N. Sözer

Potential to reduce GHG emissions and land use by substituting animal-based proteins by foods containing oat protein concentrate

M. T. Knudsen, J. Hermansen, K. Poutanen, 2020 .

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

A. Oasmaa, A. Jääskeläinen, N. Sozer, 2019, Industrial Biotechnology.

Birch pulp xylan works as a food hydrocolloid in acid milk gels and is fermented slowly in vitro.

A. Aura, K. Poutanen, E. Nordlund, 2016, Carbohydrate polymers.

Foaming characteristics of oat protein and modification by partial hydrolysis

S. Drusch, N. Sözer, M. Brückner-Gühmann, 2018, European Food Research and Technology.

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

D. Duță, A. Culetu, S. Drusch, 2019, Journal of the science of food and agriculture.

Augmentation of Perceived Sweetness in Sugar Reduced Cakes by Local Odor Display

Roope Raisamo, Jussi Rantala, Kyösti Pennanen, 2020, ICMI Companion.