| High moisture extrusion of soy protein: Investigations on the formation of anisotropic product structure P Wittek, N Zeiler, HP Karbstein, MA Emin Foods 10 (1), 102, 2021 | 91 | 2021 |
| Morphology development and flow characteristics during high moisture extrusion of a plant-based meat analogue P Wittek, F Ellwanger, HP Karbstein, MA Emin Foods 10 (8), 1753, 2021 | 53 | 2021 |
| Blending proteins in high moisture extrusion to design meat analogues: Rheological properties, morphology development and product properties P Wittek, HP Karbstein, MA Emin Foods 10 (7), 1509, 2021 | 51 | 2021 |
| Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer P Wittek, N Zeiler, HP Karbstein, MA Emin Applied Rheology 30 (1), 64-76, 2020 | 35 | 2020 |
| Numerical analysis of thermal and mechanical stress profile during the extrusion processing of plasticized starch by non-isothermal flow simulation MA Emin, P Wittek, Y Schwegler Journal of Food Engineering 294, 110407, 2021 | 28 | 2021 |
| Accuracy analysis of SPH for flow in a model extruder with a kneading element P Wittek, GG Pereira, MA Emin, V Lemiale, PW Cleary Chemical Engineering Science 187, 256-268, 2018 | 26 | 2018 |
| Comparison of the rheological properties of plant proteins from various sources for extrusion applications P Wittek, G Walther, HP Karbstein, MA Emin Foods 10 (8), 1700, 2021 | 23 | 2021 |
| High moisture extrusion of soy protein: investigations on the formation of anisotropic product structure. Foods 10 (1), 102 P Wittek, N Zeiler, HP Karbstein, MA Emin | 3 | 2021 |
| Three-dimensional modeling of food extrusion processes P Wittek, MA Emin Elsevier, 2017 | 3 | 2017 |
| Extrusion Processing of Plant Proteins to Design Meat Analogues: Analysis of Structuring Mechanisms P Wittek Verlag Dr. Hut, 2022 | | 2022 |
