Nesli Sözer

5.8k total citations · 2 hit papers
93 papers, 4.1k citations indexed

About

Nesli Sözer is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Nesli Sözer has authored 93 papers receiving a total of 4.1k indexed citations (citations by other indexed papers that have themselves been cited), including 61 papers in Food Science, 50 papers in Nutrition and Dietetics and 17 papers in Plant Science. Recurrent topics in Nesli Sözer's work include Food composition and properties (48 papers), Proteins in Food Systems (29 papers) and Polysaccharides Composition and Applications (15 papers). Nesli Sözer is often cited by papers focused on Food composition and properties (48 papers), Proteins in Food Systems (29 papers) and Polysaccharides Composition and Applications (15 papers). Nesli Sözer collaborates with scholars based in Finland, United States and Türkiye. Nesli Sözer's co-authors include Jozef L. Kokini, Kaisa Poutanen, Emilia Nordlund, Martina Lille, Ahmet Kaya, Sini Metsä-Kortelainen, Asta Nurmela, Ali Çoşkun Dalgıç, Ulla Holopainen‐Mantila and Pia Silventoinen and has published in prestigious journals such as Journal of Cleaner Production, Journal of Agricultural and Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Nesli Sözer

88 papers receiving 3.9k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

2017 460 citations Martina Lille, Emilia Nordlund et al. Journal of Food Engineering profile →
Grains – a major source of sustainable protein for health

2021 169 citations Kaisa Poutanen, Pia Silventoinen et al. profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Nesli Sözer Finland	33	2.0k	1.8k	815	505	437	93	4.1k
Maarten A.I. Schutyser Netherlands	42	2.9k 1.5×	1.4k 0.8×	865 1.1×	874 1.7×	388 0.9×	150	5.1k
Emilia Nordlund Finland	36	1.5k 0.8×	1.5k 0.8×	802 1.0×	437 0.9×	209 0.5×	85	3.3k
J.A. Moses India	44	2.5k 1.2×	902 0.5×	969 1.2×	1.3k 2.5×	1.4k 3.1×	198	6.7k
Pedro Esteves Duarte Augusto Brazil	46	3.5k 1.7×	1.6k 0.9×	1.4k 1.7×	399 0.8×	699 1.6×	168	5.7k
Yapeng Fang China	40	3.4k 1.7×	1.2k 0.7×	739 0.9×	605 1.2×	1.2k 2.7×	118	5.9k
Mario Jekle Germany	33	2.0k 1.0×	2.3k 1.3×	596 0.7×	259 0.5×	296 0.7×	124	3.3k
Sajid Alavi United States	36	1.7k 0.9×	1.5k 0.8×	846 1.0×	679 1.3×	1.6k 3.6×	116	4.6k
Javier Martı́nez-Monzó Spain	33	2.3k 1.1×	770 0.4×	964 1.2×	291 0.6×	226 0.5×	133	4.0k
Nikolaus Wellner United Kingdom	39	1.4k 0.7×	1.1k 0.6×	1.8k 2.2×	733 1.5×	1.0k 2.4×	61	5.3k
C. Severini Italy	29	1.2k 0.6×	730 0.4×	513 0.6×	681 1.3×	319 0.7×	116	3.2k

Countries citing papers authored by Nesli Sözer

Since Specialization

Citations

This map shows the geographic impact of Nesli Sözer's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Nesli Sözer with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Nesli Sözer more than expected).

Fields of papers citing papers by Nesli Sözer

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Nesli Sözer. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Nesli Sözer. The network helps show where Nesli Sözer may publish in the future.

Co-authorship network of co-authors of Nesli Sözer

This figure shows the co-authorship network connecting the top 25 collaborators of Nesli Sözer. A scholar is included among the top collaborators of Nesli Sözer based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Nesli Sözer. Nesli Sözer is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Nyhan, Laura, et al.. (2026). Techno-functional and nutritional evaluation of Solein single-cell protein and its application in non-dairy yoghurt alternatives. Food Research International. 229. 118467–118467.

