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High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

Journal of food engineering, 2014-04, Vol.127, p.67-74

2014

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Effect of high moisture extrusion cooking on protein-protein interactions of pea (Pisum sativum L.) protein isolates

International journal of food science & technology, 2015-06, Vol.50 (6), p.1390-1396

2015

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The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

Frontiers in microbiology, 2023-10, Vol.14, p.1267227-1267227

2023

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Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties

Polymers, 2021-01, Vol.13 (2), p.215

2021

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Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects

Foods, 2023-08, Vol.12 (17), p.3222

2023

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Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties

Food science & nutrition, 2020-08, Vol.8 (8), p.4112-4120

2020

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Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch

Foods, 2021-03, Vol.10 (3), p.616

2021

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Mathematical optimisation of extruded mixed plant protein-based meat analogues based on amino acid compositions

Current research in food science, 2023-01, Vol.7, p.100648-100648, Article 100648

2023

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Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins

Journal of the science of food and agriculture, 2022-09, Vol.102 (12), p.5011-5021

2022

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Food proteins from plants and fungi

Current opinion in food science, 2020-04, Vol.32, p.156-162

2020

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High moisture extrusion of plant proteins: advances, challenges, and opportunities

Critical reviews in food science and nutrition, 2023-10, p.1-22

2023

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Effect of rapeseed press cake and peel on the extruder response and physical pellet quality in extruded fish feed

Aquaculture, 2019-10, Vol.512, p.734316, Article 734316

2019

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Replacing fishmeal with oilseed cakes in fish feed – A study on the influence of processing parameters on the extrusion behavior and quality properties of the feed pellets

Journal of food engineering, 2016-12, Vol.191, p.28-36

2016

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Influence of the Isolation Method on the Technofunctional Properties of Protein Isolates from Lupinus angustifolius L

Journal of food science, 2016-11, Vol.81 (11), p.C2656-C2663

2016

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Nutritionally enhanced fibrous scaffolds by rolling droplet-interfacial polyelectrolyte complexation (RD-IPC)

Journal of food engineering, 2023-11, Vol.357, p.111627, Article 111627

2023

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Innovative Food Products: New Methods of Preparing Plant-Based Raw Materials Lead to Healthy Alternatives for Conventional Foods and Protein Sources

Biological Transformation, 2020, p.37-62

2020

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Innovative Nahrungsmittel: Neue Aufbereitungsverfahren für pflanzliche Rohstoffe führen zu gesunden Alternativen zu herkömmlichen Lebensmitteln und Proteinquellen

Biologische Transformation, p.39-65

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High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

Effect of high moisture extrusion cooking on protein-protein interactions of pea (Pisum sativum L.) protein isolates

The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties

Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects

Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties

Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch

Mathematical optimisation of extruded mixed plant protein-based meat analogues based on amino acid compositions

Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins

Food proteins from plants and fungi

High moisture extrusion of plant proteins: advances, challenges, and opportunities

Effect of rapeseed press cake and peel on the extruder response and physical pellet quality in extruded fish feed

Replacing fishmeal with oilseed cakes in fish feed – A study on the influence of processing parameters on the extrusion behavior and quality properties of the feed pellets

Influence of the Isolation Method on the Technofunctional Properties of Protein Isolates from Lupinus angustifolius L

Nutritionally enhanced fibrous scaffolds by rolling droplet-interfacial polyelectrolyte complexation (RD-IPC)

Innovative Food Products: New Methods of Preparing Plant-Based Raw Materials Lead to Healthy Alternatives for Conventional Foods and Protein Sources

Innovative Nahrungsmittel: Neue Aufbereitungsverfahren für pflanzliche Rohstoffe führen zu gesunden Alternativen zu herkömmlichen Lebensmitteln und Proteinquellen

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