Martin Vogelsang-O’Dwyer

Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta

Aylin W. Sahin, P. O'riordan, E. Arendt, 2021 .

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

J. O’Mahony, E. Arendt, E. Zannini, 2020, Foods.

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

J. Sørensen, J. O’Mahony, E. Arendt, 2020, Foods.

Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties

Aylin W. Sahin, E. Arendt, E. Zannini, 2022, Foods.

Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties

Aylin W. Sahin, J. O’Mahony, E. Arendt, 2022, European Food Research and Technology.

Physicochemical and nutritional properties of high protein emulsion-type lupin-based model milk alternatives: Effect of protein source and homogenisation pressure.

Aylin W. Sahin, E. Arendt, E. Zannini, 2021, Journal of the science of food and agriculture.

Production of pulse protein ingredients and their application in plant-based milk alternatives

E. Arendt, E. Zannini, Martin Vogelsang-O’Dwyer, 2021 .