Publications

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Publications in PAN Sweden

  1. Prado, S.B., Kamm, A., Dannenberg, K., Keidel, I., Castro Alves, V., Hyötyläinen, T., Lentjes, M., Repsilber, D. & et al. (2026) Effects of incrementally increased plant-based protein intake on gut microbiota and inflammatory-metabolic biomarkers in healthy adults. Food & Function, 17 (2), 942-956. Read the article here.
  2. Chatzopoulou M.S., Vumma R., Prado S.B., Scharf M.W., Castro-Alves V., Hutchinson A.N., Rangel I., Marques T.M., Wall R., Brummer R.J., Rode J. (2026) Development of a novel humanized gut-brain axis model as a tool toward personalized nutrition. Communications Biology. 2026 Jan 21;9(1):73. Read the article here.
  3. Ytterberg, J., Krona, A., Freire De Moura Pereira, P. et al. (2026) Rheological behaviour of pea hull fibres treated with pectate lyase. Future Foods, 13. Read the article here.
  4. Baptista, I., Harcevic, A., Westling, M., Öström, Å. (2026) It’s complicated: Maillard, umami and flavor are not key factors in liking of plant-based burgers in a real consumption context. Foods, 15 (6), 1015. Read the article here.
  5. Castaneda, L. A. F., Lu, J., Auer, J., Hansson, H., Kravchenko, O., Pokorna, S., ... & Langton, M. (2026) Changes in the nutritional profile, anti-nutrients, microstructure, and in vitro digestibility of faba bean–oat tempeh during pre-treatment and fermentation. Food Chemistry, 149050. Read the article here.
  6. Auer, J., Duivenvoorde, L., van der Zande, M., Alminger, M., Castaneda, L. A. F., Lu, J., ... & Langton, M. (2026) Effect of processing on the protein digestibility and mineral bioavailability of legumes. Food Research International, 118938. Read the articel here.
  7. Tizzanini (2025). Integrating hydrogels and machine learning to understand digestion. [Licentiatavhandling, Chalmers]. Read the licentiate thesis here.
  8. Ytterberg, J. (2025) Relationships between physico-chemical properties and colonic fermentation in pea fibre and protein. [Doktorsavhandling, ISBN:978-91-8103-326-7]
    Read the dissertation here.
  9. Kim, A., Baptista, I., Zorell, C., Neuman, N., Niimi, J., & Öström, Å. (2025). A field experiment on expert- versus social-based cues on dish selection in a restaurant. Journal of Environmental Psychology, 102806.  Read the article here.
  10. Börjesson, Tizzanini, Ström, Lerbret, Cousin, Assifaoui (2025) Impact of methyl-esterification on the microstructure of calcium-induced polygalacturonic acid gels. Carbohydrate Polymers, 370, 2025, 124301. Read the article here.
  11. Kim, A. (2025) Seeds of change for plant-based food consumption - Products, restaurants and everyday life. [Doktorsavhandling, Örebro studies in Culinary Arts and Meal Science 19] Read the dissertation here.
  12. Westling, M., Baptista, I., Kim, A., Engelheart, S., Berg, P., & Öström, Å. (2025) Cooks as collaborative creators and evaluators: An iterative sensory-driven workshop to create vegetarian dishes. International Journal of Food Design, 10(1), 87–108. Read the article here.
  13. Auer, J., Kim, A., Heupl, S., Mihnea, M., Öström, Å., Niimi, J., & Maud, L. (2025) Consumer preferences of plant-based mincemeat analogs: Linking physico-chemical properties, structural features and sensory attributes. Food Structure, 100492. Read the article here.
  14. Baptista, I., Garnett, E. & Öström, Å. (2025) How can consumer science help the foodservice industry replace meat? A critical review. Appetite, 207. Read the article here.
  15. Swahn, J., Pettersson, N., Andrén, D., Baptista, I., Öström, Å. (2025) Healthier if vegan in a bowl: Label and tableware of a vegetarian meal are associated with healthiness in a restaurant. International Journal of Gastronomy and Food Science, 41, 101264. Read the article here.
  16. Baptista, I., Neuman, N., Zorell, C., Öström, Å. (2025) Should we offer oat drink? Exploring availability and positioning as strategies to reduce milk consumption at a weekday lunch restaurant. International Journal of Gastronomy and Food Science, 101333. Read the article here.
  17. Lacerda, M., Baptista, I., Behrens, J. (2025) Perceptions of plant-based meat among Brazilian consumers. Ciência Rural, 55(9). Read the article here.
  18. Auer, J., Roehnisch, H. E., Heupl, S., Marinea, M., Johansson, M., Alminger, M., ... & Langton, M. (2025) The effect of transglutaminase and ultrasound pre-treatment on the structure and digestibility of pea protein emulsion gels. Food Hydrocolloids, 169, 111620. Read the articel here.
  19. Auer, J. (2025) Beyond the Label: the effect of processing on the structure and digestibility of plant-derived foods. [Doktorsavhandling] Read the dissertation here.
