| 1 |
Wettability improvement of pea protein isolate agglomerated in pulsed fluid bed
Nascimento RF, Rosa JG, Andreola K, Taranto OP
Particulate Science and Technology, 38(4), 511, 2020 |
| 2 |
Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification
Pu XL, Wolf B, Dragosavac M
Journal of Food Engineering, 247, 178, 2019 |
| 3 |
Concentration effect of Quillaja saponin - Co-surfactant mixtures on emulsifying properties
Reichert CL, Salminen H, Bonisch GB, Schafer C, Weiss J
Journal of Colloid and Interface Science, 519, 71, 2018 |
| 4 |
Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour
Philipp C, Emin MA, Buckow R, Silcock P, Oey I
Journal of Food Engineering, 217, 93, 2018 |
| 5 |
Low moisture extrusion of pea protein and pea fibre fortified rice starch blends
Beck SM, Knoerzer K, Foerster M, Mayo S, Philipp C, Arcot J
Journal of Food Engineering, 231, 61, 2018 |
| 6 |
Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry
Beck SM, Knoerzer K, Sellahewa J, Emin MA, Arcot J
Journal of Food Engineering, 208, 66, 2017 |
| 7 |
Effect of low moisture extrusion on a pea protein isolate's expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)
Beck SM, Knoerzer K, Arcot J
Journal of Food Engineering, 214, 166, 2017 |
| 8 |
Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks
Philipp C, Oey I, Silcock P, Beck SM, Buckow R
Journal of Food Engineering, 212, 165, 2017 |
| 9 |
Improving functional properties of pea protein isolate for microencapsulation of flaxseed oil
Bajaj PR, Bhunia K, Kleiner L, Joyner HS, Smith D, Ganjyal G, Sablani SS
Journal of Microencapsulation, 34(2), 218, 2017 |
| 10 |
Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions
Xu M, Gagne-Bourque F, Dumont MJ, Jabaji S
Journal of Food Engineering, 168, 52, 2016 |
