George Cavender
7PUBLICATIONS
6CO-AUTHORS
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Publications (7)
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|Sep 13, 2025
Functional Ingredients: From Molecule to Market-AI-Enabled Design, Bioavailability, Consumer Impact, and Clinical Evidence.Lei Zhao, Wen-Ming Ju, Lin-Lin Wang
|Oct 16, 2024
Evaluation of Different Lactic Acid Bacteria as Starter Cultures for Nono-A West African Fermented Dairy Product.Onyeka M Ikele, Chigoziri T Ogu, Xiuping Jiang
|Sep 28, 2023
Comparative Analysis of Concurrent (CC), Mixed Flow (MX), and Combined Spray Drying Configurations on the Physicochemical Characteristics of Satsuma Mandarin (Citrus unshiu) Juice Powders.Javier Cruz-Padilla, Vondel Reyes, George Cavender
|Aug 26, 2023
The Effects of Okara Ratio and Particle Size on the Physical Properties and Consumer Acceptance of Tofu.Kay Hyun Joo, William L Kerr, George A Cavender
|Aug 29, 2020
Microencapsulation of Lactobacillus plantarum NRRL B-1927 with Skim Milk Processed via Ultra-High-Pressure Homogenization.Kevin E Mis Solval, George Cavender, Nan Jiang
|Feb 27, 2020
Sensory Analysis of a Processed Food Intended for Vitamin A Supplementation.Xiaoyu Zhang, George A Cavender, Kristina R Lewandowski
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