Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran von Wang, Yaqin, Tuccillo, Fabio, Niklander, Katariina, Livi, Greta, Siitonen, Aino, Pöri, Pinja, Edelmann, Minnamari, Sawadogo-Lingani, Hagrtoué, Maina, Ndegwa Henry, Jouppila, Kirsi, Lampi, Anna-Maija, Sandell, Mari, Piironen, Vieno, Honkapää, Kaisu, Sözer, Nesli, Coda, Rossana, Knaapila, Antti, Katina, Kati

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Applicability of protein and fiber-rich food materials in extrusion-based 3D printing von Lille, Martina, Nurmela, Asta, Nordlund, Emilia, Metsä-Kortelainen, Sini, Sozer, Nesli

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Carbon footprint and land use of oat and faba bean protein concentrates using a life cycle assessment approach von Heusala, Hannele, Sinkko, Taija, Sözer, Nesli, Hytönen, Eemeli, Mogensen, Lisbeth, Knudsen, Marie Trydeman

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Nanotechnology and its applications in the food sector von Sozer, Nesli, Kokini, Jozef L

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Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate von Silventoinen, Pia, Sozer, Nesli

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Applications of quantum dots in Food Science and biology von Bonilla, Jose C., Bozkurt, Fatih, Ansari, Shadi, Sozer, Nesli, Kokini, Jozef L.

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Effect of virtual eating environment on consumers’ evaluations of healthy and unhealthy snacks von Pennanen, Kyösti, Närväinen, Johanna, Vanhatalo, Saara, Raisamo, Roope, Sozer, Nesli

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Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour von Lille, Martina, Kortekangas, Anni, Heinio, Raija-Liisa, Sozer, Nesli

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Oat protein as plant-derived gelling agent: Properties and potential of modification von Brückner-Gühmann, Monika, Kratzsch, Annekatrin, Sozer, Nesli, Drusch, Stephan

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Structural properties and foaming of plant cell wall polysaccharide dispersions von Beatrice, Cesar A.G., Rosa-Sibakov, Natalia, Lille, Martina, Sözer, Nesli, Poutanen, Kaisa, Ketoja, Jukka A.

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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... von Sozer, Nesli, Melama, Leena, Silbir, Selim, Rizzello, Carlo G, Flander, Laura, Poutanen, Kaisa

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Influence of Particle Size Reduction on Structural and Mechanical Properties of Extruded Rye Bran von Alam, Syed Ariful, Järvinen, Jenni, Kirjoranta, Satu, Jouppila, Kirsi, Poutanen, Kaisa, Sozer, Nesli

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Monitoring of early‐stage water uptake by hyperspectral imaging and evaluation of nutritional and technological functionality of germinated faba bean (Vicia faba L.) var. minor and... von Holopainen‐Mantila, Ulla, Sarlin, Tuija, Mäkinen, Outi, Laitila, Arja, Sozer, Nesli

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Rheological behaviour of sour pomegranate juice concentrates (Punica granatum L.) von Kaya, Ahmet, Sözer, Nesli

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A taste of things to come: Effect of temporal order of information and product experience on evaluation of healthy and sustainable plant-based products von Banovic, Marija, Arvola, Anne, Pennanen, Kyösti, Duta, Denisa E., Sveinsdóttir, Kolbrún, Sozer, Nesli, Grunert, Klaus G.

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Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and Protein von Vehmas, Kaisa, Calton, Alex, Grenman, Katri, Aisala, Heikki, Sozer, Nesli, Nordlund, Emilia

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Modelling of rheological characteristics of various spaghetti types von Sozer, Nesli, Dalgic, Ali Coskun

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Traditional and New Food Uses of Pulses von Sozer, Nesli, Holopainen‐Mantila, Ulla, Poutanen, Kaisa

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Impact of heat treatment and high moisture extrusion on the in vitro protein digestibility of sunflower and pea protein ingredients von Öztürk, Zeynep, Lille, Martina, Rosa-Sibakov, Natalia, Sozer, Nesli

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Oats as a source of nutritious alternative protein von Holopainen-Mantila, Ulla, Vanhatalo, Saara, Lehtinen, Pekka, Sozer, Nesli

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