[{"publisher":"Wiley-Blackwell","quality_controlled":"1","citation":{"ieee":"S. Morejon Caraballo, S. V. Fischer, K. Masztalerz, K. Lech, H. Rohm, and S. Struck, “Low moisture texturised protein from sunflower press cake,” <i>International journal of food science &#38; technology</i>, 2024, doi: <a href=\"https://doi.org/ https://doi.org/10.1111/ijfs.17513\"> https://doi.org/10.1111/ijfs.17513</a>.","van":"Morejon Caraballo S, Fischer SV, Masztalerz K, Lech K, Rohm H, Struck S. Low moisture texturised protein from sunflower press cake. International journal of food science &#38; technology. 2024;","bjps":"<b>Morejon Caraballo S <i>et al.</i></b> (2024) Low Moisture Texturised Protein from Sunflower Press Cake. <i>International journal of food science &#38; technology</i>.","chicago-de":"Morejon Caraballo, Sophie, Simon Vincent Fischer, Klaudia Masztalerz, Krzysztof Lech, Harald Rohm und Susanne Struck. 2024. Low moisture texturised protein from sunflower press cake. <i>International journal of food science &#38; technology</i>. doi:<a href=\"https://doi.org/ https://doi.org/10.1111/ijfs.17513\"> https://doi.org/10.1111/ijfs.17513</a>, .","ufg":"<b>Morejon Caraballo, Sophie u. a.</b>: Low moisture texturised protein from sunflower press cake, in: <i>International journal of food science &#38; technology</i> (2024).","havard":"S. Morejon Caraballo, S.V. Fischer, K. Masztalerz, K. Lech, H. Rohm, S. Struck, Low moisture texturised protein from sunflower press cake, International Journal of Food Science &#38; Technology. (2024).","din1505-2-1":"<span style=\"font-variant:small-caps;\">Morejon Caraballo, Sophie</span> ; <span style=\"font-variant:small-caps;\">Fischer, Simon Vincent</span> ; <span style=\"font-variant:small-caps;\">Masztalerz, Klaudia</span> ; <span style=\"font-variant:small-caps;\">Lech, Krzysztof</span> ; <span style=\"font-variant:small-caps;\">Rohm, Harald</span> ; <span style=\"font-variant:small-caps;\">Struck, Susanne</span>: Low moisture texturised protein from sunflower press cake. In: <i>International journal of food science &#38; technology</i>. Oxford, Wiley-Blackwell (2024)","apa":"Morejon Caraballo, S., Fischer, S. V., Masztalerz, K., Lech, K., Rohm, H., &#38; Struck, S. (2024). Low moisture texturised protein from sunflower press cake. <i>International Journal of Food Science &#38; Technology</i>. <a href=\"https://doi.org/ https://doi.org/10.1111/ijfs.17513\">https://doi.org/ https://doi.org/10.1111/ijfs.17513</a>","mla":"Morejon Caraballo, Sophie, et al. “Low Moisture Texturised Protein from Sunflower Press Cake.” <i>International Journal of Food Science &#38; Technology</i>, 2024, <a href=\"https://doi.org/ https://doi.org/10.1111/ijfs.17513\">https://doi.org/ https://doi.org/10.1111/ijfs.17513</a>.","chicago":"Morejon Caraballo, Sophie, Simon Vincent Fischer, Klaudia Masztalerz, Krzysztof Lech, Harald Rohm, and Susanne Struck. “Low Moisture Texturised Protein from Sunflower Press Cake.” <i>International Journal of Food Science &#38; Technology</i>, 2024. <a href=\"https://doi.org/ https://doi.org/10.1111/ijfs.17513\">https://doi.org/ https://doi.org/10.1111/ijfs.17513</a>.","short":"S. Morejon Caraballo, S.V. Fischer, K. Masztalerz, K. Lech, H. Rohm, S. Struck, International Journal of Food Science &#38; Technology (2024).","ama":"Morejon Caraballo S, Fischer SV, Masztalerz K, Lech K, Rohm H, Struck S. Low moisture texturised protein from sunflower press cake. <i>International journal of food science &#38; technology</i>. Published online 2024. doi:<a href=\"https://doi.org/ https://doi.org/10.1111/ijfs.17513\"> https://doi.org/10.1111/ijfs.17513</a>"},"oa":"1","keyword":["By-products","extrusion","meat analogue"],"article_type":"original","publication":"International journal of food science & technology","doi":" https://doi.org/10.1111/ijfs.17513","title":"Low moisture texturised protein from sunflower press cake","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"publication_status":"epub_ahead","publication_identifier":{"eissn":["1365-2621"],"issn":["0950-5423"]},"place":"Oxford","status":"public","author":[{"full_name":"Morejon