| Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products VL Pietsch, MA Emin, HP Schuchmann Journal of Food Engineering 198, 28-35, 2017 | 173 | 2017 |
| High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties VL Pietsch, JM Bühler, HP Karbstein, MA Emin Journal of food engineering 251, 11-18, 2019 | 159 | 2019 |
| High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics VL Pietsch, R Werner, HP Karbstein, MA Emin Journal of Food Engineering 259, 3-11, 2019 | 101 | 2019 |
| Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin US Schmidt, VL Pietsch, C Rentschler, T Kurz, HU Endreß, ... Food Hydrocolloids 56, 1-8, 2016 | 83 | 2016 |
| Kinetics of wheat gluten polymerization at extrusion-like conditions relevant for the production of meat analog products VL Pietsch, HP Karbstein, MA Emin Food Hydrocolloids, 2018 | 58 | 2018 |
| High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process VL Pietsch, F Schöffel, M Rädle, HP Karbstein, MA Emin Journal of food engineering 246, 67-74, 2019 | 42 | 2019 |
| Effect of temperature and pH value on the UV-C sensitivity of Escherichia coli and Lactobacillus plantarum A Müller, VL Pietsch, JS Schneele, MR Stahl, R Greiner, C Posten LWT-Food Science and Technology 64 (2), 699-705, 2015 | 8 | 2015 |
