The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks

By Q. Ding, P. Ainsworth, A. Plunkett, G. Tucker, H. Marson. 2006

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Texture profile and correlation between sensory and instrumental analyses on extruded snacks (2014, methodology): “The values found in the present study were lower than what was found for different kinds of extruded snacks in the literature, comparing similar tests and probes (Conti-Silva et al., 2012; Ding et al., 2006; Veronica et al., 2006), although some studies have shown similar results (Nath et al.”
System parameters and product properties response of soybean protein extruded at wide moisture range (2010, background): “…focus on the influence of process parameters on product properties, disregarding system parameters (Pham and Del Rosario, 1984; Wang et al., 2001; Ding et al., 2006), and so there are a few literatures related to extrusion system parameters alone, without considering products properties…”