• Leuconostoc citreum TR116 as a microbial cell factory to functionalise high-protein faba bean ingredients for bakery applications 

  Hoehnel, Andrea; Bez, Jürgen; Sahin, Aylin W.; Coffey, Aidan; Arendt, Elke K.; Zannini, Emanuele (MDPI, 2020-11-20)

  Grain legumes, such as faba beans, have been investigated as promising ingredients to enhance the nutritional value of wheat bread. However, a detrimental effect on technological bread quality was often reported. Furthermore, ...
• Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes 

  Hoehnel, Andrea; Bez, Jürgen; Petersen, Iben L.; Amarowicz, Ryszard; Juśkiewicz, Jerzy; Arendt, Elke K.; Zannini, Emanuele (Royal Society of Chemistry, 2020-05-17)

  Plant proteins, and legume proteins in particular, have become the centre of attention moving towards a more sustainable and, therefore, more plant-based human diet. Especially hybrid products, containing wheat and legume ...
• Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile 

  Hoehnel, Andrea; Bez, Jürgen; Petersen, Iben L.; Amarowicz, Ryszard; Juśkiewicz, Jerzy; Zannini, Emanuele; Arendt, Elke K. (John Wiley & Sons, Inc., 2020-12-13)

  Background: The fortification of wheat-based staple foods, such as pasta, with pseudocereal and legume flours has received growing research interest in recent years. While it is associated with many challenges regarding ...
• Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield 

  Xia, Xiaofeng; Tobin, John T.; Subhira, Surabhi; Fenelon, Mark A.; McSweeney, Paul L. H.; Sheehan, Jeremiah J. (Elsevier B.V., 2020-10-21)

  Microfiltration at 0.10 μm removed ～70.29% of serum proteins from milk and the resultant micellar casein concentrates (MCC) were subjected to no heat treatment (control), pasteurisation (72 °C × 15 s) and high heat treatment ...
• Soft tribology using rheometers: a practical guide and introduction 

  Fox, Daniel; Lynch, Kieran M.; Sahin, Aylin W.; Arendt, Elke K. (Taylor & Francis, 2020-11-30)

  Soft tribology (i.e., the measurement of friction as a function of speed between two compliant surfaces) has found applications in food science and there is a growing wealth of theoretical and practical knowledge of ...

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