We have been focusing on the following topics: – Nutritional value and in vitro digestibility and bioaccessibility of alternative proteins (plant proteins, algae, etc.) -Methods to improve the nutritional value and bioavailability of proteins (fermentation, novel techniques including cold plasma, etc.) -Functional food development and sensory analysis -Protein-phenolic interactions -Improving the technofunctional properties and sensory aspects of alternative protein sources -Use of plant proteins in encapsulation, biofilm applications, and emulsion gels (as fat replacers) We would like to collaborate for research studies and joint project applications including industry partners.
The alternative
protein ecosystem
Esra Capanoglu
Researcher- Host institution: Istanbul Technical University
- Position: Principal investigator
- Discipline: Agricultural science, Food engineering, Food science
- Alternative protein type: Fermentation, Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Providing guest lectures, Sharing equipment or facilities
- Hiring for: Graduate students, Postdoctoral fellows, Research staff
- Lab equipment: Microbiology equipment, Microscopy equipment, Sensory and food science analysis equipment
- Pilot equipment: Dairy processing, Fermentation, Fruit & vegetable processing, Meat processing
- Region: Middle East
- Technology focus: Consumer research, End product formulation and manufacturing, Food safety and quality, Ingredient optimization
- Location: Türkiye