individual publications

• academic article

  • A comparison of physical and chemical properties of milk fat fractions obtained by two processing technologies.  Journal of the American Oil Chemists' Society.  75:1249-1264. 1998
  • Continuous supercritical carbon dioxide processing of palm oil.  Journal of the American Oil Chemists' Society.  73:233-237. 1996
  • Modeling of triglyceride distribution and yield of anhydrous milk fat in a continuous supercritical carbon dioxide system.  Journal of Food Process Engineering.  18:71-84. 1995
  • Anhydrous milk fat fractionation with continuous countercurrent supercritical carbon dioxide.  Journal of Food Science.  58:748-752. 1993
  • Fluid-liquid equilibrium of ternary systems of fatty acid and fatty acid ester mixtures in supercritical carbon dioxide.  J. Supercritical Fluids.  6:63-68. 1993
  • Performance of a packed column for continuous supercritical carbon dioxide processing of anhydrous milk fat.  Biotechnology Progress.  9:70-74. 1993

• booksection

  • Supercritical fluid processing of milkfat: fractionation, scale-up and economics 1993

• chapter

  • Fractionation of cocoa butter with supercritical carbon dioxide.  High Pressure Chemical Engineering. 246-251. 1996
  • Fundamentals of processing with supercritical fluids.  Supercritical Fluid Processing of Food and Biomaterials. 1-26. 1994