tang, X., and Alavi, S. Structure and physical properties of starch/poly vinyl alcohol/laponite RD nanocomposite films. Journal of Agriculture and Food Chemistry. Submitted July 2011. Accepted January 2012. Kansas AES Contribution Number 11-137-J.
• Karkle, E., Alavi, S. and Dogan, H. Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace. Food Research International. DOI: 10.1016/j.foodres.2011.11.003. Kansas AES Contribution Number 11-114-J.
• Yoo, J., Alavi, S., Vadlani, P., and Behnke, K. Soybean hulls pretreated using thermo-mechanical extrusion - hydrolysis efficiency, fermentation inhibitors and ethanol yield. Applied Biochemistry and Biotechnology. DOI: 10.1007/s12010-011-9449-y. Kansas AES Contribution Number 11-172-J.
• Ali, S.S., Tang, X., Alavi, S., and Faubion, J. Structure and physical properties of starch/ poly vinyl alcohol/ sodium montmorillonite Nano composite films. Journal of Agricultural and Food Chemistry. DOI: http://dx.doi.org/10.1021/jf201119v. Kansas AES Contribution Number 10-299-J.
• De Mesa-Stonestreet, N.J, Alavi, S., and Gwirtz, J. 2012. Extrusion-enzyme liquefaction as a method for producing sorghum protein concentrates. Journal of Food Engineering. 108: 365-375. Kansas AES Contribution Number 10-326-J.
• Lundblad, K.K., Issa, S., Hancock, J.D., Behnke, K.C., McKinney, L.J., Alavi, S., Prestlokken, E., Fledderus, J., and Sorensen, M. 2011. Effects of steam conditioning at low and high temperature, expander conditioning and extruder processing prior to pelleting on growth performance and nutrient digestibility in nursery pigs and broiler chickens. Animal Feed Science and Technology. 169 (3-4): 208 – 217.
• Devi, N.L., Sagaram, S., Tang, X., Ali, S.S., Dogan, H., and Alavi, S. Development of protein-rich sorghum-based expanded snacks using extrusion technology. International Journal of Food Properties. Submitted August 2010. Accepted December 2010. Kansas AES Contribution Number 10-279-J.
• Karkle, E.L., Keller, L., Dogan, H., and Alavi, S. 2012. Extent of matrix transformation in fiber-added extruded products under different hydration regimens and its impact on texture, microstructure and digestibility. Journal of Food Engineering. 108: 171-182. Kansas AES Contribution Number 11-176-J.
• Tang, X.Z., P. Kumar, Alavi, S., and Sandeep, K.P. 2011. Recent advances in biopolymer-based food packaging materials. Critical Reviews in Food Science and Nutrition. DOI: 10.1080/10408398.2010.500508. Kansas AES Contribution Number 08-376-J.
• Yoo, J., Alavi, S., Vadlani, P., and Amanor-Boadu, V. 2011. Thermo-mechanical extrusion pretreatment for conversion of soybean hulls to fermentable sugars. Bioresource Technology. 102: 7583–7590. Kansas AES Contribution Number 11-118-J.
• Tang, X., and Alavi, S. 2011. Recent advances in starch, polyvinyl alcohol based polymer blends, nanocomposites and their biodegradability. Carbohydrate Polymers. 85: 7–16. Kansas AES Contribution Number 11-139-J.
• Yoo, J., Alavi, S., Adhikari, K., Haub, M.D., Aberle, R.A., and Huber, G. 2011. Rice-shaped extruded kernels: Physical, sensory and nutritional properties. International Journal of Food Properties. DOI: 10.1080/10942912.2010.495042. Kansas AES Contribution Number 10-197-J.
• Yao, N, White, P.J., and Alavi, S. 2011. Impact of ß-glucan and other oat flour components on physico-chemical and sensory properties of extruded oat cereals. International Journal of Food Science and Technology. 46(3): 651-660.
• Kumar, P., Sandeep, K., Alavi, S. and Truong, V. 2011. A review of experimental and modeling techniques to determine properties of biopolymer-based nanocomposites. Journal of Food Science. 76: E2–14.
• Liu, S., Alavi, S., and Abu-Ghoush, M. 2011. Extruded moringa leaf – oat flour snacks: Physical, nutritional and sensory properties. International Journal of Food Properties. 14(4): 854-869. Kansas AES Contribution Number 09-172-J.
