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

Watermelon (Citrullus lanatus) is commonly consumed by humans and widely available
around the world. It has impressive nutritional properties, a rich phytochemical profile, and …

Due to their distinctive physicochemical characteristics, nanoparticles have recently
emerged as pioneering materials in agricultural research. In this work, nanopowders (NP) of …

The research aimed to assess the effects of incorporating germinated Lupinus angustifolius
flour into corn extrudates for different periods (3, 5, and 7 days), focusing on starch …

There needs to be more information concerning the effect of different milling methods on the
physicochemical properties of whole-grain mung bean flour. Therefore, the physicochemical …

In this study, the effects of extrusion cooking of whole chickpea flour in preparation for its
further hydrolyses with proteases and amylases were evaluated. The thermoplastic …

BACKGROUND Quercus salicina (Blume) leaves are traditionally used as folk medicine in
some Asian countries. The aim of this study was to evaluate the effects of ball milling for …

The present study investigated the effect of fermentation by Rhizopus oligosporus on the
nutritional, functional, colour and microstructural properties of some commonly consumed …

Sanchi flowers were traditionally used as functional medicinal ingredient in materials. The
study was aimed at evaluating superfine powder product of Sanchi flower, hence in this …

Effects of polyols (mannitol and xylitol) on physical properties, pasting properties and
dynamic rheological properties of wheat flour and the microstructure, water activity (Aw) …