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Although intellectual capital (IC) has been proven to be value-added for companies, the drivers of IC performance remain an under-researched area. From the perspective of corporate governance, the purpose of this paper is to examine how controlling the ownership of shareholders would influence IC performance.

This study utilized value-added intellectual capital (VAIC^TM) and its subcomponents, namely human capital, structural capital and capital employed efficiencies, to proxy for IC performance and regression analyses to assess the association between controlling the ownership of shareholders and the IC performance of Taiwanese listed semiconductor firms for the years 2009–2017.

Results show that controlling the ownership of shareholders is nonlinearly related to IC performance. Specifically, controlling their ownership positively affects the level of IC performance up to an optimal point before it turns to be a negative relationship thereafter.

The results of this study can help policy makers and other stakeholders understand the role of controlling shareholders in determining IC performance. The findings of this study suggest a nonlinear relationship between controlling the ownership of shareholders and IC.

This study provides an extended perspective in studies related to the determinants of IC by considering the resources provided by controlling shareholders. The definitions of controlling interests and IC applied in this study are compared and aligned with those found in the International Financial Reporting Standard 10 – Consolidated Financial Statements and the International Integrated Reporting Council, respectively.

The purpose of this paper is to investigate the effect of residence time distribution in extruders along with the incorporation of nutraceuticals on the final quality of the products with respect to several pivotal responses.

Corn–rice flour blend fortified with isolated nutraceutical concentrates at two (low and high) levels was extruded at barrel temperature (110°C), screw speed (260 rpm) and feed moisture (17 percent). Extrudates were collected at an interval of 24 s followed by analysis for radial expansion (RE), bulk density (BD), water absorption index (WAI), sensory score (SS), textural hardness, colorimetric values (L*, a* and b*) and color difference (E).

The entire data were fitted to zero- and first-order kinetic models. There was a gradual decrease in RE, SS and L* value, whereas an increase in BD, textural hardness and a* value of extrudates fortified with the three nutraceutical concentrates was observed with the successive time interval of 24 s along with a more pronounced effect on color difference (E) observed during the last stages of extrusion time. The zero-order kinetic model was well fitted for BD and a* value, whereas the first-order kinetic model showed better results for RE, WAI, SS, textural hardness, L* value, a* value and b* value of fortified extrudates.

Nutraceuticals like β-glucans, lignans and γ oryzanol exhibit numerous health-beneficial effects. This study analyzes the kinetics of changes in various responses of extrudates fortified with these nutraceutical concentrates during extrusion.