Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility

Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties

(2021) Anna Martin et al.   Polymers

Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch

(2021) Anna Martin et al.   Foods

Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review

(2020) Petraru Ancuța et al.   Applied Sciences-Basel

Effects of extrusion processing on the physiochemical and functional properties of lupin kernel fibre

(2020) Susanne Naumann et al.   FOOD HYDROCOLLOIDS

Improving the physicochemical properties of partially enhanced soluble dietary fiber through innovative techniques: A coherent review

(2019) Huma Bader Ul Ain et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of rapeseed press cake and peel on the extruder response and physical pellet quality in extruded fish feed

(2019) Anna Martin et al.   AQUACULTURE

Investigation on the influence of high protein concentrations on the thermal reaction behaviour of β-lactoglobulin by experimental and numerical analyses

(2019) Maria Quevedo et al.   INTERNATIONAL DAIRY JOURNAL

Influence of process conditions during aqueous protein extraction upon yield from pre-pressed and cold-pressed rapeseed press cake

(2018) Andreas Fetzer et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

(2018) Evelina Höglund et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Properties of Starch after Extrusion: A Review

(2018) Jiangping Ye et al.   STARCH-STARKE

From Underutilized Side-Streams to Hybrid Food Ingredients for Health

(2018)   CEREAL FOODS WORLD

Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudates

(2018) Priscila Leal da Silva Alves et al.   CyTA-Journal of Food

Effect of extrusion conditions on the physico-chemical properties and in vitro protein digestibility of canola meal

(2017) Bo Zhang et al.   FOOD RESEARCH INTERNATIONAL

Analysis of the reaction behavior of highly concentrated plant proteins in extrusion-like conditions

(2017) M.A. Emin et al.   Innovative Food Science & Emerging Technologies

Reaction behaviour of highly concentrated whey protein isolate under defined heat treatments

(2017) L. Koch et al.   INTERNATIONAL DAIRY JOURNAL

Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate

(2017) Biying Chen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran

(2017) Annica A.M. Andersson et al.   JOURNAL OF FOOD SCIENCE

Impacts of the Particle Sizes and Levels of Inclusions of Cherry Pomace on the Physical and Structural Properties of Direct Expanded Corn Starch

(2016) Siyuan Wang et al.   Food and Bioprocess Technology

Comparative structure of starches from high-amylose maize inbred lines and their hybrids

(2016) Lingshang Lin et al.   FOOD HYDROCOLLOIDS

Physical properties of pregelatinized and granular cold water swelling maize starches at different pH values

(2016) Sara Hedayati et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Relationships between the gelatinization of starches and the textural properties of extruded texturized soybean protein-starch systems

(2016) Wei Zhang et al.   JOURNAL OF FOOD ENGINEERING

Replacing fishmeal with oilseed cakes in fish feed – A study on the influence of processing parameters on the extrusion behavior and quality properties of the feed pellets

(2016) Oxana Tyapkova et al.   JOURNAL OF FOOD ENGINEERING

Rheological, pasting and microstructural studies of dairy protein-starch interactions and their application in extrusion-based products: A review

(2016) Lokesh Kumar et al.   STARCH-STARKE

Physical and chemical changes of rapeseed meal proteins during toasting and their effects on in vitro digestibility

(2016) Sergio Salazar-Villanea et al.   Journal of Animal Science and Biotechnology

Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed meal

(2016) Rainer Mosenthin et al.   Journal of Animal Science and Biotechnology

Effect of planetary ball-milling on multi-scale structures and pasting properties of waxy and high-amylose cornstarches

(2015) Xiaoyan Tan et al.   Innovative Food Science & Emerging Technologies

Impact of Total Solid Content and Extraction pH on Enzyme-Aided Recovery of Protein from Defatted Rapeseed (Brassica rapa L.) Press Cake and Physicochemical Properties of the Protein Fractions

(2015) Katariina Rommi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of extrusion on expansion, functional and digestibility properties of whole sweetpotato flour

(2014) Joel G. Waramboi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Exploiting blackcurrant juice press residue in extruded snacks

(2014) Leenamaija Mäkilä et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Shear degradation of molecular, crystalline, and granular structures of starch during extrusion

(2014) Ming Li et al.   STARCH-STARKE

Effects of amylose and phosphate monoester on aggregation structures of heat-moisture treated potato starches

(2013) Binjia Zhang et al.   CARBOHYDRATE POLYMERS

Functionality of Protein-Fortified Extrudates

(2013) Li Day et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

(2013) Raffael Osen et al.   JOURNAL OF FOOD ENGINEERING

Pasting and Extrusion Properties of Mixed Carbohydrate and Whey Protein Isolate Matrices

(2013) Charles I. Onwulata et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Rapeseed and sunflower meal: a review on biotechnology status and challenges

(2012) Anne Lomascolo et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Analysis of the dispersive mixing efficiency in a twin-screw extrusion processing of starch based matrix

(2012) M.A. Emin et al.   JOURNAL OF FOOD ENGINEERING

Resistant Starch from High-Amylose Maize Increases Insulin Sensitivity in Overweight and Obese Men

(2012) Kevin C. Maki et al.   JOURNAL OF NUTRITION

Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice

(2011) Elena Pastor-Cavada et al.   FOOD CHEMISTRY

Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace

(2011) Elisa L. Karkle et al.   FOOD RESEARCH INTERNATIONAL

Expansion mechanism of extruded foams supplemented with wheat bran

(2011) Frédéric Robin et al.   JOURNAL OF FOOD ENGINEERING

Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties

(2010) Siong H. Tan et al.   JOURNAL OF FOOD SCIENCE

Effect of Extrusion Cooking on Functional Properties andin vitroStarch Digestibility of Barley-Based Extrudates from Fruit and Vegetable By-Products

(2009) A. Altan et al.   JOURNAL OF FOOD SCIENCE

Functional properties of raw and processed canola meal

(2009) R.Y. Khattab et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems

(2008) KeShun Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products

(2007) Sibel Yağcı et al.   JOURNAL OF FOOD ENGINEERING