Processed cereal solid foods can often be considered as solid foams, ie cellular solids, and
their constitutive walls, mostly a blend of starch and proteins, may be envisioned like a …

Background Expansion phenomenon is a key-point of the development of extruded starchy
foods. Despite the huge number of studies, the complexity of the phenomenon still …

Abstract 3D food printing (3DFP) creates edible structures by a layer-by-layer deposition
with the main aim of creating personalized food structures. We studied the capability to …

Eating and drinking foods are vital habits of humans. During the centuries, different practical
techniques and skills were developed by people all over the world to process foods. In …

Sustainable composite foams based on rice starch and cellulosic long fibers were
successfully fabricated using microwave irradiation. They were presented as a promising …

Addition of bran reduces the expansion of extruded starchy foams. This may be attributed to
changes in parameters driving expansion. Wheat flour was supplemented with wheat bran …

Common cereals such as wheat are widely used worldwide in extruded products.
Nevertheless, other locally available grains would be beneficial for local consumers …

Extrusion can lead to an expanded product or to a slightly expanded pellet, known as a third-
generation (3G) snack. In this case, expansion occurs subsequently, in an independent …

Cereal-based puffed foods can deliver significant amounts of fruit and vegetable fiber,
however a major hurdle is the accompanying decrease in expansion and poor textural …

Incorporating fiber at high levels (> 10%) into direct-expanded products with acceptable
texture is challenging. Fundamental explanations for the interaction of starch and fiber and …