يعرض 1 - 20 نتائج من 72 نتيجة بحث عن '"Gu, Bon-Jae"', وقت الاستعلام: 0.50s تنقيح النتائج
  1. 1
    Academic Journal
    Sugar inclusion influences the expansion characteristics of corn starch extrudates

    المؤلفون: Dey, Debomitra, Gu, Bon‐Jae, Ek, Pichmony, Ross, Carolyn F, Saunders, Steven R, Ganjyal, Girish M

    المساهمون: U.S. Department of Agriculture, National Institute of Food and Agriculture

    المصدر: Journal of Food Science ; volume 89, issue 11, page 7760-7775 ; ISSN 0022-1147 1750-3841

    الاتاحة: http://dx.doi.org/10.1111/1750-3841.17403
    https://ift.onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.17403

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  2. 2
    Academic Journal
    Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog.

    المؤلفون: Hwang, Nam-Ki, Gu, Bon-Jae, Zhang, Yu, Ryu, Gi-Hyung

    المصدر: Foods; Jul2024, Vol. 13 Issue 14, p2167, 13p

    مصطلحات موضوعية: MUNG bean, SOY proteins, PLANT proteins, EXTRUSION cooking, MECHANICAL energy

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  3. 3
    Academic Journal
    Cellulose Interferes with the Transformation of Cornstarch during Extrusion Processing

    المؤلفون: Ek, Pichmony, Gu, Bon-Jae, Dey, Debomitra, Richter, Jana K., Saunders, Steven R., Ganjyal, Girish M.

    المساهمون: National Institute of Food and Agriculture

    المصدر: ACS Food Science & Technology ; volume 4, issue 5, page 1072-1081 ; ISSN 2692-1944 2692-1944

    الاتاحة: http://dx.doi.org/10.1021/acsfoodscitech.3c00578
    https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00578

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  4. 4
    Academic Journal
    Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion

    المؤلفون: Ek, Pichmony, Gu, Bon‐Jae, Ganjyal, Girish M.

    المساهمون: National Institute of Food and Agriculture, Washington State Department of Agriculture

    المصدر: Journal of Food Science ; volume 86, issue 3, page 942-951 ; ISSN 0022-1147 1750-3841

    الاتاحة: http://dx.doi.org/10.1111/1750-3841.15623
    https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15623
    https://onlinelibrary.wiley.com/doi/full-xml/10.1111/1750-3841.15623
    https://ift.onlinelibrary.wiley.com/doi/am-pdf/10.1111/1750-3841.15623

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  5. 5
    Academic Journal
    Utilization of Food Processing By-products in Extrusion Processing: A Review

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

    المساهمون: U.S. Department of Agriculture

    المصدر: Frontiers in Sustainable Food Systems ; volume 4 ; ISSN 2571-581X

    الاتاحة: http://dx.doi.org/10.3389/fsufs.2020.603751
    https://www.frontiersin.org/articles/10.3389/fsufs.2020.603751/full

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  6. 6
    Academic Journal
    Apple pomace pretreated with hydrochloric acid exhibited better adherence with the corn starch during extrusion expansion

    المؤلفون: Dey, Debomitra, Gu, Bon-Jae, Ek, Pichmony, Rangira, Irene, Saunders, Steven R., Kiszonas, Alecia M., Ganjyal, Girish M.

    المساهمون: USDA

    المصدر: Carbohydrate Polymer Technologies and Applications ; volume 2, page 100089 ; ISSN 2666-8939

    الاتاحة: http://dx.doi.org/10.1016/j.carpta.2021.100089
    https://api.elsevier.com/content/article/PII:S2666893921000578?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S2666893921000578?httpAccept=text/plain

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  7. 7
    Academic Journal
    High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin

    المؤلفون: Xie, Fan, Gu, Bon-Jae, Saunders, Steven R., Ganjyal, Girish M.

    المساهمون: China Scholarship Council, Washington State University, USDA, National Institute of Food and Agriculture, AFRI

    المصدر: Food Hydrocolloids ; volume 110, page 106131 ; ISSN 0268-005X

    الاتاحة: http://dx.doi.org/10.1016/j.foodhyd.2020.106131
    https://api.elsevier.com/content/article/PII:S0268005X19329443?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0268005X19329443?httpAccept=text/plain

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  8. 8
    Academic Journal
    Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing

    المؤلفون: Ek, Pichmony, Gu, Bon-Jae, Saunders, Steven R., Huber, Kerry, Ganjyal, Girish M.

