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

Singh, S. V., Gamlath, S., & Wakeling, L. (2007) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2006.01309.x · Cited by 830

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

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

Alam, M. S., Kaur, J., Khaira, H., & Gupta, K. (2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2013.779568 · Cited by 498

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

Evaluation of rice flour modified by extrusion cooking

Hagenimana, A., Ding, X., & Fang, T. (2005) · Journal of Cereal Science · doi:10.1016/j.jcs.2005.09.003 · Cited by 463

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

Kaushal, P., Kumar, V., & SHARMA, H. K. (2012) · LWT · doi:10.1016/j.lwt.2012.02.028 · Cited by 386

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

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

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

Yuan, R. C., Thompson, D. B., & Boyer, C. D. (1993) · Cereal Chemistry · Cited by 322

Considerations for improvising fortified extruded rice products

Saha, S., Jha, S., Tiwari, A. K., Jayapalan, S., & Roy, A. (2021) · Journal of Food Science · doi:10.1111/1750-3841.15656 · Cited by 17

Insight into the relationship between the starch crystalline structure and textural quality and physicochemical properties of reconstituted rice: Influence of feed moisture content

Wang, K., Ma, J., Wang, L., Yue, X., Ma, X., Huo, J., Duan, Y., Wang, P., Yu, X., & Xiao, Z. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.135758 · Cited by 17

Harnessing artificial intelligence for advancements in Rice / wheat functional food Research and Development

Zeng, F., Zhang, M., Law, C. L., & Lin, J. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116306 · Cited by 17

Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents

Lucas, B. F., GUELPA, R., Vaihinger, M., Brunner, T. A., Costa, J. A. V., & Denkel, C. (2022) · Food Science and Technology · doi:10.1590/fst.14822 · Cited by 16

Use of sesame by-product and optimized extrusion to obtain a functional flour with improved techno-functional, nutritional and antioxidant properties

Ruiz-Armenta, X. A., Armenta, J. E. R., Moreno, R. J. E., Gutiérrez‐Dorado, R., Aguilar‐Palazuelos, E., Zazueta‐Morales, J. D. J., & Gómez-Favela, M. A. (2022) · Acta Universitaria · doi:10.15174/au.2022.3494 · Cited by 16

Effect of the house cricket (Acheta domesticus) inclusion and process temperature on extrudate snack properties

Ribeiro, L., Cunha, L. M., García‐Segovia, P., Martı́nez-Monzó, J., & Igual, M. (2021) · Journal of Insects as Food and Feed · doi:10.3920/jiff2020.0126 · Cited by 16

Comprehensive improvement of nutrients and volatile compounds of black/purple rice by extrusion-puffing technology

Ma, Y., Li, J., Xue, Y., Xu, Y., Liu, C., & Su, D. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1248501 · Cited by 15

Starch granular architecture of three typical Chinese indica rice cultivars (Huiliangyou 16, Liangyou 6176 and Zhongzao 83) and its impact on textural properties of rice noodles

Du, K., Yang, X., Hu, H., Zhong, X., Luo, S., Wu, L. K., Bao, C., & Zheng, Z. X. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.143741 · Cited by 15

Influence of Partial Gelatinization Treatment on the Quality Changes of Puffed Rice

Lee, N.-Y., & Yang, J. H. (2020) · Preventive Nutrition and Food Science · doi:10.3746/pnf.2020.25.2.225 · Cited by 15

Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties

Martín‐Diana, A. B., Espeso, B. B., Jiménez-Pulido, I. J., Martínez, P. J. A., & Rico, D. (2022) · Foods · doi:10.3390/foods11223610 · Cited by 15

New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters

Lima, C. T., dos Santos, T. M., Neves, N. D. A., Lavado-Cruz, A., Paucar‐Menacho, L. M., Clerici, M. T. P. S., Meza, S. L. R., & Schmiele, M. M. (2023) · Foods · doi:10.3390/foods12213902 · Cited by 14

