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Cited by in F6Publishing
For: Wang Q, Li L, Wang T, Zheng X. A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality. Food Chem 2022;370:131361. [PMID: 34788965 DOI: 10.1016/j.foodchem.2021.131361] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 Miao W, Wu Z, Jiang J, Li Y, Qin Z, Liu H, Cai X, Wang X. The physicochemical properties of starches isolated from defatted tigernut meals: Effect of extrusion pretreatment. Carbohydrate Polymers 2022;298:120152. [DOI: 10.1016/j.carbpol.2022.120152] [Reference Citation Analysis]
2 Cheng J, Lei S, Gao L, Zhang Y, Cheng W, Wang Z, Tang X. Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles. Foods 2022;11:2722. [DOI: 10.3390/foods11182722] [Reference Citation Analysis]
3 Paucar-menacho LM, Castillo-martínez WE, Simpalo-lopez WD, Verona-ruiz A, Lavado-cruz A, Martínez-villaluenga C, Peñas E, Frias J, Schmiele M. Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals. Foods 2022;11:1957. [DOI: 10.3390/foods11131957] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Zhang W, Huang Q, Yang R. Gluten‐free quinoa noodles: effects of intermediate moisture extrusion and soy protein isolates supplement on cooking quality and in vitro digestibility. Int J of Food Sci Tech 2022;57:4356-67. [DOI: 10.1111/ijfs.15762] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]