    المصدر: Current Research in Food Science ; volume 4, page 588-597 ; ISSN 2665-9271

    الاتاحة: http://dx.doi.org/10.1016/j.crfs.2021.07.001
    https://api.elsevier.com/content/article/PII:S2665927121000459?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S2665927121000459?httpAccept=text/plain

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  9. 9
    Academic Journal
    Twin-screw extrusion characterization of two varieties of soft white waxy wheat flours

    المؤلفون: Kowalski, Ryan J., Dangi, Arjun, Gu, Bon-Jae, Pietrysiak, Ewa, Dhumal, Gaurav, Hause, Jacob P., Kerr, Christopher, Campbell, Henry, Ganjyal, Girish M.

    المساهمون: National Institute of Food and Agriculture, Washington State University, USDA

    المصدر: Journal of Agriculture and Food Research ; volume 5, page 100178 ; ISSN 2666-1543

    الاتاحة: http://dx.doi.org/10.1016/j.jafr.2021.100178
    https://api.elsevier.com/content/article/PII:S2666154321000806?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S2666154321000806?httpAccept=text/plain

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  10. 10
    Academic Journal
    Soft durum wheat as a potential ingredient for direct expanded extruded products

    المؤلفون: Gu, Bon-Jae, Kerr, Christopher J., Morris, Craig F., Ganjyal, Girish M.

    المساهمون: USDA Agricultural Research Service, National Institute of Food and Agriculture

    المصدر: Journal of Cereal Science ; volume 98, page 103184 ; ISSN 0733-5210

    الاتاحة: http://dx.doi.org/10.1016/j.jcs.2021.103184
    https://api.elsevier.com/content/article/PII:S0733521021000254?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0733521021000254?httpAccept=text/plain

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  11. 11
    Academic Journal
    Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking

    المؤلفون: Rangira, Irene, Gu, Bon‐Jae, Ek, Pichmony, Ganjyal, Girish M.

    المساهمون: U.S. Department of Agriculture

    المصدر: Journal of Food Science ; volume 85, issue 10, page 3333-3344 ; ISSN 0022-1147 1750-3841

    الاتاحة: http://dx.doi.org/10.1111/1750-3841.15450
    https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15450
    https://onlinelibrary.wiley.com/doi/full-xml/10.1111/1750-3841.15450
    https://ift.onlinelibrary.wiley.com/doi/am-pdf/10.1111/1750-3841.15450

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  12. 12
    Academic Journal
    Whole nuña bean ( Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures

    المؤلفون: Pietrysiak, Ewa, Zhu, Yujing, Gu, Bon‐Jae, Ganjyal, Girish M.

    المساهمون: National Institute of Food and Agriculture

    المصدر: Journal of Food Science ; volume 85, issue 7, page 2134-2142 ; ISSN 0022-1147 1750-3841

    الاتاحة: http://dx.doi.org/10.1111/1750-3841.15180
    https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1750-3841.15180
    https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15180
    https://onlinelibrary.wiley.com/doi/full-xml/10.1111/1750-3841.15180
    https://ift.onlinelibrary.wiley.com/doi/am-pdf/10.1111/1750-3841.15180

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  13. 13
    Academic Journal
    Optimized screw profile design proved to inhibit re-agglomeration that occurs during extrusion of fine-milled forest residuals for producing fermentable sugars

    المؤلفون: Gu, Bon-Jae, Wolcott, Michael P., Ganjyal, Girish M.

    المساهمون: U.S. Department of Agriculture

    المصدر: Industrial Crops and Products ; volume 154, page 112730 ; ISSN 0926-6690

    الاتاحة: http://dx.doi.org/10.1016/j.indcrop.2020.112730
    https://api.elsevier.com/content/article/PII:S0926669020306476?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0926669020306476?httpAccept=text/plain

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  14. 14
    Academic Journal
    Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion

    المؤلفون: Gu, Bon‐Jae, Masli, Maria Dian Pratiwi, Ganjyal, Girish M.

