Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate

by Pia Silventoinen, Nesli Sozer
Published 2020-08-01

Oat protein as plant-derived gelling agent: Properties and potential of modification

by Monika Brückner-Gühmann, Annekatrin Kratzsch, Nesli Sozer, Stephan Drusch
Published 2021-12-01

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

by Martina Lille, Anni Kortekangas, Raija-Liisa Heiniö, Nesli Sozer
Published 2020-10-01

Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and Protein

by Kaisa Vehmas, Alex Calton, Katri Grenman, Heikki Aisala, Nesli Sozer, Emilia Nordlund
Published 2020-10-01

Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean...

by Nesli Sozer, Leena Melama, Selim Silbir, Carlo G. Rizzello, Laura Flander, Kaisa Poutanen
Published 2019-09-01

Techno-Economic Prospects and Desirability of 3D Food Printing: Perspectives of Industrial Experts, Researchers and Consumers

by Siddharth Jayaprakash, Jaakko Paasi, Kyösti Pennanen, Iñigo Flores Ituarte, Martina Lille, Jouni Partanen, Nesli Sozer
Published 2020-11-01