Hegazy H.S. El-Fath A. El-Bedawey A. Rahma E.-S.H. Gaafar A.M. Effect of Extrusion Process on Nutritional, Functional Properties and Antioxidant Activity of Germinated Chickpea Incorporated Corn Extrudates Am. J. Food Sci. Nutr. Res. 2017 4 59 66
Pasqualone A. Costantini M. Coldea T.E. Summo C. Use of Legumes in Extrusion Cooking: A Review Foods 2020 9 958 10.3390/foods9070958 32698316
Brennan M.A. Derbyshire E. Tiwari B.K. Brennan C.S. Ready-to-Eat Snack Products: The Role of Extrusion Technology in Developing Consumer Acceptable and Nutritious Snacks Int. J. Food Sci. Technol. 2013 48 893 902 10.1111/ijfs.12055
Nor N.M. Carr A. Hardacre A. Brennan C.S. The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure Foods 2013 2 160 169 10.3390/foods2020160
Pankyamma V. Basu S. Bhadran S.S. Chouksey M.K. Gudipati V. Fish Oil-Fortified Extruded Snacks: Evaluation of Physical Properties and Oxidative Stability by Response Surface Methodology J. Food Process. Eng. 2014 37 349 361 10.1111/jfpe.12091
Offiah V. Kontogiorgos V. Falade K.O. Extrusion Processing of Raw Food Materials and By-Products: A Review Crit. Rev. Food Sci. Nutr. 2019 59 2979 2998 10.1080/10408398.2018.1480007
Bresciani A. Giordano D. Vanara F. Blandino M. Marti A. The Effect of the Amylose Content and Milling Fractions on the Physico-Chemical Features of Co-Extruded Snacks from Corn Food Chem. 2021 343 128503 10.1016/j.foodchem.2020.128503
Alam M.S. Kaur J. Khaira H. Gupta K. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review Crit. Rev. Food Sci. Nutr. 2016 56 445 473 10.1080/10408398.2013.779568
Adekola K.A. Engineering Review Food Extrusion Technology and Its Applications J. Food Sci. Eng. 2016 6 149 168 10.17265/2159-5828/2016.03.005
Chokshi R. Zia H. Hot-Melt Extrusion Technique: A Review Iran. J. Pharm. Res. 2004 3 3 16
Singh S. Gamlath S. Wakeling L. Nutritional Aspects of Food Extrusion: A Review Int. J. Food Sci. Technol. 2007 42 916 929 10.1111/j.1365-2621.2006.01309.x
Sharma R. Kumar R. Srivastava T. Saxena D.C. Textural and Microstructural Properties of Extruded Snack Prepared from Rice Flour, Corn Flour and Deoiled Rice Bran by Twin Screw Extrusion Intern. J. Comput. Appl. ICAET 2015 1 33 38
Moisio T. Forssell P. Partanen R. Damerau A. Hill S.E. Reorganisation of Starch, Proteins and Lipids in Extrusion of Oats J. Cereal Sci. 2015 64 48 55 10.1016/j.jcs.2015.04.001
Falk A. Fuhrmann A. Jacke K. Schmitt J.J. Influence of Oil on Extrusion Cooking Process of Maize Semolina in a Twin Screw Extruder Adv. J. Food Sci. Technol. 2017 13 100 103 10.19026/ajfst.13.3771
Gujral H.S. Singh N. Singh B. Extrusion Behaviour of Grits from Flint and Sweet Corn Food Chem. 2001 74 303 308 10.1016/S0308-8146(01)00156-X
Pastor-Cavada E. Drago S.R. González R.J. Juan R. Pastor J.E. Alaiz M. Vioque J. Effects of the Addition of Wild Legumes (Lathyrus annuus and Lathyrus clymenum) on the Physical and Nutritional Properties of Extruded Products Based on Whole Corn and Brown Rice Food Chem. 2011 128 961 967 10.1016/j.foodchem.2011.03.126
Christofides V. Ainsworth P. Ìbanoǧlu Ş. Gomes F. Physical Evaluation of a Maize-Based Extruded Snack with Curry Powder Nahrung/Food. 2004 48 61 64 10.1002/food.200300388
Rodríguez-Miranda J. Ruiz-López I.I. Herman-Lara E. Martínez-Sánchez C.E. Delgado-Licon E. Vivar-Vera M.A. Development of Extruded Snacks Using Taro (Colocasia esculenta) and Nixtamalized Maize (Zea mays) Flour Blends LWT—Food Sci. Technol. 2011 44 673 680 10.1016/j.lwt.2010.06.036
