| Development of high-moisture meat analogues with hemp and soy protein using extrusion cooking I Zahari, F Ferawati, A Helstad, C Ahlström, K Östbring, M Rayner, ... Foods 9 (6), 772, 2020 | 159 | 2020 |
| Starch affecting anti-staling agents and their function in freestanding and pan-baked bread JK Purhagen, ME Sjöö, AC Eliasson Food Hydrocolloids 25 (7), 1656-1666, 2011 | 99 | 2011 |
| The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread JK Purhagen, ME Sjöö, AC Eliasson European Food Research and Technology 235, 265-276, 2012 | 75 | 2012 |
| The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes JK Purhagen, ME Sjöö, AC Eliasson Journal of food engineering 104 (3), 414-421, 2011 | 54 | 2011 |
| Synthesis of controlled size starch nanoparticles (SNPs) G Gutiérrez, D Morán, A Marefati, J Purhagen, M Rayner, M Matos Carbohydrate polymers 250, 116938, 2020 | 46 | 2020 |
| Development and characterization of extrudates based on rapeseed and pea protein blends using high-moisture extrusion cooking I Zahari, F Ferawati, JK Purhagen, M Rayner, C Ahlström, A Helstad, ... Foods 10 (10), 2397, 2021 | 42 | 2021 |
| Plant-based meat analogues from alternative protein: a systematic literature review I Zahari, K Östbring, JK Purhagen, M Rayner Foods 11 (18), 2870, 2022 | 40 | 2022 |
| Fibre‐rich additives—the effect on staling and their function in free‐standing and pan‐baked bread JK Purhagen, ME Sjöö, AC Eliasson Journal of the Science of Food and Agriculture 92 (6), 1201-1213, 2012 | 40 | 2012 |
| The effect of emulsion intensity on selected sensory and instrumental texture properties of full-fat mayonnaise V Olsson, A Håkansson, J Purhagen, K Wendin Foods 7 (1), 9, 2018 | 37 | 2018 |
| Application of natural polymers in food M Rayner, K Östbring, J Purhagen Natural polymers: Industry techniques and applications, 115-161, 2016 | 31 | 2016 |
| Staling effects when adding low amounts of normal and heat‐treated barley flour to a wheat bread JK Purhagen, ME Sjöö, AC Eliasson Cereal chemistry 85 (2), 109-114, 2008 | 17 | 2008 |
| Protein extraction from cold‐pressed hempseed press cake: From laboratory to pilot scale A Helstad, E Forsén, C Ahlström, IC Mayer Labba, AS Sandberg, ... Journal of Food Science 87 (1), 312-325, 2022 | 14 | 2022 |
| AACCI approved methods technical committee report: collaborative study on bread volume determination by laser topography using a bread volume meter. S Anderson, JK Purhagen, ML Bason | 9 | 2014 |
| Development of high-moisture meat analogues with hemp and soy protein using extrusion cooking. Foods 9 I Zahari, F Ferawati, A Helstad, C Ahlström, K Östbring, M Rayner, ... | 8 | 2020 |
| Extrusion of high-moisture meat analogues from hempseed protein concentrate and oat fibre residue I Zahari, JK Purhagen, M Rayner, C Ahlström, A Helstad, M Landers, ... Journal of Food Engineering 354, 111567, 2023 | 7 | 2023 |
| PaddyCheck—an instrument for rice quality determination J Purhagen, R Loosme, N Wihlborg, J Fjällström, P Åberg, H Andrén, ... Instruments 2 (3), 11, 2018 | 7 | 2018 |
| Determination of Cooking Degree of Boiled and Steam Cooked Poatoes (Solanum tuberosum L.) from Physico-Chemical and Sensorial Perspective K Sjölin, M Rayner, I Sjöholm, J Purhagen Advances in Food Science and Engineering 2 (4), 146, 2018 | 7 | 2018 |
| Comparison of the Chemical Composition of Six Canihua (Chenopodium pallidicaule) Cultivars Associated with Growth Habits and after Dehulling J Mérida-López, SJ Pérez, R Morales, J Purhagen, B Bergenståhl, ... Foods 12 (8), 1734, 2023 | 4 | 2023 |
| High moisture meat analogues from hemp–The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes I Zahari, S Rinaldi, C Ahlstrom, K Östbring, M Rayner, J Purhagen Lwt 189, 115494, 2023 | 3 | 2023 |
| Nutritional Composition of Six Amaranth (Amaranthus caudatus) Andean Varieties J Mérida-López, SJ Pérez, B Bergenståhl, J Purhagen, CC Rojas Crops 3 (1), 78-87, 2023 | 3 | 2023 |
