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

Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects

por Elhalis, Hosam, See, Xin Yi, Osen, Raffael, Chin, Xin Hui, Chow, Yvonne
Publicado 2023

The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

por Elhalis, Hosam, See, Xin Yi, Osen, Raffael, Chin, Xin Hui, Chow, Yvonne
Publicado 2023

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

Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties

por Kiiru, Samuel M., Kinyuru, John N., Kiage, Beatrice N., Martin, Anna, Marel, Anna‐Kristina, Osen, Raffael
Publicado 2020