    المساهمون: Agricultural Research Service

    المصدر: Journal of Food Science ; volume 85, issue 2, page 404-413 ; ISSN 0022-1147 1750-3841

    الاتاحة: http://dx.doi.org/10.1111/1750-3841.14951
    https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1750-3841.14951
    https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14951
    https://onlinelibrary.wiley.com/doi/full-xml/10.1111/1750-3841.14951
    https://ift.onlinelibrary.wiley.com/doi/am-pdf/10.1111/1750-3841.14951

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  15. 15
    Academic Journal
    Disruption of lignocellulosic biomass along the length of the screws with different screw elements in a twin-screw extruder

    المؤلفون: Gu, Bon-Jae, Dhumal, Gaurav S., Wolcott, Michael P., Ganjyal, Girish M.

    المساهمون: Agriculture and Food Research Initiative, USDA National Institute of Food and Agriculture

    المصدر: Bioresource Technology ; volume 275, page 266-271 ; ISSN 0960-8524

    الاتاحة: http://dx.doi.org/10.1016/j.biortech.2018.12.033
    https://api.elsevier.com/content/article/PII:S0960852418316924?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0960852418316924?httpAccept=text/plain

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  16. 16
    Academic Journal
    Impacts of the inclusion of various fruit pomace types on the expansion of corn starch extrudates

    المؤلفون: Wang, Siyuan, Gu, Bon-Jae, Ganjyal, Girish M.

    المساهمون: U.S. Department of Agriculture

    المصدر: LWT ; volume 110, page 223-230 ; ISSN 0023-6438

    الاتاحة: http://dx.doi.org/10.1016/j.lwt.2019.03.094
    https://api.elsevier.com/content/article/PII:S0023643819302890?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0023643819302890?httpAccept=text/plain

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  17. 17
    Academic Journal
    Reduction of ochratoxin A in direct steam injected oat-based infant cereals with baking soda

    المؤلفون: Lee, Hyun Jung, Gu, Bon-Jae, Ganjyal, Girish, Ryu, Dojin

    المساهمون: National Institute of Food and Agriculture

    المصدر: Food Control ; volume 96, page 441-444 ; ISSN 0956-7135

    الاتاحة: http://dx.doi.org/10.1016/j.foodcont.2018.10.001
    https://api.elsevier.com/content/article/PII:S0956713518305024?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0956713518305024?httpAccept=text/plain

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  18. 18
    Academic Journal
    Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansion

    المؤلفون: Dey, Debomitra, Gu, Bon‐Jae, Ek, Pichmony, Ross, Carolyn F., Saunders, Steven R., Ganjyal, Girish M.

    المساهمون: National Institute of Food and Agriculture

    المصدر: Journal of Food Science ; volume 88, issue 2, page 784-794 ; ISSN 0022-1147 1750-3841

    الاتاحة: http://dx.doi.org/10.1111/1750-3841.16432
    https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16432
    https://onlinelibrary.wiley.com/doi/full-xml/10.1111/1750-3841.16432
    https://ift.onlinelibrary.wiley.com/doi/am-pdf/10.1111/1750-3841.16432

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  19. 19
    Academic Journal
    High methoxyl pectin can improve the extrusion characteristics and increase the dietary fiber content of starch‐cellulose extrudates

    المؤلفون: Ek, Pichmony, Gu, Bon‐Jae, Richter, Jana K., Dey, Debomitra, Saunders, Steven R., Ganjyal, Girish M.

    المساهمون: U.S. Department of Agriculture

    المصدر: Journal of Food Science ; volume 88, issue 10, page 4156-4168 ; ISSN 0022-1147 1750-3841

    الاتاحة: http://dx.doi.org/10.1111/1750-3841.16742
    https://ift.onlinelibrary.wiley.com/doi/am-pdf/10.1111/1750-3841.16742

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  20. 20
    Academic Journal
    Fiber‐Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates

    المؤلفون: Masli, Maria Dian Pratiwi, Gu, Bon‐Jae, Rasco, Barbara A., Ganjyal, Girish M.

    المساهمون: Washington State University, U.S. Department of Agriculture

    المصدر: Journal of Food Science ; volume 83, issue 10, page 2500-2510 ; ISSN 0022-1147 1750-3841

    الاتاحة: http://dx.doi.org/10.1111/1750-3841.14290
    https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1750-3841.14290
    https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14290
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