1. High moisture food extrusion;Akdogan;International journal of food science & technology,1999
2. Extrusion of food proteins;Arêas;Critical reviews in food science and nutrition,1992
3. Investigating the filled gel model in Cheddar cheese through use of Sephadex beads;Barden;Journal of Dairy Science,2015
4. Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels;Chen;Colloids and Surfaces B: Biointerfaces,1999
5. Effect of extrusion temperature on the protein aggregation of wheat gluten with the addition of peanut oil during extrusion;Chen;International Journal of Biological Macromolecules,2020