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International Journal of Food Properties Volume 13, 2010 - Issue 4
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Original Articles

Properties of Extrusion-Expanded Whey Protein Products Containing Fiber

Marie K. Walsh Nutrition and Food Sciences, Utah State University, Logan, UT, USACorrespondence[email protected]
&
Alisha M. Wood Nutrition and Food Sciences, Utah State University, Logan, UT, USA
Pages 702-712 | Received 04 Apr 2008, Accepted 06 Feb 2009, Published online: 02 Mar 2010

Citations (8)

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Read on this site (2)

Vivian Offiah, Vassilis Kontogiorgos & Kolawole O. Falade. (2019) Extrusion processing of raw food materials and by-products: A review. Critical Reviews in Food Science and Nutrition 59:18, pages 2979-2998.
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A. N. Giannini, M. K. Krokida & G. I. Bisharat. (2013) Structural Properties of Corn-Based Extrudates Enriched with Plant Fibers. International Journal of Food Properties 16:3, pages 667-683.
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Articles from other publishers (6)

Aamir Iqbal & Syed S. H. Rizvi. (2023) Cell Nucleation Dynamic and Expansion Characteristics of Milk Protein Puffs Containing Fruit Pomace Made by Supercritical Fluid Extrusion. Food and Bioprocess Technology 16:8, pages 1746-1756.
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Fang Fang, Indraneil Mukherjee, Monika Okoniewska, Tianming Yao, Osvaldo H. Campanella & Bruce R. Hamaker. (2022) Soluble corn arabinoxylan has desirable material properties for high incorporation in expanded cereal extrudates. Food Hydrocolloids 133, pages 107939.
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Mushtaq Beigh, Syed Zameer Hussain, Tahiya Qadri, Bazila Naseer, Tariq Raja & Haroon Naik. (2019) Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks. British Food Journal 122:1, pages 227-241.
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Vivienne Z. Sun, Ilankovan Paraman & Syed S. H. Rizvi. (2015) Supercritical Fluid Extrusion of Protein Puff Made with Fruit Pomace and liquid Whey. Food and Bioprocess Technology 8:8, pages 1707-1715.
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Ilankovan Paraman, Susmoko Supriyadi, Michael E. Wagner & Syed S. H. Rizvi. (2013) Prebiotic fibre-incorporated whey protein crisps processed by supercritical fluid extrusion. International Journal of Food Science & Technology, pages n/a-n/a.
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Charles I. Onwulata, Michael H. Tunick & Phoebe X. Qi. 2011. 173 200 .

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