Extrusion as pretreatment for complexation of high-amylose starch with glycerin monostearin: Dependence on the guest molecule

Zhuang, P., Wu, X., Li, Q., Su, X., & Chen, L. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.128439 · Cited by 14

Study on the Residence Time and Texture Prediction of Pea Protein Extrusion Based on Image Analysis

Wu, Q., Zhang, X., Gao, F., & Wu, M. (2023) · Foods · doi:10.3390/foods12244408 · Cited by 14

Heat-stable single-helical structures formed during the extrusion process play a key role in the cooking and texture qualities of rice noodles

Yan, X., Tian, L., Xiao, H. B., Luo, S., Chen, T., Ruan, R., Liu, Y., Wu, J., & Liu, C. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.140066 · Cited by 14

Extrudate gluten‐free breakfast cereals from rice and corn flours with different amylose content: technological and sensory properties

Pereira, A. M., Schmiele, M. M., de Souza, E. J. D., Ávila, B. P., Ramos, A. H., Zavareze, E. D. R., & Gularte, M. A. (2021) · International Journal of Food Science & Technology · doi:10.1111/ijfs.15048 · Cited by 14

An Evaluation of Large Language Models for Supplementing a Food Extrusion Dataset

Bölücü, N., Pennells, J., Yang, H.-C., Rybinski, M., & Wan, S. (2025) · Foods · doi:10.3390/foods14081355 · Cited by 13

Antioxidant Enriched into Extruded Food: Strategies for Stability, Functionality, and Application

Le, T. M. (2025) · Food and Bioprocess Technology · doi:10.1007/s11947-025-04025-y · Cited by 13

Extrusion processing of cereal grains, tubers, and seeds

Ek, P., Baner, J. M., & Ganjyal, G. M. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-815360-4.00008-0 · Cited by 13

Modeling moisture adsorption isotherms for extruded dry pet foods

da Silva, M. U., Sato, J., Ribeiro, P. M., Janeiro, V., Ribeiro, L. B., & Vasconcellos, R. S. (2022) · Animal Feed Science and Technology · doi:10.1016/j.anifeedsci.2022.115318 · Cited by 13

Adaptation to abiotic stress factors and their effects on cereal and pseudocereal grain quality

Johansson, E., Kuktaite, R., Labuschagne, M. T., Lama, S., Lan, Y., Nakimbugwe, D., Repo‐Carrasco‐Valencia, R., Tafesse, F., Tesfaye, K., & Vázquez, D. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-90566-4.00001-1 · Cited by 13

Development of food-grade xylanase encapsulation using electrospray dextran microparticles

Zhang, Y., Liu, C., Lin, Y., Wu, H., Lin, Y. C., Zhao, F., & Han, S. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109716 · Cited by 13

Rheological modeling of marjoram fortified rice dough: Empirical and machine learning approach

Vishwakarma, S., Mandliya, S., Dalbhagat, C. G., Singh, P. K., & Mishra, H. N. (2023) · Journal of Food Process Engineering · doi:10.1111/jfpe.14387 · Cited by 12

Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications

Hu, D., Yang, G., Fan, L., Li, R., & Wang, S. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110961 · Cited by 12

Characterization of analog rice produced from various carbohydrate sources and their functional components: a review

Nadhifa, D. G., Mahendradatta, M., Poespitasari, A., Bastian, F., & Adhnitasari, A. Y. (2025) · Discover Food · doi:10.1007/s44187-025-00473-9 · Cited by 12

Optimization and characterization of rice–pigeon pea flour blend using extrusion cooking process

Banki, N. M., Salihu, A., Muhammad, A. I., & Bala, S. M. (2021) · Legume Science · doi:10.1002/leg3.73 · Cited by 12

Selected physicochemical properties and sensory acceptability as affected by addition of lecithin and calcium carbonate in extruded breakfast cereals made with silkworm pupae powder and rice flour

