Enhanced oxidative stability of extruded product containing polyunsaturated oils

A General Model for Expansion of Extruded Products

L. Alvarez-Martinez, K.P. KONDURY, Judson M. Harper · Journal of Food Science · 1988 · 382 citations

Engineering, Materials Engineering, Materials Science +17

Nutritional effects of extrusion-cooking

J.C. Cheftel · Food Chemistry · 1986 · 311 citations

Agriculture, Food Science, Nutritional Sciences +11

Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

Margaret A. Brennan, Emma Derbyshire, Brijesh K. Tiwari et al. · International Journal of Food Science & Technology · 2013 · 284 citations

Agriculture, Food Science, Nutrition +15

Maillard Reaction Products as Encapsulants for Fish Oil Powders

Mary Ann Augustin, Luz Sanguansri, Ortwin Bode · Journal of Food Science · 2006 · 251 citations

Agriculture, Food Science, Nutritional Sciences +14

Effect of surface composition on the flowability of industrial spray-dried dairy powders

Esther H.‐J. Kim, Xiao Dong Chen, David Pearce · Colloids and Surfaces B Biointerfaces · 2005 · 218 citations

Agriculture, Dairy Science, Food Science +14