| 1 |
Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour
Philipp C, Emin MA, Buckow R, Silcock P, Oey I
Journal of Food Engineering, 217, 93, 2018 |
| 2 |
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 |
| 3 |
Characterization of pore structure of rice grits extrudates using mercury intrusion porosimetry, nitrogen adsorption and water vapour desorption methods
Sujka M, Sokolowska Z, Hajnos M, Wlodarczyk-Stasiak M
Journal of Food Engineering, 190, 147, 2016 |
| 4 |
Innovative Inline Rheometer for Determination of the Starch Degradation during Extrusion
Hochstein B, Kizilbay Z, Horvat M, Schuchmann HP, Willenbacher N
Chemie Ingenieur Technik, 87(1-2), 90, 2015 |
| 5 |
Extrusion-cooking of starch protective loose-fill foams
Mitrus M, Moscicki L
Chemical Engineering Research & Design, 92(4), 778, 2014 |
| 6 |
Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking
Fang YQ, Zhang B, Wei YM
Journal of Food Engineering, 121, 32, 2014 |
| 7 |
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 |
| 8 |
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 |
| 9 |
A multiple-step slit die rheometer for rheological characterization of extruded starch melts
Horvat M, Emin MA, Hochstein B, Willenbacher N, Schuchmann HP
Journal of Food Engineering, 116(2), 398, 2013 |
| 10 |
The effect of extrusion conditions on mechanical-sound and sensory evaluation of rye expanded snack
Saeleaw M, Durrschmid K, Schleining G
Journal of Food Engineering, 110(4), 532, 2012 |