Hirunyophat, P., Chalermchaiwat, P., On‐Nom, N., & Prinyawiwatkul, W. (2021) · International Journal of Food Science & Technology · doi:10.1111/ijfs.15356 · Cited by 12

Investigation of process and product parameters on physical attributes, resistant starch, and in vitro starch digestibility of modified rice flour‐based extruded snacks

Gulzar, B., Hussain, S. Z., Naseer, B., Shikari, A. B., Nazir, N., & Gani, G. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15953 · Cited by 14

Insights into the modulation of the multi-scale structure of glutelin on the textural properties of reconstituted rice

Wang, L.-S., Yu, X., Wang, K., Huo, J., Ma, X., Duan, Y., Xiao, Z., & Wang, P. (2023) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2023.103405 · Cited by 11

Development of Extruded Millet Analogue Rice: A Comparison of Rheological, Structural, Physiochemical, and Cooking Properties with Conventional Rice

Kishore, S. G., Dwivedi, M., Dalbhagat, C. G., Niranjan, T., Singh, C. N., Saravanan, S., Nikitha, G., Kumar, N., & Vignesh, V. (2024) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.4c00629 · Cited by 11

Nutritious Instant Powder Production by Extrusion Processing Using Whole Oat and Broken Rice Flour

Okhravi, S., Milani, E., & Koocheki, A. (2024) · Journal of Food Processing and Preservation · doi:10.1155/2024/4980863 · Cited by 11

Strategies to overcome nutritional and technological limitations of pulse proteins

Aghababaei, F., Mcclements, D., & Hadidi, M. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100624 · Cited by 11

Effects of Adding Blueberry Residue Powder and Extrusion Processing on Nutritional Components, Antioxidant Activity and Volatile Organic Compounds of Indica Rice Flour

Zhang, X., Gao, Y., Wang, R., Sun, Y., Li, X., & Liang, J. (2022) · Biology · doi:10.3390/biology11121817 · Cited by 11

Effect of Processing on Functional Characteristics, Physiochemical Properties, and Nutritional Accessibility of Millets

Wilson, A., Elumalai, A., Moses, J. A., & Anandharamakrishnan, C. (2022) · Springer eBooks · doi:10.1007/978-981-16-7224-8_10 · Cited by 11

Effect of using alternative flours on the development and characteristics of a third-generation snacks

Neder‐Suárez, D., Vázquez-Rodríguez, J. A., González-Martínez, B. E., Meléndez‐Pizarro, C. O., Hernández-Ochoa, L. R., Otero, D. M., Roque, M. J. R., & Quintero‐Ramos, A. (2023) · Food Chemistry Advances · doi:10.1016/j.focha.2023.100571 · Cited by 11

Effect of the concentrations of corn starch and whey protein isolate on the processing parameters and the physicochemical characteristics of the extrudates

Téllez‐Morales, J. A., Gómez‐Aldapa, C. A., Herman‐Lara, E., Carmona‐García, R., & Rodríguez‐Miranda, J. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15395 · Cited by 11

The Possibility of Replacing Wet-Milling with Dry-Milling in the Production of Waxy Rice Flour for the Application in Waxy Rice Ball

Fang, S., Chen, M., Xu, F., Liu, F., & Zhong, F. (2023) · Foods · doi:10.3390/foods12020280 · Cited by 10

Traditional weaning foods and processing methods with fortification for sustainable development of infants to combat zero hunger: a review

Kabeer, S., Mary, S. S., Govindarajan, N., Essa, M. M., & Qoronfleh, M. W. (2024) · Journal of Food Science and Technology · doi:10.1007/s13197-024-06065-2 · Cited by 10

Development and characterization of multi-millet extruded food snack

Singh, T. B., Kaushik, R., Sasikumar, R., Vivek, K., Singha, P., & Singh, S. K. (2024) · Cereal Research Communications · doi:10.1007/s42976-024-00616-1 · Cited by 10

