Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: a review

Nutritional aspects of food extrusion: a review

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The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks

Ding, Q.-B., Ainsworth, P. D., Tucker, G. A., & Marson, H. (2004) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2004.03.019 · Cited by 602 · see citing works

Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review

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The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks

Ding, Q.-B., Ainsworth, P. D., Plunkett, A., Tucker, G. A., & Marson, H. (2005) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2005.01.013 · Cited by 479 · see citing works

Evaluation of rice flour modified by extrusion cooking

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Extruders in Food Applications

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Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends

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Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

Altan, A., McCarthy, K. L., & Maskan, M. (2007) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2007.05.014 · Cited by 376 · see citing works

Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods

Brennan, C. S., Brennan, M. A., Derbyshire, E. J., & Tiwari, B. K. (2011) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2011.05.007 · Cited by 322 · see citing works

Fine structure of amylopectin in relation to gelatinization and retrogradation behavior of maize starches from three wx-containing genotypes in two inbred lines

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Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks

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Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder

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Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack

Meng, X., Threinen, D., Hansen, M. G., & Driedger, D. (2009) · Food Research International · doi:10.1016/j.foodres.2009.07.016 · Cited by 302 · see citing works

Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors

Chen, H., Xie, F., Chen, L., & Zheng, B. (2018) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2018.09.011 · Cited by 302 · see citing works

Formation, analysis, structure and properties of type III enzyme resistant starch

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RHEOLOGY OF GELATINISED STARCH SUSPENSIONS

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High moisture food extrusion

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The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods

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Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products

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Some Studies on Starch Gelation

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Stability of Vitamins during Extrusion

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Functionality of Protein‐Fortified Extrudates

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Cooking quality and starch digestibility of gluten free pasta using new bean flour

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Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products

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Effect of pectin and wheat fibers on quality attributes of extruded cornstarch

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Amylose-lipid complex formation during single-screw extrusion of various corn starches.

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Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration

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The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals

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Starch: Physicochemical and Functional Aspects

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Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase

Kim, Y., Kee, J.-I., Lee, S., & Yoo, S. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.08.078 · Cited by 177 · see citing works

Incorporation of whey products in extruded corn, potato or rice snacks

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Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice

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Effects of protein enrichment on the properties of rice flour based gluten-free pasta

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Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure

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Twin-screw extrusion of rice flour without a die: Effect of barrel temperature and screw speed on extrusion and extrudate characteristics

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Extrusion Cooking of Rice Flour and Amaranth Blends

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The physico-chemical characteristics of extruded snacks enriched with tomato lycopene

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Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking

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Effect of extrusion process on antioxidant activity, total phenolics and β‐glucan content of extrudates developed from barley‐fruit and vegetable by‐products

Altan, A., McCarthy, K. L., & Maskan, M. (2009) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2009.01956.x · Cited by 153 · see citing works

Improvement of the texture and quality of cooked gluten-free pasta

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The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products

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The Effect of Extrusion Operating Conditions on the Apparent Viscosity and the Properties of Extrudates in Twin-Screw Extrusion Cooking of Maize Grits

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Some functional properties of extruded orange pulp and its effect on the quality of cookies

Larrea, M., Chang, Y. K., & Martínez‐Bustos, F. (2004) · LWT · doi:10.1016/j.lwt.2004.05.014 · Cited by 134 · see citing works

Macromolecular and functional properties of native and extrusion-cooked corn starch.

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Evaluation of functional properties of extruded snacks developed from brown rice grits by using response surface methodology

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Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta

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Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace

Ying, D., Hlaing, M. M., Lerisson, J., Pitts, K. F., Cheng, L., Sanguansri, L., & Augustin, M. A. (2017) · Food Research International · doi:10.1016/j.foodres.2017.07.062 · Cited by 127 · see citing works

The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends

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Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology

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Functional Properties of Extruded Rice Flours

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Effect of extrusion on phytochemical profiles in milled fractions of black rice

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Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks

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Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

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Functional and Digestive Characteristics of Extruded Rice Flour

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Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta

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Effects of the addition of hemp powder on the physicochemical properties and energy bar qualities of extruded rice

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Corn Bran as a Fibre Source in Expanded Snacks

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Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks

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Extruded products with Fenugreek (Trigonella foenum-graecium) chickpea and rice: Physical properties, sensory acceptability and glycaemic index

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Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack

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Preparation of rice analogues using extrusion technology

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Effects of rice properties and emulsifiers on the quality of rice pasta

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Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

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Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings

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Preparation, physicochemical and texture properties of texturized rice produce by Improved Extrusion Cooking Technology

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Low moisture extrusion of pea protein and pea fibre fortified rice starch blends

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Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the uncooked products

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Physicochemical properties, protein and starch digestibility of lentil based noodle prepared by using extrusion processing

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Vitamin retention in extrusion cooking

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Starch–guar gum extrudates: Microstructure, physicochemical properties and in-vitro digestion

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Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta

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Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks

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Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice

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Vitamin retention in extruded food products

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Pasting properties of blends of potato, rice and maize starches

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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

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Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits

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Effects of processing conditions and the use of modified starch and monoglyceride on some properties of extruded rice vermicelli

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Development and characterization of extruded product of carrot pomace, rice flour and pulse powder

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Process conditions affect starch structure and its interactions with proteins in rice pasta

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INSTRUMENTAL TEXTURE EVALUATION OF EXTRUDED SNACK FOODS: A REVIEW EVALUACIÓN INSTRUMENTAL DE TEXTURA EN ALIMENTOS EXTRUIDOS: UNA REVISIÓN

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New insights into gelatinization mechanisms of cereal endosperm starches

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Literature Data Compilation of WAI and WSI of Extrudate Food Products

