Impact of extrusion-induced protein molecular rearrangement on cooking qualities, in vitro digestibility and gluten allergenicity of durum wheat pasta, 2025: This study observed that higher screw speeds during pasta extrusion alter protein structures, improving digestibility and reducing allergenicity, while affecting cooking quality, enabling further optimization of pasta processing and formulation. (https://doi.org/10.1016/j.foodchem.2025.145293)

Tailoring Pseudomonas putida feedstocks for enhanced medium-chain-length polyhydroxyalkanoate production and biomedical nanoemulsion applications, 2024: This research demonstrates a sustainable method for producing high-quality, pH-responsive mcl-PHA nanostructures from food-waste-derived feedstocks using Pseudomonas putida KT2440, with promising applications in packaging and drug delivery. (https://doi.org/10.1021/acssuschemeng.4c02156)

Porous alumina-supported lithium aluminum titanium phosphate membrane for lithium extraction using the electrodialysis process, 2024: This research paper proposes an innovative approach to the scarcity of suitable membrane materials and complex fabrication techniques of ceramic anisotropic thin film membranes by employing a battery material, a lithium-ion conducting electrolyte, to produce a membrane that selectively permits the passage of lithium ions. (https://doi.org/10.1016/j.seppur.2024.128657)

Feed composition and particle size affect the physicochemical properties of jackfruit-corn extrudates, 2023: This research paper explores fundamental extrusion principles for corn and jackfruit mixes to produce expanded products for consumer consumption. (https://doi.org/10.1016/j.lwt.2023.115148)

Mashing performance as a function of malt particle size in beer production, 2021: This review explores how barley grain particle size before and after milling affects malting and mashing efficiency, recommending optimal size ranges to improve enzyme diffusion and beer quality in modern brewing. (https://doi.org/10.1080/10408398.2021.2018673)