| High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties R Osen, S Toelstede, F Wild, P Eisner, U Schweiggert-Weisz Journal of Food Engineering 127, 67-74, 2014 | 473 | 2014 |
| Effect of high moisture extrusion cooking on protein–protein interactions of pea (Pisum sativum L.) protein isolates R Osen, S Toelstede, P Eisner, U Schweiggert‐Weisz International Journal of Food Science & Technology 50 (6), 1390-1396, 2015 | 244 | 2015 |
| Towards understanding the mechanism of fibrous texture formation during high-moisture extrusion of meat substitutes JLS Murillo, R Osen, S Hiermaier, G Ganzenmüller Journal of food engineering 242, 8-20, 2019 | 159 | 2019 |
| Food proteins from plants and fungi U Schweiggert-Weisz, P Eisner, S Bader-Mittermaier, R Osen Current Opinion in Food Science 32, 156-162, 2020 | 93 | 2020 |
| High-moisture extrusion: Meat analogues R Osen, U Schweiggert-Weisz | 84 | 2016 |
| Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins A Martin, V Schmidt, R Osen, J Bez, E Ortner, S Mittermaier Journal of the Science of Food and Agriculture 102 (12), 5011-5021, 2022 | 51 | 2022 |
| Replacing fishmeal with oilseed cakes in fish feed–A study on the influence of processing parameters on the extrusion behavior and quality properties of the feed pellets O Tyapkova, R Osen, M Wagenstaller, B Baier, F Specht, C Zacherl Journal of Food Engineering 191, 28-36, 2016 | 45 | 2016 |
| Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties SM Kiiru, JN Kinyuru, BN Kiage, A Martin, AK Marel, R Osen Food Science & Nutrition 8 (8), 4112-4120, 2020 | 44 | 2020 |
| Influence of the Isolation Method on the Technofunctional Properties of Protein Isolates from Lupinus angustifolius L IS Muranyi, C Otto, C Pickardt, R Osen, P Koehler, U Schweiggert‐Weisz Journal of food science 81 (11), C2656-C2663, 2016 | 35 | 2016 |
| Texturization of pea protein isolates using high moisture extrusion cooking R Osen Technische Universität München, 2017 | 32 | 2017 |
| Reference module in food science R Osen, U Schweiggert-Weisz Elsevier, 2016 | 29 | 2016 |
| Linking expansion behaviour of extruded potato starch/rapeseed press cake blends to rheological and technofunctional properties A Martin, R Osen, HP Karbstein, MA Emin Polymers 13 (2), 215, 2021 | 21 | 2021 |
| Effect of rapeseed press cake and peel on the extruder response and physical pellet quality in extruded fish feed A Martin, R Osen, A Greiling, HP Karbstein, A Emin Aquaculture 512, 734316, 2019 | 19 | 2019 |
| Significance of fermentation in plant-based meat analogs: a critical review of nutrition, and safety-related aspects H Elhalis, XY See, R Osen, XH Chin, Y Chow Foods 12 (17), 3222, 2023 | 18 | 2023 |
| Impact of rapeseed press cake on the rheological properties and expansion dynamics of extruded maize starch A Martin, R Osen, HP Karbstein, MA Emin Foods 10 (3), 616, 2021 | 13 | 2021 |
| Extrusion processing of rapeseed press cake-starch blends: Effect of starch type and treatment temperature on protein, fiber and starch solubility A Martin, S Naumann, R Osen, HP Karbstein, MA Emin Foods 10 (6), 1160, 2021 | 11 | 2021 |
| The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs H Elhalis, XY See, R Osen, XH Chin, Y Chow Frontiers in Microbiology 14, 1267227, 2023 | 8 | 2023 |
| Extruded plant protein product with colouring plant ingredients and production method P Eisner, R Osen US Patent App. 15/541,156, 2017 | 8 | 2017 |
| Innovative Food Products: New Methods of Preparing Plant-Based Raw Materials Lead to Healthy Alternatives for Conventional Foods and Protein Sources P Eisner, U Weisz, R Osen, S Mittermaier Biological Transformation, 37-62, 2020 | 4 | 2020 |
| Innovative Nahrungsmittel: Neue Aufbereitungsverfahren für pflanzliche Rohstoffe führen zu gesunden Alternativen zu herkömmlichen Lebensmitteln und Proteinquellen P Eisner, U Weisz, R Osen, S Mittermaier Biologische Transformation, 39-65, 2019 | 4 | 2019 |
Peter EisnerTechnische Universität München, Fraunhofer Institut für Verfahrenstechnik und VerpackungEmail verificata su ivv.fraunhofer.de