Martin Vogelsang-O’Dwyer

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

Martin Vogelsang-O’Dwyer, Iben Lykke Petersen, Marcel Skejovic Joehnke et al. · Foods · 2020 · 277 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

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

Martin Vogelsang-O’Dwyer, Emanuele Zannini, Elke K. Arendt · Trends in Food Science & Technology · 2021 · 178 citations · Full text

Agriculture, Food Science, Nutrition +17

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

Martin Vogelsang-O’Dwyer, Juergen Bez, Iben Lykke Petersen et al. · Foods · 2020 · 98 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

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

Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Francesca Bot et al. · European Food Research and Technology · 2022 · 60 citations · Full text

Agriculture, Biochemistry, Food Science +17

Physicochemical and nutritional properties of high protein emulsion‐type lupin‐based model milk alternatives: effect of protein source and homogenization pressure

Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Emanuele Zannini et al. · Journal of the Science of Food and Agriculture · 2021 · 55 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14