Different interaction behaviors of rice glutelin with amylose and amylopectin within starch under the extrusion environment

Yu, X., Huo, J., Wang, K., Duan, Y., Ma, X., Ma, J., Wang, L., Wang, P., & Xiao, Z. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.143974 · Cited by 10

Improved Extrusion Cooking Technology: A Mini Review Of Starch Modification

Téllez‐Morales, J. A., & Rodríguez‐Miranda, J. (2023) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2022.2163952 · Cited by 10

Physicochemical and structural properties and digestibility of rice flour with different moisture extrusion cooking

Lai, S., Zhang, T., Wang, Y., Ouyang, K., Hu, H., Hu, X., Wang, F., Xiong, H., & Zhao, Q. (2023) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16296 · Cited by 9

Nutritional aspects of composite flours for baked and extruded products: A review

Amadeu, C. A. A., Martelli, S. M., & Vanin, F. M. (2024) · Cereal Chemistry · doi:10.1002/cche.10765 · Cited by 9

Effects of soy protein isolate interaction with brown rice starch on the multiscale structure of brown rice bread

Wang, Y., Yang, Y., Bian, X., Ma, C., Ren, L., Fu, Y., Liu, B., Fu, J., Yan-guo, S., & Zhang, N. (2024) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13861 · Cited by 9

Rice: A Versatile Food at the Heart of the Mediterranean Diet

Bresciani, A., Pagani, M. A., & Marti, A. (2021) · Springer eBooks · doi:10.1007/978-3-030-69228-5_8 · Cited by 9

Advances in Conventional Cereal and Pseudocereal Processing

Sasthri, V. M., Krishnakumar, N., & Prabhasankar, P. (2020) · doi:10.1002/9781119470182.ch4 · Cited by 9

Advances in Extrusion Technologies

Shah, M. A., Mir, S. A., & Dar, B. N. (2021) · doi:10.1002/9781119614760.ch8 · Cited by 9

Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice

Wang, Y., Jiang, L., Cui, K., Gu, Z., Yang, Y., Zhao, R., Wang, X., & Jiang, H. (2024) · Grain & Oil Science and Technology · doi:10.1016/j.gaost.2024.10.002 · Cited by 8

Utilization of flaxseed by-product to develop a healthy brown rice extruded snack and identification of its physicochemical properties

Acharya, S., Kalahal, S. P., Prajapati, S., Patria, D. G., & Lin, J. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100566 · Cited by 8

Development and Consumer Acceptability of Functional Bread Formulations Enriched with Extruded Avocado Seed Flour: Nutritional and Technological Properties

la Garza, J. S. J.-D., Rodríguez‐Sánchez, D. G., Hernández‐Brenes, C., & Heredia‐Olea, E. (2025) · Foods · doi:10.3390/foods14244282 · Cited by 8

A Comprehensive Review on the Significance of Antioxidants and Their Influence on Biopolymer Packaging Films: Recent Advances and Challenges

Tammina, S. K., Krishnamoorthy, R., Manzoor, A., Priyadarshi, R., Sridhar, K., & Banat, F. (2026) · Food Frontiers · doi:10.1002/fft2.70227 · Cited by 9

Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice ( Oryza sativa ), sorghum [ Sorghum bicolor ), and bamboo ( Yushania alpina ) shoots

Wafula, N. W., Omwamba, M. N., & Mahungu, S. M. (2020) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15063 · Cited by 8

A kinetic model for predicting shelf-life of fresh extruded rice-shaped kernels (FER)

Li, L., Li, X., Gao, G., Yan, Y., Wang, X., Tang, Y., Jiang, Y., & Li, X. (2022) · Grain & Oil Science and Technology · doi:10.1016/j.gaost.2022.09.001 · Cited by 8

Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansion

Dey, D., Gu, B., Ek, P., Ross, C. F., Saunders, S. R., & Ganjyal, G. M. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16432 · Cited by 8

Investigation of optimum formulation for rice noodles fortified from marjoram, basil, spearmint, and skim milk powder

Vishwakarma, S., Mandliya, S., Dalbhagat, C. G., & Mishra, H. N. (2023) · NFS Journal · doi:10.1016/j.nfs.2023.100158 · Cited by 8

3G extruded snacks enriched with catechin for high antioxidant capacity

Zambrano, Y., Mariotti‐Celis, M. S., & Bouchon, P. (2023) · LWT · doi:10.1016/j.lwt.2023.115674 · Cited by 8

Polymer processing technology

Zia, K. M., Akram, N., Tabasum, S., Noreen, A., & Akbar, M. U. (2021) · Elsevier eBooks · doi:10.1016/b978-0-323-85772-7.00005-7 · Cited by 8

Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality

Cui, C., Li, D., Wang, L., & Wang, Y. (2023) · Food Reviews International · doi:10.1080/87559129.2023.2227981 · Cited by 8

Assessment of Physicochemical Properties and Consumer Preferences of Multi-Millet Extruded Snacks Using a Fuzzy Logic Approach

Singh, T. B., Saini, R. K., Kaushik, R., Sasikumar, R., Vivek, K., Singh, S., & Chawla, P. (2025) · Foods · doi:10.3390/foods14203517 · Cited by 7

Effects of different processing methods on phenolic compounds in flaxseed meal

Cheng, L., Liu, X., Ma, Y., Huang, X., Zhang, X., Liu, J., Song, L., Qiao, M., Li, T., & Wang, T. (2024) · Food Chemistry X · doi:10.1016/j.fochx.2024.101934 · Cited by 7

Influence of feed moisture content on physical and sensory properties of extruded pure mung bean starch vermicelli

Nguyen, T. P., Lin, J., & Songsermpong, S. (2023) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16513 · Cited by 7

Nutritional and bioactive components of rice‐chickpea based snacks as affected by severe and mild extrusion cooking

Altaf, U., Hussain, S. Z., Naseer, B., Amin, T., & Bashir, O. (2022) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.12075 · Cited by 7

Cereal‐Based Animal Feed Products

Ganesan, A. R., & Rajauria, G. (2020) · doi:10.1002/9781119470182.ch9 · Cited by 7

A quantitative modeling perspective on extrusion processing of aquafeed & pet food

Nielsen, M. K., Nielsen, S. K., & Tambo, T. (2025) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2025.08.001 · Cited by 6

Effects of different amounts of steamed Polygonatum sibiricum on in-vitro digestion of extruded rice

Abdullah, A. H., Lu, M., Zeng, Z., Li, Y., Wang, H., Xiaoli, Q., Abd-Elkarim, N., Taha, E. M. A., & Xiong, L. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117533 · Cited by 6

The Effects of Malting and Extrusion on the Functional and Physical Properties of Extrudates from Malted Brown Rice and Pigeon Pea Flour Blends

Azuka, C. E., Onwuchekwa, A., Nwosu, A. N., Holmes, M. J., Boesch, C., & Okafor, G. I. (2025) · Foods · doi:10.3390/foods14030422 · Cited by 6

The use of tubers in the development of extruded snacks: A review

Téllez‐Morales, J. A., Hernández‐Santos, B., Juárez‐Barrientos, J. M., Lerdo‐Reyes, A. A., & Rodríguez‐Miranda, J. (2022) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.16693 · Cited by 6

Dynamic Change of Polymer in Rice Analogues and Its Effect on Texture Quality

Zhang, K., Tian, Y., Liu, C., & Wen-tong, X. (2020) · International Journal of Polymer Science · doi:10.1155/2020/7490505 · Cited by 6

Características físico-químicas de las semillas de pajuro (Erythrina edulis Triana) y propiedades funcionales después de la extrusión

