Raffael Osen
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Explore the profile of Raffael Osen including associated specialties, affiliations and a list of published articles.
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10
Citations
49
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Recent Articles
1.
Hua X, Long Y, Ong D, Theng A, Shi J, Osen R, et al.
Curr Res Food Sci
. 2023 Dec;
7:100648.
PMID: 38115894
Developing meat analogues of superior amino acid (AA) profiles in the food industry is a challenge as plant proteins contain less of some essential AA than animal proteins. Mathematical optimisation...
2.
Elhalis H, See X, Osen R, Chin X, Chow Y
Front Microbiol
. 2023 Oct;
14:1267227.
PMID: 37860141
Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review...
3.
See X, Chiang J, Law L, Osen R
Crit Rev Food Sci Nutr
. 2023 Oct;
65(1):143-164.
PMID: 37850862
High moisture extrusion is a widely used technology for producing fibrous meat analogues in an efficient and scalable manner. Extrusion of soy, wheat gluten, and pea is well-documented and related...
4.
Elhalis H, See X, Osen R, Chin X, Chow Y
Foods
. 2023 Sep;
12(17).
PMID: 37685155
Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat. However, the intense pressure to enhance...
5.
Martin A, Naumann S, Osen R, Karbstein H, Emin M
Foods
. 2021 Jun;
10(6).
PMID: 34064064
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...
6.
Martin A, Osen R, Karbstein H, Emin M
Foods
. 2021 Apr;
10(3).
PMID: 33799433
Rapeseed press cake (RPC), an oil pressing side product rich in protein and fiber, can be combined with starch and valorized into directly expanded products using extrusion technology. The mechanism...
7.
Martin A, Osen R, Karbstein H, Emin M
Polymers (Basel)
. 2021 Jan;
13(2).
PMID: 33435355
In order to valorise food by-products into healthy and sustainable products, extrusion technology can be used. Thereby, a high expansion rate is often a targeted product property. Rapeseed press cake...
8.
Martin A, Schmidt V, Osen R, Bez J, Ortner E, Mittermaier S
J Sci Food Agric
. 2020 Dec;
102(12):5011-5021.
PMID: 33349965
Background: The protein-rich fractions of pulses and pseudocereals exhibit a well-balanced amino acid profile, particularly when combined in different portions, and are therefore high-value ingredients for the production of extruded...
9.
Kiiru S, Kinyuru J, Kiage B, Martin A, Marel A, Osen R
Food Sci Nutr
. 2020 Sep;
8(8):4112-4120.
PMID: 32884692
Due to the increasing global population and unsustainable meat production, the future supply of animal-derived protein is predicted to be insufficient. Currently, edible insects are considered as a potential and...
10.
Muranyi I, Otto C, Pickardt C, Osen R, Koehler P, Schweiggert-Weisz U
J Food Sci
. 2016 Oct;
81(11):C2656-C2663.
PMID: 27706815
The technofunctional properties of 2 protein isolates from Lupinus angustifolius L. Vitabor isolated by different procedures were investigated. The lupin protein isolate prepared by aqueous alkaline extraction with subsequent isoelectric...