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Advances in Food Extrusion Technology
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inferred← citeshttps://doi.org/10.1002/9781118227800.ch12openalex-snapshot
Changes of Properties and Functional Components of Extruded Foods
inferred← citeshttps://doi.org/10.1002/9781118406281.ch4openalex-snapshot
Extrusion Processing of Foods
inferred← citeshttps://doi.org/10.1002/9781119583998.ch13openalex-snapshot
Pulse Grains and Their Coproducts in Swine Diets
inferred← citeshttps://doi.org/10.1002/9781119614760.ch8openalex-snapshot
Advances in Extrusion Technologies
inferred← citeshttps://doi.org/10.1002/fsn3.2424openalex-snapshot
Anchovy powder enrichment in brown rice‐based instant cereal: a process optimization study using Response Surface Methodology (RSM)
inferred← citeshttps://doi.org/10.1002/fsn3.70663openalex-snapshot
Development of Gluten‐Free Extruded Snack Containing Lentil Flour and Evaluation of Extrusion Process Conditions on Quality Properties
inferred← citeshttps://doi.org/10.1002/fsn3.70801openalex-snapshot
The Effects of Die Temperature and Screw Speed on Extruded Pulse Flours and Their Application in Bread Production
inferred← citeshttps://doi.org/10.1002/jsfa.8618openalex-snapshot
Physico‐chemical properties and extrusion behaviour of selected common bean varieties
inferred← citeshttps://doi.org/10.1002/star.201300264openalex-snapshot
Characteristics and structure of starch isolated from triticale
inferred← citeshttps://doi.org/10.1002/star.201600183openalex-snapshot
Effects of extrusion cooking and wheat bran substitution on the functional, nutritional, and rheological properties of cassava‐defatted toasted soy composite
inferred← citeshttps://doi.org/10.1002/star.201700298openalex-snapshot
Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace
inferred← citeshttps://doi.org/10.1002/star.202200192openalex-snapshot
Effects of Xanthan Gum Addition and Extrusion Parameters on Properties of Starch‐Based Fried Corn Extrudates
inferred← citeshttps://doi.org/10.1007/978-1-0716-2136-3_15openalex-snapshot
Protocol in Food Extrusion Technology
inferred← citeshttps://doi.org/10.1007/978-3-030-78444-7_36openalex-snapshot
Opuntia spp. Extruded Food Products
inferred← citeshttps://doi.org/10.1007/978-3-030-91206-2_6openalex-snapshot
Plant-Based Protein Meat Analogues
inferred← citeshttps://doi.org/10.1007/978-3-030-96764-2_3openalex-snapshot
Processes and Equipment to Create Plant-Based Foods
inferred← citeshttps://doi.org/10.1007/978-3-030-96885-4_8openalex-snapshot
Influence of Extrusion on Food Bioactives
inferred← citeshttps://doi.org/10.1007/978-3-031-52639-8_3openalex-snapshot
Verfahren und Produktionsanlagen zur Herstellung von pflanzlichen Lebensmittelalternativen
inferred← citeshttps://doi.org/10.1007/978-3-031-52642-8_17-1openalex-snapshot
Organoleptic Properties of Edible Mushroom
inferred← citeshttps://doi.org/10.1007/978-3-031-80050-4_17openalex-snapshot
Organoleptic Properties of Edible Mushroom
inferred← citeshttps://doi.org/10.1007/s00217-012-1662-6openalex-snapshot
Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour)
inferred← citeshttps://doi.org/10.1007/s00217-019-03320-1openalex-snapshot
Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx
inferred← citeshttps://doi.org/10.1007/s00397-021-01320-1openalex-snapshot
Macroscopic rheology of non-Brownian suspensions at high shear rates: the influence of solid volume fraction and non-Newtonian behaviour of the liquid phase
inferred← citeshttps://doi.org/10.1007/s10924-022-02488-0openalex-snapshot
Bio-Based Plastic Based on Ozonated Cassava Starch Produced by Extrusion
inferred← citeshttps://doi.org/10.1007/s11694-019-00201-9openalex-snapshot
Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackers
inferred← citeshttps://doi.org/10.1007/s11947-015-1526-8openalex-snapshot