Caraballo, Sophie","last_name":"Morejon Caraballo","first_name":"Sophie"},{"last_name":"Fischer","full_name":"Fischer, Simon Vincent","first_name":"Simon Vincent"},{"first_name":"Klaudia","full_name":"Masztalerz, Klaudia","last_name":"Masztalerz"},{"full_name":"Lech, Krzysztof","last_name":"Lech","first_name":"Krzysztof"},{"first_name":"Harald","full_name":"Rohm, Harald","last_name":"Rohm"},{"orcid":"https://orcid.org/0000-0002-1281-5966","first_name":"Susanne","last_name":"Struck","id":"85030","full_name":"Struck, Susanne"}],"_id":"11891","type":"scientific_journal_article","abstract":[{"lang":"eng","text":"The aim of the present study was to texturise protein from sunflower press cake (SPC) for being consumed as dry snack or, in its hydrated state, as a meat analogue. In preliminary experiments, feed moisture (15–25 g 100 g−1) and extrusion temperature (180 °C–200 °C) were varied when processing commercial sunflower protein flour with a protein content of 51.8 g per 100 g dry matter using low moisture single-screw extrusion. The extrudates were analysed with regard to specific mechanical energy needs, texture properties in dry and hydrated state, colour, expansion ratio and water binding capacity. Extrusion parameters for achieving maximum expansion, textural force and minimal product moisture were found to be 180 °C and 15 g 100 g−1. Consequently, texturised protein was derived from deoiled SPC using these extrusion parameters. Initial deoiling of the press cake was necessary as it improved texturisation; a higher SME input reached led to increased cross-linking of the protein matrix. The light coloured and significantly expanded extrudates with high water binding capacity and could serve as basis for further development of snack products or meat analogues."}],"year":"2024","date_updated":"2024-12-04T13:35:53Z","user_id":"83781","date_created":"2024-09-05T12:24:36Z","main_file_link":[{"open_access":"1","url":"https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17513"}],"language":[{"iso":"eng"}]},{"volume":109,"_id":"12835","type":"scientific_journal_article","page":"3598-3607","abstract":[{"text":"Delayed-release dosage forms are mainly manufactured as batch processes and include coated tablets, pellets, or particles with gastric resistant polymers. Authors propose a novel approach using the hot-melt extrusion technique to prepare delayed release dosage forms via a continuous manufacturing process, a new trend in the pharmaceutical industry. A full factorial design was employed to correlate input variables, including stearic acid (SA) content, drug content, and pellet size with drug release properties of the pellets. PLS fit method suitably elaborated the relationship between input and output variables with reasonably good fit and goodness of prediction. All three input factors influenced drug release in enzyme-free simulated gastric fluid (SGF) after 120 min; however, SA content did not significantly affect drug dissolution in the enzyme-free simulated intestinal fluid (SIF). An optimized formulation and design space were determined by overlaying multiple contours established from regression equations. The continuous manufacturing process was successfully monitored using inline near-infrared (NIR) and inline particle size analysis, with drug load and pellet size being well-controlled within the design space. The obtained pellets released less than 5% after 120 min in SGF and more than 85% and 95% after 30 min and 45 min, respectively, after switching to SIF. (C) 2020 American Pharmacists Association (R). Published by Elsevier Inc. All rights reserved.","lang":"eng"}],"place":"Amsterdam [u.a.]","status":"public","author":[{"last_name":"Vo","full_name":"Vo, Anh Q.","first_name":"Anh Q."