20122019
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Fingerprint Dive into the research topics where Nesli Sözer is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

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bran Agriculture & Biology
Starch Medicine & Life Sciences
Dietary Fiber Medicine & Life Sciences
ingredients Agriculture & Biology
Food Medicine & Life Sciences
Flour Medicine & Life Sciences
faba beans Agriculture & Biology
sensory properties Agriculture & Biology

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Research Output 2012 2019

protein concentrates
Glutens
pasta
thermal properties
gluten

Going Beyond a Circular Economy: A Vision of a Sustainable Economy in Which Material, Value and Information Are Integrated and Circulate Together

Lantto, R., Järnefelt, V., Tähtinen, M., Jääskeläinen, A. S., Laine-Ylijoki, J., Oasmaa, A., Sundqvist-Andberg, H. & Sözer, N., 20 Feb 2019, In : Industrial Biotechnology. 15, 1, p. 12-19 8 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
waxy corn
maltodextrins
Dietary Fiber
Solanum tuberosum
whey protein

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 Breads

Sözer, N., Melama, L., Silbir, S., Rizzello, C. G., Flander, L. & Poutanen, K., 21 Sep 2019, In : Foods. 8, 10, E431.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
Vicia faba
lactic fermentation
Glutens
Bread
Flour

Oat protein concentrate as alternative ingredient for non-dairy yoghurt-type product

Brückner-Gühmann, M., Vasil’eva, E., Culetu, A., Duta, D. E., Sözer, N. & Drusch, S., 1 Oct 2019, In : Journal of the Science of Food and Agriculture. 99, 13, p. 5852-5857 6 p.

Research output: Contribution to journalArticleScientificpeer-review

oat protein
Yogurt
protein concentrates
yogurt
ingredients