Extrusion Processing | List of Frontiers open access articles

Original Research

Published on 02 Aug 2023

Evaluation of graded levels of corn fermented protein on extrusion processing and diet utilization in healthy adult dogs

in Animal Nutrition

Logan R. Kilburn-Kappeler
Charles G. Aldrich

Frontiers in Animal Science

doi 10.3389/fanim.2023.1202270

2,408 views
6 citations

Review

Published on 26 Jan 2021

Utilization of Food Processing By-products in Extrusion Processing: A Review

in Sustainable Food Processing

Debomitra Dey
Jana K. Richter
Pichmony Ek
Bon-Jae Gu
Girish M. Ganjyal

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.603751

31,209 views
109 citations

Original Research

Published on 12 Aug 2022

Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing

in Food Chemistry

Jianxin Qin
Yinghan Zhao
Jingwen Zhou
Guoqiang Zhang
Jianghua Li
Xiao Liu

Frontiers in Nutrition

doi 10.3389/fnut.2022.970010

4,814 views
10 citations

Original Research

Published on 23 Dec 2022

Nutritional characterization of the extrusion-processed micronutrient-fortified corn snacks enriched with protein and dietary fiber

in Nutrition and Food Science Technology

Faiz-ul-Hassan Shah
Mian Kamran Sharif
Zulfiqar Ahmad
Adnan Amjad
Muhammad Sameem Javed
Raheel Suleman
Dur-e-Shahwar Sattar
Muhammad Amir
Muhammad Junaid Anwar

Frontiers in Nutrition

doi 10.3389/fnut.2022.1062616

6,819 views
10 citations

Original Research

Published on 16 Jun 2022

Evaluating the Effects of Wheat Cultivar and Extrusion Processing on Nutritional, Health-Promoting, and Antioxidant Properties of Flour

in Nutrition and Sustainable Diets

Sneh Punia Bangar
Kawaljit Singh Sandhu
Alexandru Rusu
Monica Trif
Sukhvinder Singh Purewal

Frontiers in Nutrition

doi 10.3389/fnut.2022.872589

4,460 views
10 citations

Original Research

Published on 27 Jan 2022

Enrichment in Different Health Components of Barley Flour Using Twin-Screw Extrusion Technology to Support Nutritionally Balanced Diets

in Nutrition and Sustainable Diets

Sneh Punia Bangar
Kawaljit Singh Sandhu
Monica Trif
Alexandru Rusu
Ioana Delia Pop
Manoj Kumar

Frontiers in Nutrition

doi 10.3389/fnut.2021.823148

6,009 views
34 citations

Original Research

Published on 02 Jun 2025

The impact of graded levels of fermented plant protein (Proteger®) in extruded foods on fecal quality, nutrient digestibility, and colonic fermentation in beagle dogs

in Animal Nutrition

Youhan Chen
Charles Gregory Aldrich

Frontiers in Animal Science

doi 10.3389/fanim.2025.1571097

2,754 views

Articles

Evaluation of graded levels of corn fermented protein on extrusion processing and diet utilization in healthy adult dogs

Utilization of Food Processing By-products in Extrusion Processing: A Review

Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing

Nutritional characterization of the extrusion-processed micronutrient-fortified corn snacks enriched with protein and dietary fiber

Evaluating the Effects of Wheat Cultivar and Extrusion Processing on Nutritional, Health-Promoting, and Antioxidant Properties of Flour

Enrichment in Different Health Components of Barley Flour Using Twin-Screw Extrusion Technology to Support Nutritionally Balanced Diets

The impact of graded levels of fermented plant protein (Proteger®) in extruded foods on fecal quality, nutrient digestibility, and colonic fermentation in beagle dogs