Study of molecular dynamic interactions during the optimized extrusion processing of corn (Zea mays) and substandard bean (Phaseolus vulgaris)-Reference-Cited by-同舟云学术

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Study of molecular dynamic interactions during the optimized extrusion processing of corn (Zea mays) and substandard bean (Phaseolus vulgaris)

Published:2024-06 Issue: Volume:4 Page:100723
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Martínez Ávalos Juan Fernando,Gamero Barraza Jorge Iñaki^ORCID,Delgado Efren^ORCID,Guerra Rosas María Inés,Gómez Aldapa Carlos Alberto^ORCID,Medrano Roldán Hiram,Cabrales Arellano Cristian Patricia^ORCID,Reyes Jáquez Damián^ORCID

Publisher

Elsevier BV

Reference38 articles.

1. Optimization of extrusion process for production of nutritious pellets;Aguilar-Palazuelos;Food Science and Technology,2012

2. Evaluación de las características fisicoquímicas en la especie de frijol phaseolus vulgaris de las variedades; Pinto Saltillo, Bayo Victoria y Negro San Luis;Aguirre-Santos,2010

3. Molecular dynamics simulation, free energy landscape and binding free energy computations in exploration the anti-invasive activity of amygdalin against metastasis;Al-Khafaji;Computer Methods and Programs in Biomedicine,2020

4. Evaluation of physicochemical characteristics and digestibility of an extrudate with common bean for pigs;Araiza-Rosales;MVZ Cordoba,2022

5. Effect of Moisture and Temperature on the Functional Properties of Composite Flour Extrudates from Beans (Phaseolus vulgaris) and Nixtamalized Corn (Zea mays;Atienzo-Lazos;Journal of Animal Production Advances,2011

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