1. Einfluß der Extrusionsparameter auf funktionelle Eigenschaften von Weizenstärke
2. Kochextrusion von Stärken. Vergleich experimenteller Ergebnisse zwischen Laborextrudern und Produktionsextrudern mittels Systemanalyse
3. F. Meuser, B. van Lengerich: Systems analytical model for the extrusion of starches, in Thermal Processing and Quality of Foods (Eds. P. Zeuthen, J. C. Cheftel, C. Eriksson, M. Jul, H. Leniger, P. Linko, G. Farela, G. Vos) Elsevier Applied Science Publishers, London, 1984, pp. 175-179.
4. F. Meuser, N. Gimmler: Production of Starch Derivatives using an Extruder, in Trends in Food Processing I (Eds. L. Cheang Kuan C. Tan, S. Chang) Proceedings of the 7th World Congress of Food Science and Technology Singapore, Singapore Institute of Food Science and Technology, 1987, pp. 289-296.
5. F. Meuser, N. Gimmler, B. van Lengerich: A Systems Analytical Approach to Extrusion, in Food Extrusion Science and Technology (Eds. J.L. Kokini, Chi-Tang Ho, M. V. Karve) Marcel Dekker Inc., New York, 1992, pp. 619-630.