Nowadays, the logarithmic production of existing well-known food materials is unable to
keep up with the demand caused by the exponential growth of the human population in …

The microstructure of extrudates based on whole grains plays a crucial role in determining
their expansion properties, sensory quality, and nutritional characteristics. As consumer …

To investigate the influence of particle size on the quality of rice flour and rice bread, the rice
flour with similarly low damaged starch content (4 g/100g) with different particle sizes (> 200 …

In this study, the influence of ultrasound on the physicochemical and functional properties of
guamuchil seed protein isolate (GSPI) was investigated. The GSPI was prepared by alkaline …

The study aims to investigate the effects of different drying methods on the changes in
functional properties, physicochemical composition, bioactive compounds, antioxidant …

The present investigation aimed to develop jamun pulp, jamun seed, mango kernel, and flax
seed powder fortified low-fat functional cookies. A total of five formulations, including control …

This study evaluated the effects of pretreatments (blanching (60 and 95° C) and boiling) and
drying methods (freeze-drying and oven drying) on the quality characteristics of potato flour …

To explore the effect of micronization on the structural, functional, and antioxidant properties
of wheat bran, wheat bran with mean particle size (D 50) of 46.08, 34.29, 26.51, 26.35, and …

Peas contain valuable macronutrients, such as protein and dietary fibre, associated with
health benefits. Blending pea flour (PF) with wheat flour (WT) can improve the nutritional …

Iron and zinc fortified pulverized expanded porous starch matrix of puffed rice (EPSMPR)
flours of different particle sizes (50–150, 150–300, 300–425, 425–500, and 500–710 μm) …