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Cited by 489

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

Osen, Raffael, Toelstede, Simone, Wild, Florian, Eisner, Peter, Schweiggert-Weisz, Ute·2014·Journal of Food Engineering
DOI 10.1016/j.jfoodeng.2013.11.023
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Citations

Cites

Research works printed but not linked: 30

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  23. Riaz, M.N., 2004. Texturized soy protein as an ingredient. In: Yada, R.Y. (Ed.), Proteins in food processing. CRC Press, Woodhead Pub., Cambridge, Eng., pp. 517–558. · DOI
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  25. Sousa, 1995, Differential scanning calorimetry of lupin and soy proteins, Zeitschrift Lebens.-Unter. Und-Forschung, 201, 566, 10.1007/BF01201587 · DOI
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  28. Tomoskozi, 2001, Isolation and study of the functional properties of pea proteins, Nahrung-Food, 45, 399, 10.1002/1521-3803(20011001)45:6<399::AID-FOOD399>3.0.CO;2-0 · DOI
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Metadata

Authors
Osen, R., Toelstede, S., Wild, F., Eisner, P., & Schweiggert-Weisz, U.
Venue
Journal of Food Engineering
Publisher
Elsevier BV
Published
2014-04
Volume
127
Pages
67-74
ISSN
0260-8774 (ISSN-L)
DOI
10.1016/j.jfoodeng.2013.11.023
OpenAlex
W2049141102
Cited by
489
References
2
FWCI
8.97
Type
journal article
Language
en
Open access
closed

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