O’Shea N. Arendt E. Gallagher E. Enhancing an Extruded Puffed Snack by Optimising Die Head Temperature, Screw Speed and Apple Pomace Inclusion Food Bioprocess Technol. 2014 7 1767 1782 10.1007/s11947-013-1181-x
Malumba P. Janas S. Deroanne C. Masimango T. Béra F. Structure de l’Amidon de Maïs et Principaux Phénomènes Impliqués Dans Sa Modification Thermique Biotechnol. Agron. Soc. Environ. 2011 15 315 326
Bhattacharya S. Extrusion Technology and Glass Transition Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications Bhandari B. Roos Y.H. Elsevier Ltd. Amsterdam, The Netherlands 2017 137 152 10.1016/B978-0-08-100309-1.00009-2
Bisharat G.I. Oikonomopoulou V.P. Panagiotou N.M. Krokida M.K. Maroulis Z.B. Effect of Extrusion Conditions on the Structural Properties of Corn Extrudates Enriched with Dehydrated Vegetables Food Res. Int. 2013 53 1 14 10.1016/j.foodres.2013.03.043
Steel C. Vernaza Leoro M.G. Schmiele M. Eduardo R. Kil Y. Thermoplastic Extrusion in Food Processing Thermoplast. Elastomers. 2012 265 290 10.5772/36874
Guha M. Ali S.Z. Bhattacharya S. Twin-Screw Extrusion of Rice Flour Without a Die: Effect of Barrel Temperature and Screw Speed on Extrusion and Extrudate Characteristics J. Food Eng. 1997 32 251 267 10.1016/S0260-8774(97)00028-9
Robin F. Schuchmann H.P. Palzer S. Dietary Fiber in Extruded Cereals: Limitations and Opportunities Trends Food Sci. Technol. 2012 28 23 32 10.1016/j.tifs.2012.06.008
Kaisangsri N. Kowalski R.J. Wijesekara I. Kerdchoechuen O. Laohakunjit N. Ganjyal G.M. Carrot Pomace Enhances the Expansion and Nutritional Quality of Corn Starch Extrudates LWT—Food Sci. Technol. 2016 68 391 399 10.1016/j.lwt.2015.12.016
Cortés R.N.F. Guzmán I.V. Martínez-Bustos F. Effects of Some Extrusion Variables on Physicochemical Characteristics of Extruded Corn Starch-Passion Fruit Pulp (Passiflora edulis) Snacks Plant Foods Hum. Nutr. 2014 69 365 371 10.1007/s11130-014-0443-8
Fernández-Gutiérrez J.A. Martín-Martínez E.S. Martínez-Bustos F. Cruz-Orea A. Physicochemical Properties of Casein-Starch Interaction Obtained by Extrusion Process Starch/Staerke 2004 56 190 198 10.1002/star.200300211
Chaudhary D.P. Kumar D. Verma R.P.S. Langyan S. Sangwan S. Maize Malting: Retrospect and Prospect 1st ed. Chaudhary D.P. Kumar S. Langyan S. Springer New Delhi, India 2014 10.1007/978-81-322-1623-0
Chao C. Yu J. Wang S. Copeland L. Wang S. Mechanisms Underlying the Formation of Complexes between Maize Starch and Lipids J. Agric. Food Chem. 2018 66 272 278 10.1021/acs.jafc.7b05025
Thachil M.T. Chouksey M.K. Gudipati V. Amylose-Lipid Complex Formation during Extrusion Cooking: Effect of Added Lipid Type and Amylose Level on Corn-Based Puffed Snacks Int. J. Food Sci. Technol. 2013 49 309 316 10.1111/ijfs.12333
Panyoo A.E. Emmambux M.N. Amylose–Lipid Complex Production and Potential Health Benefits: A Mini-Review Starch/Staerke 2017 69 1600203 10.1002/star.201600203
Ilo S. Schoenlechner R. Berghofe E. Role of Lipids in the Extrusion Cooking Processes Grasas y Aceites 2000 51 97 110 10.3989/gya.2000.v51.i1-2.410
Ye J. Hu X. Luo S. Liu W. Chen J. Zeng Z. Liu C. Properties of Starch after Extrusion: A Review Starch/Staerke 2018 70 1700110 10.1002/star.201700110