},{"last_name":"Kutz","id":"12015","full_name":"Kutz, Gerd","first_name":"Gerd"},{"last_name":"He","full_name":"He, Herman","first_name":"Herman"},{"first_name":"Sagar","full_name":"Narala, Sagar","last_name":"Narala"},{"full_name":"Bandari, Suresh","last_name":"Bandari","first_name":"Suresh"},{"first_name":"Michael A.","full_name":"Repka, Michael A.","last_name":"Repka"}],"date_created":"2025-04-23T08:40:12Z","external_id":{"isi":["000590406100010"]},"language":[{"iso":"eng"}],"date_updated":"2025-06-26T13:25:32Z","year":"2020","user_id":"83781","citation":{"bjps":"<b>Vo AQ <i>et al.</i></b> (2020) Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. <i>Journal of Pharmaceutical Sciences</i> <b>109</b>, 3598–3607.","chicago-de":"Vo, Anh Q., Gerd Kutz, Herman He, Sagar Narala, Suresh Bandari und Michael A. Repka. 2020. Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. <i>Journal of Pharmaceutical Sciences</i> 109, Nr. 12: 3598–3607. doi:<a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">10.1016/j.xphs.2020.09.007</a>, .","ieee":"A. Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, and M. A. Repka, “Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis,” <i>Journal of Pharmaceutical Sciences</i>, vol. 109, no. 12, pp. 3598–3607, 2020, doi: <a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">10.1016/j.xphs.2020.09.007</a>.","van":"Vo AQ, Kutz G, He H, Narala S, Bandari S, Repka MA. Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. Journal of Pharmaceutical Sciences. 2020;109(12):3598–607.","mla":"Vo, Anh Q., et al. “Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis.” <i>Journal of Pharmaceutical Sciences</i>, vol. 109, no. 12, 2020, pp. 3598–607, <a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">https://doi.org/10.1016/j.xphs.2020.09.007</a>.","ama":"Vo AQ, Kutz G, He H, Narala S, Bandari S, Repka MA. Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. <i>Journal of Pharmaceutical Sciences</i>. 2020;109(12):3598-3607. doi:<a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">10.1016/j.xphs.2020.09.007</a>","short":"A.Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, M.A. Repka, Journal of Pharmaceutical Sciences 109 (2020) 3598–3607.","chicago":"Vo, Anh Q., Gerd Kutz, Herman He, Sagar Narala, Suresh Bandari, and Michael A. Repka. “Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis.” <i>Journal of Pharmaceutical Sciences</i> 109, no. 12 (2020): 3598–3607. <a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">https://doi.org/10.1016/j.xphs.2020.09.007</a>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Vo, Anh Q.</span> ; <span style=\"font-variant:small-caps;\">Kutz, Gerd</span> ; <span style=\"font-variant:small-caps;\">He, Herman</span> ; <span style=\"font-variant:small-caps;\">Narala, Sagar</span> ; <span style=\"font-variant:small-caps;\">Bandari, Suresh</span> ; <span style=\"font-variant:small-caps;\">Repka, Michael A.</span>: Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. In: <i>Journal of Pharmaceutical Sciences</i> Bd. 109. Amsterdam [u.a.], Elsevier BV (2020), Nr. 12, S. 3598–3607","apa":"Vo, A. Q., Kutz, G., He, H., Narala, S., Bandari, S., &#38; Repka, M. A. (2020). Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. <i>Journal of Pharmaceutical Sciences</i>, <i>109</i>(12), 3598–3607. <a href=\"https://doi.org/10.1016/j.xphs.2020.09.007\">https://doi.org/10.1016/j.xphs.2020.09.007</a>","havard":"A.Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, M.A. Repka, Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis, Journal of Pharmaceutical Sciences. 109 (2020) 3598–3607.","ufg":"<b>Vo, Anh Q. u. a.</b>: Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis, in: <i>Journal of Pharmaceutical Sciences</i> 109 (2020), H. 12,  S. 3598–3607."},"publisher":"Elsevier BV","intvolume":"       109","isi":"1","publication":"Journal of Pharmaceutical Sciences","department":[{"_id":"DEP4028"}],"title":"Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis","publication_status":"published","publication_identifier":{"eissn":["1520-6017"],"issn":["0022-3549"]},"issue":"12","doi":"10.1016/j.xphs.2020.09.007","keyword":["Continuous manufacturing","Delayed-release","FT-NIR","Inline particle size analysis","Hot melt extrusion"]}]