Supercritical Fluid Extrusion of Protein Puff Made with Fruit Pomace and liquid Whey
inferred← citeshttps://doi.org/10.1007/s11947-023-03018-zopenalex-snapshot
Cell Nucleation Dynamic and Expansion Characteristics of Milk Protein Puffs Containing Fruit Pomace Made by Supercritical Fluid Extrusion
inferred← citeshttps://doi.org/10.1007/s12393-025-09422-9openalex-snapshot
From Stone Tools to (very) High Pressure: Pressure-Based Evolution in Food Processing
inferred← citeshttps://doi.org/10.1007/s12649-020-01296-8openalex-snapshot
Upgrading Black Gram By-Product to a New Texturized Vegetable Source by Extrusion: Evaluation of Functionality, Antinutrients and In Vitro Digestibility
inferred← citeshttps://doi.org/10.1007/s13197-018-3271-2openalex-snapshot
Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology
inferred← citeshttps://doi.org/10.1016/b978-0-08-100529-3.00010-4openalex-snapshot
Extrusion processing of pasta and other products
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.22399-8openalex-snapshot
Role of Whey Proteins in Food Packaging
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.23041-2openalex-snapshot
Extrusion for the Production of Functional Foods and Ingredients
inferred← citeshttps://doi.org/10.1016/b978-0-12-802447-8.00031-5openalex-snapshot
Process Development and Scale-Up
inferred← citeshttps://doi.org/10.1016/b978-0-12-815360-4.00003-1openalex-snapshot
Extruder screw, barrel, and die assembly: General design principles and operation
inferred← citeshttps://doi.org/10.1016/b978-0-12-815360-4.00006-7openalex-snapshot
Transport phenomena and material changes during extrusion
inferred← citeshttps://doi.org/10.1016/b978-0-12-815360-4.00014-6openalex-snapshot
Bioconversions in extrusion cooking
inferred← citeshttps://doi.org/10.1016/b978-0-12-823960-5.00078-0openalex-snapshot
Green Technologies for Sustainable Food Production and Preservation: Supercritical Fluids
inferred← citeshttps://doi.org/10.1016/j.afres.2022.100228openalex-snapshot
Die dimensions impact on fibrous plant protein formation during high moisture extrusion
inferred← citeshttps://doi.org/10.1016/j.aquaculture.2019.734316openalex-snapshot
Effect of rapeseed press cake and peel on the extruder response and physical pellet quality in extruded fish feed
inferred← citeshttps://doi.org/10.1016/j.biortech.2024.130571openalex-snapshot
Efficiency of aqueous oleosome extraction from capsicum seeds compared to classical oil extraction
inferred← citeshttps://doi.org/10.1016/j.foodchem.2013.07.081openalex-snapshot
Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.01.145openalex-snapshot
Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.127865openalex-snapshot
Optimization, modeling, and characterization study for the physicochemical properties of raw banana and defatted soy composite extrudates
inferred← citeshttps://doi.org/10.1016/j.foodres.2013.03.043openalex-snapshot
Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables
inferred← citeshttps://doi.org/10.1016/j.foodres.2021.110585openalex-snapshot
Formulation engineering of food systems for 3D-printing applications – A review
inferred← citeshttps://doi.org/10.1016/j.foostr.2025.100413openalex-snapshot
Understanding the structure and functionality of third-generation rice flour snacks enriched with grape pomace flour
inferred← citeshttps://doi.org/10.1016/j.fpsl.2014.09.001openalex-snapshot
Extrusion of gelatin-based composite films: Effects of processing temperature and pH of film forming solution on mechanical and barrier properties of manufactured films
inferred← citeshttps://doi.org/10.1016/j.heliyon.2023.e21827openalex-snapshot
Effect of wheat dextrin on corn flour extrusion characteristics
inferred← citeshttps://doi.org/10.1016/j.heliyon.2025.e42576openalex-snapshot
