The DOI matches its Crossref record.
High moisture food extrusion
Open accessAbstract
Extrusion at higher moisture contents (> 40%), also known as wet extrusion, is relatively less investigated compared to low and intermediate moisture extrusion. Literature on high moisture food extrusion has been reviewed. Wet extrusion applications utilise twin screw extruders due to their efficient conveying capabilities. Extruders can be used as bioreactors for starch hydrolysis using thermally stable enzymes. This process is usually followed by saccharification inside or outside an extruder to produce a high DE (dextrose equivalent) syrup. Starch-based high moisture extrusion research also reports a few modelling studies. The rheological properties, torque and energy requirements of high moisture extrusion systems are different from those of low and intermediate systems. Other research reviewed includes the extrusion of low-cost plant and animal proteins to manufacture nutritious food products that imitate the texture, flavour, and mouthfeel of meat.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cited by
Dalbhagat, C. G., Mahato, D. K., & Mishra, H. N. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.01.001 · Cited by 283
Textured Vegetable Proteins (TVP): Future Foods Standing on Their Merits as Meat Alternatives
Baune, M.-C., Terjung, N., Tülbek, M. Ç., & Boukid, F. (2022) · Future Foods · doi:10.1016/j.fufo.2022.100181 · Cited by 124
Metadata
- Authors
- Akdogan, H.
- Venue
- International Journal of Food Science and Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 1999-06-01
- Volume
- 34
- Issue
- 3
- Pages
- 195-207
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W1981242519
- Cited by
- 269
- References
- 0
- FWCI
- 0.87
- Type
- journal article
- Language
- en
- Open access
- bronze
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: High moisture food extrusion. https://app.cochat.ai/papers/10.1046/j.1365-2621.1999.00256.x
- The paper
- Akdogan, H. (1999). High moisture food extrusion. International Journal of Food Science and Technology. https://doi.org/10.1046/j.1365-2621.1999.00256.x
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
