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Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion

Journal of food science, 2021-03, Vol.86 (3), p.942-951

2021

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Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion

Journal of food science, 2020-02, Vol.85 (2), p.404-413

2020

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Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates

Journal of food science, 2022-08, Vol.87 (8), p.3513-3527

2022

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Extrusion characteristics of ten novel quinoa breeding lines

Journal of food science, 2022-12, Vol.87 (12), p.5349-5362

2022

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Fiber‐Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates

Journal of food science, 2018-10, Vol.83 (10), p.2500-2510

2018

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High methoxyl pectin can improve the extrusion characteristics and increase the dietary fiber content of starch‐cellulose extrudates

Journal of food science, 2023-10, Vol.88 (10), p.4156-4168

2023

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Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking

Journal of food science, 2020-10, Vol.85 (10), p.3333-3344

2020

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Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansion

Journal of food science, 2023-02, Vol.88 (2), p.784-794

2023

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Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures

Journal of food science, 2020-07, Vol.85 (7), p.2134-2142

2020

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Novel micronized woody biomass process for production of cost-effective clean fermentable sugars

Bioresource technology, 2018-07, Vol.260, p.311-320

2018

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Utilization of Food Processing By-products in Extrusion Processing: A Review

Frontiers in sustainable food systems, 2021-01, Vol.4

2021

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Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour

Cereal chemistry, 2020-11, Vol.97 (6), p.1118-1132

2020

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Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing

Current research in food science, 2021-01, Vol.4, p.588-597

2021

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Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs

Foods, 2023-02, Vol.12 (5), p.1011

2023

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High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin

Food hydrocolloids, 2021-01, Vol.110, p.106131, Article 106131

2021

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Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing

Journal of food science, 2016-12, Vol.81 (12), p.E2939-E2949

2016

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Impacts of the inclusion of various fruit pomace types on the expansion of corn starch extrudates

Food science & technology, 2019-08, Vol.110, p.223-230

2019

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Apple pomace pretreated with hydrochloric acid exhibited better adherence with the corn starch during extrusion expansion

Carbohydrate polymer technologies and applications, 2021-12, Vol.2, p.100089, Article 100089

2021

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Increased sugar yield from pre-milled Douglas-fir forest residuals with lower energy consumption by using planetary ball milling

Bioresource technology, 2018-03, Vol.251, p.93-98

2018

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Physicochemical properties of extruded germinated wheat and barley as modified by CO2 injection and difference extrusion conditions

International journal of food science & technology, 2013-02, Vol.48 (2), p.290-299

2013

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Sugar inclusion influences the expansion characteristics of corn starch extrudates

Journal of food science, 2024-10

2024

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Effects of the addition of hemp powder on the physicochemical properties and energy bar qualities of extruded rice

Food chemistry, 2011-12, Vol.129 (4), p.1919-1925

2011

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Optimized screw profile design proved to inhibit re-agglomeration that occurs during extrusion of fine-milled forest residuals for producing fermentable sugars

Industrial crops and products, 2020-10, Vol.154, p.112730, Article 112730

2020

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Soft durum wheat as a potential ingredient for direct expanded extruded products

Journal of cereal science, 2021-03, Vol.98, p.103184, Article 103184

2021

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Reduction of ochratoxin A in direct steam injected oat-based infant cereals with baking soda

Food control, 2019-02, Vol.96, p.441-444

2019

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Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion

Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion

Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates

Extrusion characteristics of ten novel quinoa breeding lines

Fiber‐Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates

High methoxyl pectin can improve the extrusion characteristics and increase the dietary fiber content of starch‐cellulose extrudates

Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking

Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansion

Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures

Novel micronized woody biomass process for production of cost-effective clean fermentable sugars

Utilization of Food Processing By-products in Extrusion Processing: A Review

Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour

Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing

Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs

High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin

Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing

Impacts of the inclusion of various fruit pomace types on the expansion of corn starch extrudates

Apple pomace pretreated with hydrochloric acid exhibited better adherence with the corn starch during extrusion expansion

Increased sugar yield from pre-milled Douglas-fir forest residuals with lower energy consumption by using planetary ball milling

Physicochemical properties of extruded germinated wheat and barley as modified by CO2 injection and difference extrusion conditions

Sugar inclusion influences the expansion characteristics of corn starch extrudates

Effects of the addition of hemp powder on the physicochemical properties and energy bar qualities of extruded rice

Optimized screw profile design proved to inhibit re-agglomeration that occurs during extrusion of fine-milled forest residuals for producing fermentable sugars

Soft durum wheat as a potential ingredient for direct expanded extruded products

Reduction of ochratoxin A in direct steam injected oat-based infant cereals with baking soda

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