Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes von Sinaki, Nasibeh Y, Paliwal, Jitendra, Koksel, Filiz

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Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks von Sinaki, Nasibeh Y, Masatcioglu, Mustafa Tugrul, Paliwal, Jitendra, Koksel, Filiz

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Effects of dietary fibre source and content and extrusion conditions on the physicochemical composition and physical quality of fibre‐enriched lentil snacks von Sinaki, Nasibeh Y., Koksel, Filiz

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Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals von Singh, Ravinder, Yu, Cheng-Chia, Chen, Guan-Wei, Chen, Ching-Hsueh, Sinaki, Nasibeh Y, Lin, Jenshinn, Koksel, Filiz

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Shear Flow Behavior of Aqueous Suspensions of Potato Parenchyma Powder von Sinaki, Nasibeh Y., Scanlon, Martin G.

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Flow Behavior of Native Corn and Potato Starch Granules in Aqueous Suspensions von Sinaki, Nasibeh Y., Scanlon, Martin G.

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Oxidizing agent‐assisted extrusion cooking of yellow peas and the techno‐functionality of the resulting extrudate flours von Sinaki, Nasibeh Y., Tulbek, Mehmet, Koksel, Filiz

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