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Title:   Author  item
                                            Onwulata, Charlesitem
                                            Liu, Linshu
  Submitted to: Meeting Abstract
                                    Publication Type: Abstract Only
                                    Publication Acceptance Date: 7/14/2006
                                    Publication  Date: 10/21/2006
                                    Citation: Onwulata, C.I., Liu, L.S. 2006. Functionality of extruded whey proteins, and properties of polylactic acid and sugarbeet pulp blends - simulated extrusion. Meeting Abstract.Interpretive Summary: N/A
                                Technical Abstract: Extrusion often plays a central role in the development of processes for creation of novel products from agricultural materials. Our research emphasizes the development of extrusion processing techniques to form unique bio- and agri-polymers that become the basis for new food and non-food products. The extrusion step is augmented by enzyme treatment, additional high shear techniques, fractionation, encapsulation technologies and injection or blow molding processing. Our team in the Center of Excellence for Extrusion and Polymer Rheology (CEEPR) recently used extrusion and other processes to effectively convert surplus whey into a new texturized whey ingredient.


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