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Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications.
Foods. 2021 Jul 22;10(8):1700. doi: 10.3390/foods10081700.
Foods. 2021.
PMID: 34441477
Free PMC article.
Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue.
Wittek P, Ellwanger F, Karbstein HP, Emin MA.
Wittek P, et al.
Foods. 2021 Jul 29;10(8):1753. doi: 10.3390/foods10081753.
Foods. 2021.
PMID: 34441530
Free PMC article.
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High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure.
Wittek P, Zeiler N, Karbstein HP, Emin MA.
Wittek P, et al.
Foods. 2021 Jan 6;10(1):102. doi: 10.3390/foods10010102.
Foods. 2021.
PMID: 33418980
Free PMC article.
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Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties.
Wittek P, Karbstein HP, Emin MA.
Wittek P, et al.
Foods. 2021 Jun 30;10(7):1509. doi: 10.3390/foods10071509.
Foods. 2021.
PMID: 34209076
Free PMC article.
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