• Kumar, P., Sandeep, K.P., Alavi, S., Truong, V.D., and Gorga, R. E. 2010. Preparation and characterization of bio-nanocomposite films based on soy protein isolate and montmorillonite using melt extrusion. Journal of Food Engineering. 100 (3): 480-489.
• Kumar, P., Sandeep, K.P., Alavi, S., Truong, V.D., and Gorga, R. E. 2010. Effect of type and content of modified montmorillonite on the structure and properties of bio-nanocomposite films based on soy protein isolate and montmorillonite. Journal of Food Science. 75 (5): N46-56.
• Lamsal, B., Yoo, J., Brijwani, K., and Alavi, S. 2010. Extrusion as a thermo-mechanical pretreatment for lignocellulosic ethanol. Biomass and Bioenergy. 34: 1703-1710. Kansas AES Contribution Number 08-356-J.
• Zhu, L., Shukri, R., de Mesa-Stonestreet, N.J., Alavi, S., Dogan, H., and Shi, Y-C. 2010. Mechanical and microstructural properties of soy protein-high amylose corn starch extrudates in relation to physiochemical changes of starch during extrusion. Journal of Food Engineering. 100(2):232-238. Kansas AES Contribution Number 09-311-J.
• de Mesa-Stonestreet, N.J., Alavi, S., and Bean, S. 2010. Sorghum Proteins: The concentration, isolation, modification, and food applications of kafirins. Journal of Food Science: Concise Reviews and Hypotheses in Food Science. Journal of Food Science 75(5): R90-104. Kansas AES Contribution Number 10-185-J.
• Kaddour, O. and Alavi, S. 2010. Manufacture and evaluation of a single pass rotary cooler for aquatic feed pellets. Journal of Food Process Engineering. 33(4): 585-605.
• Sang, Y., Alavi, S., and Shi, Y-C. 2009. Subzero glass transition of waxy maize starch studied by differential scanning calorimetry. Starch/ Starke. 61 (12): 687-695. Kansas AES Contribution Number 09-252-J.
• De Mesa, N.J.E., Alavi, S., Singh, N., Shi, Y-C, Dogan, H. and Sang, Y. 2009. Soy protein-fortified expanded extrudates: Baseline study using normal corn starch. Journal of Food Engineering. 90(2): 262-270. Kansas AES Contribution Number 08-197-J.
• Gajula, H., Liu, S., Alavi, S., Herald, T., Madl, R., Bean, S.R. and Tilley, M. 2009. Pre-cooked fiber-enriched wheat flour obtained by extrusion: rheological and functional properties. International Journal of Food Properties. 12: 27-44. Kansas AES Contribution Number 07–237–J.
• Yao, N, White, P., Jannink, J-L, and Alavi, S. 2008. Impact of dry solids and bile acid concentrations on bile acid binding capacity of extruded oat cereals. Journal of Agricultural and Food Chemistry. 56(18): 8672-8679.
• Tang, X, Alavi, S. and Herald, T.J. 2008. Effect of plasticizers on the structure and properties of starch-clay nanocomposite films. Carbohydrate Polymers. 74: 552–558. Kansas AES Contribution Number 08-126-J.
• Boina, D.R., Subramanyam, B. and Alavi, S. 2008. Dynamic model for predicting survival of mature larvae of Tribolium confusum during facility heat treatments. Journal of Economic Entomology. 101 (3): 989-997. Kansas AES Contribution Number 08-61-J.
• Tang, X. Z., Alavi, S., and Herald,T. J. 2008. Barrier and mechanical properties of starch-clay nanocomposite films. Cereal Chemistry. 85(3): 433-439. Kansas AES Contribution Number 07-214-J.
• Gajula, H., Alavi, S., Adhikari, K., and Herald, T. J. 2008. Pre-cooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics. Journal of Food Science. 73(4): S173–S179. Kansas AES Contribution Number 07-248-J.
• Cheng, E., Alavi, S., Pearson, T., and Agbisit, R. 2007. Mechanical-acoustic and sensory evaluations of corn starch-whey protein isolate extrudates. Journal of Texture Studies. 38: 473-498. Kansas AES Contribution Number 06-285-J.
• Khouryieh, H.A., Herald, T. J., Aramouni, F., and Alavi, S. 2007. Intrinsic Viscosity and Viscoelastic Properties of Xanthan/Guar Mixtures in Dilute Solutions: Effect of Salt Concentration on the Polymer Interactions. Food Research International. 40: 883-893.
