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Foods (Basel, Switzerland)|June 26, 2026
Modelling Relationships Between Extrusion Conditions and Quality Attributes of Expanded SnacksDanyang Ying
Comprehensive Reviews in Food Science and Food Safety|December 15, 2020
Application of extrusion technology in plant food processing byproducts: An overviewWilliam Leonard, Pangzhen Zhang, Danyang Ying, et al.
Critical Reviews in Food Science and Nutrition|November 18, 2020
Tyramine-derived hydroxycinnamic acid amides in plant foods: sources, synthesis, health effects and potential applications in food industryWilliam Leonard, Pangzhen Zhang, Danyang Ying, et al.
Foods (Basel, Switzerland)|July 27, 2024
Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture ExtrusionJordan Pennells, Louise Trigona, Hetvi Patel, et al.
Comprehensive Reviews in Food Science and Food Safety|December 15, 2020
Hempseed in food industry: Nutritional value, health benefits, and industrial applicationsWilliam Leonard, Pangzhen Zhang, Danyang Ying, et al.
Comprehensive Reviews in Food Science and Food Safety|January 14, 2021
Hydroxycinnamic acids on gut microbiota and healthWilliam Leonard, Pangzhen Zhang, Danyang Ying, et al.
Food Chemistry|October 31, 2025
Natural deep eutectic solvent-based extraction of 3-deoxyanthocyanidins from sorghum bran: COSMO-RS screening, optimization, compositional profiling and mechanismsXuefu Zhou, Pangzhen Zhang, Danyang Ying, et al.
Critical Reviews in Food Science and Nutrition|May 6, 2020
Lignanamides: sources, biosynthesis and potential health benefits - a minireviewWilliam Leonard, Pangzhen Zhang, Danyang Ying, et al.
Critical Reviews in Food Science and Nutrition|May 23, 2022
Surmounting the off-flavor challenge in plant-based foodsWilliam Leonard, Pangzhen Zhang, Danyang Ying, et al.
Foods (Basel, Switzerland)|October 23, 2021
Nutrient-Dense Shelf-Stable Vegetable Powders and Extruded Snacks Made from Carrots and BroccoliDanyang Ying, Luz Sanguansri, Lijiang Cheng, et al.
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