| 1 |
High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics
Pietsch VL, Werner R, Karbstein HP, Emin MA
Journal of Food Engineering, 259, 3, 2019 |
| 2 |
Towards understanding the mechanism of fibrous texture formation during high-moisture extrusion of meat substitutes
Murillo JLS, Osen R, Hiermaier S, Ganzenmuller G
Journal of Food Engineering, 242, 8, 2019 |
| 3 |
Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products
Pietsch VL, Emin MA, Schuchmann HP
Journal of Food Engineering, 198, 28, 2017 |
| 4 |
System parameters in a high moisture extrusion process for microparticulation of whey proteins
Wolz M, Kulozik U
Journal of Food Engineering, 209, 12, 2017 |
| 5 |
High moisture extrusion for microparticulation of whey proteins-Influence of process parameters
Wolz M, Kastenhuber S, Kulozik U
Journal of Food Engineering, 185, 56, 2016 |
| 6 |
High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties
Osen R, Toelstede S, Wild F, Eisner P, Schweiggert-Weisz U
Journal of Food Engineering, 127, 67, 2014 |
