Results 291 to 300 of about 263,199 (319)

The digestion mechanism of jackfruit seed starch using improved extrusion cooking technology

, 2021
Yanjun Zhang, Hui-Hui Zuo, Xueqign Fei, Kexue Zhu, L. Tan, Wenjiang Dong, Gang Wu   +6 more
semanticscholar   +1 more source

Functional, physicochemical and structural properties of soluble dietary fiber from rice bran with extrusion cooking treatment

, 2021
Qiao Congcong, F. Zeng, Na‐Na Wu, Bin Tan   +3 more
semanticscholar   +1 more source

Extrusion cooking of starch and starchy products

1989
200 ref.
Colonna, Paul, Tayeb, J., Mercier, Christiane   +2 more
openaire   +1 more source

Chemical Changes During the Extrusion Cooking

2003
In this research we investigated modification of protein structure after disruption of protein body by extreme conditions of temperature and presure in extruder. The disruption of protein body is connected with formation of a new kind of covalent bonds (disulfide and nondisulfide type) that result in protein cross-link.
Kovaček, Damir, Ninčević A., Miljević I., Vikić-Topić, Dražen, Brnčić, Mladen, Ćurić Duška, Tripalo, Branko, Ježek, Damir, Karlović, Damir, Fegeš, M.   +9 more
openaire   +2 more sources

Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality

Food Structure, 2021
Li Gao, W. Cheng, M. Fu, Di Wu, Xiaozhi Tang   +4 more
semanticscholar   +1 more source

Bioconversions in extrusion cooking

2020
Kasiviswanathan Muthukumarappan, Gabriela John Swamy   +1 more
openaire   +1 more source

Extrusion cooking modeling, control, and optimization

2020
Kristiawan, Magdalena, Guessasma, Sofiane, Della Valle, Guy   +2 more
openaire   +1 more source

Multi-response surface optimisation of extrusion cooking to increase soluble dietary fibre and polyphenols in lupin seed coat

LWT, 2021
Liezhou Zhong, Z. Fang, M. Wahlqvist, J. Hodgson, Stuart K Johnson   +4 more
semanticscholar   +1 more source

Supramolecular structure of Artocarpus heterophyllus Lam seed starch prepared by improved extrusion cooking technology and its relationship with in vitro digestibility.

Food Chemistry, 2020
B. Li, Yutong Zhang, Fei Xu, Muhammad Rafi Ullah Khan, Yanjun Zhang, Chongxing Huang, Kexue Zhu, L. Tan, Zhong Chu, Ai-Ju Liu   +9 more
semanticscholar   +1 more source

Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert

Innovative Food Science & Emerging Technologies, 2021
C. Tanger, Florian Schmidt, Florian Utz, J. Kreißl, Corinna Dawid, U. Kulozik   +5 more
semanticscholar   +1 more source