ArticleFoods (Basel, Switzerland)2021
Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed.
- Effect of Formulation and Fermentation on Protein Structure, Nutritional Characteristics and Techno-Functional Properties of Hemp-Oat Press Cake Matrices.Foods (Basel, Switzerland) · 2026Article
- Rapeseed Meal as a Sustainable Source of Proteins, Peptides, and Phenolics: Composition, Interactions, and Functional Potential.Foods (Basel, Switzerland) · 2026Review
- Physicochemical properties of Alisma starch.Frontiers in nutrition · 2025Article
- Study on the Function of Conveying, Kneading Block and Reversing Elements on the Mixing Efficiency and Dispersion Effect inside the Barrel of an Extruder with Numerical Simulation.Foods (Basel, Switzerland) · 2023Article
- Recovery, Isolation, and Characterization of Food Proteins.Foods (Basel, Switzerland) · 2021Article
- Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
For the valorization of oilseed press cakes into food products, extrusion can be used. A common way of applying the protein- and fiber-rich press cakes in directly expanded products is the combination thereof with starch, since starch gives a favourable texture, which correlates directly to expansion. To control product properties like expansion of protein and fiber-rich extruded products, the underlying physicochemical changes of proteins, fibers and starch due to thermomechanical input need to be comprehensively described. In this study, rapeseed press cake (RPC) was extruded and treated under defined thermomechanical conditions in a closed-cavity rheometer, pure and in combination with four starches. The impact of starch type (potato PS, waxy potato WPS, maize MS, high-amylose maize HAMS) and temperature (20/25, 80, 100, 120, 140 °C) on protein solubility, starch gelatinization (D
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