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Citation(s) in
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JOURNAL OF FOOD ENGINEERING (3)
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Cited by Other Article(s)
1
Faust S
, Foerster J, Lindner M, Schmid M. Effect of glycerol and sorbitol on the mechanical and barrier properties of films based on pea protein isolate produced by high‐moisture extrusion processing.
POLYM ENG SCI
2022. [DOI:
10.1002/pen.25836
]
[
Citation(s) in
RCA
: 3
]
[
Impact Index Per Article: 1.5
]
[
Reference Citation Analysis
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[Indexed: 01/26/2023]
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Affiliation(s)
Sophia Faust
Brabender GmbH & Co. KG, Food Extrusion Laboratory Duisburg Germany
Julian Foerster
Brabender GmbH & Co. KG, Food Extrusion Laboratory Duisburg Germany
Martina Lindner
Fraunhofer Institute for Process Engineering and Packaging IVV Freising Germany
Markus Schmid
Faculty of Life Sciences, Sustainable Packaging Institute SPI Albstadt‐Sigmaringen University Sigmaringen Germany
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2
Pietsch VL
, Bühler JM, Karbstein HP, Emin MA. High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties.
J FOOD ENG
2019. [DOI:
10.1016/j.jfoodeng.2019.01.001
]
[
Citation(s) in
RCA
: 41
]
[
Impact Index Per Article: 8.2
]
[
Reference Citation Analysis
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[Indexed: 10/27/2022]
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3
Pietsch VL
, Karbstein HP, Emin MA. Kinetics of wheat gluten polymerization at extrusion-like conditions relevant for the production of meat analog products.
Food Hydrocoll
2018. [DOI:
10.1016/j.foodhyd.2018.07.008
]
[
Citation(s) in
RCA
: 30
]
[
Impact Index Per Article: 5.0
]
[
Reference Citation Analysis
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[Indexed: 11/30/2022]
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4
Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion.
J FOOD ENG
2017. [DOI:
10.1016/j.jfoodeng.2016.08.012
]
[
Citation(s) in
RCA
: 34
]
[
Impact Index Per Article: 4.9
]
[
Reference Citation Analysis
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[Indexed: 11/17/2022]
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5
Hirth M
, Preiß R, Mayer-Miebach E, Schuchmann HP. Influence of HTST extrusion cooking process parameters on the stability of anthocyanins, procyanidins and hydroxycinnamic acids as the main bioactive chokeberry polyphenols.
Lebensm Wiss Technol
2015. [DOI:
10.1016/j.lwt.2014.08.032
]
[
Citation(s) in
RCA
: 23
]
[
Impact Index Per Article: 2.6
]
[
Reference Citation Analysis
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[Indexed: 11/30/2022]
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6
Hirth M
, Leiter A, Beck SM, Schuchmann HP. Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food.
J FOOD ENG
2014. [DOI:
10.1016/j.jfoodeng.2013.10.034
]
[
Citation(s) in
RCA
: 31
]
[
Impact Index Per Article: 3.1
]
[
Reference Citation Analysis
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[Indexed: 10/26/2022]
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7
Schuchmann H
. Extrusion zur Gestaltung von Lebensmittelstrukturen.
CHEM-ING-TECH
2008. [DOI:
10.1002/cite.200800065
]
[
Citation(s) in
RCA
: 8
]
[
Impact Index Per Article: 0.5
]
[
Reference Citation Analysis
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[Indexed: 11/10/2022]
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8
Leeb C
, Schuchmann H. Lebensmittelextrusion bei extrem hohen Drehzahlen: Charakterisierung des Prozessverhaltens und Einfluss der Prozessparameter auf die Eigenschaften von extrudiertem Maisgrieß.
CHEM-ING-TECH
2008. [DOI:
10.1002/cite.200800071
]
[
Citation(s) in
RCA
: 2
]
[
Impact Index Per Article: 0.1
]
[
Reference Citation Analysis
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[
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[Indexed: 11/06/2022]
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