Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking

High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties

(2021) Ferawati Ferawati et al.   Foods

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

(2021) Anna Martin et al.   Foods

Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives

(2020) Gihyun Wi et al.   Foods

Postprandial Metabolic Response to Rapeseed Protein in Healthy Subjects

(2020) Christin Volk et al.   Nutrients

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

(2020) Izalin Zahari et al.   Foods

Rapeseed proteins for technical applications: Processing, isolation, modification and functional properties – A review

(2020) Andreas Fetzer et al.   INDUSTRIAL CROPS AND PRODUCTS

Dietary amino acid requirements of pebbly fish, Alestes baremoze (Joannis, 1835) based on whole body amino acid composition

(2019) Nasser Kasozi et al.   Aquaculture Reports

Application of extrusion technology in plant food processing byproducts: An overview

(2019) William Leonard et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Comparing methods to produce fibrous material from zein

(2019) Kristin D. Mattice et al.   FOOD RESEARCH INTERNATIONAL

Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae

(2019) Martín P. Caporgno et al.   Innovative Food Science & Emerging Technologies

The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press Cake

(2019) Karolina Östbring et al.   Foods

Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties

(2018) Miroslav Hadnađev et al.   FOOD HYDROCOLLOIDS

Towards More Sustainable Meat Alternatives: How Technical Parameters Affect the Sensory Properties of Extrusion Products Derived from Soy and Algae

(2018) Stephanie Grahl et al.   JOURNAL OF CLEANER PRODUCTION

Influence of iota carrageenan addition on the properties of soya protein meat analogues

(2018) Megala Palanisamy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characteristics of extruded cereal snacks enriched by an addition of freeze‐dried red and purple potatoes

(2018) Dorota Gumul et al.   JOURNAL OF FOOD PROCESS ENGINEERING

High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties

(2018) Megala Palanisamy et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates

(2017) Morteza Jafari et al.   JOURNAL OF CEREAL SCIENCE

Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta

(2016) Li Wang et al.   FOOD CHEMISTRY

Dietary essentiality of “nutritionally non-essential amino acids” for animals and humans

(2015) Yongqing Hou et al.   EXPERIMENTAL BIOLOGY AND MEDICINE

Effect of high moisture extrusion cooking on protein-protein interactions of pea (Pisum sativumL.) protein isolates

(2015) Raffael Osen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Current status on novel ways for stabilizing food dispersions by oleosins, particles and microgels

(2015) Marilyn Rayner   Current Opinion in Food Science

Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder

(2014) S.N. Bhusari et al.   POWDER TECHNOLOGY

Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking

(2013) Yanqiang Fang et al.   JOURNAL OF FOOD ENGINEERING

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

(2013) Raffael Osen et al.   JOURNAL OF FOOD ENGINEERING

Characterization of Extruded and Toasted Milk Protein Concentrates

(2013) J. C. Banach et al.   JOURNAL OF FOOD SCIENCE

Nutritional evaluation of rapeseed protein compared to soy protein for quality, plasma amino acids, and nitrogen balance – A randomized cross-over intervention study in humans

(2012) Manja Fleddermann et al.   CLINICAL NUTRITION

Mechanical and thermal processing effects on protein integrity and peptide fingerprint of pea protein isolate

(2012) Elena Sirtori et al.   FOOD CHEMISTRY

Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder

(2012) O.A. Caparino et al.   JOURNAL OF FOOD ENGINEERING

Effects of Protein Separation Conditions on the Functional and Thermal Properties of Canola Protein Isolates

(2011) Wajira A. R. Manamperi et al.   JOURNAL OF FOOD SCIENCE

Some characteristics and functional properties of rapeseed protein prepared by ultrasonication, ultrafiltration and isoelectric precipitation

(2011) Xu-Yan Dong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Digestibility and palatability of dog foods containing different moisture levels, and the inclusion of a mould inhibitor

(2010) Cleusa Bernardete Marcon de Brito et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties

(2010) Siong H. Tan et al.   JOURNAL OF FOOD SCIENCE

Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate–Agave tequilana Fiber

(2009) Abigail Santillán-Moreno et al.   Food and Bioprocess Technology

Influence of particle size fractions on the physicochemical properties of maize flour and textural characteristics of a maize-based nonfermented food gel

(2009) Mathew K. Bolade et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties

(2009) Cemalettin Sarıçoban et al.   MEAT SCIENCE

Protein composition of oil bodies from mature Brassica napus seeds

(2009) Pascale Jolivet et al.   PROTEOMICS

Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems

(2008) KeShun Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Structural, Emulsifying, and Biological Properties of 2 Major Canola Proteins, Cruciferin and Napin

(2008) J. Wu et al.   JOURNAL OF FOOD SCIENCE

Chemical composition, functional properties, and bioactivities of rapeseed protein isolates

(2007) Yumiko Yoshie-Stark et al.   FOOD CHEMISTRY