ArticleJournal of food science2022
Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass (Thinopyrum intermedium) products.
Article in Journal of food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
9 citing papers in PubMed.
- Bean Type Strongly Drives Specific Mechanical Energy and Distinguishes Extrudate Expansion During Extrusion Processing.Journal of food science · 2026Article
- Modelling Relationships Between Extrusion Conditions and Quality Attributes of Expanded Snacks.Foods (Basel, Switzerland) · 2026Review
- Technological, Functional, and Sensory Evaluation of Sorghum Extruded Snacks Enriched with Chokeberry Pomace.Foods (Basel, Switzerland) · 2026Article
- Development of ambient-stable fish cake snacks: effects of extrusion-retort parameters on physical and microbial properties.Food science and biotechnology · 2026Article
- Reactive Extrusion of Sorghum Flour with Ozone Modifies the Texture, Thermal Behavior, and Digestibility of Starch and Proteins.Foods (Basel, Switzerland) · 2026Article
- Mitigation of Mycotoxin Content by a Single-Screw Extruder in Triticale (Foods (Basel, Switzerland) · 2025Article
- Article
- Sonoprocessing improves phenolics profile, antioxidant capacity, structure, and product qualities of purple corn pericarp extract.Ultrasonics sonochemistry · 2023Article
- Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass (Thinopyrum intermedium) products.Journal of food science · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the effects of extrusion conditions such as feed moisture content (20%, 24%, and 28%), screw speed (200, 300, and 400 rpm), and extrusion temperature (130, 150, and 170°C) on the physical and functional properties (moisture content, expansion ratio, bulk density, hardness, water absorption index [WAI], water solubility index [WSI]) of intermediate wheatgrass (IWG) were investigated for the first time. Response surface methodology was used to model and optimize the extrusion conditions to produce expanded IWG. The model coefficient of determination (R
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Registered trials
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