Biorefinery of sunflower by-products: Optimization of twin-screw extrusion for novel biostimulants
inferred← citeshttps://doi.org/10.1016/j.ifset.2017.04.016openalex-snapshot
Review of Green Food Processing techniques. Preservation, transformation, and extraction
inferred← citeshttps://doi.org/10.1016/j.ifset.2020.102437openalex-snapshot
Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying
inferred← citeshttps://doi.org/10.1016/j.jafr.2023.100808openalex-snapshot
Sensory optimization of an instant brown rice cereal containing tigernut and soybean
inferred← citeshttps://doi.org/10.1016/j.jcs.2016.01.012openalex-snapshot
The effects of extrusion on the content and properties of dietary fibre components in various barley cultivars
inferred← citeshttps://doi.org/10.1016/j.jcs.2016.08.018openalex-snapshot
Factors affecting structural properties and in vitro starch digestibility of extruded starchy foams containing bran
inferred← citeshttps://doi.org/10.1016/j.jcs.2017.03.002openalex-snapshot
Triticale extrudates – Changes of macrostructure, mechanical properties and molecular water dynamics during hydration
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2015.09.018openalex-snapshot
Measurement of the true melt temperature in a twin-screw extrusion processing of starch based matrices via infrared sensor
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2016.06.023openalex-snapshot
Characterization of pore structure of rice grits extrudates using mercury intrusion porosimetry, nitrogen adsorption and water vapour desorption methods
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2017.05.024openalex-snapshot
Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2018.10.006openalex-snapshot
In-line rheological and microstroctural characterization of high moisture content protein vegetable mixtures in single screw extrusion
inferred← citeshttps://doi.org/10.1016/j.livsci.2020.104182openalex-snapshot
Interactive effects between sugar source and pelleting temperature on processing, digestibility and blood metabolites in nursery piglets
inferred← citeshttps://doi.org/10.1016/j.lwt.2013.11.034openalex-snapshot
Barrier and tensile properties of whey protein–candelilla wax film/sheet
inferred← citeshttps://doi.org/10.1016/j.lwt.2014.02.005openalex-snapshot
Exploiting blackcurrant juice press residue in extruded snacks
inferred← citeshttps://doi.org/10.1016/j.lwt.2017.12.017openalex-snapshot
Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.05.040openalex-snapshot
Optimization of Roba1 extrusion conditions and bean extrudate properties using response surface methodology and multi-response desirability function
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.10.018openalex-snapshot
Extrusion cooking increases soluble dietary fibre of lupin seed coat
inferred← citeshttps://doi.org/10.1016/j.lwt.2019.01.052openalex-snapshot
Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products
inferred← citeshttps://doi.org/10.1016/j.lwt.2019.05.083openalex-snapshot
Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.110767openalex-snapshot
Multi-response surface optimisation of extrusion cooking to increase soluble dietary fibre and polyphenols in lupin seed coat
inferred← citeshttps://doi.org/10.1016/j.meatsci.2023.109320openalex-snapshot
A review on the relation between grinding process and quality of ground meat
inferred← citeshttps://doi.org/10.1016/j.nut.2025.112777openalex-snapshot
Modulation of snack foods: An approach to overcome hidden hunger in children
inferred← citeshttps://doi.org/10.1016/j.polymertesting.2020.107015openalex-snapshot
Influence of grape and acerola residues on the antioxidant, physicochemical and mechanical properties of cassava starch biocomposites
inferred← citeshttps://doi.org/10.1016/j.tifs.2016.10.003openalex-snapshot
A mechanistic approach to analyze extrusion processing of biopolymers by numerical, rheological, and optical methods
