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Scopus Author ID: 57192114651
Loop profile: 1164872
SciProfiles: 2339772

Keywords

Food Extrusion, Food Science, Food Processing, Food Ingredients, Bioenergy

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Works (27)

Quality Characteristics of Plant-Based Jangjorim Created by Gluten-Free High-Moisture Extruded Meat Analog according to the Rice Protein Isolate

Journal of the Korean Society of Food Science and Nutrition
2024-10-31 | Journal article
DOI: 10.3746/jkfn.2024.53.10.1074
Contributors: Ji-hui Sin; Bon-Jae Gu; Gi-Hyung Ryu
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Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog

Foods
2024-07-09 | Journal article
DOI: 10.3390/foods13142167
Contributors: Nam-Ki Hwang; Bon-Jae Gu; Yu Zhang; Gi-Hyung Ryu
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Physicochemical Characteristics of Low-Moisture Extruded Plant-Based Meat Analogs at Different Laver (Pyropia yezoensis) Levels

Journal of the Korean Society of Food Science and Nutrition
2024-01-31 | Journal article
DOI: 10.3746/jkfn.2024.53.1.96
Contributors: Jihui Sin; Namki Hwang; Yoseob Han; Bon-Jae Gu; Taek-Jeong Nam; Youn Hee Choi; Gi-Hyung Ryu
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Physicochemical Properties of Low-Moisture Extruded Meat Analog by Replacing Isolated Soy with Mung Bean Protein

Journal of the Korean Society of Food Science and Nutrition
2023-08-31 | Journal article
DOI: 10.3746/jkfn.2023.52.8.836
Contributors: Namki Hwang; Bon-Jae Gu; Gi-Hyung Ryu
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Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansion

Journal of Food Science
2023-02 | Journal article
DOI: 10.1111/1750-3841.16432
Contributors: Debomitra Dey; Bon‐Jae Gu; Pichmony Ek; Carolyn F. Ross; Steven R. Saunders; Girish M. Ganjyal
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Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs

Foods
2023-02-27 | Journal article
DOI: 10.3390/foods12051011
Contributors: Yung-Hee Jeon; Bon-Jae Gu; Gi-Hyung Ryu
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Effects of Brewer's Spent Yeast Content on the Physicochemical Properties of Extruded High-Moisture Meat Analog

Journal of the Korean Society of Food Science and Nutrition
2022-10-31 | Journal article
DOI: 10.3746/jkfn.2022.51.10.1084
Contributors: Yung-Hee Jeon; Bon-Jae Gu; Gi-Hyung Ryu
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Effects of Isolated Rice Protein Addition on the Physicochemical Characteristics of Extruded Low-Moisture Meat Analog

Journal of the Korean Society of Food Science and Nutrition
2022-09-30 | Journal article
DOI: 10.3746/jkfn.2022.51.9.976
Contributors: Joo-Won Kim; Bon-Jae Gu; Gi-Hyung Ryu
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Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates

Journal of Food Science
2022-08 | Journal article
DOI: 10.1111/1750-3841.16240
Contributors: Jana K. Richter; Bon‐Jae Gu; Pichmony Ek; Debomitra Dey; Steven R. Saunders; Girish M. Ganjyal
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Effect of Yeast Content on the Physicochemical Properties of Low-Moisture Extruded Meat Analog

Journal of the Korean Society of Food Science and Nutrition
2022-03-31 | Journal article
DOI: 10.3746/jkfn.2022.51.3.271
Contributors: Yung-Hee Jeon; Bon-Jae Gu; Gi-Hyung Ryu
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Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing

Current Research in Food Science
2021 | Journal article
DOI: 10.1016/j.crfs.2021.07.001
Contributors: Pichmony Ek; Bon-Jae Gu; Steven R. Saunders; Kerry Huber; Girish M. Ganjyal
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Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion

Journal of Food Science
2021-03 | Journal article
DOI: 10.1111/1750-3841.15623
Contributors: Pichmony Ek; Bon‐Jae Gu; Girish M. Ganjyal
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Optimized screw profile design proved to inhibit re-agglomeration that occurs during extrusion of fine-milled forest residuals for producing fermentable sugars