Universidad Nacional Agraria La Molina. Lima, P., Delgado-Soriano, V., Cortés-Avendaño, P., Universidad Nacional Agraria La Molina. Lima, P., Pérez, A. G., Universidad Nacional Agraria La Molina. Lima, P., Vílchez‐Perales, C., & Universidad Nacional Agraria La Molina. Lima, P. (2020) · Revista de Investigaciones Altoandinas - Journal of High Andean Research · doi:10.18271/ria.2020.660 · Cited by 6

Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties

Bokić, J., Kojić, J. S., Krulj, J. A., Pezo, L. L., Banjac, V. V., Škrobot, D., Šaponjac, V. T., Vidosavljević, S., Stojkov, V., Ilić, N., et al. (2022) · Foods · doi:10.3390/foods11162393 · Cited by 6

Effects of inulin with different polymerization degrees on rice starch digestibility under extrusion with the presence of protein

Ren, Z., Han, S., Du, C., Xiao, W., Cai, B., Wu, L., Yang, X., & Zheng, Z. X. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.149862 · Cited by 5

Modeling and Optimization of Extruded Corn Product Fortification

Filipović, J., Djalović, I. G., Košutić, M., Nićetin, M. R., Lončar, B. L., Radosavljević, M., & Filipović, V. (2026) · Foods · doi:10.3390/foods15020208 · Cited by 5

Effect of chickpea on the physicochemical, nutritional, antioxidant, and organoleptic characterization of corn extrudates

Asif, M., Maan, A. A., Nazir, A., Khan, M. I., & Khan, M. K. I. (2024) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13981 · Cited by 5

A rapid identification technique for rice adulteration based on improved YOLOV8 model

Zhang, Y., Xing, X., Zhu, L., Li, X., Wang, N., Du, Y., & Han, R. (2024) · Measurement Science and Technology · doi:10.1088/1361-6501/ad9e18 · Cited by 5

Nutritional, functional and microbiological properties of edible crickets enriched cereal-based complementary foods

Kiiru, S. M., Kamotho, J., Okeyo, N. O., Ng’ang’a, J., Konyole, S. O., Roos, N., & Kinyuru, J. N. (2025) · International Journal of Tropical Insect Science · doi:10.1007/s42690-025-01488-6 · Cited by 5

Evaluating the Effectiveness of Extrusion in Fortifying Rice Analogues With Dietary Fiber

Shaikh, J. R., Pathare, A. M., Chakraborty, S., & Annapure, U. S. (2025) · Journal of Food Science · doi:10.1111/1750-3841.70443 · Cited by 5

The potential to valorize myofibrillar or collagen proteins through their incorporation in an Extruded Meat Soya Product for use in Canned Pet Food

Lyng, J. G., Cai, Y., & Bedane, T. F. (2022) · Applied Food Research · doi:10.1016/j.afres.2022.100068 · Cited by 5

Influence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacks

Sanusi, M. S., Sunmonu, M. O., & Alasi, S. O. (2023) · Acta periodica technologica · doi:10.2298/apt2354081s · Cited by 5

Using machine learning to identify fraud, reduce injustice and improve human health of rice consumption through advanced provenance

Shi, S., Mao, Y., Zhang, Y., Tian, N., Harrison, M. T., Liu, K., Jin, Z., Huang, L., Tian, X., & Zhang, Y. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.107516 · Cited by 4

Impact of Whole Cereal–Pulse Flours on the Functionality and Antioxidant Properties of Gluten-Free Extruded Flours

Chuqui-Paulino, F. J., Chávez, D. W. H., Ascheri, J. L. R., Mellinger, C. G., Vargas-Solórzano, J. W., & de Carvalho, C. W. P. (2025) · Foods · doi:10.3390/foods14203515 · Cited by 4

Innovations in food extrusion technologies: Applications, advances, and future prospects-a review

