Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion von Ek, Pichmony, Gu, Bon‐Jae, Ganjyal, Girish M.

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Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion von Gu, Bon‐Jae, Masli, Maria Dian Pratiwi, Ganjyal, Girish M.

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Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates von Richter, Jana K., Gu, Bon‐Jae, Ek, Pichmony, Dey, Debomitra, Saunders, Steven R., Ganjyal, Girish M.

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Extrusion characteristics of ten novel quinoa breeding lines von Richter, Jana K., Pietrysiak, Ewa, Ek, Pichmony, Dey, Debomitra, Gu, Bon‐Jae, Ikuse, Marina, Nalbandian, Elizabeth, Żak, Angelika, Ganjyal, Girish M.

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

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High methoxyl pectin can improve the extrusion characteristics and increase the dietary fiber content of starch‐cellulose extrudates von Ek, Pichmony, Gu, Bon‐Jae, Richter, Jana K., Dey, Debomitra, Saunders, Steven R., Ganjyal, Girish M.

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Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking von Rangira, Irene, Gu, Bon‐Jae, Ek, Pichmony, Ganjyal, Girish M.

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Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansion von Dey, Debomitra, Gu, Bon‐Jae, Ek, Pichmony, Ross, Carolyn F., Saunders, Steven R., Ganjyal, Girish M.

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Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures von Pietrysiak, Ewa, Zhu, Yujing, Gu, Bon‐Jae, Ganjyal, Girish M.

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Sugar inclusion influences the expansion characteristics of corn starch extrudates von Dey, Debomitra, Gu, Bon‐Jae, Ek, Pichmony, Ross, Carolyn F, Saunders, Steven R, Ganjyal, Girish M

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Novel micronized woody biomass process for production of cost-effective clean fermentable sugars von Fu, Yu, Gu, Bon-Jae, Wang, Jinwu, Gao, Johnway, Ganjyal, Girish M., Wolcott, Michael P.

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

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Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour von Kowalski, Ryan J., Gu, Bon‐Jae, Hause, Jacob P., Pietrysiak, Ewa, Dhumal, Gaurav, Campbell, Henry, Ganjyal, Girish M.

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

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

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Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing von Aluwi, Nicole A., Gu, Bon-Jae, Dhumal, Gaurav S., Medina-Meza, Ilce G., Murphy, Kevin M., Ganjyal, Girish M.

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

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

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

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Increased sugar yield from pre-milled Douglas-fir forest residuals with lower energy consumption by using planetary ball milling von Gu, Bon-Jae, Wang, Jinwu, Wolcott, Michael P., Ganjyal, Girish M.

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