Use of legumes in extrusion cooking: A review
A Pasqualone, M Costantini, TE Coldea, C Summo - Foods, 2020 - mdpi.com
The traditional perception that legumes would not be suitable for extrusion cooking is now
completely outdated. In recent years, an increasing number of studies have been conducted …
completely outdated. In recent years, an increasing number of studies have been conducted …
Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters: a review
Extrusion of foods is an emerging technology for the food industries to process and market a
large number of products of varying size, shape, texture, and taste. Extrusion cooking …
large number of products of varying size, shape, texture, and taste. Extrusion cooking …
Thermal processing of starch-based polymers
H Liu, F Xie, L Yu, L Chen, L Li - Progress in polymer science, 2009 - Elsevier
This paper reviews the thermal processing of starch-based polymers, including both
fundamental science such as microstructure, phase transition and rheology, as well as …
fundamental science such as microstructure, phase transition and rheology, as well as …
Nucleation and expansion during extrusion and microwave heating of cereal foods
Expansion of biopolymer matrices is the basis for the production of a wide variety of cereal
foods. A limited number of manufacturing processes provide practical solutions for the …
foods. A limited number of manufacturing processes provide practical solutions for the …
Rheology to understand and optimize processibility, structures and properties of starch polymeric materials
This paper reviews the state of the art in the field of the rheology of starch polymers,
including specially designed rheometric techniques and complex rheology as influenced by …
including specially designed rheometric techniques and complex rheology as influenced by …
Extrusion of food proteins
JAG Arêas - Critical Reviews in Food Science & Nutrition, 1992 - Taylor & Francis
Protein extrusion has frustrated earlier predictions regarding its impact in the development of
food products. The main reason for this disappointing performance has been its failure to …
food products. The main reason for this disappointing performance has been its failure to …
Functionality of protein‐fortified extrudates
L Day, BG Swanson - … Reviews in Food Science and Food …, 2013 - Wiley Online Library
Fortification of extrusion feed formulations with proteins from selected sources will improve
the health‐promoting quality of snack and breakfast foods. Molecular interactions among …
the health‐promoting quality of snack and breakfast foods. Molecular interactions among …
Rheological properties of starches with different amylose/amylopectin ratios
The rheological properties of corn starches with different amylose/amylopectin ratios (80/20,
50/50, 23/77, and 0/100) were systematically studied by Haake rheometry. The starches …
50/50, 23/77, and 0/100) were systematically studied by Haake rheometry. The starches …
Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties
AF Monnet, K Laleg, C Michon, V Micard - Trends in Food Science & …, 2019 - Elsevier
Enriching cereal products with legume flour has nutritional advantages, notably that of
improving the amino acid balance, but also modifies their processability and properties …
improving the amino acid balance, but also modifies their processability and properties …
The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products
V Stojceska, P Ainsworth, A Plunkett, Ş İbanoğlu - Food Chemistry, 2009 - Elsevier
The effect of different levels of feed moisture (12–17%) during extrusion cooking, using a co-
rotating twin-screw extruder on selected nutritional and physical properties of extruded …
rotating twin-screw extruder on selected nutritional and physical properties of extruded …