検索結果 - Bon‐Jae Gu

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  1. 1
    Impacts of the inclusion of various fruit pomace types on the expansion of corn starch extrudates

    Impacts of the inclusion of various fruit pomace types on the expansion of corn starch extrudates 著者: Siyuan Wang, Bon‐Jae Gu, Girish M. Ganjyal

    出版事項 2019
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    Artigo
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  2. 2
    High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin

    High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin 著者: Fan Xie, Bon‐Jae Gu, Steven R. Saunders, Girish M. Ganjyal

    出版事項 2020
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    Artigo
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  3. 3
    Fiber-Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates

    Fiber-Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates 著者: Maria Dian Pratiwi Masli, Bon‐Jae Gu, Barbara Rasco, Girish M. Ganjyal

    出版事項 2018
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    Artigo
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  4. 4
    Utilization of Food Processing By-products in Extrusion Processing: A Review

    Utilization of Food Processing By-products in Extrusion Processing: A Review 著者: Debomitra Dey, Jana K. Richter, Pichmony Ek, Bon‐Jae Gu, Girish M. Ganjyal

    出版事項 2021
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    Revisão
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  5. 5
    Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing

    Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing 著者: Pichmony Ek, Bon‐Jae Gu, Steven R. Saunders, Kerry C. Huber, Girish M. Ganjyal

    出版事項 2021
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    Artigo
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