Asif, M., Maqsood, S., Yousaf, S., Imran, M., Hosseini, E., & Nateghi, L. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.101621 · Cited by 4

Non-destructive visualization and prediction of surimi gel quality under atmospheric cold plasma via hyperspectral imaging and deep learning

Li, H., Wang, Y., Li, C., Nunekpeku, X., Chen, Y., Zhang, W., & Sheng, W. (2025) · Food Control · doi:10.1016/j.foodcont.2025.111942 · Cited by 4

Recent advances in bioethanol production from rice straw and husks by physical, chemical, and biological pretreatment methods

Ningthoujam, R., Jangid, P., Yadav, V. K., Zairov, R., Hasnain, S. M. M., Annu, Patel, A., & Dhingra, H. K. (2026) · Results in Engineering · doi:10.1016/j.rineng.2026.109162 · Cited by 4

Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum ( Sorghum bicolor L. Moench) and a sprouted legume ( Phaseolus lunatus L.)

Adebayo, A. I., & Oladunjoye, A. O. (2024) · Food Science and Technology International · doi:10.1177/10820132241289157 · Cited by 4

Transformative role of extrusion in enhancing nutritional quality of pseudocereal-based products

Joshi, T. J., Alavudeen, A., Krishnan, S. A., & Krishnan, V. C. A. (2025) · European Food Research and Technology · doi:10.1007/s00217-025-04887-8 · Cited by 4

Construction of corn starch-palmitic acid-maltitol using improved extrusion cooking technology and investigating its retrogradation mechanism

Lin, J., Zhao, X., Sun, S., Zhang, Y., Xu, X., & Liu, J. (2025) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2025.104282 · Cited by 4

Production of high moisture textured tempeh (fermented soy) protein by single screw cooking extrusion and evaluation of its physicochemical properties and sensory attributes

Patria, D. G., Prayitno, S. A., Utami, D. R., Kalahal, S. P., & Lin, J. (2023) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16852 · Cited by 4

Effect of Different Levels of Extruded Coffee (Coffea arabica) Pulp Flour on the Productive Performance and Intestinal Morphometry of Cobb 500 Broiler Chickens

Á., S. A., Nadia Fuentes, N., Tang, M. G., Fernando Carcelén, C., Zárate, F. C. T., Sofía López, G., Sandra Bezada, Q., Rivadeneira, V., Pizarro, S., & Delgado, J. N. (2024) · Animals · doi:10.3390/ani14081170 · Cited by 4

Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours

Martín‐Diana, A. B., Jiménez-Pulido, I. J., Aguiló‐Aguayo, I., Abadías, M., Pérez‐Jiménez, J., & Rico, D. (2025) · Molecules · doi:10.3390/molecules30030573 · Cited by 5

Application of electromyography (EMG) for textural evaluation of raw, steamed and parboiled Basmati rice cultivars (Pusa 1121 and Pusa 1509)

Kaur, T., Sodhi, N. S., Dhillon, B., & Sodhi, K. S. (2023) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-023-01854-3 · Cited by 4

Black rice starch: physicochemical characterization and nutritional properties

Idrishi, R., Shelke, R. G., Singha, S., & Rangan, L. (2023) · Elsevier eBooks · doi:10.1016/b978-0-443-18981-4.00007-0 · Cited by 4

Development of an extra-large and iron-fortified quinoa (Chenopodium quinoa Willd) grains using cold extrusion

Quiroga-Villa, M. E., Tacca, A. M. L., & Medina, W. T. (2025) · LWT · doi:10.1016/j.lwt.2025.117631 · Cited by 3

Impact of Superheated Steam Drying on Millet Analogue Rice: Evaluation of Textural, Cooking, Functional, and Structural Properties

Kishore, S. G., Dwivedi, M., Nesha, S. F., Gite, S. S., Deepa, J., & Jeevarathinam, G. (2025) · Journal of Texture Studies · doi:10.1111/jtxs.70046 · Cited by 3

