1. Extrusion characteristics of ten novel quinoa breeding lines. Issue 12 (16th November 2022) Authors: Richter, Jana K.; Pietrysiak, Ewa; Ek, Pichmony; Dey, Debomitra; Gu, Bon‐Jae; Ikuse, Marina; Nalbandian, Elizabeth; Żak, Angelika; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 87:Issue 12(2022) Page Start: 5349 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Fiber‐Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates. Issue 10 (13th September 2018) Authors: Masli, Maria Dian Pratiwi; Gu, Bon‐Jae; Rasco, Barbara A.; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 83:Issue 10(2018) Page Start: 2500 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing. Issue 12 (25th October 2016) Authors: Aluwi, Nicole A.; Gu, Bon‐Jae; Dhumal, Gaurav S.; Medina‐Meza, Ilce G.; Murphy, Kevin M.; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 81:Issue 12(2016) Page Start: E2939 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansion. Issue 2 (17th January 2023) Authors: Dey, Debomitra; Gu, Bon‐Jae; Ek, Pichmony; Ross, Carolyn F.; Saunders, Steven R.; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 88:Issue 2(2023) Page Start: 784 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking. Issue 10 (18th September 2020) Authors: Rangira, Irene; Gu, Bon‐Jae; Ek, Pichmony; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 85:Issue 10(2020) Page Start: 3333 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Physicochemical properties of extruded germinated wheat and barley as modified by CO2 injection and difference extrusion conditions. (21st September 2012) Authors: Singkhornart, Sasathorn; Gu, Bon‐Jae; Ryu, Gi Hyung Journal: International journal of food science & technology Issue: Volume 48:Number 2(2013:Feb.) Page Start: 290 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates. Issue 8 (13th July 2022) Authors: Richter, Jana K.; Gu, Bon‐Jae; Ek, Pichmony; Dey, Debomitra; Saunders, Steven R.; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 87:Issue 8(2022) Page Start: 3513 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour. Issue 6 (8th September 2020) Authors: Kowalski, Ryan J.; Gu, Bon‐Jae; Hause, Jacob P.; Pietrysiak, Ewa; Dhumal, Gaurav; Campbell, Henry; Ganjyal, Girish M. Journal: Cereal chemistry Issue: Volume 97:Issue 6(2020) Page Start: 1118 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion. Issue 2 (30th December 2019) Authors: Gu, Bon‐Jae; Masli, Maria Dian Pratiwi; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 85:Issue 2(2020) Page Start: 404 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures. Issue 7 (7th June 2020) Authors: Pietrysiak, Ewa; Zhu, Yujing; Gu, Bon‐Jae; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 85:Issue 7(2020) Page Start: 2134 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