inferred← citeshttps://doi.org/10.1016/j.tifs.2020.03.012openalex-snapshot
Extruded snacks from industrial by-products: A review
inferred← citeshttps://doi.org/10.1016/j.tifs.2021.08.016openalex-snapshot
The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges
inferred← citeshttps://doi.org/10.1021/acssuschemeng.9b01913openalex-snapshot
Nanocellulose Production by Twin-Screw Extrusion: Simulation of the Screw Profile To Increase the Productivity
inferred← citeshttps://doi.org/10.1039/c9gc03878gopenalex-snapshot
A review of sustainable and intensified techniques for extraction of food and natural products
inferred← citeshttps://doi.org/10.1051/ocl/2021032openalex-snapshot
Porous granules formation from oil crops by extrusion process: a theoretical perspective
inferred← citeshttps://doi.org/10.1080/10408398.2018.1480007openalex-snapshot
Extrusion processing of raw food materials and by-products: A review
inferred← citeshttps://doi.org/10.1080/10408398.2020.1718597openalex-snapshot
Issues surrounding consumer trust and acceptance of existing and emerging food processing technologies
inferred← citeshttps://doi.org/10.1080/10408398.2022.2143474openalex-snapshot
Food extrusion: An advanced process for innovation and novel product development
inferred← citeshttps://doi.org/10.1080/19476337.2015.1114025openalex-snapshot
Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains
inferred← citeshttps://doi.org/10.1080/19476337.2019.1617352openalex-snapshot
Effects of ball-milling on physicochemical, thermal and functional properties of extruded chickpea (Cicer arietinum L.) powder
inferred← citeshttps://doi.org/10.1080/87559129.2021.2023816openalex-snapshot
High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review
inferred← citeshttps://doi.org/10.1080/87559129.2022.2097689openalex-snapshot
Extrusion for Soluble Dietary Fiber Concentrate: Critical Overview on Effect of Process Parameters on Physicochemical, Nutritional, and Biological Properties
inferred← citeshttps://doi.org/10.1111/1471-0307.12801openalex-snapshot
Process optimisation and product characterisation of milk protein concentrate extrudates expanded by supercritical carbon dioxide
inferred← citeshttps://doi.org/10.1111/1541-4337.12610openalex-snapshot
A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes
inferred← citeshttps://doi.org/10.1111/1541-4337.12721openalex-snapshot
Meat analogs: Protein restructuring during thermomechanical processing
inferred← citeshttps://doi.org/10.1111/are.15756openalex-snapshot
Bioprocessing post‐consumer food waste for use as a fish feed ingredient
inferred← citeshttps://doi.org/10.1111/ijfs.12529openalex-snapshot
Gluten‐free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility
inferred← citeshttps://doi.org/10.1111/jfpe.12874openalex-snapshot
Mathematical modeling of product melt flow in the molding channel of an extruding machine with meat filling feeding
inferred← citeshttps://doi.org/10.1111/jfpe.14408openalex-snapshot
A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties
inferred← citeshttps://doi.org/10.1111/jfpp.12472openalex-snapshot
Expanded Gluten-Free Extrudates Made from Rice Grits and Bandinha (Bean) Flour Mixes: Main Quality Properties
inferred← citeshttps://doi.org/10.1111/jfpp.13758openalex-snapshot
Effects of rice amylose content and processing conditions on the quality of rice and bean-based expanded extrudates
inferred← citeshttps://doi.org/10.1111/jfpp.15014openalex-snapshot
Whole‐grain sorghum, orange pomace, and whey blends as a novel gluten‐free pregelatinized ingredient: Assessment of physicochemical and pasting properties (sorghum‐based pregelatinized flour)
inferred← citeshttps://doi.org/10.1111/jfpp.15215openalex-snapshot
Influence of extrusion conditions on the physical and nutritional properties of snacks from maize and pearl millet