Use of Baru ( Dipteryx alata Vog.) Byproduct to Obtain Textured Vegetable Proteins through Thermoplastic Extrusion for Application in Plant-Based Products

Rebellato, A. P., Sebastião, V. G., Gasparetto, B. D. R., Stürmlinger, J. G. S., & Steel, C. J. (2025) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.5c00670 · Cited by 3

Extrusion-induced modulation in functional and structural aspects of pseudocereals-based extrudates

Gite, S. S., Sivaraj, D., Karmakar, M., Rasmi, P. K., Boro, S., Dalbhagat, C. G., Nimbkar, S., Vivek, K., Thivya, P., & Singh, S. (2025) · Food and Humanity · doi:10.1016/j.foohum.2025.100905 · Cited by 3

Incorporation of microcrystalline cellulose into extruded rice analogue: effects on the physicochemical, technofunctional, textural, cooking and structural properties, in vitro digestibility and estimated glycaemic index

Vandana, M., Vishwakarma, S., Mandliya, S., Mishra, H. N., & Bhosale, Y. K. (2026) · Sustainable Food Technology · doi:10.1039/d5fb00272a · Cited by 3

Effects of Extrusion Treatment on the Physicochemical and Baking Quality of Japonica Rice Batters and Rice Breads

He, W., Tang, J., Chen, Y., Liu, G., Li, Z., Tu, J., & Li, Y. (2025) · Gels · doi:10.3390/gels11020086 · Cited by 3

Effects of deacetylated konjac glucomannan on the quality, retrogradation and digestion properties of instant black highland barley rice

Zhou, T., Zeng, Z., Fan, J., Lu, M., Li, Y., Yang, Y., Li, J., Siyu, S., Chen, S., & Xiong, L. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.146447 · Cited by 3

Rice quality recognition method based on multimodal model

Zhang, Y., Xing, X., Zhu, L., Li, X. S., Xue, X. Y., Sun, C. T., Duan, C. H., & Du, Y. P. (2025) · Food Control · doi:10.1016/j.foodcont.2025.111691 · Cited by 3

The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace

Asquieri, E. R., Berrios, J. D. J., Asquieri, E. M. D. A. R., Pan, J., Silva, A. G. D. M. E., & Batista, R. D. (2020) · Polímeros · doi:10.1590/0104-1428.06620 · Cited by 4

The Effect of Soybean Peptides on Improving Quality and the ACE Inhibitory Bioactivity of Extruded Rice

Hou, S., Zhao, J., Zu, Y., Zheng, J., Wang, C., & Liu, X. (2022) · Processes · doi:10.3390/pr10101921 · Cited by 3

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

Ly, H., Phoung, H., Sovann, R., Ek, P., Theng, S., Puth, S., & Mith, H. (2025) · Techno-Science Research Journal · doi:10.64702/techno-srj.2024.v12.i2.03

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

Sovann, R., Mith, H., Ek, P., Ly, H., Phoung, H., & Theng, S. (2025) · Techno-Science Research Journal · doi:10.64702/techno-srj.2024.v12.i2.02

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

Chung, K. H. (2000) · Preventive Nutrition and Food Science

EFFECT OF EXTRUSION PARAMETERS ON PHYSICOCHEMICAL PROPERTIES OF HYBRID INDICA RICE (TYPE 9718) EXTRUDATES

Zhuang, H., An, H., Chen, H.-Q., Xie, Z., Zhao, J., Xu, X., & Jin, Z. (2010) · Journal of Food Processing and Preservation · doi:10.1111/j.1745-4549.2009.00439.x · Cited by 33

Effect of extrusion conditions on physicochemical properties of snacks from commonly grown rice varieties of Kashmir

Mehraj, M., Naik, H. R., & Zameer, S. (2016) · Applied Biological Research · doi:10.5958/0974-4517.2016.00019.7