Search Results - "Emin, M. Azad" :: K.UTB vyhledávací portál

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

by Wittek, Patrick, Zeiler, Nicole, Karbstein, Heike P, Emin, M Azad
Published in Foods (06.01.2021)

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

by Wittek, Patrick, Ellwanger, Felix, Karbstein, Heike P, Emin, M Azad
Published in Foods (29.07.2021)

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

by Kendler, Christina, Duchardt, Arvid, Karbstein, Heike P, Emin, M Azad
Published in Foods (25.03.2021)

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

by Wittek, Patrick, Karbstein, Heike P, Emin, M Azad
Published in Foods (30.06.2021)

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

by Martin, Anna, Osen, Raffael, Karbstein, Heike Petra, Emin, M Azad
Published in Polymers (09.01.2021)

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

by Wittek, Patrick, Walther, Goeran, Karbstein, Heike P, Emin, M Azad
Published in Foods (22.07.2021)

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

by Quevedo, Maria, Karbstein, Heike P, Emin, M Azad
Published in Polymers (20.09.2020)

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Encapsulation of oil in the high moisture extrusion of wheat gluten: Interrelation between process parameters, matrix viscosity and oil droplet size

by Opaluwa, Christina, Lott, Tobias, Karbstein, Heike P．, Emin, M． Azad
Published in Future foods : a dedicated journal for sustainability in food science (01.06.2023)

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

by Schmid, Vera, Karbstein, Heike P., Emin, M. Azad
Published in Foods (25.10.2020)

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

by Schmid, Vera, Trabert, Antje, Schäfer, Judith, Bunzel, Mirko, Karbstein, Heike P., Emin, M. Azad
Published in Foods (01.10.2020)

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

by Quevedo, Maria, Kulozik, Ulrich, Karbstein, Heike P, Emin, M Azad
Published in Foods (29.08.2020)

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

by Martin, Anna, Naumann, Susanne, Osen, Raffael, Karbstein, Heike Petra, Emin, M. Azad
Published in Foods (21.05.2021)

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

by Schmid, Vera, Steck, Jan, Mayer-Miebach, Esther, Behsnilian, Diana, Bunzel, Mirko, Karbstein, Heike P, Emin, M Azad
Published in Foods (02.03.2021)

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

by Martin, Anna, Osen, Raffael, Karbstein, Heike Petra, Emin, M Azad
Published in Foods (14.03.2021)

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

by Schmid, Vera, Trabert, Antje, Keller, Judith Schäfer, Bunzel, Mirko, Karbstein, Heike P, Emin, M Azad
Published in Foods (24.02.2021)

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The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation

by Dekkers, Birgit L., Emin, M. Azad, Boom, Remko M., van der Goot, Atze Jan
Published in Food hydrocolloids (01.06.2018)

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A multiple-step slit die rheometer for rheological characterization of extruded starch melts

by Horvat, Mario, Azad Emin, M., Hochstein, Bernhard, Willenbacher, Norbert, Schuchmann, Heike Petra
Published in Journal of food engineering (01.05.2013)

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Impact of defined thermomechanical treatment on the structure and content of dietary fiber and the stability and bioaccessibility of polyphenols of chokeberry (Aronia melanocarpa) pomace

by Schmid, Vera, Steck, Jan, Mayer-Miebach, Esther, Behsnilian, Diana, Briviba, Karlis, Bunzel, Mirko, Karbstein, Heike P., Emin, M. Azad
Published in Food research international (01.08.2020)

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Defined shear and heat treatment of apple pomace: impact on dietary fiber structures and functional properties

by Schmid, Vera, Trabert, Antje, Keller, Judith, Bunzel, Mirko, Karbstein, Heike P., Emin, M. Azad
Published in European food research & technology (01.08.2021)

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Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer

by Wittek, Patrick, Zeiler, Nicole, Karbstein, Heike P., Emin, M. Azad
Published in Applied rheology (Lappersdorf, Germany) (2020)

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