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Collaborations and top research areas from the last five years
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Novel biocatalysts for a sustainable bioeconomy – enzyme structures enabling carbon dioxide valorization at electrodes
1/03/23 → 28/02/25
Project: Academy of Finland project
WATSON: A holistic frameWork with Anticounterfeit and inTelligence-based technologieS that will assist food chain stakehOlders in rapidly identifying and preveNting the spread of fraudulent practices.
1/03/23 → 28/02/26
Project: EU project
Influence of oat flour characteristics on the physicochemical properties of oat-based milk substitutesSilventoinen-Veijalainen, P., Sneck, A-M., Nordlund, E. & Rosa-Sibakov, N., 1 Feb 2024, In: Food Hydrocolloids. 147, 109402.
Research output: Contribution to journal › Article › Scientific › peer-reviewOpen AccessFile6 Downloads (Pure)
Toughening brittle kraft lignin coating on mismatched substrate with spider Silk-Inspired protein as an interfacial modulatorBorisova, A. S., Virkkala, T., Pylkkänen, R., Kellock, M. & Mohammadi, P., Feb 2024, In: Journal of Colloid and Interface Science. 655, p. 789-799
Research output: Contribution to journal › Article › Scientific › peer-reviewOpen AccessFile1 Downloads (Pure)
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 propertiesCalton, A., Lille, M. & Sozer, N., Dec 2023, In: Food Research International. 174, 113633.
Research output: Contribution to journal › Article › Scientific › peer-reviewOpen AccessFile