Concepedia

Cereal Extrusion Processing

Cereal Extrusion Processing is an industrial food processing technique that belongs to the class of thermo-mechanical unit operations, specifically characterized by the application of controlled heat, pressure, and shear forces to transform cereal-based raw materials into shaped, expanded, or textured products through a confined channel and die system.

483

Publications

23.6K

Citations

1.5K

Authors

425

Institutions

Publications per year

2017–2026

147

Parents

Publications

483

The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks

Qing-Bo Ding, Paul Ainsworth, Gregory A. Tucker et al. · Journal of Food Engineering · 2004 · 598 citations

, , +15

The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks

Qing-Bo Ding, Paul Ainsworth, Andrew Plunkett et al. · Journal of Food Engineering · 2005 · 476 citations

, , +16

Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

Aylin Altan, Kathryn McCarthy, Medeni Maskan · Journal of Food Engineering · 2007 · 371 citations

, , +16

Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder

Ken’ichi Ohtsubo, Keitaro Suzuki, Y. Yasui et al. · Journal of Food Composition and Analysis · 2005 · 302 citations

, , +15

MODIFICATION OF CARBOHYDRATE COMPONENTS BY EXTRUSION-COOKING OF CEREAL PRODUCTS

C. Mercier, Pierre Feillet · 1975 · 280 citations

, , +10

1–5 of 483

Authors

1.5K

  1. BS
    Baljit Singh

    Punjab Agricultural University, India

    9 publications · 399 citations

    9

    h-index

  2. GR
    Gi‐Hyung Ryu

    Kongju National University, South Korea

    8 publications · 218 citations

    8

    h-index

  3. SB
    Suvendu Bhattacharya

    Central Food Technological Research Institute, India

    7 publications · 434 citations

    7

    h-index

  4. HP
    Heike P. Schuchmann

    Karlsruhe Institute of Technology, Germany

    7 publications · 508 citations

    7

    h-index

  5. HC
    Hélène Chanvrier

    Nestlé (Switzerland), Switzerland

    7 publications · 236 citations

    7

    h-index

1–5 of 1.5K

Institutions

425

  1. Nestlé (Switzerland)

    Vevey, Switzerland

    13 h-index

    48 publications

    2.4K citations

  2. Kansas State University

    Manhattan, United States

    12 h-index

    36 publications

    1K citations

  3. State Key Laboratory of Food Science and Technology

    Wuxi, China

    11 h-index

    59 publications

    2.9K citations

  4. Karlsruhe Institute of Technology

    Karlsruhe, Germany

    10 h-index

    32 publications

    2.2K citations

  5. Punjab Agricultural University

    Ludhiana, India

    10 h-index

    25 publications

    990 citations

  6. University of Helsinki

    Helsinki, Finland

    10 h-index

    32 publications

    1.4K citations

  7. Kongju National University

    Gongju, South Korea

    10 h-index

    25 publications

    1.1K citations

  8. University of Nebraska–Lincoln

    Lincoln, United States

    9 h-index

    21 publications

    977 citations

1–8 of 425

Venues

  1. Journal of Food Engineering

    49 publications · 4.3K citations

    31

    h-index

  2. LWT

    50 publications · 3K citations

    31

    h-index

  3. Journal of Cereal Science

    30 publications · 1.4K citations

    22

    h-index

  4. Food Chemistry

    25 publications · 1.6K citations

    21

    h-index

  5. Journal of Food Science

    JFS · 25 publications · 1.2K citations

    20

    h-index

1–5