1. High moisture food extrusion;Akdogan;Int. J. Food Sci. Technol.,1999
2. Extrusion of food proteins;Arêas;Crit. Rev. Food Sci. Nutr.,1992
3. Investigating the filled gel model in Cheddar cheese through use of Sephadex beads;Barden;J. Dairy Sci.,2015
4. Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels;Chen;Colloid. Surf. B: Biointerfaces,1999
5. Effect of extrusion temperature on the protein aggregation of wheat gluten with the addition of peanut oil during extrusion;Chen;Int. J. Biol. Macromol.,2020