Search Results - "Opaluwa, Christina"

Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking by De Angelis, Davide, Opaluwa, Christina, Pasqualone, Antonella, Karbstein, Heike P., Summo, Carmine

“…A closed cavity rheometer was used to study the rheology of dry-fractionated mung bean protein –DFMB– (55% protein d.m.). Then, the high-moisture extrusion…”
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Effect of oil on the rheological properties and reaction behavior of highly concentrated wheat gluten under conditions relevant to high moisture extrusion by Opaluwa, Christina, Deskovski, Sarah, Karbstein, Heike P., Emin, M.Azad

“…Understanding the rheological behavior of highly concentrated proteins is critical for the development of meat analogs. To enhance their sensory appeal, plant…”
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Encapsulation of oil in the high moisture extrusion of wheat gluten: Interrelation between process parameters, matrix viscosity and oil droplet size by Opaluwa, Christina, Lott, Tobias, Karbstein, Heike P．, Emin, M． Azad

“…In plant protein-based meat substitutes, such as wheat gluten, oil is often added with the aim of improving sensory properties, like juiciness. When oil is…”
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