Concepedia
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Publications
6
Citations
127
H-Index
Active since
2020
Affiliations
Washington State University(Current)
Institute of Technology of Cambodia
Kongju National University
Pichmony Ek is an author at Washington State University specializing in food engineering, biotechnology, and biophysics.
Top concepts
Food EngineeringBotanyHealthBiologyMedicineBiophysicsCrop ScienceFood QualityBiotechnologyFood Industry
Publications per year
2020–2022
Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing
Pichmony Ek, Bon‐Jae Gu, Steven R. Saunders et al. · Current Research in Food Science · 2021 · 48 citations · Full text
Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion
Pichmony Ek, Bon‐Jae Gu, Girish M. Ganjyal · Journal of Food Science · 2021 · 25 citations · Full text
Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking
Irene Rangira, Bon‐Jae Gu, Pichmony Ek et al. · Journal of Food Science · 2020 · 16 citations
Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates
Jana K. Richter, Bon‐Jae Gu, Pichmony Ek et al. · Journal of Food Science · 2022 · 14 citations
Biology, Food Chemistry, Water Solubility +13
Apple pomace pretreated with hydrochloric acid exhibited better adherence with the corn starch during extrusion expansion
Debomitra Dey, Bon‐Jae Gu, Pichmony Ek et al. · Carbohydrate Polymer Technologies and Applications · 2021 · 12 citations · Full text
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