Elke K Arendt

29PUBLICATIONS
30CO-AUTHORS
Food technologyFood properties (incl. characteristics and health benefits)Agricultural molecular engineering of nucleic acids and proteinsHorticultural crop improvement (incl. selection and breeding)Innate immunity
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Publications (29)

|Oct 16, 2026
Comparative Effects of Faba Bean Flour, Protein Concentrate and Protein Isolate on Gluten-Free Bread Quality: Insights from Techno-Functional Properties.

|Jul 15, 2026
Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread.

|Jun 26, 2025
Optimising White Wheat Bread Fortification with Vitamin D3 and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality.

Sabrina Boudrag, Elke K Arendt, Celia Segura Godoy

|Dec 23, 2024
Impact of conventional and emerging processing methods on alternative breads- a comprehensive review and meta-analysis.

Mariana Maçãs, Bárbara Biduski, Alessandro Ferragina

|Nov 28, 2024
Protein digestibility and techno-functional performance of milk-alternative prototypes based on combinations of lentil and cereal protein.

Theresa Boeck, Laura Nyhan, Emanuele Zannini

|Sep 28, 2024
Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus.

Ophélie Gautheron, Laura Nyhan, Maria Garcia Torreiro

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Frequent Collaborators

17 joint publications

Emanuele Zannini

8 joint publications

Aylin W Sahin

6 joint publications

Laura Nyhan

3 joint publications

Andrea Hoehnel