Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics

por Boeck, Theresa, Ispiryan, Lilit, Hoehnel, Andrea, Sahin, Aylin W., Coffey, Aidan, Zannini, Emanuele, Arendt, Elke K.
Publicado 2022

Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing

por Joehnke, Marcel Skejovic, Jeske, Stephanie, Ispiryan, Lilit, Zannini, Emanuele, Arendt, Elke K., Bez, Jürgen, Sørensen, Jens Christian, Petersen, Iben Lykke
Publicado 2021

Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

por Vogelsang-O’Dwyer, Martin, Bez, Juergen, Petersen, Iben Lykke, Joehnke, Marcel Skejovic, Detzel, Andreas, Busch, Mirjam, Krueger, Martina, Ispiryan, Lilit, O’Mahony, James A., Arendt, Elke K., Zannini, Emanuele
Publicado 2020

Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food App...

por Krause, Magdalena, Sørensen, Jens Christian, Petersen, Iben Lykke, Duque-Estrada, Patrícia, Cappello, Claudia, Tlais, Ali Zein Alabiden, Di Cagno, Raffaella, Ispiryan, Lilit, Sahin, Aylin W., Arendt, Elke K., Zannini, Emanuele
Publicado 2023