| Development of high-moisture meat analogues with hemp and soy protein using extrusion cooking I Zahari, F Ferawati, A Helstad, C Ahlström, K Östbring, M Rayner, ... Foods 9 (6), 772, 2020 | 172 | 2020 |
| High-moisture meat analogues produced from yellow pea and faba bean protein isolates/concentrate: Effect of raw material composition and extrusion parameters on texture properties F Ferawati, I Zahari, M Barman, M Hefni, C Ahlström, C Witthöft, ... Foods 10 (4), 843, 2021 | 110 | 2021 |
| The effects of oil extraction methods on recovery yield and emulsifying properties of proteins from rapeseed meal and press cake K Östbring, E Malmqvist, K Nilsson, I Rosenlind, M Rayner Foods 9 (1), 19, 2019 | 67 | 2019 |
| Supplementation by thylakoids to a high carbohydrate meal decreases feelings of hunger, elevates CCK levels and prevents postprandial hypoglycaemia in overweight women EL Stenblom, C Montelius, K Östbring, M Håkansson, S Nilsson, ... Appetite 68, 118-123, 2013 | 57 | 2013 |
| Development and characterization of extrudates based on rapeseed and pea protein blends using high-moisture extrusion cooking I Zahari, F Ferawati, JK Purhagen, M Rayner, C Ahlström, A Helstad, ... Foods 10 (10), 2397, 2021 | 47 | 2021 |
| Plant-based meat analogues from alternative protein: a systematic literature review I Zahari, K Östbring, JK Purhagen, M Rayner Foods 11 (18), 2870, 2022 | 45 | 2022 |
| Chloroplast thylakoids reduce glucose uptake and decrease intestinal macromolecular permeability C Montelius, K Gustafsson, B Weström, PÅ Albertsson, SC Emek, ... British journal of nutrition 106 (6), 836-844, 2011 | 33 | 2011 |
| Application of natural polymers in food M Rayner, K Östbring, J Purhagen Natural polymers: Industry techniques and applications, 115-161, 2016 | 31 | 2016 |
| The application of pulse flours in the development of plant-based cheese analogues: Proximate composition, color, and texture properties F Ferawati, M Hefni, K Östbring, C Witthöft Foods 10 (9), 2208, 2021 | 28 | 2021 |
| Effects of storage conditions on degradation of chlorophyll and emulsifying capacity of thylakoid powders produced by different drying methods K Östbring, I Sjöholm, M Rayner, C Erlanson-Albertsson Foods 9 (5), 669, 2020 | 25 | 2020 |
| The effect of heat treatment of thylakoids on their ability to inhibit in vitro lipase/co-lipase activity K Östbring, M Rayner, I Sjöholm, J Otterström, PÅ Albertsson, SC Emek, ... Food & function 5 (9), 2157-2165, 2014 | 25 | 2014 |
| Protein recovery from rapeseed press cake: Varietal and processing condition effects on yield, emulsifying capacity and antioxidant activity of the protein rich extract K Östbring, C Tullberg, S Burri, E Malmqvist, M Rayner Foods 8 (12), 627, 2019 | 24 | 2019 |
| The effect of ph and storage temperature on the stability of emulsions stabilized by rapeseed proteins K Östbring, M Matos, A Marefati, C Ahlström, G Gutiérrez Foods 10 (7), 1657, 2021 | 21 | 2021 |
| Emulsifying and anti-oxidative properties of proteins extracted from industrially cold-pressed rapeseed press-cake K Östbring, K Nilsson, C Ahlström, A Fridolfsson, M Rayner Foods 9 (5), 678, 2020 | 21 | 2020 |
| Heat-induced aggregation of thylakoid membranes affect their interfacial properties K Östbring, M Rayner, PÅ Albertsson, C Erlanson-Albertsson Food & function 6 (4), 1310-1318, 2015 | 12 | 2015 |
| The effect of precipitation pH on protein recovery yield and emulsifying properties in the extraction of protein from cold-pressed rapeseed press cake C Ahlström, J Thuvander, M Rayner, M Matos, G Gutiérrez, K Östbring Molecules 27 (9), 2957, 2022 | 9 | 2022 |
| Pilot-Scale Protein Recovery from Cold-Pressed Rapeseed Press Cake: Influence of Solids Recirculation C Ahlström, J Thuvander, M Rayner, IC Mayer Labba, AS Sandberg, ... Processes 10 (3), 557, 2022 | 8 | 2022 |
| Changes in intestinal permeability ex vivo and immune cell activation by three commonly used emulsifiers E Oscarsson, T Lindberg, KS Zeller, M Lindstedt, D Agardh, Å Håkansson, ... Molecules 25 (24), 5943, 2020 | 8 | 2020 |
| Development of high-moisture meat analogues with hemp and soy protein using extrusion cooking. Foods 9 I Zahari, F Ferawati, A Helstad, C Ahlström, K Östbring, M Rayner, ... | 8 | 2020 |
| Extrusion of high-moisture meat analogues from hempseed protein concentrate and oat fibre residue I Zahari, JK Purhagen, M Rayner, C Ahlström, A Helstad, M Landers, ... Journal of Food Engineering 354, 111567, 2023 | 7 | 2023 |
