Pichmony Ek

ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 9

Top Venues

Journal of food science

Washington State University

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

Affiliation History

Washington State University

United States

Graduate Research Assistant :: School of Food Science

Publications

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)
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)
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)
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)

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Publication Activity (10 Years)

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Pichmony Ek