Food Protein R&D Center
Texas A&M University

Riaz, M. N. 2007. Extruding full fat soy for maximum quality. Feed Tech.  Vol: 11 (9).pp 14-17.

Riaz, M. N. 2007. New soy food trends. In “Proceedings of 1st International congress on Food Technology, Quality and Safety. Nov. 13-15. Novi Sad, Serbia. Pp77-82

Riaz, M. N. 2007. Processing full fat soy for maximum quality. In “Proceedings of VIV Asia Conference. Processing and Use of Soybean Products. March 7. Bangkok, Thailand

Riaz, M. N. 2007. Advances in texturized soy protein (TSP) and their application in food industry – In “Proceedings of 5th Southeast Asia Soyfood Seminar and Trade Show. Science to Market – Opportunities in Asia. March 6, Bangkok, Thailand

Riaz, M. N. 2004. How to get functional ingredients from soybeans. In “Proceeding of IV International Soybean Processing and Utilization Conference, Feb. 29-March 5, Foz do Iguassu, PR, Brazil, p1139-1145

Riaz, M. N. 2002. Production and application of textured soy products In “Manual of Soy Ingredients for Food Products. Organized by the American Soybean Association Europe and Maghrib. Hotel Golden Tulip Carthage Av de la Promenade La Marsa, Tunis, Dec. 17-18

Riaz, M. N. 2002.  Application and benefits of TSP. Economic advantages of including TSP in daily recipe and diet. In “Proceedings of the Soyfood Seminar, organized by the ASA Turkey: Soybeans soy oil and soy protein: Areas of uses and new opportunities. Crown Plaza Hotel. Atakoy Istanbul.

Riaz, M. N. 2002.  Types of extruded texturized soy protein. ii. How to incorporate TSP in food/meat. iii. What to look when buying TSP (specs and selection of right quality), iv. Problem in the selection criteria.  In “Proceedings of the Soyfood Seminar, organized by the ASA Turkey: Soybeans soy oil and soy protein: Areas of uses and new opportunities.  Crown Plaza Hotel. Atakoy Istanbul.

Riaz, M. N. 2002. Diversity of the extrusion process in food application In “Proceedings of the ASA Soyfood Symposium Series. Pub. by American Soybean Association, Republic of Singapore. P 1-4.

Riaz, M. N. 2002. Processing of soybeans into different functional ingredients for food applications. In “Proceedings of the ASA Soyfood Symposium Series. Pub. by American Soybean Association, Republic of Singapore. P 5-12.

Riaz, M. N. 2002. Soy Processing/Soy ingredients. In “Short Course Manual for Soy ingredients and Applications”. Organized by the AACC/IFT at Minneapolis, MN. Nov. 14-15.

Riaz, M. N. 2002. Production of soy flour for TVP using extrusion/expelling concept. In “Proceeding of the China & International soybean Conference & Exhibition. Edited. CISCE2002 Technical Committee.  Pub. By Chinese Cereals and Oils Association in Cooperation with AOCS. P. 218-219.

Riaz, M. N. 2002. TSP production. In “Short Course Manual for Soyfoods”. Organized by AOCS at the World Conference and Exhibition on Oilseed and Edible, Industrial and Specialty Oils: Sources, Processing, By-Products, Utilization and Feed Formulations, Applications and Functionality. Istanbul, Turkey, Aug. 11.

Riaz. M. N. 2002. Soy ingredients processing techniques to produce quality soy products. In Proceeding of the 4th International Soy Conference. Organized by Southern African Soyfood Association, ASA and USB. Gallagher Estate, Midrand, South Africa. July 17. p. 7.1-7.17

Riaz. M. N. 2002. Textured soy in meat products.  In Proceeding of the 4th International Soy Conference. Organized by Southern African Soyfood Association, ASA and USB. Gallagher Estate, Midrand, South Africa. July 17. p. 10.1-10.6.

Riaz, M. N. 2002. Textured vegetable protein in meat, meat products and vegetarian application. In Proceeding of the “Soya Bean Processing Workshop”, Organized by Agriculture-Led Export Business and World Initiative for Soy in Human Health. Giza, Egypt. May 28

Riaz, M. N. 2001. Textured soy protein and its uses. Agro-Food-Industry Hi-Tech. 12(5): 28-31.

