Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean

Changes in the contents and profiles of selected phenolics, soyasapogenols, tocopherols, and amino acids during soybean–rice mixture cooking: Electric rice cooker vs electric pressure rice cooker

(2015) Seung-Hyun Kim et al.   FOOD CHEMISTRY

Comparison of molecular structures and functional properties of high-amylose starches from rice transgenic line and commercial maize

(2015) Jun Huang et al.   FOOD HYDROCOLLOIDS

Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour

(2015) Pornpimol Sereewat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion

(2015) Fengfeng Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of moisture content on physicochemical properties of extruded waxy and non-waxy rice flour

(2014) Ornpicha Jongsutjarittam et al.   CARBOHYDRATE POLYMERS

Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend

(2014) Erika Madeira Moreira da Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In situ study of maize starch gelatinization under ultra-high hydrostatic pressure using X-ray diffraction

(2013) Zhi Yang et al.   CARBOHYDRATE POLYMERS

Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time

(2013) Xiya Huang et al.   FOOD CHEMISTRY

Physicochemical and antioxidant properties of extruded corn grits with corn fiber by CO2 injection extrusion process

(2013) Yuan-Yuan Wang et al.   JOURNAL OF CEREAL SCIENCE

Chemical composition and antioxidative and anti-inflammatory properties of ten commercial mung bean samples

(2013) Xiaowei Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of supercritical fluid extrusion processed rice–soy crisps fortified with micronutrients and soy protein

(2013) Mian Kamran Sharif et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Soluble phenolics and antioxidant properties of soybean (Glycine max L.) cultivars with varying seed coat colours

(2013) Kye Man Cho et al.   Journal of Functional Foods

Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: Comparison among conventionally and organically grown soybeans

(2012) Diully Mata Balisteiro et al.   FOOD RESEARCH INTERNATIONAL

Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content

(2011) Li-Jia Zhu et al.   CARBOHYDRATE POLYMERS

Comparison of the crystalline properties and structural changes of starches from high-amylose transgenic rice and its wild type during heating

(2011) Cunxu Wei et al.   FOOD CHEMISTRY

Evaluation of bioactive compounds and bioactivities of soybean dried by different methods and conditions

(2011) Chalida Niamnuy et al.   FOOD CHEMISTRY

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

Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology

(2011) T. De Pilli et al.   Innovative Food Science & Emerging Technologies

Water Absorption Index and Water Solubility Index Prediction for Extruded Food Products

(2011) N.A. Oikonomou et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Physico-chemical and sensory quality of extruded light red kidney bean (Phaseolus vulgaris L.) porridge

(2011) G. Nyombaire et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional properties and starch digestibility of instant Jasmine rice porridges

(2010) Khongsak Srikaeo et al.   CARBOHYDRATE POLYMERS

Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking

(2010) Alessandra Marti et al.   JOURNAL OF CEREAL SCIENCE

Amylose-inclusion complexes: Formation, identity and physico-chemical properties

(2010) J.A. Putseys et al.   JOURNAL OF CEREAL SCIENCE

Energy-restricted diets based on a distinct food selection affecting the glycemic index induce different weight loss and oxidative response

(2008) Itziar Abete et al.   CLINICAL NUTRITION

Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking

(2008) Alex A. Anton et al.   FOOD CHEMISTRY

Functional attributes of soybean seeds and products, with reference to isoflavone content and antioxidant activity

(2008) M.K. Akitha Devi et al.   FOOD CHEMISTRY

An extruded breakfast cereal made from a high amylose barley cultivar has a low glycemic index and lower plasma insulin response than one made from a standard barley

(2008) R.A. King et al.   JOURNAL OF CEREAL SCIENCE

Study on formation of starch–lipid complexes during extrusion-cooking of almond flour

(2008) Teresa De Pilli et al.   JOURNAL OF FOOD ENGINEERING

Digestibility of legume starches as influenced by their physical and structural properties

(2007) Kawaljit Singh Sandhu et al.   CARBOHYDRATE POLYMERS