Peter Eisner

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

Raffael Osen, Simone Toelstede, Florian Wild et al. · Journal of Food Engineering · 2013 · 466 citations

Pea Protein, Biomanufacturing, Texture Properties +7

Radical Scavenging Mechanisms of Phenolic Compounds: A Quantitative Structure-Property Relationship (QSPR) Study

Melanie Platzer, Sandra Kiese, Thorsten Tybussek et al. · Frontiers in Nutrition · 2022 · 225 citations · Full text

Effect of high moisture extrusion cooking on protein–protein interactions of pea (<i>Pisum sativum</i> L.) protein isolates

Raffael Osen, Simone Toelstede, Peter Eisner et al. · International Journal of Food Science & Technology · 2015 · 224 citations

Protein–protein Interactions, Protein Alterations, Engineering +22

Common Trends and Differences in Antioxidant Activity Analysis of Phenolic Substances Using Single Electron Transfer Based Assays

Melanie Platzer, Sandra Kiese, Thomas Herfellner et al. · Molecules · 2021 · 224 citations · Full text

Antioxidant Activity Analysis, Food Bioactive Compound, Dpph Assay +14

Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates

Verónica García Arteaga, Marijose Apéstegui Guardia, Isabel Muranyi et al. · Innovative Food Science & Emerging Technologies · 2020 · 206 citations · Full text