EK Pichmony
ITC
Food Extrusion Processing Cereal Processing Food Stability and Shelf-life Food Thermal Processing Food product development
h-index: 9Citations: 334Years of experience: 10
Publications (18)
- Investigation of the Influence of Extrusion Conditions on Cambodian Extruded Rice VermicelliTechno-Science Research Journal · 2025 — Hassany Ly, Hengsim Phoung, Rathana Sovann, Sokuntheary Theng, Sreyroth Puth, Hasika Mith
- Physico-chemical Characteristics of Rice-based Cereal Processed by Twin-screw Extrusion and Microwave CookingTechno-Science Research Journal · 2025 — Rathana Sovann, Hasika Mith, Hassany Ly, Hengsim Phoung, Sokuntheary Theng
- Cellulose Interferes with the Transformation of Cornstarch during Extrusion ProcessingACS Food Science & Technology · 2024 — Bon‐Jae Gu, Debomitra Dey, Jana K. Richter, Steven R. Saunders, Girish M. Ganjyal
- Sugar inclusion influences the expansion characteristics of corn starch extrudatesJournal of Food Science · 2024 — Debomitra Dey, Bon‐Jae Gu, Carolyn F. Ross, Steven R. Saunders, Girish M. Ganjyal
- Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansionJournal of Food Science · 2023 — Debomitra Dey, Bon‐Jae Gu, Carolyn F. Ross, Steven R. Saunders, Girish M. Ganjyal
- High methoxyl pectin can improve the extrusion characteristics and increase the dietary fiber content of starch‐cellulose extrudatesJournal of Food Science · 2023 — Bon‐Jae Gu, Jana K. Richter, Debomitra Dey, Steven R. Saunders, Girish M. Ganjyal
- Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudatesJournal of Food Science · 2022 — Jana K. Richter, Bon‐Jae Gu, Debomitra Dey, Steven R. Saunders, Girish M. Ganjyal
- Extrusion characteristics of ten novel quinoa breeding linesJournal of Food Science · 2022 — Jana K. Richter, Ewa Pietrysiak, Debomitra Dey, Bon‐Jae Gu, Marina Ikuse, Elizabeth Nalbandian, Angelika Żak, Girish M. Ganjyal
- Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processingCurrent Research in Food Science · 2021 — Bon‐Jae Gu, Steven R. Saunders, Kerry C. Huber, Girish M. Ganjyal
- Utilization of Food Processing By-products in Extrusion Processing: A ReviewFrontiers in Sustainable Food Systems · 2021 — Debomitra Dey, Jana K. Richter, Bon‐Jae Gu, Girish M. Ganjyal
- Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusionJournal of Food Science · 2021 — Bon‐Jae Gu, Girish M. Ganjyal
- Apple pomace pretreated with hydrochloric acid exhibited better adherence with the corn starch during extrusion expansionCarbohydrate Polymer Technologies and Applications · 2021 — Debomitra Dey, Bon‐Jae Gu, Irene Rangira, Steven R. Saunders, Alecia M. Kiszonas, Girish M. Ganjyal
- Raw material behaviors in extrusion processing I (Carbohydrates)Elsevier eBooks · 2020 — Ryan J. Kowalski, Girish M. Ganjyal
- Food safety in extrusion processingElsevier eBooks · 2020 — Gerardo Morantes, Girish M. Ganjyal
- Extrusion processing of cereal grains, tubers, and seedsElsevier eBooks · 2020 — Jonathan M. Baner, Girish M. Ganjyal
- Basics of extrusion processingElsevier eBooks · 2020 — Girish M. Ganjyal
- Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cookingJournal of Food Science · 2020 — Irene Rangira, Bon‐Jae Gu, Girish M. Ganjyal
- Assessment of nutritional quality and color parameters of convective dried watercress ( Nasturtium officinale )Journal of Food Processing and Preservation · 2017 — Ana C. Araújo, Sara M. Oliveira, Inês N. Ramos, Teresa R.S. Brandão, Cristina L.M. Silva