- 2019. Impact of fish protein concentrate on apparent viscosity and physical properties of soy protein concentrate subjected to thermomechanical treatment. Journal of Food Engineering. 259: 34-43. doi: 10.1016/j.jfoodeng.2019.04.014
- 2019. A novel approach to determine optimal protein texturization conditions - A critical moisture level with increased effect of temperature on viscosity reduction in the rubbery state. Journal of Food Engineering. 261: 66-75. doi: 10.1016/j.jfoodeng.2019.05.022
- 2018. Effect of amino acid, pH and mineral salts on glass transition and ﬂow behaviour of soy protein concentrate. International journal of food science & technology. 53: 1425-1433. doi: 10.1111/ijfs.13720
Reports and theses
- 2018. Thermal and rheological properties of fish feed protein ingredients. Universitetet i Bergen.