Industrial Crops and Products
2020-10 | Journal article
DOI: 10.1016/j.indcrop.2020.112730
Contributors: Bon-Jae Gu; Michael P. Wolcott; Girish M. Ganjyal
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Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking

Journal of Food Science
2020-10 | Journal article
DOI: 10.1111/1750-3841.15450
Contributors: Irene Rangira; Bon‐Jae Gu; Pichmony Ek; Girish M. Ganjyal
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Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures

Journal of Food Science
2020-07 | Journal article
DOI: 10.1111/1750-3841.15180
Contributors: Ewa Pietrysiak; Yujing Zhu; Bon‐Jae Gu; Girish M. Ganjyal
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Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion

Journal of Food Science
2020-02 | Journal article
DOI: 10.1111/1750-3841.14951
Contributors: Bon‐Jae Gu; Maria Dian Pratiwi Masli; Girish M. Ganjyal
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Impacts of the inclusion of various fruit pomace types on the expansion of corn starch extrudates

LWT
2019-08 | Journal article
DOI: 10.1016/j.lwt.2019.03.094
Part of ISSN: 0023-6438
Source: Self-asserted source
Bon-Jae Gu

Disruption of lignocellulosic biomass along the length of the screws with different screw elements in a twin-screw extruder

Bioresource Technology
2019-03 | Journal article
DOI: 10.1016/j.biortech.2018.12.033
Part of ISSN: 0960-8524
Source: Self-asserted source
Bon-Jae Gu

Reduction of ochratoxin A in direct steam injected oat-based infant cereals with baking soda

Food Control
2019-02 | Journal article
DOI: 10.1016/j.foodcont.2018.10.001
Part of ISSN: 0956-7135
Source: Self-asserted source
Bon-Jae Gu

Pretreatment with lower feed moisture and lower extrusion temperatures aids in the increase in the fermentable sugar yields from fine-milled Douglas-fir

Bioresource Technology
2018-12 | Journal article
DOI: 10.1016/j.biortech.2018.08.109
Part of ISSN: 0960-8524
Source: Self-asserted source
Bon-Jae Gu

Fiber-Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates

Journal of Food Science
2018-10 | Journal article
DOI: 10.1111/1750-3841.14290
Part of ISSN: 0022-1147
Source: Self-asserted source
Bon-Jae Gu

Novel micronized woody biomass process for production of cost-effective clean fermentable sugars

Bioresource Technology
2018-07 | Journal article
DOI: 10.1016/j.biortech.2018.03.096
Part of ISSN: 0960-8524
Source: Self-asserted source
Bon-Jae Gu

Increased sugar yield from pre-milled Douglas-fir forest residuals with lower energy consumption by using planetary ball milling

Bioresource Technology
2018-03 | Journal article
DOI: 10.1016/j.biortech.2017.11.103
Part of ISSN: 0960-8524
Source: Self-asserted source
Bon-Jae Gu

Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing

Journal of Food Science
2016-12 | Journal article
DOI: 10.1111/1750-3841.13512
Part of ISSN: 0022-1147
Source: Self-asserted source
Bon-Jae Gu

Physicochemical properties of extruded germinated wheat and barley as modified by CO2injection and difference extrusion conditions

International Journal of Food Science & Technology
2013-02 | Journal article
DOI: 10.1111/j.1365-2621.2012.03186.x
Part of ISSN: 0950-5423
Source: Self-asserted source
Bon-Jae Gu

Effects of the addition of hemp powder on the physicochemical properties and energy bar qualities of extruded rice

Food Chemistry
2011-12 | Journal article
DOI: 10.1016/j.foodchem.2011.06.002
Part of ISSN: 0308-8146
Source: Self-asserted source
Bon-Jae Gu

Effects of Feed Moisture and Barrel Temperature on Physical and Pasting Properties of Cassava Starch Extrudate

Korean Journal of Food Preservation
2011-06-30 | Journal article
DOI: 10.11002/kjfp.2011.18.3.271
Part of ISSN: 1738-7248
Source: Self-asserted source
Bon-Jae Gu
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