Elke K. Arendt

机构：University College Cork, APC Microbiome Institute, Food & Nutrition · ORCID：0000-0001-8414-7701

发表论文 523 篇 · 总被引 36176 次 · h-index 105

代表论文

• Beyond eggs: Influence of deflavouring on the techno-functional properties of faba bean protein concentrate and potential as an innovative egg replacer in pound cake (2025 · Applied Food Research · 被引 7)
• Techno-functional and nutritional evaluation of Solein single-cell protein and its application in non-dairy yoghurt alternatives (2026 · Food Research International · 被引 4)
• Optimising White Wheat Bread Fortification with Vitamin D3 and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality (2025 · Foods · 被引 4)
• Bridging the Gap: Techno-functional and nutritional evaluation of rapeseed and legume proteins for dairy alternatives (2025 · Applied Food Research · 被引 3)
• Plant-based proteins as functional egg replacers in pound cake: A comparative study of legume and oat ingredients (2026 · Current Research in Food Science · 被引 2)
• Cake fortification with dietary fibre: Impact of fibre ingredients in a cake model system (2025 · Innovative Food Science & Emerging Technologies · 被引 2)