inferred← citeshttps://doi.org/10.1111/jtxs.12666openalex-snapshot
Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses
inferred← citeshttps://doi.org/10.1177/1082013214559310openalex-snapshot
Investigation of functional properties and color changes of corn extrudates enriched with broccoli or olive paste
inferred← citeshttps://doi.org/10.15237/gida.gd20036openalex-snapshot
GIDA ENDÜSTRİSİNDE EKSTRÜZYON TEKNOLOJİSİNİN KULLANIMI VE YAPILAN OPTİMİZASYON ÇALIŞMALARI
inferred← citeshttps://doi.org/10.15406/mojfpt.2024.12.00301openalex-snapshot
Applications of food extrusion technology
inferred← citeshttps://doi.org/10.15578/jpbkp.v13i1.500openalex-snapshot
Karakteristik Makanan Ringan Ekstrudat dari Kepala Udang Vannamei (Litopenaeus vannamei)
inferred← citeshttps://doi.org/10.1590/0001-3765202220211401openalex-snapshot
Development of Extruded Noodles Incorporated with Dried Vegetables and the Evaluation of Quality Characteristics
inferred← citeshttps://doi.org/10.1590/fst.38917openalex-snapshot
Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life
inferred← citeshttps://doi.org/10.1590/fst.82421openalex-snapshot
Evaluation of uniformity of physical and texture quality in manufacture of gluten-free noodles using single-screw extruders: a case study on local SMEs in Subang district-Indonesia
inferred← citeshttps://doi.org/10.17969/jtipi.v16i1.27525openalex-snapshot
Analisis Kecacatan Flakes pada Produk Oriflakes di PT Serealia Prima Nutrisia Daerah Istimewa Yogyakarta
inferred← citeshttps://doi.org/10.20479/bursauludagziraat.1089981openalex-snapshot
Ekstrüzyon Teknolojisi ve Buğday Öğütme Yan Ürünlerinin Ekstrüde Gıda Üretiminde Kullanımı
inferred← citeshttps://doi.org/10.20914/2310-1202-2017-2-53-60openalex-snapshot
Numerical approaches to expansion process modeling
inferred← citeshttps://doi.org/10.20914/2310-1202-2022-2-39-45openalex-snapshot
Analysis of inventions, products, technologies and equipment for the extrusion process of plant raw material
inferred← citeshttps://doi.org/10.21776/ub.jtp.2020.021.03.2openalex-snapshot
PEMANFAATAN TEPUNG AMPAS KELAPA DALAM PEMBUATAN FLAKES CEREAL (KAJIAN PROPORSI TEPUNG AMPAS KELAPA: TEPUNG BERAS)
inferred← citeshttps://doi.org/10.22271/tpi.2020.v9.i2d.4367openalex-snapshot
Extrusion technology and its application in food processing: A review
inferred← citeshttps://doi.org/10.31219/osf.io/xqa5nopenalex-snapshot
Fundamentals of extrusion processing
inferred← citeshttps://doi.org/10.3382/ps/peu004openalex-snapshot
The effects of extrusion of wheat distillers dried grains with solubles with or without an enzyme cocktail on performance of turkey hen poults
inferred← citeshttps://doi.org/10.3389/frfst.2025.1443376openalex-snapshot
Modeling and experimental analysis of protein matrix solidification in cooling dies during high-moisture extrusion
inferred← citeshttps://doi.org/10.3390/foods9060738openalex-snapshot
Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran
inferred← citeshttps://doi.org/10.3390/polym13020215openalex-snapshot
Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties
inferred← citeshttps://doi.org/10.34115/basrv5n6-008openalex-snapshot
Use of fruit epicarps to formulate pectin-based bioactive films / Utilização de epicarpos de frutos para formulação de filmes bioativos à base de pectinas
inferred← citeshttps://doi.org/10.47566/syv.v32i0.254openalex-snapshot
Physico-chemical and mechanical thermo-rheological characterization of three varieties of triticale starches
inferred← citeshttps://doi.org/10.5539/jas.v12n9p149openalex-snapshot
Effects of Extrusion Conditions on Physicochemical Properties of Finger Millet (Gramineae Setaria)
inferred← citeshttps://doi.org/10.7717/peerj.10235openalex-snapshot
Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle
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