Extrusion Flow

Extrusion Flow is a material processing phenomenon characterized by the forced movement of a food substance through a confined geometry under applied pressure, distinguished by concurrent deformation, heating, and structural modification due to shear and compression within the extruder environment.

826

Publications

31.6K

Citations

2K

Authors

664

Institutions

Publications per year

2017–2026

127

Authors

2K

  1. JL
    James L. White

    University of Akron, United States

    18 publications · 627 citations

    16

    h-index

  2. DW
    D.I. Wilson

    University of Cambridge, United Kingdom

    11 publications · 324 citations

    10

    h-index

  3. GZ
    Guoqun Zhao

    Shandong University, China

    10 publications · 331 citations

    10

    h-index

  4. BV
    Bruno Vergnes

    Centre de Mise en Forme des Matériaux, France

    9 publications · 288 citations

    9

    h-index

  5. JA
    J. A. Covas

    University of Minho, Portugal

    7 publications · 177 citations

    7

    h-index

1–5 of 2K

Venues

  1. Polymer Engineering and Science

    79 publications · 3.3K citations

    31

    h-index

  2. Journal of Materials Processing Technology

    64 publications · 1.9K citations

    28

    h-index

  3. Journal of Non-Newtonian Fluid Mechanics

    31 publications · 1.3K citations

    23

    h-index

  4. International Polymer Processing

    32 publications · 785 citations

    19

    h-index

  5. Journal of Food Engineering

    30 publications · 1.3K citations

    19

    h-index

1–5