Denaturation Behavior and Kinetics of Single- and Multi-Component Protein Systems at Extrusion-Like Conditions

por Quevedo, Maria, Karbstein, Heike P., Emin, M. Azad
Publicado 2020

The Influence of Extrusion Processing on the Gelation Properties of Apple Pomace Dispersions: Involved Cell Wall Components and Their Gelation Kinetics

por Schmid, Vera, Karbstein, Heike P., Emin, M. Azad
Publicado 2020

Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties

por Wittek, Patrick, Karbstein, Heike P., Emin, M. Azad
Publicado 2021

Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems

por Quevedo, Maria, Kulozik, Ulrich, Karbstein, Heike P., Emin, M. Azad
Publicado 2020

High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure

por Wittek, Patrick, Zeiler, Nicole, Karbstein, Heike P., Emin, M. Azad
Publicado 2021

Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties

por Martin, Anna, Osen, Raffael, Karbstein, Heike Petra, Emin, M. Azad
Publicado 2021

Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch

por Martin, Anna, Osen, Raffael, Karbstein, Heike Petra, Emin, M. Azad
Publicado 2021

Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues

por Kendler, Christina, Duchardt, Arvid, Karbstein, Heike P., Emin, M. Azad
Publicado 2021

Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications

por Wittek, Patrick, Walther, Goeran, Karbstein, Heike P., Emin, M. Azad
Publicado 2021

Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue

por Wittek, Patrick, Ellwanger, Felix, Karbstein, Heike P., Emin, M. Azad
Publicado 2021

Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility

por Martin, Anna, Naumann, Susanne, Osen, Raffael, Karbstein, Heike Petra, Emin, M. Azad
Publicado 2021

Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties

por Schmid, Vera, Trabert, Antje, Schäfer, Judith, Bunzel, Mirko, Karbstein, Heike P., Emin, M. Azad
Publicado 2020

Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing

por Schmid, Vera, Trabert, Antje, Keller, Judith (Schäfer), Bunzel, Mirko, Karbstein, Heike P., Emin, M. Azad
Publicado 2021

Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds

por Schmid, Vera, Steck, Jan, Mayer-Miebach, Esther, Behsnilian, Diana, Bunzel, Mirko, Karbstein, Heike P., Emin, M. Azad
Publicado 2021