Riaz, M. N. 2001. Soybean meal in poultry and aquaculture feed. In Proceeding of the “Soybean Processing Seminar at Fiesta Inn, Veracruz, Mexico, Organized by American Soybean Association. Aug. 28-30.

Riaz. M. N. 2001. Production of texturized vegetable proteins (Extrusion/Expelling). In Proceeding of the “Third Int’l Soy Conference”. Gallagher Estate, Midrand, South Africa. Organized by Southern African Soyfood Association, ASA and USB. Aug.21.

Riaz, M. N. 2001. Extrusion-expelling of soybeans for texturized soy protein. In “proceedings of the World Conference on Oilseed Processing and Utilization. Ed. Wilson, R. Pub. AOCS Press, Champaign, IL. p 171-175.

Riaz, M. N. 2001. Soybean meal in swine and aquaculture feed. In Proceeding of the  “Produccion de aceite crudo, pasta y harina de soya”. en el Hotel Ancira Radisson, Monterrey, N. L. Los dias, Mexico. July, 10-13.

Riaz, M. N. 2001. Production and quality parameter of soy meal using extrusion technology. In Proceeding of the  “Extrusion Technology Seminar”. Organized by American Soybean Association and ECFED. Balai Penelitian Ternak, Ciawi, Bagor, Indonesia. May 23.

Riaz, M. N. 2001. Soybean processing using extrusion technology. In Proceeding of the “Soyfood Processing Seminar; The Challenges and Opportunities”. Organized by American Soybean Association and The Texas A&M Agriculture Program. Bina Karna Hall - Kompleks Bidkara. Jakarta, Indonesia. May, 21.

Riaz, M. N. 2001. Global trends for development and commercial marketing of soy food products. In Proceeding of the “Soyfood Processing Seminar; The Challenges and Opportunities”. Organized by American Soybean Association and The Texas A&M Agriculture Program. Bina Karna Hall - Kompleks Bidkara. Jakarta, Indonesia. May, 21.

Riaz, M. N. 2001. Processing of soybeans with expander/extruder of low investment and high quality. In Proceeding of the  “Produccion De Aceite De Soya De Alta Calida Para Su Uso En Productos Alimenticios”. Asociacion Americana de Soya, Camara de Aceites y Proteinas de Occidente, Hotel Holiday Inn Select, Guadalajara, Jalisco, Mexico, Abril 25 y 27.

Riaz, M. N. 2001. From soy processing to functional foods & nutraceuticals. “In Proceedings of Soy & Health 2000 Clinical Evidence, Dietetic Applications.” Eds: K.Descheemaeker & I. Debruyne; Garant Publishers, Leuven-Apeldoorn;  pp. 37-45.

Riaz, M. N. 2001. Uses and benefits of soy fiber. Cereal Food World. 46(3):98-100.

Riaz, M. N. 2000. Production of fullfat soy by extrusion technology. In Proceedings of The 3rd Int’l Soybean Processing and Utilization Conference. Tsukuba, Ibaraki, Japan. Oct. 15-20. p375-376.

Riaz, M. N. 1999. Healthy baking with soy ingredients. Cereal Food World. Vol.44 (3):136.

Riaz, M. N. 1999. Soybean as functional foods. Cereal Food World. Vol. 44(2): 88.

Riaz, M. N. and Lusas, E. W. 1999. Development of a new process for texturization of soybean using low-cost extruders. In “Proceeding of the 3rd International Conference on the Impact of Food Research on New Product Developments”. Eds, Ali, R.; Barlow, P. J.; and Whitaker, J. R. Pub. HEJ Research Institute of Chemistry, University of Karachi, Pakistan. p 69-76.

Lusas, E. W.  and Riaz, M. N. 1996. Textured food protein from full-fat soybeans by low-cost processing. Extrusion Communique, 9(5):15-18.

Lusas, E.W., Riaz, M. N. 1995. Soy Protein Products: Processing and Use. The Journal of Nutrition. 125(3S):573S-580S.

Lusas, E. W. and Riaz, M. N. 1994. An introduction to extruders and extrusion principles. Extrusion Communiqué, 7(4):9,12-13, 16-19, 22, 24, 34.