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Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

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J Food Process Preserv, 2019, 43
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Effect of natural selenium-enriched rice flour addition on product properties of fresh extruded rice-shaped kernels (FER) based on naked oat (Avena nuda L.)

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FSTR, 2021, 27, 85
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Nutritional, physicochemical, and textural properties of gluten‐free extruded snacks containing cowpea and whey protein concentrate

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Int J of Food Sci Tech, 2022, 57, 3903
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Extrusion technology in food processing: Principles, innovations and applications in sustainable product development

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A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources

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Antioxidants, 2023, 12, 1453
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Comparison of sprouting, airfryer‐drying, and airfryer‐baking effects on technical, physical, and chemical properties of quinoa flour and quinoa snack

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Journal of Food Science, 2025, 90
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Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review

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Trends in Food Science & Technology, 2019, 85, 226
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In-vitro digestibility of rice starch and factors regulating its digestion process: A review

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Carbohydrate Polymers, 2022, 291, 119600
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Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties

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Foods, 2023, 12, 609
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Pre-fermentation of rice flour for improving the cooking quality of extruded instant rice

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Food Chemistry, 2022, 386, 132757
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Evaluating the Effectiveness of Extrusion in Fortifying Rice Analogues With Dietary Fiber

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Journal of Food Science, 2025, 90
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The Sensory, Physical and Nutritional Quality Profiles of Purple Sweet Potato and Soy-Based Snack Bars for Pregnant Women

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Journal of Public Health Research, 2021, 10
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Gastrointestinal and metabolic effects of noodles-based konjac glucomannan in rats

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Food & Nutrition Research, 2019, 63
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Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains

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Physicochemical and Digestible Properties of Parboiled Black Rice With Different Amylose Contents

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Whole grain rice fortification as a solution to micronutrient deficiency: Technologies and need for more viable alternatives

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Food Chemistry, 2020, 326, 127049
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Development of healthy extruded maize snacks; Effects of soybean flour and feed moisture content

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Int J of Food Sci Tech, 2021, 56, 3179
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Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran

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Cereal Chem, 2021, 98, 346
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Considerations for improvising fortified extruded rice products

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Journal of Food Science, 2021, 86, 1180
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Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality

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Food Reviews International, 2024, 40, 1621
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Effects of screw speed on the structure and physicochemical properties of extruded reconstituted rice composed of rice starch and glutelin

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Food Structure, 2023, 36, 100313
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A simulated gastrointestinal tract study of texturized rice grains: Impact of texturization on starch digestibility

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Journal of Cereal Science, 2019, 89, 102800
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Modulation of snack foods: An approach to overcome hidden hunger in children

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Mechanism governing the rice glutelin fibrils on inhibition of in vitro wheat starch digestion

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Food Hydrocolloids, 2022, 131, 107815
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Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products

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Journal of Food Science, 2023, 88, 3494
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