OC
Osvaldo Campanella
Principal Investigator
The Ohio State University
I'm working on
7 months ago
Extrusion, Rheology, Material Science, Food Processing Modeling
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Dr. Campanella PI - Extrusion and Rheology, The Ohio State University
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The Ohio State University
High-Protein Snack Development via Direct Expansion Extrusion Process Optimization
Research platform for developing high-protein puffed snacks using direct expansion (DX) extrusion, combining rheological characterization of melt properties with machine learning to predict and optimize product texture a...
TechnologyConceptualUniversity
The Ohio State University
Incorporation of strategic compounds to preserve al-dente pasta texture in sterilized and stored meals
This innovative approach involves using lipids, emulsifiers, and stabilizing agents in pasta processing to form amylose-compound complexes, preserving al-dente texture during sterilization and storage. Ideal for improvin...
TechnologyConceptualUniversity
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