Ng PK - Search Results

1

Effects of extrusion variables on the properties of waxy hulless barley extrudates.

Köksel H, Ryu GH, Başman A, Demiralp H, Ng PK. Köksel H, et al. Among authors: ng pk. Nahrung. 2004 Feb;48(1):19-24. doi: 10.1002/food.200300324. Nahrung. 2004. PMID: 15053346

2

Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content.

Kahraman K, Koksel H, Ng PK. Kahraman K, et al. Among authors: ng pk. Food Chem. 2015 May 1;174:173-9. doi: 10.1016/j.foodchem.2014.11.032. Epub 2014 Nov 11. Food Chem. 2015. PMID: 25529667

3

Farinograph properties and bread quality of flours supplemented with resistant starch.

Ozturk S, Koksel H, Ng PK. Ozturk S, et al. Among authors: ng pk. Int J Food Sci Nutr. 2009 Sep;60(6):449-57. doi: 10.1080/09637480701822450. Int J Food Sci Nutr. 2009. PMID: 19212857

4

Effects of formulation, extrusion cooking conditions, and CO₂ injection on the formation of acrylamide in corn extrudates.

Masatcioglu MT, Gokmen V, Ng PK, Koksel H. Masatcioglu MT, et al. Among authors: ng pk. J Sci Food Agric. 2014 Sep;94(12):2562-8. doi: 10.1002/jsfa.6598. Epub 2014 Mar 7. J Sci Food Agric. 2014. PMID: 24497201

5

Effects of extrusion process variables on extractable ginsenosides in wheat-ginseng extrudates.

Chang YH, Ng PK. Chang YH, et al. Among authors: ng pk. J Agric Food Chem. 2009 Mar 25;57(6):2356-62. doi: 10.1021/jf8031827. J Agric Food Chem. 2009. PMID: 19243171

6

Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures.

Tacer-Caba Z, Nilufer-Erdil D, Boyacioglu MH, Ng PK. Tacer-Caba Z, et al. Among authors: ng pk. Food Chem. 2014 Aug 15;157:476-84. doi: 10.1016/j.foodchem.2014.02.064. Epub 2014 Feb 25. Food Chem. 2014. PMID: 24679807

7

Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour.

Sarawong C, Schoenlechner R, Sekiguchi K, Berghofer E, Ng PK. Sarawong C, et al. Among authors: ng pk. Food Chem. 2014 Jan 15;143:33-9. doi: 10.1016/j.foodchem.2013.07.081. Epub 2013 Jul 27. Food Chem. 2014. PMID: 24054209

8

Utilization of highly deoxynivalenol-contaminated wheat via extrusion processing.

Accerbi M, Rinaldi VE, Ng PK. Accerbi M, et al. Among authors: ng pk. J Food Prot. 1999 Dec;62(12):1485-7. doi: 10.4315/0362-028x-62.12.1485. J Food Prot. 1999. PMID: 10606158 Free article.

9

Isolation and characterization of wheat bran starch and endosperm starch of selected soft wheats grown in Michigan and comparison of their physicochemical properties.

Liu Y, Ng PK. Liu Y, et al. Among authors: ng pk. Food Chem. 2015 Jun 1;176:137-44. doi: 10.1016/j.foodchem.2014.12.023. Epub 2014 Dec 17. Food Chem. 2015. PMID: 25624216

10

Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders.

Ai Y, Cichy KA, Harte JB, Kelly JD, Ng PK. Ai Y, et al. Among authors: ng pk. Food Chem. 2016 Nov 15;211:538-45. doi: 10.1016/j.foodchem.2016.05.095. Epub 2016 May 14. Food Chem. 2016. PMID: 27283664

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