| 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 | 168 | 2017 |
| 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 | 93 | 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 | 92 | 2014 |
| 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 | 90 | 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 | 86 | 2017 |
| 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 | 82 | 2014 |
| A Review: Protein-Fortified Low Moisture Extrusion SM Beck, K Knoerzer, J Arcot | 40* | 2015 |
| Impact of Insoluble Fibre Addition in Low Moisture Extrusion Processes SM Beck, K Knoerzer, J Arcot | 3 | 2015 |
