20122020
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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.

Agriculture & Biology

bran
ingredients
faba beans
sensory properties
starch
bioprocessing
dietary fiber
proteins
fermentation
oat protein
foams
digestibility
texture
wheat bran
mastication
gluten
breads
grain foods
snacks
rye
extrusion
pasta
protein concentrates
oats
mechanical properties
exopolysaccharides
rye bran
endosperm
particle size
plant proteins
mouth
hydrolysis
hardness
rye products
flour
protein sources
Weissella confusa
lactic acid bacteria
air
whole grain foods
lactic fermentation
quantum dots
oat flour
oilseed cakes
raw materials
phytic acid
Lactobacillus plantarum
powders
protein isolates
oat bran

Medicine & Life Sciences

Starch
Dietary Fiber
Food
Flour
Bread
Proteins
Mastication
Vicia faba
Glutens
Fermentation
Particle Size
Snacks
Hydrolysis
Endosperm
Hardness
Air
Triticum
Powders
Technology
Food Technology
Plant Proteins
Nutritional Physiological Phenomena
Vaccinium myrtillus
Water
Lactobacillus plantarum
Quantum Dots
Lactic Acid
Yogurt
Hordeum
Glucagon-Like Peptide 1
Explosions
Steam
Zea mays
Eating
Solanum tuberosum
Ointments
Porosity
Edible Grain
Secale
Hot Temperature
Printing
Avena

Chemical Compounds

Xylans
Starch
Structural properties
Particle size
Water
Hydrolysis
Hardness
Enzymatic hydrolysis
Foams
Proteins
Steam
Colloids
Elastic moduli
Nutrition
Nanofibers
Dispersions
Pulp
Explosions
Polysaccharides
Gels
Mechanical properties