Projects per year
Personal profile
Research interests
My scientific interest is in functionalisation of plant and fish proteins for food applications. I am currently doing my PhD studies on functionalisation of plant and fish proteins by enzymatic modification and by wet-extrusion technique.
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Projects
- 1 Active
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GIANT LEAPS: Gap resolutIon in sAfety, NuTritional, alLergenicity and Environmental assessments to promote Alternative Protein utilization and the dietary Shift
Sözer, N. (Manager), Nisov, A. (Participant), Lille, M. (Participant), Pöri, P. (Participant), Lappi, J. (Participant) & Luecha, J. (Participant)
1/09/22 → 31/08/26
Project: EU project
Research output
- 9 Article
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Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions
Nisov, A. (Corresponding Author), Valtonen, A., Aisala, H., Spaccasassi, A., Walser, C., Dawid, C. & Sozer, N., Mar 2024, In: Food Research International. 180, 12 p., 114070.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access1 Citation (Scopus) -
Synergistic use of fermentation and extrusion processing to design plant protein-based sausages
Valtonen, A., Aisala, H., Nisov, A., Nikinmaa, M., Honkapää, K. & Sozer, N. (Corresponding Author), 15 Jul 2023, In: LWT. 184, 115067.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile4 Citations (Scopus)106 Downloads (Pure) -
Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus)
Nisov, A. (Corresponding Author), Kakko, T., Alakomi, H. L., Lantto, R. & Honkapää, K., 30 Mar 2022, In: Food Chemistry. 373, Part B, 131524.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access17 Citations (Scopus) -
Effect of pH and temperature on fibrous structure formation of plant proteins during high-moisture extrusion processing
Nisov, A. (Corresponding Author), Nikinmaa, M., Nordlund, E. & Sözer, N., 5 Mar 2022, In: Food Research International. 156, 111089.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile29 Citations (Scopus)141 Downloads (Pure) -
Enzymatic modification of oat protein concentrate with trans- and protein glutaminase for increased fibrous structure formation during high-moisture extrusion processing
Pöri, P. (Corresponding Author), Nisov, A. & Nordlund, E., 15 Feb 2022, In: LWT - Food Science and Technology. 156, 113035.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access28 Citations (Scopus)