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Impact of fermentation and extrusion processing on physicochemical, sensory and bioactive properties of rice-black gram mixed flour

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Total Phenolic Content and Antioxidant Activity of Extruded Brown Rice

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Effect of Extrusion Temperature on the Microstructure, Textural and Functional Attributes of Carrot Pomace-Based Extrudates

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Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extrusion

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Effect of enrichment with stabilized rice bran and extrusion process on gelatinization and retrogradation properties of rice starch

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Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour)

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A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality

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Potential of Flax Fiber Reinforced Biopolymer Composites for Cross-Arm Application in Transmission Tower: A Review

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Effects of Extrusion Technology on Physicochemical Properties and Microstructure of Rice Starch Added with Soy Protein Isolate and Whey Protein Isolate

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Recent trends in ready to eat/cook food products: A review

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Development of instant low glycemic rice using extrusion technology and its characterization

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Enhancing micronutrient absorption through simultaneous fortification and phytic acid degradation

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Sustainable chitosan-based biomaterials for the future: a review

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Influence of composite flour constituents and extrusion temperature in the production of analog rice

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Changes in physicochemical properties and structural characteristics of rice starch during extrusion processing: The role of glutelin and different extrusion zones

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Fate of aflatoxins in cornmeal during single-screw extrusion: A bioaccessibility approach

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Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanism

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Physical Approaches for Modification of Vegan Protein Sources: A Review

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Effect of extrusion technology on hempseed ( Cannabis sativa L .) oil cake: Polyphenol profile and biological activities

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A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties

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Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice

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Extrusion-induced pre-gelatinization and hydrolyzation of rice adjunct contributed to the mashing performance

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Effect of extrusion temperature on characteristic amino acids, fatty acids, organic acids, and phenolics of white quinoa based on metabolomics

Song, J., & Tang, Y. (2023) · Food Research International · doi:10.1016/j.foodres.2023.112761 · Cited by 30 · see citing works

Effect of extrusion on physicochemical properties, functional properties and antioxidant activities of shrimp shell wastes protein

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A Comprehensive Review on Harnessing Soy Proteins in the Manufacture of Healthy Foods through Extrusion

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Reconstituted rice protein：The raw materials, techniques and challenges

Li, Z., Regenstein, J. M., Wang, Z., Zhang, H., & Zhou, L. (2023) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2023.02.008 · Cited by 28 · see citing works

Mechanism of feed moisture levels in extrusion treatment to improve the instant properties of Chinese yam (Dioscorea opposita Thunb.) flour

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Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure

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Inhibition mechanism of rice glutelin on extruded starch digestion: From the structural properties of starch and enzyme activity

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Tiger Nut (Cyperus esculentus) as a Functional Ingredient in Gluten-Free Extruded Snacks

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Physicochemical and nutritional properties of extruded products from cereals of the Triticeae tribe – A review

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Apparent amylose content positively influences the quality of extruded fortified rice kernels

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Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects

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A Critical Review on the Development, Physicochemical Variations and Technical Concerns of Gluten Free Extrudates in Food Systems

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Extruded snacks from pigmented rice: Phenolic profile and physical properties

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Effect of extrusion parameters on the interaction between rice starch and glutelin in the preparation of reconstituted rice

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Effects of extrusion operating conditions and blend proportion on the physicochemical and sensory properties of teff-rice blend extruded products

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Drying modeling, cooking characteristics, pasting properties, and crystallinity of fortified rice kernels

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Effect of extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A review

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Extrusion modification of cassava flour for improved mashing efficiency

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Impact of Extrusion Process on the Macro- and Micro-nutrient in Extruded Food Products: Challenges and Future Trends

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Process optimization in the development of porang glucomannan (Amorphophallus mulleri B.) incorporated into the restructured rice using a pasta extruder: physicochemical properties, cooking characteristics, and an estimated glycemic index

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Tribological properties and damage behavior of brown rice based on milling process

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Legumes flour: a review of the nutritional properties, physiological functions and application in extruded rice products

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Composition, bioactive constituents and glycemic index of brown rice-watermelon seeds extruded snacks as stimulated by extrusion conditions

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Development of innovative tigernut-based nutritional snack by extrusion process: effects of die temperature, screw speed, and formulation on physicochemical characteristics

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Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles

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Rice analogues: Processing methods and product quality

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Extrusion assisted interaction of rice starch with rice protein and fibre: Effect on physicochemical, thermal and in-vitro digestibility characteristics

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Effects of extrusion cooking on nutritional and health attributes of sorghum and millets: special reference to protein and starch digestibility

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3D printing-driven functional food innovation: construction of personalized nutritional system and precise regulation mechanism of texture structure

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Effects of rice straw structure on chaetoglobosin A production by Chaetomium globosum CGMCC 6882

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Effects of different extrusion temperatures on physicochemical, rheological and digestion properties of rice flour produced in a pilot‐scale extruder

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Development of protein enriched cold extruded pasta products using hybrid dried processed mushroom powder and defatted flours: A study on nutraceutical, textural, colour and sensory attributes

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Impact of extrusion processing on the nutritional and physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium)

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Hybrid biodegradable materials from starch and hydrocolloid: fabrication, properties and applications of starch-hydrocolloid film, gel and bead

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Effect of Konjac Glucomannan on Structure, Physicochemical Properties, and In Vitro Digestibility of Yam Starch during Extrusion

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Effects of superfine grinding and extrusion on dough mixing properties and noodle quality of black soybean flour

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Investigation of the Influence of Extrusion Conditions on Cambodian Extruded Rice Vermicelli

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Physico-chemical Characteristics of Rice-based Cereal Processed by Twin-screw Extrusion and Microwave Cooking

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Physicochemical and Sensory Textural Properties of Rice Extrudate Depending on Extrusion Conditions

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