• Khouryieh, H.A., Herald, T. J., Aramouni1, F., and Alavi, S. 2007. Influence of deacetylation on the rheological properties of xanthan-guar interactions in dilute aqueous solutions. Journal of Food Science. 72(3): C173-C181.
• Agbisit, R., Alavi, S., Cheng, E., Herald, T.J., and Trater, A.M. 2007. Relationships between microstructure and mechanical properties of cellular corn starch extrudates. Journal of Texture Studies. 38: 199–219. Kansas AES Contribution Number 06-257-5.
• Higiro, J, Herald, T.J., and Alavi, S. 2007. Rheological study of xanthan and locust bean gum interaction in dilute solution: effect of salt. Food Research International. 40: 435-447.
• Yao, N., Jannink, J.-L., Alavi, S., and White, P. 2006. Properties of extruded products made from high ß-glucan and traditional oat lines. Cereal Chemistry. 83(6): 692-699.
• Lee, K.-M., Bean, S.R., Alavi, S., Herrman, T.J., and Waniska, R.D. 2006. Physical and biochemical properties of maize hardness and extrudates of selected hybrids. Journal of Agricultural and Food Chemistry. 54(12): 4260-4269.
• Khouryieh, H.A., Herald, T. J., Aramouni, F., and Alavi, S. 2006. Influence of mixing temperature on xanthan conformation and interaction of xanthan-guar gum in dilute aqueous solutions. Food Research International. 39: 964-973.
• Higiro, J, Herald, T.J., and Alavi, S. 2006. Rheological study of xanthan and locust bean gum interaction in dilute solution. Food Research International. 39(2): 165-175.
• Yaseen, E.I., Herald, and T.J., Aramouni, F.M., and Alavi, S.H. 2005. Rheological properties of selected gum solutions. Food Research International. 38: 111-119.
• Trater, A.M., Alavi, S, and Rizvi, S.S.H. 2005. Use of non-invasive X-ray microtomography for characterizing microstructure of extruded biopolymer foams. Food Research International. 38: 709-719.
• Alavi, S.H., and Rizvi, S.S.H. 2005. Strategies for enhancing expansion in starch-based microcellular foams produced by supercritical fluid extrusion. International Journal of Food Properties. 8: 23-34.
• Alavi, S.H. 2003. Starch research over the years. Food Research International. 36: 307-308.
• Alavi, S.H., Rizvi, S.S.H, and Harriott, P. 2003. Process dynamics of starch-based microcellular foams produced by supercritical fluid extrusion. I: Model development. Food Research International. 36: 309-319.
• Alavi, S.H., Rizvi, S.S.H., and Harriott, P. 2003. Process dynamics of starch-based microcellular foams produced by supercritical fluid extrusion. II: Numerical simulation and experimental evaluation. Food Research International. 36: 321-330.
• Alavi, S.H., Chen, K.-H., and Rizvi, S.S.H. 2002. Rheological characteristics of intermediate moisture blends of pregelatinized and raw wheat starch. Journal of Agricultural and Food Chemistry. 50: 6740-67.
• Alavi, S.H., Puri, V.M. and Mohtar, R.H. 2001. An integrated dynamic growth – finite element model for predicting the growth of Listeria monocytogenes in packaged fluid milk. Journal of Food Process Engineering, 24 (4): 231-251.
• Gogoi, B.K., Alavi, S.H., Khan, M., Bowman, B.J. and Rizvi, S.S.H. 2000. Mechanical properties of protein-stabilized starch-based supercritical fluid extrudates. International Journal of Food Properties, 3 (1): 37-58.
• Alavi, S.H., Gogoi, B.K., Khan, M., Bowman, B.J., Rizvi, S.S.H. 1999. Structural properties of protein-stabilized starch-based supercritical fluid extrudates. Food Research International, 32 (2): 107-118.
• Alavi S.H., Puri, V.M., Knabel, S.J., Mohtar, R.H., and Whiting R.C. 1999. Development and validation of a dynamic growth model for Listeria monocytogenes in fluid whole milk. Journal of Food Protection, 62 (2): 170-176.
Book Chapters and Other Publications:
• Alavi, S., Karkle, E., Adhikari, K., and Keller, L. 2011. Extrusion research for addressing the obesity challenge. Cereal Foods World. 56 (2): 56-60.
• Kumar, P., Sandeep, K.P., and Alavi, S. 2010. Extrusion of Foods. In Mathematical Analysis of Food Processing, Eds. Farid, M. Taylor and Francis.
