Fraunhofer Institute for Process Engineering and Packaging

Recent papers from Fraunhofer Institute for Process Engineering and Packaging

1. Multisensory Research in Transition: Viewpoints on the Past, Present, and Future of the FieldMultisensory Research · 2026
2. Odor identification and olfactory-system connectivity in the PPMI Parkinson's disease cohort - Preregistration2026
3. Viewpoint on Hierarchical Organization of Multisensory Integration and SegregationMultisensory Research · 2026
4. Application of solvent-based dissolution method for recycling of ocean plastics and removal of selected persistent organic contaminantsSeparation and Purification Technology · 2026
5. Hydration and Structural Changes of Almonds During Water Treatment at Different Temperatures Investigated by MRI and NMREuropean Journal of Lipid Science and Technology · 2026
6. Effect of pH and ionic strength on rheological and textural properties of fava bean protein–pea starch composite gelsFood Hydrocolloids · 2026
7. Developing a comprehensive database of nitrogen-to-protein conversion factors: the NiCE factors databaseFood Chemistry · 2026
8. Olfactory dysfunction in post-acute COVID-19: clinical characterization, hedonic asymmetry, and machine-learningbased predictor identificationRhinology Journal · 2026
9. Scaling hempseed protein isolation from laboratory to pilot scale: Reproducibility, downstream processing challenges, and scale-dependent functionality shiftsJournal of Food Engineering · 2026
10. Effects of Partial Pulp Removal on Microbial Dynamics and Metabolite Profiles During On-Farm Cocoa FermentationFoods · 2026
11. Lentil protein-lentil starch interactions modulate starch gelatinization, rheological behavior, and retrogradationFood Hydrocolloids · 2026
12. Texture Matters: Linking Sensory Properties of Fruit Gum Candies to Consumer AcceptanceFood Science & Nutrition · 2026
13. Delayed plasma amino acid response following ingestion of extruded pea protein compared with non-extruded pea proteins in healthy adults: a randomized crossover trialJournal of Nutrition · 2026
14. Perspectives on structurally complex dietary fibers as alternatives to traditional prebiotics in the modulation of the gut microbiomeJournal of Functional Foods · 2026
15. Comparative evaluation of common bean (Phaseolus vulgaris L.) varieties as raw material for protein ingredient productionJournal of Agriculture and Food Research · 2026
16. Odor Modification in Rigid Polyethylene Waste: Impact of Different Washing on Sensory Analysis and CharacterizationGlobal Challenges · 2026
17. Sensory Properties and Aroma Compound Profiles of Pea Protein Isolates in Relation to High Hydrostatic Pressure and High‐Pressure Homogenization TreatmentsFood Science & Nutrition · 2026
18. Beyond the crumbs: a comprehensive assessment of compositional, nutritional, technological, and sensory properties of gluten-free bread productsEuropean Food Research and Technology · 2026
19. Color-modulated olfactory testing using RAPPIT: An innovative tool for early detection of cognitive declineJournal of Alzheimer s Disease · 2026
20. Recovery of Pure PVC From Pharmaceutical Composite Packaging via Dissolution‐Based RecyclingJournal of Vinyl and Additive Technology · 2026