Search Results - "Gu, Bon-Jae" :: K.UTB vyhledávací portál

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Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion

by Ek, Pichmony, Gu, Bon‐Jae, Ganjyal, Girish M.
Published in Journal of food science (01.03.2021)

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Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion

by Gu, Bon‐Jae, Masli, Maria Dian Pratiwi, Ganjyal, Girish M.
Published in Journal of food science (01.02.2020)

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Extrusion characteristics of ten novel quinoa breeding lines

by Richter, Jana K., Pietrysiak, Ewa, Ek, Pichmony, Dey, Debomitra, Gu, Bon‐Jae, Ikuse, Marina, Nalbandian, Elizabeth, Żak, Angelika, Ganjyal, Girish M.
Published in Journal of food science (01.12.2022)

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Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates

by Richter, Jana K., Gu, Bon‐Jae, Ek, Pichmony, Dey, Debomitra, Saunders, Steven R., Ganjyal, Girish M.
Published in Journal of food science (01.08.2022)

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Fiber‐Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates

by Masli, Maria Dian Pratiwi, Gu, Bon‐Jae, Rasco, Barbara A., Ganjyal, Girish M.
Published in Journal of food science (01.10.2018)

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High methoxyl pectin can improve the extrusion characteristics and increase the dietary fiber content of starch‐cellulose extrudates

by Ek, Pichmony, Gu, Bon‐Jae, Richter, Jana K., Dey, Debomitra, Saunders, Steven R., Ganjyal, Girish M.
Published in Journal of food science (01.10.2023)

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Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking

by Rangira, Irene, Gu, Bon‐Jae, Ek, Pichmony, Ganjyal, Girish M.
Published in Journal of food science (01.10.2020)

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Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansion

by Dey, Debomitra, Gu, Bon‐Jae, Ek, Pichmony, Ross, Carolyn F., Saunders, Steven R., Ganjyal, Girish M.
Published in Journal of food science (01.02.2023)

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Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures

by Pietrysiak, Ewa, Zhu, Yujing, Gu, Bon‐Jae, Ganjyal, Girish M.
Published in Journal of food science (01.07.2020)

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Novel micronized woody biomass process for production of cost-effective clean fermentable sugars

by Fu, Yu, Gu, Bon-Jae, Wang, Jinwu, Gao, Johnway, Ganjyal, Girish M., Wolcott, Michael P.
Published in Bioresource technology (01.07.2018)

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Utilization of Food Processing By-products in Extrusion Processing: A Review

by Dey, Debomitra, Richter, Jana K., Ek, Pichmony, Gu, Bon-Jae, Ganjyal, Girish M.
Published in Frontiers in sustainable food systems (26.01.2021)

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Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing

by Ek, Pichmony, Gu, Bon-Jae, Saunders, Steven R., Huber, Kerry, Ganjyal, Girish M.
Published in Current research in food science (01.01.2021)

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Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs

by Jeon, Yung-Hee, Gu, Bon-Jae, Ryu, Gi-Hyung
Published in Foods (27.02.2023)

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Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing

by Aluwi, Nicole A., Gu, Bon-Jae, Dhumal, Gaurav S., Medina-Meza, Ilce G., Murphy, Kevin M., Ganjyal, Girish M.
Published in Journal of food science (01.12.2016)

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Apple pomace pretreated with hydrochloric acid exhibited better adherence with the corn starch during extrusion expansion

by Dey, Debomitra, Gu, Bon-Jae, Ek, Pichmony, Rangira, Irene, Saunders, Steven R., Kiszonas, Alecia M., Ganjyal, Girish M.
Published in Carbohydrate polymer technologies and applications (25.12.2021)

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

by Singkhornart, Sasathorn, Gu, Bon-Jae, Ryu, Gi Hyung
Published in International journal of food science & technology (01.02.2013)

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High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin

by Xie, Fan, Gu, Bon-Jae, Saunders, Steven R., Ganjyal, Girish M.
Published in Food hydrocolloids (01.01.2021)

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Impacts of the inclusion of various fruit pomace types on the expansion of corn starch extrudates

by Wang, Siyuan, Gu, Bon-Jae, Ganjyal, Girish M.
Published in Food science & technology (01.08.2019)

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Increased sugar yield from pre-milled Douglas-fir forest residuals with lower energy consumption by using planetary ball milling

by Gu, Bon-Jae, Wang, Jinwu, Wolcott, Michael P., Ganjyal, Girish M.
Published in Bioresource technology (01.03.2018)

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압출성형 저수분과 고수분 대체육을 이용한 식물성 버거 패티의 품질특성 비교

by 조선영(Sun Young Cho), 권훈태(Hoontae Kwon), 박영훈(Younghun Park), 주범진(Bumjin Joo), 조민제(Minjae Cho), 구본재(Bon-Jae Gu), 류기형(Gi Hyung Ryu)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.11.2023)

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