Lappi, Jenni, Ulla Holopainen‐Mantila, & Nesli Sözer. (2025). Impact of high moisture extrusion and in vivo mastication on in vitro protein digestibility of meat analogs made from pea protein isolate. Future Foods. 12. 100783–100783.

Lille, Martina, Minnamari Edelmann, Heikki Aisala, et al.. (2025). Characterising the composition and physicochemical properties of legume and oilseed protein concentrates to evaluate their potential for high-moisture extrusion processing. Future Foods. 12. 100769–100769.

Vidgren, Virve, Kaisu Riihinen, Pezhman Mohammadi, et al.. (2024). Microbial production of food lipids using the oleaginous yeast Apiotrichum brassicae. Food Research International. 200. 115481–115481. 2 indexed citations

Rantala, Jussi, Ahmed Farooq, Antti Sand, et al.. (2024). The effects of haptic, visual and olfactory augmentations on food consumed while wearing an extended reality headset. Journal on Multimodal User Interfaces. 19(1). 37–55. 2 indexed citations

Heinz, Volker, et al.. (2023). Two steps of dry fractionation: Comparison and combination of air classification and electrostatic separation for protein enrichment from defatted rapeseed press cake. Journal of Food Engineering. 357. 111623–111623. 13 indexed citations

Wang, Yaqin, Fabio Tuccillo, A. Siitonen, et al.. (2023). Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran. Food Hydrocolloids. 150. 109692–109692. 12 indexed citations

Laaksonen, Oskar, et al.. (2023). Wholegrain oat quality indicators for production of extruded snacks. LWT. 174. 114457–114457. 6 indexed citations

Lille, Martina, et al.. (2023). 3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: Effect of paste formulation on process-induced fibre alignment and structural and textural properties. Food Research International. 174(Pt 2). 113633–113633. 27 indexed citations

10.

Pentikäinen, Saara, Jenni Lappi, Jussi Rantala, et al.. (2023). Meat- and plant-based products induced similar satiation which was not affected by multimodal augmentation. Appetite. 194. 107171–107171. 1 indexed citations

11.

Nordlund, Emilia, et al.. (2022). Effect of pH and temperature on fibrous structure formation of plant proteins during high-moisture extrusion processing. Food Research International. 156. 111089–111089. 47 indexed citations

12.

Brückner‐Gühmann, Monika, et al.. (2021). Oat protein as plant-derived gelling agent: Properties and potential of modification. Future Foods. 4. 100053–100053. 39 indexed citations

13.

Paasi, Jaakko, Kyösti Pennanen, Iñigo Flores Ituarte, et al.. (2020). Techno-Economic Prospects and Desirability of 3D Food Printing: Perspectives of Industrial Experts, Researchers and Consumers. Foods. 9(12). 1725–1725. 34 indexed citations

14.

Vehmas, Kaisa, et al.. (2020). Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and Protein. Foods. 9(10). 1454–1454. 1 indexed citations

15.

Alam, Syed Ariful, Saara Pentikäinen, Johanna Närväinen, et al.. (2019). The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates. Food & Function. 10(4). 1958–1973. 17 indexed citations

16.

Alam, Syed Ariful, Saara Pentikäinen, Johanna Närväinen, et al.. (2017). Effects of structural and textural properties of brittle cereal foams on mechanisms of oral breakdown and in vitro starch digestibility. Food Research International. 96. 1–11. 18 indexed citations

17.

Alam, Syed Ariful, et al.. (2016). Factors affecting structural properties and in vitro starch digestibility of extruded starchy foams containing bran. Journal of Cereal Science. 71. 190–197. 21 indexed citations

18.

Rosa‐Sibakov, Natalia, Terhi K. Hakala, Nesli Sözer, et al.. (2016). Birch pulp xylan works as a food hydrocolloid in acid milk gels and is fermented slowly in vitro. Carbohydrate Polymers. 154. 305–312. 28 indexed citations

19.

Sözer, Nesli & Kaisa Poutanen. (2015). Plant protein ingredients for future foods. 26(5). 56–59. 2 indexed citations

20.

Sözer, Nesli & Jozef L. Kokini. (2009). Nanotechnology and its applications in the food sector. Trends in biotechnology. 27(2). 82–89. 452 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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