Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs by Yung-Hee Jeon, Bon-Jae Gu, Gi-Hyung Ryu

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

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

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Apple pomace pretreated with hydrochloric acid exhibited better adherence with the corn starch during extrusion expansion by Debomitra Dey, Bon-Jae Gu, Pichmony Ek, Irene Rangira, Steven R. Saunders, Alecia M. Kiszonas, Girish M. Ganjyal

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Twin-screw extrusion characterization of two varieties of soft white waxy wheat flours by Ryan J. Kowalski, Arjun Dangi, Bon-Jae Gu, Ewa Pietrysiak, Gaurav Dhumal, Jacob P. Hause, Christopher Kerr, Henry Campbell, Girish M. Ganjyal

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