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Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents

Foods, 2024-07, Vol.13 (15), p.2411

2024

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Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes

Foods, 2023-02, Vol.12 (4), p.889

2023

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Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture

Trends in food science & technology, 2023-03, Vol.133, p.49-64

2023

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The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography

Food research international, 2016-02, Vol.80, p.12-18

2016

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Effects of particle size distribution and processing conditions on the techno-functional properties of extruded soybean meal

Food science & technology, 2021-12, Vol.152, p.112321, Article 112321

2021

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Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking

Journal of food science, 2020-09, Vol.85 (9), p.2688-2698

2020

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Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks

Foods, 2021-12, Vol.11 (1), p.38

2021

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Utilization of Intermediate Wheatgrass ( Thinopyrum intermedium ) as an Innovative Ingredient in Bread Making

Foods, 2023-05, Vol.12 (11), p.2109

2023

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The role of bubbles and interfaces in the quality of foamed cereal products

Current opinion in colloid & interface science, 2024-10, Vol.73, p.101843, Article 101843

2024

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Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking

Food science & technology, 2018-07, Vol.93, p.592-598

2018

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Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals

Foods, 2022-10, Vol.11 (21), p.3447

2022

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Pilot scale air classification of flours from hulled and hull-less barley for the production of protein enriched ingredients

Journal of cereal science, 2024-05, Vol.117, p.103880, Article 103880

2024

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Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review

Food hydrocolloids, 2023-02, Vol.135, p.108123, Article 108123

2023

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Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations

Food hydrocolloids, 2020-01, Vol.98, p.105129, Article 105129

2020

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Investigation of the influence of bakery enzymes on non-yeasted dough properties during mixing

Journal of cereal science, 2018-01, Vol.79, p.86-92

2018

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Gas-assisted high-moisture extrusion of soy-based meat analogues: Impacts of nitrogen pressure and cooling die temperature on density, texture and microstructure

Innovative food science & emerging technologies, 2024-03, Vol.92, p.103557, Article 103557

2024

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Effects of dietary fibre source and content and extrusion conditions on the physicochemical composition and physical quality of fibre‐enriched lentil snacks

International journal of food science & technology, 2024-04, Vol.59 (4), p.2236-2248

2024

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The entrainment and evolution of gas bubbles in bread dough—A review

Cereal chemistry, 2023-09, Vol.100 (5), p.1031-1047

2023

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A study of factors influencing the water absorption capacity of Canadian hard red winter wheat flour

Journal of cereal science, 2018-05, Vol.81, p.52-59

2018

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Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review

Cereal chemistry, 2022-07, Vol.99 (4), p.709-723

2022

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Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking

Journal of the science of food and agriculture, 2019-12, Vol.99 (15), p.6796-6805

2019

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Oxidizing agent‐assisted extrusion cooking of yellow peas and the techno‐functionality of the resulting extrudate flours

Journal of food processing and preservation, 2021-10, Vol.45 (10), p.n/a

2021

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Ingredient Technologies and Process Modifications for Increasing the Use of Ancient Grains in Bakery Applications

Food reviews international, 2023-11, p.1-20

2023

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The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review

Food hydrocolloids, 2023-02, Vol.135, p.108212, Article 108212

2023

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Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking

Journal of cereal science, 2019-09, Vol.89, p.102811, Article 102811

2019

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Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents

Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes

Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture

The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography

Effects of particle size distribution and processing conditions on the techno-functional properties of extruded soybean meal

Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks

Utilization of Intermediate Wheatgrass ( Thinopyrum intermedium ) as an Innovative Ingredient in Bread Making

The role of bubbles and interfaces in the quality of foamed cereal products

Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking

Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals

Pilot scale air classification of flours from hulled and hull-less barley for the production of protein enriched ingredients

Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review

Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations

Investigation of the influence of bakery enzymes on non-yeasted dough properties during mixing

Gas-assisted high-moisture extrusion of soy-based meat analogues: Impacts of nitrogen pressure and cooling die temperature on density, texture and microstructure

Effects of dietary fibre source and content and extrusion conditions on the physicochemical composition and physical quality of fibre‐enriched lentil snacks

The entrainment and evolution of gas bubbles in bread dough—A review

A study of factors influencing the water absorption capacity of Canadian hard red winter wheat flour

Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review

Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking

Oxidizing agent‐assisted extrusion cooking of yellow peas and the techno‐functionality of the resulting extrudate flours

Ingredient Technologies and Process Modifications for Increasing the Use of Ancient Grains in Bakery Applications

The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review

Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking

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