171 related articles for article (PubMed ID: 31368528)
21. Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to "rapid" and "slow" animal proteins.
Berrazaga I; Bourlieu-Lacanal C; Laleg K; Jardin J; Briard-Bion V; Dupont D; Walrand S; Micard V
PLoS One; 2020; 15(5):e0232425. PubMed ID: 32365065
[TBL] [Abstract][Full Text] [Related]
22. Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates.
Sebio L; Chang YK
Nahrung; 2000 Apr; 44(2):96-101. PubMed ID: 10795575
[TBL] [Abstract][Full Text] [Related]
23. HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours.
Xu M; Jin Z; Lan Y; Rao J; Chen B
Food Chem; 2019 May; 280():83-95. PubMed ID: 30642511
[TBL] [Abstract][Full Text] [Related]
24. Fermentation performance and nutritional assessment of physically processed lentil and green pea flour.
Byanju B; Hojilla-Evangelista MP; Lamsal BP
J Sci Food Agric; 2021 Nov; 101(14):5792-5806. PubMed ID: 33792043
[TBL] [Abstract][Full Text] [Related]
25. Influence of germination and extrusion with CO(2) injection on physicochemical properties of wheat extrudates.
Singkhornart S; Edou-ondo S; Ryu GH
Food Chem; 2014 Jan; 143():122-31. PubMed ID: 24054221
[TBL] [Abstract][Full Text] [Related]
26. Sensory profile of pulse-based high moisture meat analogs: A study on the complex effect of germination and extrusion processing.
Usman M; Swanson G; Chen B; Xu M
Food Chem; 2023 Nov; 426():136585. PubMed ID: 37331147
[TBL] [Abstract][Full Text] [Related]
27. Extrusion of pea starch containing lysozyme and determination of antimicrobial activity.
Nam S; Scanlon MG; Han JH; Izydorczyk MS
J Food Sci; 2007 Nov; 72(9):E477-84. PubMed ID: 18034716
[TBL] [Abstract][Full Text] [Related]
28. Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800.
Yuan TZ; Liu S; Reimer M; Isaak C; Ai Y
Food Chem; 2021 May; 344():128616. PubMed ID: 33243559
[TBL] [Abstract][Full Text] [Related]
29. Modifications to physicochemical and nutritional properties of hard-To-cook beans (Phaseolus vulgaris L.) by extrusion cooking.
Martín-Cabrejas MA; Jaime L; Karanja C; Downie AJ; Parker ML; Lopez-Andreu FJ; Maina G; Esteban RM; Smith AC; Waldron KW
J Agric Food Chem; 1999 Mar; 47(3):1174-82. PubMed ID: 10552434
[TBL] [Abstract][Full Text] [Related]
30. The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins-peas, lentils, and faba beans.
Kim T; Riaz MN; Awika J; Teferra TF
J Food Sci; 2021 Apr; 86(4):1322-1334. PubMed ID: 33761139
[TBL] [Abstract][Full Text] [Related]
31. Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers.
Shariati-Ievari S; Ryland D; Edel A; Nicholson T; Suh M; Aliani M
J Food Sci; 2016 May; 81(5):S1230-42. PubMed ID: 26990186
[TBL] [Abstract][Full Text] [Related]
32. Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products.
Blandino M; Bresciani A; Locatelli M; Loscalzo M; Travaglia F; Vanara F; Marti A
Food Chem; 2023 Mar; 403():134369. PubMed ID: 36191415
[TBL] [Abstract][Full Text] [Related]
33. Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour.
Fahmi R; Ryland D; Sopiwnyk E; Malcolmson L; Shariati-Ievari S; McElrea A; Barthet V; Blewett H; Aliani M
J Food Sci; 2021 Oct; 86(10):4330-4353. PubMed ID: 34535898
[TBL] [Abstract][Full Text] [Related]
34. Effect of high-temperature, short-time cooking conditions on
Adeleye OO; Awodiran ST; Ajayi AO; Ogunmoyela TF
Heliyon; 2020 Nov; 6(11):e05419. PubMed ID: 33225089
[TBL] [Abstract][Full Text] [Related]
35. Effect of blend moisture and extrusion temperature on physical properties of everlasting pea-wheat extrudates.
Zarzycki P; Kasprzak M; Rzedzicki Z; Sobota A; Wirkijowska A; Sykut-Domańska E
J Food Sci Technol; 2015 Oct; 52(10):6663-70. PubMed ID: 26396414
[TBL] [Abstract][Full Text] [Related]
36. Optimization of the extrusion parameters for the production of lentil-quinoa extrudates enriched with pumpkin.
Eftekhariyazdi M; Zenoozian MS; Milani E; Elhami Rad AH; Armin M
Food Sci Technol Int; 2024 Mar; ():10820132241243240. PubMed ID: 38556930
[TBL] [Abstract][Full Text] [Related]
37. Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp).
Llopart EE; Drago SR; De Greef DM; Torres RL; González RJ
Int J Food Sci Nutr; 2014 Feb; 65(1):34-41. PubMed ID: 24059748
[TBL] [Abstract][Full Text] [Related]
38. Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks.
Sinaki NY; Masatcioglu MT; Paliwal J; Koksel F
Foods; 2021 Dec; 11(1):. PubMed ID: 35010164
[TBL] [Abstract][Full Text] [Related]
39. Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes.
Ren Y; Setia R; Warkentin TD; Ai Y
Food Chem; 2021 Jan; 336():127711. PubMed ID: 32777656
[TBL] [Abstract][Full Text] [Related]
40. Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content.
Sun G; Ni P; Lam E; Hrapovic S; Bing D; Yu B; Ai Y
Food Chem; 2023 Mar; 405(Pt B):134938. PubMed ID: 36436232
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]