Svenja M. Beck
Svenja M. Beck
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Zitiert von
Zitiert von
Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform …
SM Beck, K Knoerzer, J Arcot
Journal of Food Engineering 214, 166-174, 2017
Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food
M Hirth, A Leiter, SM Beck, HP Schuchmann
Journal of Food Engineering 125, 139-146, 2014
Enhancement of convective drying by application of airborne ultrasound–a response surface approach
SM Beck, H Sabarez, V Gaukel, K Knoerzer
Ultrasonics sonochemistry 21 (6), 2144-2150, 2014
Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks
C Philipp, I Oey, P Silcock, SM Beck, R Buckow
Journal of Food Engineering 212, 165-173, 2017
Low moisture extrusion of pea protein and pea fibre fortified rice starch blends
SM Beck, K Knoerzer, M Foerster, S Mayo, C Philipp, J Arcot
Journal of Food Engineering 231, 61-71, 2018
Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate …
SM Beck, K Knoerzer, J Sellahewa, MA Emin, J Arcot
Journal of Food Engineering 208, 66-76, 2017
A Review: Protein-Fortified Low Moisture Extrusion
SM Beck, K Knoerzer, J Arcot
Impact of Insoluble Fibre Addition in Low Moisture Extrusion Processes
SM Beck, K Knoerzer, J Arcot
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