Selani M.M. Brazaca S.G.C. Dos Santos Dias C.T. Ratnayake W.S. Flores R.A. Bianchini A. Characterisation and Potential Application of Pineapple Pomace in an Extruded Product for Fibre Enhancement Food Chem. 2014 163 23 30 10.1016/j.foodchem.2014.04.076 24912691
Navale S.A. Swami S.B. Thakor N.J. Extrusion Cooking Technology for Foods: A Review J. Ready Eat Food 2015 2 66 80
Ramos Diaz J.M. Use of Amaranth, Quinoa, Kañiwa and Lupine for the Development of Gluten-Free Extruded Snacks University of Helsinki Helsinki, Finland 2015
Singh B. Rachna Hussain S.Z. Sharma S. Response Surface Analysis and Process Optimization of Twin Screw Extrusion Cooking of Potato-Based Snacks J. Food Process. Preserv. 2015 39 270 281 10.1111/jfpp.12230
Dogan H. Kokini J.L. Psychophysical Markers for Crispness and Influence of Phase Behavior and Structure J. Texture Stud. 2007 38 324 354 10.1111/j.1745-4603.2007.00100.x
Oliveira L.C. Barros J.H.T. Rosell C.M. Steel C.J. Physical and Thermal Properties and X-Ray Diffraction of Corn Flour Systems as Affected by Whole Grain Wheat Flour and Extrusion Conditions Starch/Staerke 2017 69 1600299 10.1002/star.201600299
Ding Q.B. Ainsworth P. Tucker G. Marson H. The Effect of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Rice-Based Expanded Snacks J. Food Eng. 2005 66 283 289 10.1016/j.jfoodeng.2004.03.019
Anderson R.A. Conway H.F. Peplinski A.J. Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and Steaming Starch—Stärke 1970 22 130 135 10.1002/star.19700220408
Zhang X. Chen Y. Zhang R. Zhong Y. Luo Y. Xu S. Liu J. Xue J. Guo D. Effects of Extrusion Treatment on Physicochemical Properties and in Vitro Digestion of Pregelatinized High Amylose Maize Flour J. Cereal Sci. 2016 68 108 115 10.1016/j.jcs.2016.01.005
Kaur A. Kaur S. Singh M. Singh N. Shevkani K. Singh B. Effect of Banana Flour, Screw Speed and Temperature on Extrusion Behaviour of Corn Extrudates J. Food Sci. Technol. 2015 52 4276 4285 10.1007/s13197-014-1524-2
Singh J.P. Kaur A. Shevkani K. Singh N. Singh B. Physicochemical Characterisation of Corn Extrudates Prepared with Varying Levels of Beetroot (Beta vulgaris) at Different Extrusion Temperatures Int. J. Food Sci. Technol. 2016 51 911 919 10.1111/ijfs.13051
Shevkani K. Singh N. Rattan B. Singh J.P. Kaur A. Singh B. Effect of Chickpea and Spinach on Extrusion Behavior of Corn Grit J. Food Sci. Technol. 2019 56 2257 2266 10.1007/s13197-019-03712-x
Raphaelides S.N. Arsenoudi K. Exarhopoulos S. Xu Z.M. Effect of Processing History on the Functional and Structural Characteristics of Starch-Fatty Acid Extrudates Food Res. Int. 2010 43 329 341 10.1016/j.foodres.2009.10.016
Zhu L.J. Shukri R. De Mesa-Stonestreet N.J. Alavi S. Dogan H. Shi Y.C. Mechanical and Microstructural Properties of Soy Protein—High Amylose Corn Starch Extrudates in Relation to Physiochemical Changes of Starch during Extrusion J. Food Eng. 2010 100 232 238 10.1016/j.jfoodeng.2010.04.004
Pansawat N. Jangchud K. Jangchud A. Wuttijumnong P. Saalia F.K. Eitenmiller R.R. Phillips R.D. Effects of Extrusion Conditions on Secondary Extrusion Variables and Physical Properties of Fish, Rice-Based Snacks LWT—Food Sci. Technol. 2008 41 632 641 10.1016/j.lwt.2007.05.010
Joshi S.M.R. Bera M.B. Panesar P.S. Extrusion Cooking of Maize/Spirulina Mixture: Factors Affecting Expanded Product Characteristics and Sensory Quality J. Food Process. Preserv. 2014 38 655 664 10.1111/jfpp.12015