• Alavi, S., and Rizvi, S.S.H. 2009. Supercritical fluid extrusion - a novel method for producing microcellular structures in starch-based matrices. In Novel Food Processing - Effects on Rheological and Functional Properties, Eds. Ahmed, J., Ramaswamy, H.S., Kasapis, S., and Boye, J. Taylor and Francis.
• Tang, X., and Alavi, S. 2010. Development and characterization of starch based nano-composites. In Handbook of Carbohydrate Polymers: Development, Properties and Applications, Eds. Ito, R., and Matsuo, Y. Nova Science Publishers, Inc., Hauppauge, NY. pp. 45-83.
• Alavi, S., and Maichel, E. 2009. Future for extrusion. The World of Food Ingredients. September 2009, 20-23.
• Alavi, S., Bugusu, B., Cramer, G., Dary, O., Lee, T.C., Martin, L., McEntire, J., and Wailes, E. 2008. Rice fortification in developing countries: A critical review of the technical and economic feasibility. Agency for Educational Development. Retrieved November 21, 2011, from http://www.ift.org/knowledge-center/read-ift-publications/science-reports.aspx.
Submitted, Revised and Under Review
• Tang, X, and Alavi, S. Structure and properties of starch, polyvinyl alcohol and multiwalled carbon nanotubes nanocomposite films. Journal of Food Engineering. Submitted August 2011.
• Tang, X. Z., Alavi, S., Sandeep, K. P., and Kumar, P. Processing and industrial applications of natural polymer nanocomposites. In Natural Polymers: Volume 2, Eds. John, M., and Thomas, S. Royal Society of Chemistry, United Kingdom. Submitted June 2011.
• Karkle, E., Alavi, S., Dogan, H., and Shi, Y.-C. Interactions and functionality of fiber components in a directly expanded starch matrix. LWT - Food Science and Technology. Submitted May 2011. Kansas AES Contribution Number 11-326-J.
• de Mesa-Stonstreet, N.J., Alavi, S., Faubion, J, and Bean, S.R. Pilot-scale processing of sorghum protein concentrates using extrusion-enzyme liquefaction. Food Research International. Submitted March 2011. Kansas AES Contribution Number 11-303-J.
• Tang, X and Alavi, S. Effect of extrusion conditions on structure and properties of starch-clay nanocomposite films. International Journal of Food Engineering. Submitted February 2011. Kansas AES Contribution Number 08-136-J.
• Jain, S., Waghray, K., Karkle, E., Dogan, H., and Alavi, S. Impact of carbohydrate components on process dynamics and physical properties of cellular matrices loaded with dehydrated fruits/ vegetables. Food Research International. Submitted February 2011. Kansas AES Contribution Number 11-252-J.
• Poshadri A., Agrawal, H., Garg, A., Sharma R., Sagaram, S, Rai, K.N., Reddy, B.V.S., Alavi S., and Datta Mazumdar, S. A comparative study on the effects of dehulling of pearl millet and sorghum on the physical, nutritional and sensory properties of extruded products prepared by blending with chickpea, pigeon pea and ground nut. International Journal of Food Properties. Submitted December 2010.
• de Mesa-Stonestreet, N.J., Alavi, S., Maichel, E., and Koushik, A. Texturized soy protein by extrusion processing – a systematic investigation of processing parameters and formulations. Journal of Food Science. Submitted December 2010. Kansas AES Contribution Number 11-136-J.
• Ali, S.S., Tang, X., Alavi, S., Faubion, J., and Aramouni, F. Structure and physical properties of starch/polyvinyl alcohol/ Na+MMT nanocomposites prepared using melt extrusion processing. Carbohydrate Polymers. Submitted December 2010. Kansas AES Contribution Number 11-068-J.
• Tang, X., and Alavi, S. Understanding of mechanical and barrier properties of starch, polyvinyl alcohol and layered silicate nanocomposite films utilizing mathematical models. Journal of Food Science. Submitted January 2011. Kansas AES Contribution Number Contribution Number 11-138-J.
• Kumar, P., Sandeep, K.P., Alavi, S., and Truong, V.D. Biopolymer-based nanocomposites: Part I. Analytical techniques for structural characterization. Journal of Food Science: Concise Reviews and Hypotheses in Food Science. Submitted November 2009.
• Lundblad, K.K., Hancock, J.D., Behnke, K.C., McKinney, L.J., Alavi, S., Prestlokken, E., and Sorensen, M. Ileal digestibility of essential amino acids in growing pigs is improved by hydrothermal processing of the diet. Animal Feed Science and Technology. Submitted December 2008.
