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Physicochemical, thermal and
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Jakub Soja, Maciej Combrzyński, Tomasz Oniszczuk, Beata Biernacka, Agnieszka Wójtowicz, Karol Kupryaniuk, Karolina Wojtunik-Kulesza, Maciej Bąkowski, Marek Gancarz, Jarosław Mołdoch, Jarosław Szponar & Anna Oniszczuk. (2023) The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets. Molecules 28:4, pages 1835.
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Katarzyna Lisiecka, Agnieszka Wójtowicz & Marek Gancarz. (2021) Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks. Materials 14:11, pages 2791.
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Zaida Natalia Uribe-Wandurraga, Marta Igual, Purificación García-Segovia & Javier Martínez-Monzó. (2020) Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks. Food Science and Technology International 26:8, pages 685-695.
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Delaney Webb, Blake J. Plattner, Emily Donald, Danielle Funk, Brian S. Plattner & Sajid Alavi. (2020) Role of chickpea flour in texturization of extruded pea protein. Journal of Food Science 85:12, pages 4180-4187.
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Ewa PietrysiakYujing ZhuBon‐Jae Gu & Girish M. Ganjyal. (2020)
Whole nuña bean (
Phaseolus vulgaris
L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures
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Purificación García-Segovia, Marta Igual, Ana Teresa Noguerol & Javier Martínez-Monzó. (2020) Use of insects and pea powder as alternative protein and mineral sources in extruded snacks. European Food Research and Technology 246:4, pages 703-712.
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Mustafa Tugrul Masatcioglu & Filiz Koksel. (2019) 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 99:15, pages 6796-6805.
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