Citations (16)
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Jinpeng Li & Liang Li. (2023) Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-14.
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Congli Cui, Dong Li, Li-Jun Wang & Yong Wang. (2023) Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality. Food Reviews International 0:0, pages 1-26.
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Andriana E. Lazou. (2022) Food extrusion: An advanced process for innovation and novel product development. Critical Reviews in Food Science and Nutrition 0:0, pages 1-29.
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Articles from other publishers (13)
Muhammed Shijas Vallikkadan, Logesh Dhanapal, Sayantani Dutta, S. K. Sivakamasundari, J. A. Moses & C. Anandharamakrishnan. (2023) Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges. Food Engineering Reviews.
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Karolynne Sousa Gomes, Gabrielle Fusiger Berwian, Valeska Morgana Correia Batistella, Leticia Eduarda Bender, Christian Oliveira Reinehr & Luciane Maria Colla. (2022) Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials. Food and Bioprocess Technology 16:2, pages 247-267.
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Yu Wang, Wei Cai, Li Li, Yane Gao & Kee-hung Lai. (2023) Recent Advances in the Processing and Manufacturing of Plant-Based Meat. Journal of Agricultural and Food Chemistry 71:3, pages 1276-1290.
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Izalin Zahari, Karolina Östbring, Jeanette K. Purhagen & Marilyn Rayner. (2022) Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review. Foods 11:18, pages 2870.
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AYSE M. CUMHUR, BURCU H. TIGA, SEHER KUMCUOGLU & SEBNEM TAVMAN. (2022) Development of Extruded Noodles Incorporated with Dried Vegetables and the Evaluation of Quality Characteristics. Anais da Academia Brasileira de Ciências 94:suppl 3.
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David Julian McClements & Lutz GrossmannDavid Julian McClements & Lutz Grossmann. 2022. Next-Generation Plant-based Foods. Next-Generation Plant-based Foods
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Olga L. Torres, Mariana Lema & Yessica V. Galeano. (2021) Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta. International Journal of Food Science 2021, pages 1-8.
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Yuxiu Liu, Miaomiao Liu, Shuhua Huang & Zhengmao Zhang. (2021) Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour. Foods 10:2, pages 437.
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