Girish M Ganjyal

Loop profile ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 28

Top Venues

Journal of food science

Journal of the science of food and agriculture

Comprehensive reviews in food science and food safety

Washington State University

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Washington State University Feb 01 2013

United States

Associate Professor and Interim Director :: School of Food Science

Publications

Jana K Richter, Preston Watanabe, Josh Bernin, Brennan Smith, Rachel Mitacek, Girish M Ganjyal
Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products. Journal of the science of food and agriculture 104 (12) (2024)
Marina Ikuse, Jana K Richter, Girish M Ganjyal
Talc and calcium carbonate inclusions in direct expanded pea starch extrudates exhibit different behavior under increasing screw speeds. Journal of food science 89 (4) (2024)
Caleb E Wagner, Jana K Richter, Marina Ikuse, Girish M Ganjyal
Classification of select functional dietary fiber ingredients based on quantitative properties and latent qualitative criteria. Journal of food science (2024)
Marina Ikuse, Jana K Richter, Girish M Ganjyal
Talc and calcium carbonate inclusions in direct expanded pea starch extrudates exhibit different behavior under increasing screw speeds. Journal of food science (2024)
Jana K Richter, Preston Watanabe, Josh Bernin, Brennan Smith, Rachel Mitacek, Girish M Ganjyal
Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products. Journal of the science of food and agriculture 104 (12) (2024)
Caleb E Wagner, Girish M Ganjyal
Impact of functional dietary fiber incorporation on the appearance and mechanical properties of extruded high moisture meat analogs. Journal of food science (2024)
Jana K Richter, Preston Watanabe, Josh Bernin, Brennan Smith, Rachel Mitacek, Girish M Ganjyal
Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products. Journal of the science of food and agriculture (2024)
Marina Ikuse, Jana K Richter, Girish M Ganjyal
Talc and calcium carbonate inclusions in direct expanded pea starch extrudates exhibit different behavior under increasing screw speeds. Journal of food science 89 (4) (2024)
Caleb E Wagner, Girish M Ganjyal
Impact of functional dietary fiber incorporation on the appearance and mechanical properties of extruded high moisture meat analogs. Journal of food science 89 (8) (2024)
Caleb E Wagner, Jana K Richter, Debomitra Dey, Sean Finnie, Girish M Ganjyal
Impact of tamarind seed gum on the viscosity behavior, thermal properties, and extrusion characteristics of native corn starch. Journal of food science (2023)
Jana K Richter, Maria Laura Montero, Marina Ikuse, Caleb E Wagner, Carolyn F Ross, Steven R Saunders, Girish M Ganjyal
The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs. Journal of food science (2023)
Pichmony Ek, Bon-Jae Gu, Jana K Richter, Debomitra Dey, Steven R Saunders, Girish M Ganjyal
High methoxyl pectin can improve the extrusion characteristics and increase the dietary fiber content of starch-cellulose extrudates. Journal of food science (2023)
Breana Downs, Katarzyna Skrzypczak, Jana K Richter, Tomasz Krajka, Marina Ikuse, Joshua B Bernin, Girish M Ganjyal
Influence of legume-derived proteins with varying solubility on the direct expansion of corn starch during twin-screw extrusion processing. Journal of food science (2023)
Debomitra Dey, Bon-Jae Gu, Pichmony Ek, Carolyn F Ross, Steven R Saunders, Girish M Ganjyal
Influences of modified fiber inclusion with varying particle size on corn starch-based extrudate expansion. Journal of food science 88 (2) (2023)
Debomitra Dey, Bon-Jae Gu, Pichmony Ek, Carolyn F Ross, Steven R Saunders, Girish M Ganjyal
Influences of modified fiber inclusion with varying particle size on corn starch-based extrudate expansion. Journal of food science 88 (2) (2023)
Debomitra Dey, Bon-Jae Gu, Pichmony Ek, Carolyn F Ross, Steven R Saunders, Girish M Ganjyal
Influences of modified fiber inclusion with varying particle size on corn starch-based extrudate expansion. Journal of food science (2023)
Debomitra Dey, Bon-Jae Gu, Pichmony Ek, Carolyn F Ross, Steven R Saunders, Girish M Ganjyal
Influences of modified fiber inclusion with varying particle size on corn starch-based extrudate expansion. Journal of food science 88 (2) (2023)
Jana K Richter, Bon-Jae Gu, Pichmony Ek, Debomitra Dey, Steven R Saunders, Girish M Ganjyal
Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates. Journal of food science 87 (8) (2022)
Jana K Richter, Ewa Pietrysiak, Pichmony Ek, Debomitra Dey, Bon-Jae Gu, Marina Ikuse, Elizabeth Nalbandian, Angelika Żak, Girish M Ganjyal
Extrusion characteristics of ten novel quinoa breeding lines. Journal of food science (2022)
Elizabeth Nalbandian, Ewa Pietrysiak, Kevin M Murphy, Girish M Ganjyal
Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains. Journal of food science (2022)
Pichmony Ek, Bon-Jae Gu, Girish M Ganjyal
Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion. Journal of food science 86 (3) (2021)
Ewa Pietrysiak, Yujing Zhu, Bon-Jae Gu, Girish M Ganjyal
Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures. Journal of food science 85 (7) (2020)
Irene Rangira, Bon-Jae Gu, Pichmony Ek, Girish M Ganjyal
Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking. Journal of food science 85 (10) (2020)
Bon-Jae Gu, Maria Dian Pratiwi Masli, Girish M Ganjyal
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 85 (2) (2019)
Ewa Pietrysiak, Stephanie Smith, Girish M Ganjyal
Food Safety Interventions to Control Listeria monocytogenes in the Fresh Apple Packing Industry: A Review. Comprehensive reviews in food science and food safety 18 (6) (2019)
Maria Dian Pratiwi Masli, Bon-Jae Gu, Barbara A Rasco, Girish M Ganjyal
Fiber-Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates. Journal of food science 83 (10) (2018)
Maria Dian Pratiwi Masli, Barbara A Rasco, Girish M Ganjyal
Composition and Physicochemical Characterization of Fiber-Rich Food Processing Byproducts. Journal of food science 83 (4) (2018)
Sravya Kallu, Ryan J Kowalski, Girish M Ganjyal
Impacts of Cellulose Fiber Particle Size and Starch Type on Expansion During Extrusion Processing. Journal of food science 82 (7) (2017)

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Publication Activity (10 Years)

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Girish M Ganjyal