Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking
De Angelis, Davide, Opaluwa, Christina, Pasqualone, Antonella, Karbstein, Heike P., Summo, Carmine
Published in Current research in food science (01.01.2023)
Published in Current research in food science (01.01.2023)
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Journal Article
Effect of oil on the rheological properties and reaction behavior of highly concentrated wheat gluten under conditions relevant to high moisture extrusion
Opaluwa, Christina, Deskovski, Sarah, Karbstein, Heike P., Emin, M.Azad
Published in Future foods : a dedicated journal for sustainability in food science (01.06.2024)
Published in Future foods : a dedicated journal for sustainability in food science (01.06.2024)
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Journal Article
Encapsulation of oil in the high moisture extrusion of wheat gluten: Interrelation between process parameters, matrix viscosity and oil droplet size
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)
Published in Future foods : a dedicated journal for sustainability in food science (01.06.2023)
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Journal Article