Publications by authors named "Nesli Sozer"

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Reducing the Bitterness of Rapeseed Protein: Integrating Enzymatic Treatment, Metabolomics, and Sensory Analysis to Elucidate Underlying Mechanisms.
Andrea Spaccasassi, Christoph Walser, Anni Nisov, Nesli Sozer, Oliver Frank

J Agric Food Chem· February 2025

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Microbial production of food lipids using the oleaginous yeast Apiotrichum brassicae.
Fiona Småros, Virve Vidgren, Kato Rondou, Kaisu Riihinen, Pezhman Mohammadi, Nesli Sozer

Food Res Int· January 2025

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Meat- and plant-based products induced similar satiation which was not affected by multimodal augmentation.
Saara Vanhatalo, Jenni Lappi, Jussi Rantala, Ahmed Farooq, Antti Sand, Nesli Sozer

Appetite· March 2024

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Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions.
Anni Nisov, Anniina Valtonen, Heikki Aisala, Andrea Spaccasassi, Christoph Walser, Nesli Sozer

Food Res Int· March 2024

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3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: Effect of paste formulation on process-induced fibre alignment and structural and textural properties.
Alex Calton, Martina Lille, Nesli Sozer

Food Res Int· December 2023

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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.
Marija Banovic, Anne Arvola, Kyösti Pennanen, Denisa E Duta, Kolbrún Sveinsdóttir, Nesli Sozer

Front Nutr· September 2022

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Effect of pH and temperature on fibrous structure formation of plant proteins during high-moisture extrusion processing.
Anni Nisov, Markus Nikinmaa, Emilia Nordlund, Nesli Sozer

Food Res Int· June 2022

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Grains - a major source of sustainable protein for health.
Kaisa S Poutanen, Anna O Kårlund, Carlos Gómez-Gallego, Daniel P Johansson, Nathalie M Scheers, Nesli Sozer

Nutr Rev· May 2022

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The role of rye bran acidification and in situ dextran formation on structure and texture of high fibre extrudates.
Markus Nikinmaa, Ilkka Kajala, Xia Liu, Emilia Nordlund, Nesli Sozer

Food Res Int· November 2020

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Techno-Economic Prospects and Desirability of 3D Food Printing: Perspectives of Industrial Experts, Researchers and Consumers.
Siddharth Jayaprakash, Jaakko Paasi, Kyösti Pennanen, Iñigo Flores Ituarte, Martina Lille, Nesli Sozer

Foods· November 2020

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

Foods· October 2020

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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.
Martina Lille, Anni Kortekangas, Raija-Liisa Heiniö, Nesli Sozer

Foods· October 2020

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

Foods· August 2020

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Oat protein concentrate as alternative ingredient for non-dairy yoghurt-type product.
Monika Brückner-Gühmann, Elena Vasil'eva, Alina Culetu, Denisa Duta, Nesli Sozer

J Sci Food Agric· October 2019

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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 Breads.
Nesli Sozer, Leena Melama, Selim Silbir, Carlo G Rizzello, Laura Flander

Foods· September 2019

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The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates.
Syed Ariful Alam, Saara Pentikäinen, Johanna Närväinen, Kati Katina, Kaisa Poutanen, Nesli Sozer

Food Funct· April 2019

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

Carbohydr Polym· October 2017

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Effects of structural and textural properties of brittle cereal foams on mechanisms of oral breakdown and in vitro starch digestibility.
Syed Ariful Alam, Saara Pentikäinen, Johanna Närväinen, Ulla Holopainen-Mantila, Kaisa Poutanen, Nesli Sozer

Food Res Int· June 2017

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Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men.
Coby Eelderink, Martijn W J Noort, Nesli Sozer, Martijn Koehorst, Jens J Holst

Eur J Nutr· April 2017

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Birch pulp xylan works as a food hydrocolloid in acid milk gels and is fermented slowly in vitro.
Natalia Rosa-Sibakov, Terhi K Hakala, Nesli Sözer, Emilia Nordlund, Kaisa Poutanen

Carbohydr Polym· December 2016

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The structure of wheat bread influences the postprandial metabolic response in healthy men.
Coby Eelderink, Martijn W J Noort, Nesli Sozer, Martijn Koehorst, Jens J Holst

Food Funct· October 2015

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Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties.
Rossana Coda, Leena Melama, Carlo Giuseppe Rizzello, José Antonio Curiel, Juhani Sibakov, Nesli Sozer

Int J Food Microbiol· January 2015

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Textural properties and their correlation to cell structure in porous food materials.
Nesli Sozer, Hulya Dogan, Jozef L Kokini

J Agric Food Chem· March 2011

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

Trends Biotechnol· February 2009

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