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  • E-mailRafiq.Ahmad@uib.no
  • Visitor Address
    Realfagbygget, Allégt. 41
  • Postal Address
    Postboks 7803
    5020 BERGEN
Academic article
  • Ahmad, Rafiq; Oterhals, Åge; Xue, Ying; Skodvin, Tore; Samuelsen, Tor Andreas. 2019. Impact of fish protein concentrate on apparent viscosity and physical properties of soy protein concentrate subjected to thermomechanical treatment. Journal of Food Engineering. 34-43.
  • Oterhals, Åge; Ahmad, Rafiq; Samuelsen, Tor Andreas. 2019. A novel approach to determine optimal protein texturization conditions - A critical moisture level with increased effect of temperature on viscosity reduction in the rubbery state. Journal of Food Engineering. 66-75.
  • Ahmad, Rafiq; Samuelsen, Tor Andreas; Garvik, Anne B.; Oterhals, Åge. 2018. Effect of amino acid, pH and mineral salts on glass transition and flow behaviour of soy protein concentrate. International journal of food science & technology. 1425-1433.
Lecture
  • Samuelsen, Tor Andreas; Ahmad, Rafiq; Oterhals, Åge. 2018. Alternatives to water-plasticization in the fish feed extrusion process – reduced drying costs and improved physical pellet quality.
Academic lecture
  • Ahmad, Rafiq; Oterhals, Åge; Samuelsen, Tor Andreas. 2017. Alternatives to water-plasticization in the extrusion process – reduced drying costs and improved physical pellet quality.
Doctoral dissertation
  • Ahmad, Rafiq. 2018. Thermal and rheological properties of fish feed protein ingredients.

More information in national current research information system (CRIStin)