Pichmony Ek

Pichmony Ek

Washington State University Pullman - Pullman / United States
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5268439
Washington State University
person_outline Pichmony Ek's MOST POPULAR ARTICLES
1-) Utilization of Food Processing By-products in Extrusion Processing: A ReviewD Dey, JK Richter, P Ek, BJ Gu, GM GanjyalFrontiers in Sustainable Food Systems 4, 304, 2021632021
2-) Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processingP Ek, BJ Gu, SR Saunders, K Huber, GM GanjyalCurrent Research in Food Science 4, 588-597, 2021232021
3-) Basics of extrusion processingP Ek, GM GanjyalExtrusion cooking, 1-28, 2020262020
4-) Raw material behaviors in extrusion processing I (Carbohydrates)P Ek, RJ Kowalski, GM GanjyalExtrusion cooking, 119-152, 2020
5-) Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusionP Ek, BJ Gu, GM GanjyalJournal of Food Science 86 (3), 942-951, 2021