| 1 |
Low moisture extrusion of pea protein and pea fibre fortified rice starch blends
Beck SM, Knoerzer K, Foerster M, Mayo S, Philipp C, Arcot J
Journal of Food Engineering, 231, 61, 2018 |
| 2 |
Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry
Beck SM, Knoerzer K, Sellahewa J, Emin MA, Arcot J
Journal of Food Engineering, 208, 66, 2017 |
| 3 |
Effect of low moisture extrusion on a pea protein isolate's expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)
Beck SM, Knoerzer K, Arcot J
Journal of Food Engineering, 214, 166, 2017 |
| 4 |
Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks
Philipp C, Oey I, Silcock P, Beck SM, Buckow R
Journal of Food Engineering, 212, 165, 2017 |
| 5 |
Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food
Hirth M, Leiter A, Beck SM, Schuchmann HP
Journal of Food Engineering, 125, 139, 2014 |
| 6 |
Ethyl ester of rapeseed used as a biodiesel fuel - A case study
Peterson CL, Reece DL, Thompson JC, Beck SM, Chase C
Biomass & Bioenergy, 10(5-6), 331, 1996 |
