articleTop 10% cited
High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties
Journal of Food Engineering · 2013 · Vol. 127 · pp. 67–74
Raffael Osen✉(Fraunhofer Institute for Process Engineering and Packaging)Simone Toelstede(Fraunhofer Institute for Process Engineering and Packaging)Florian Wild(Fraunhofer Institute for Process Engineering and Packaging)Peter Eisner(Fraunhofer Institute for Process Engineering and Packaging)Ute Schweiggert‐Weisz(Fraunhofer Institute for Process Engineering and Packaging)
Meat and Animal Product QualityProteins in Food SystemsFood composition and propertiesExtrusionPlastics extrusionMoistureFood sciencePea proteinTexture (cosmology)Raw materialMaterials scienceExtrusion cookingViscosity
Citations
470
FWCI
8.78
field-weighted impact
References
41
Percentile
98%
vs. same field & year
Citations per year
Cited by
Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking
Foods · 2020 · 257 citations
Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein
Foods · 2021 · 294 citations
Plant Proteins for Future Foods: A Roadmap
Foods · 2021 · 310 citations
Functionality of Ingredients and Additives in Plant-Based Meat Analogues
Foods · 2021 · 563 citations
References
A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure
Journal of Food Science · 1985 · 498 citations
CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS
Journal of Food Science · 1974 · 921 citations
Official Methods of Analysis of
Analytical Chemistry · 1980 · 59,546 citations
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.