Research Output per year
Research Output per year
Personal profile
Research interests
My research interest is in the field of cereal and legume technology and especially the functionalisation of cereal side streams for food use. In my PhD research, I focus on the gelling ability of protein and fibre rich bran and the effect of the interactions of protein, fibre and minor plant components on the nutritional value of bran. I currently also work on 3D printing of food materials.
Education/Academic qualification
Life sciences, Master, University of Helsinki
Award Date: 31 Oct 2018
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Research Output
- 3 Article
-
Impact of ultra-fine milling and air classification on biochemical and techno-functional characteristics of wheat and rye bran
Silventoinen, P., Kortekangas, A., Ercili-cura, D. & Nordlund, E., 1 Jan 2021, In: Food Research International. 139, 109971.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access -
Phytase treatment of a protein-enriched rice bran fraction improves heat-induced gelation properties at alkaline conditions
Kortekangas, A., Silventoinen, P., Nordlund, E. & Ercili-Cura, D., Aug 2020, In: Food Hydrocolloids. 105, 105787.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access2 Citations (Scopus) -
Structural and textural characteristics of 3D‐Printed protein‐ and dietary fibre‐Rich snacks made of milk powder and wholegrain rye flour
Lille, M., Kortekangas, A., Heiniö, R. L. & Sozer, N., 23 Oct 2020, In: Foods. 9, 11, 17 p., 1527.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile1 Citation (Scopus)10 Downloads (Pure)