Concepedia

Ingredient Formulation

Ingredient Formulation is a systematic approach within food extrusion science that specifies the selection, combination, and proportioning of raw materials and additives to achieve desired rheological, nutritional, and textural properties in the final extruded product.

455

Publications

19.2K

Citations

1.8K

Authors

549

Institutions

Publications per year

2017–2026

203

Parents

Publications

455

Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

David Julian McClements, Eric A. Decker · Journal of Food Science · 2000 · 1.3K citations

, , +17

Millet based Nutritious Powder for the Geriatric Population

Abir Chakravorty, Jyotsana Patel, Arpit Patidar et al. · International Journal of Innovative Science and Research Technology (IJISRT) · 2024 · 959 citations · Full text

, , +17

Extrusion-based food printing for digitalized food design and nutrition control

Jie Sun, Weibiao Zhou, Yan Liangkun et al. · Journal of Food Engineering · 2017 · 395 citations

, , +16

Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

Ana Paula Batista, Alberto Niccolai, Patrícia Fradinho et al. · Algal Research · 2017 · 384 citations · Full text

, , +12

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

1–5 of 455

Authors

1.8K

  1. KM
    Kasiviswanathan Muthukumarappan

    South Dakota State University, United States

    4 publications · 148 citations

    4

    h-index

  2. HH
    H.E. Huff

    University of Missouri, United States

    4 publications · 196 citations

    4

    h-index

  3. FH
    Fushing Hsieh

    University of California, Davis, United States

    4 publications · 196 citations

    4

    h-index

  4. SC
    Susana Cofrades

    Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Spain

    3 publications · 75 citations

    3

    h-index

  5. RK
    R. K. Gupta

    Central Institute of Post-Harvest Engineering and Technology, India

    3 publications · 59 citations

    3

    h-index

1–5 of 1.8K

Institutions

549

  1. Wageningen University & Research

    Wageningen, The Netherlands

    7 h-index

    23 publications

    971 citations

  2. Instituto de Ciencia y Tecnología de Alimentos y Nutrición

    Madrid, Spain

    7 h-index

    18 publications

    447 citations

  3. Central Food Technological Research Institute

    Mysore, India

    6 h-index

    17 publications

    284 citations

  4. State Key Laboratory of Food Science and Technology

    Wuxi, China

    6 h-index

    21 publications

    605 citations

  5. Central Institute of Post-Harvest Engineering and Technology

    Ludhiana, India

    5 h-index

    20 publications

    473 citations

  6. Institute of Chemical Technology

    Mumbai, India

    5 h-index

    11 publications

    388 citations

  7. North Carolina State University

    Raleigh, United States

    5 h-index

    10 publications

    208 citations

  8. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    5 h-index

    14 publications

    419 citations

1–8 of 549

Venues

  1. LWT

    28 publications · 1.2K citations

    21

    h-index

  2. Journal of Food Science and Technology

    22 publications · 628 citations

    18

    h-index

  3. Foods

    17 publications · 510 citations

    15

    h-index

  4. Food Chemistry

    15 publications · 768 citations

    13

    h-index

  5. Journal of Food Science

    JFS · 14 publications · 1.9K citations

    13

    h-index

1–5