Impacts of Cellulose Fiber Particle Size and Starch Type on Expansion During Extrusion Processing

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

Carrot pomace enhances the expansion and nutritional quality of corn starch extrudates

(2016) Nattapon Kaisangsri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Waxy Soft White Wheat: Extrusion Characteristics and Thermal and Rheological Properties

(2015) Ryan J. Kowalski et al.   CEREAL CHEMISTRY

Effects of Wheat Grass Powder Incorporation on Physiochemical Properties of Muffins

(2015) Rashida Rahman et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement

(2014) Miriam Mabel Selani et al.   FOOD CHEMISTRY

Influence of Particle Size Reduction on Structural and Mechanical Properties of Extruded Rye Bran

(2013) Syed Ariful Alam et al.   Food and Bioprocess Technology

Trends in Dietary Fiber Intake in the United States, 1999-2008

(2012) Dana E. King et al.   Journal of the Academy of Nutrition and Dietetics

Mechanical and physical properties of expanded starch, reinforced by natural fibres

(2011) Jean-Charles Bénézet et al.   INDUSTRIAL CROPS AND PRODUCTS

Extrusion process improves the functionality of soluble dietary fiber in oat bran

(2011) Min Zhang et al.   JOURNAL OF CEREAL SCIENCE

Matrix transformation in fiber-added extruded products: Impact of different hydration regimens on texture, microstructure and digestibility

(2011) Elisa L. Karkle et al.   JOURNAL OF FOOD ENGINEERING

Health benefits of dietary fiber

(2009) James W Anderson et al.   NUTRITION REVIEWS

Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions

(2008) Aylin Altan et al.   JOURNAL OF FOOD ENGINEERING