  20. Guerreiro C.D., Andrade L.A., Fernández-Lainez C., Fraga L.N., López-Velázquez G., Marques T.M., Prado S.B., Brummer R.J., Nascimento J.R., Castro-Alves V. (2025) Bioactive arabinoxylan oligomers via colonic fermentation and enzymatic catalysis: Evidence of interaction with toll-like receptors from in vitro, in silico and functional analysis. Carbohydrate Polymers. 2025 Mar 15;352:123175. Read the article here.
  21. Zorell, C. V., Kim, A., & Neuman, N. (2024). Studying factual versus social cues as triggers of change in food behaviour. Journal of Nutritional Science, 13, e88. Read the article here.
  22. Collier, E. S., Harris, K. L., Bendtsen, M., Moshtaghian, H., Bryngelsson, S., & Niimi, J. (2024). Perceptions of processed foods as unhealthy: heuristic strength, prevalence, and potential implications for the protein shift. Future Foods, 10, 100445. Read the article here.
  23. Mathias Johansson.(2024) Texture and microstructure of legume-based mixed gels. Doktorsavhandling, 2024. Read the article here.
  24. Kim, A., Öström, Å., Mihnea, M. & Niimi, J. (2024) Consumers’ attachment to meat: Association between sensory properties and preferences for plant-based meat alternatives. Food Quality and Preference, 116: 105134. Read the article here.
  25. Karin Korelc, Bjarke Strøm Larsen, Anna Lena Heintze et al. (2024) Towards personalized drug delivery via semi-solid extrusion: Exploring poly(vinyl alcohol-co-vinyl acetate) copolymers for hydrochlorothiazide-loaded films.  European Journal of Pharmaceutical Sciences, 192: 106645. Read the article here.
  26. J. Karlsson, P. Lopez-Sanchez, T. Marques, T. Hyötyläinen, A. Krona and A. Ström. (2024) Effect of heating on pea fibres on their swelling, rheological properties and in-vitro colon fermentation. Food Hydrocolloids, Volume 147 (Part A): 109306. Read the article here.
  27. J. Karlsson, P. Lopez-Sanchez, T. Marques, T. Hyötyläinen, V. Alvarez and A. Ström. (2024) Physico-chemical properties of pea fibre and pea protein blends and the implications for in-vitro batch fermentation using human inoculum.  Food Hydrocolloids, 2024, 150: 109732.
    Read the article here.
  28. Jaqueline Auer, Marie Alminger, Marina Marinea, Mathias Johansson, Galia Zamaratskaia, Anders Högberg, Maud Langton. (2024) Assessing the digestibility and estimated bioavailability/ bioaccessibility of plant-based proteins and minerals from soy, pea, and faba bean ingredients. LWT, 2024, 197: 115893. Read the article here.
  29. Jakob Karlsson. (2023) Exploring Physico-Chemical Properties and Colonic Fermentation of Pea Hull Fibre and Pea Protein Blends. Licentiate Thesis, 2023. Read the article here.
  30. Samira Prado, Annalena Kamm, Tatiana Marques, Samira Salihovic, Victor Castro-Alves, Tuulia Hyötyläinen, Robert Jan Brummer. (2023) Mapping the effects of plant-based proteins on human metabolic profiling. The 3rd Nordic Metabolomics Conference 2023, Abstract book. Read the article here.
  31. Zorell, C. V., Kim, A., & Neuman, N. (2023) Diffusion of eating behaviour indifferent social networks: A study protocol and preliminary reflections from a randomized controlled trial.  07 February 2023, PREPRINT (Version 1) available at Research Square. Read the article here.
  32. Samira Prado, Annalena Kamm, Robert J Brummer, Tatiana M Marques. (2023) The effect of plant-based protein on surrogate markers of health – a dietary intervention study. Örebro University, Book of Abstracts Nobel Day Festivities. Dec 7.  http://www.oru.se/nobeldayfestivities 
  33. Jaqueline Auer, Johanna Östlund, Klara Nilsson, Mathias Johansson , Anja Herneke and Maud Langton. (2023) Nordic Crops as Alternatives to Soy—An Overview of Nutritional, Sensory, and Functional Properties. Foods. 2023; 12(13): 2607. Read the article here.
  34. Wiegers C, Veerman MA, Brummer RJ, Larsen OFA. (2022) Reviewing the state of the art of probiotics as clinical modalities for brain-gut-microbiota axis associated disorders.  Frontiers in Microbiology, 2022, 13. Read the article here. 
  35. Sabet JA, Ekman MS, Lundvall AS, Risérus U, Johansson U, Öström Å, Adamsson V, Cao Y, Msghina M, Brummer RJ. (2021)  Feasibility and Acceptability of a Healthy Nordic Diet Intervention for the Treatment of Depression: A Randomized Controlled Pilot Trial. Nutrients. 2021; 13(3): 902. Read the article here.
  36. Engelheart S, Andrén D, Repsilber D, Bertéus Forslund H, Brummer RJ. Nutritional status in older people - An explorative analysis. (2021) E. Clinical Nutrition ESPEN, 2021, 46: 424-433. Read the article here.