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There are 3757 results for: content related to: Amylose-lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn-based puffed snacks

  1. Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1063–1074, Teresa De Pilli, Roma Giuliani, Alain Buléon, Bruno Pontoire and Jack Legrand

    Article first published online : 19 FEB 2016, DOI: 10.1111/ijfs.13070

  2. Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 911–919, Jatinder Pal Singh, Amritpal Kaur, Khetan Shevkani, Narpinder Singh and Baljit Singh

    Article first published online : 22 FEB 2016, DOI: 10.1111/ijfs.13051

  3. Determination of formulation and processing factors affecting slowly digestible starch, protein digestibility and antioxidant capacity of extruded sorghum–maize composite flour

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1408–1419, Rebecca Licata, Jiayue Chu, Shilong Wang, Ranil Coorey, Anthony James, Yun Zhao and Stuart Johnson

    Article first published online : 30 DEC 2013, DOI: 10.1111/ijfs.12444

  4. Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 587–594, Cagla Caltinoglu, Bade Tonyalı and Ilkay Sensoy

    Article first published online : 7 SEP 2013, DOI: 10.1111/ijfs.12341

  5. Co-extrusion of pearl millet-whey protein concentrate for expanded snacks

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 840–846, Deep N. Yadav, Tanupriya Anand, Navnidhi and Ashish K. Singh

    Article first published online : 14 OCT 2013, DOI: 10.1111/ijfs.12373

  6. Effect of high moisture extrusion cooking on protein–protein interactions of pea (Pisum sativum L.) protein isolates

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1390–1396, Raffael Osen, Simone Toelstede, Peter Eisner and Ute Schweiggert-Weisz

    Article first published online : 9 MAR 2015, DOI: 10.1111/ijfs.12783

  7. Effect of Extrusion Cooking on Functional Properties and in vitro Starch Digestibility of Barley-Based Extrudates from Fruit and Vegetable By-Products

    Journal of Food Science

    Volume 74, Issue 2, March 2009, Pages: E77–E86, A. Altan, K.L. McCarthy and M. Maskan

    Article first published online : 25 FEB 2009, DOI: 10.1111/j.1750-3841.2009.01051.x

  8. Effect of proteins on the formation of starch–lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 515–521, Teresa De Pilli, Jack Legrand, Antonio Derossi and Carla Severini

    Article first published online : 4 NOV 2014, DOI: 10.1111/ijfs.12698

  9. Physico-chemical and antioxidant properties of extrudates developed from honey and barley

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1750–1761, Kshitiz Kumar, Navdeep Jindal, Savita Sharma and Vikas Nanda

    Article first published online : 13 MAY 2013, DOI: 10.1111/ijfs.12147

  10. You have free access to this content
    Effects of feed moisture and extruder screw speed and temperature on physical characteristics and antioxidant activity of extruded proso millet (Panicum miliaceum) flour

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 114–122, Paridhi Gulati, Steven A. Weier, Dipak Santra, Jeyamkondan Subbiah and Devin J. Rose

    Article first published online : 3 NOV 2015, DOI: 10.1111/ijfs.12974

  11. Properties of extruded whole grain cereals and pseudocereals flours

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2152–2159, Frédéric Robin, Christine Théoduloz and Sathaporn Srichuwong

    Article first published online : 20 JUL 2015, DOI: 10.1111/ijfs.12893

  12. Extrusion of Antarctic krill (Euphausia superba) meal and its effect on oil extraction

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 633–639, Fa-Wen Yin, Xiao-Yang Liu, Xin-Ru Fan, Da-Yong Zhou, Wen-Si Xu, Bei-Wei Zhu and Yoshi-Yuki Murata

    Article first published online : 10 OCT 2014, DOI: 10.1111/ijfs.12673

  13. Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2067–2075, Bisri Soison, Kamolwan Jangchud, Anuvat Jangchud, Thepkunya Harnsilawat, Kuakoon Piyachomkwan, Chulaluck Charunuch and Witoon Prinyawiwatkul

    Article first published online : 3 MAR 2014, DOI: 10.1111/ijfs.12515

  14. Effect of maize type and extrusion-cooking conditions on starch digestibility profiles

    International Journal of Food Science & Technology

    Frédéric Robin, Christina Heindel, Nicolas Pineau, Sathaporn Srichuwong and Undine Lehmann

    Article first published online : 30 MAR 2016, DOI: 10.1111/ijfs.13098

  15. Physicochemical properties of extruded germinated wheat and barley as modified by CO2 injection and difference extrusion conditions

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 290–299, Sasathorn Singkhornart, Bon-Jae Gu and Gi Hyung Ryu

    Article first published online : 21 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03186.x

  16. Partial Least Squares Regression Modeling of Physical and Chemical Properties of Corn-Based Snacks Containing Kañiwa and Lupine

    Journal of Food Process Engineering

    Jose Martin Ramos Diaz, Lakshminarasimhan Sundarrajan, Susanna Kariluoto, Anna-Maija Lampi, Seppo Tenitz and Kirsi Jouppila

    Article first published online : 27 APR 2016, DOI: 10.1111/jfpe.12396

  17. You have free access to this content
    Functionality of Protein-Fortified Extrudates

    Comprehensive Reviews in Food Science and Food Safety

    Volume 12, Issue 5, September 2013, Pages: 546–564, Li Day and Barry G. Swanson

    Article first published online : 10 SEP 2013, DOI: 10.1111/1541-4337.12023

  18. Different types of V amylose–lipid inclusion complexes in maize extrudates revealed by DSC analysis

    Starch - Stärke

    Volume 67, Issue 9-10, September 2015, Pages: 752–755, Natalia K. Genkina, Valentina I. Kiseleva and Vladimir V. Martirosyan

    Article first published online : 29 MAY 2015, DOI: 10.1002/star.201500012

  19. Effect of the addition of whole-grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready-to-eat breakfast cereal

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1504–1514, Ludmilla C. Oliveira, Cristina M. Rosell and Caroline J. Steel

    Article first published online : 9 MAR 2015, DOI: 10.1111/ijfs.12778

  20. Effect of Extrusion Cooking on Physical Properties and Chemical Composition of Corn-Based Snacks Containing Amaranth and Quinoa: Application of Partial Least Squares Regression

    Journal of Food Process Engineering

    Jose Martin Ramos Diaz, Lakshminarasimhan Sundarrajan, Susanna Kariluoto, Anna-Maija Lampi, Seppo Tenitz and Kirsi Jouppila

    Article first published online : 5 FEB 2016, DOI: 10.1111/jfpe.12320