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
Fingerprint
Dive into the research topics where Anni Kortekangas is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
- 1 Similar Profiles
Research output
- 4 Article
-
Impact of Phytase Treatment and Calcium Addition on Gelation of a Protein-Enriched Rapeseed Fraction
Silventoinen, P. (Corresponding Author), Kortekangas, A., Nordlund, E. & Sözer, N., May 2022, In: Food and Bioprocess Technology. 15, 6, p. 1422-1435Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile7 Citations (Scopus)91 Downloads (Pure) -
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. (Corresponding Author) & Nordlund, E., 1 Jan 2021, In: Food Research International. 139, 109971.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile36 Citations (Scopus)113 Downloads (Pure) -
Phytase treatment of a protein-enriched rice bran fraction improves heat-induced gelation properties at alkaline conditions
Kortekangas, A. (Corresponding Author), Silventoinen, P., Nordlund, E. & Ercili-Cura, D., Aug 2020, In: Food Hydrocolloids. 105, 105787.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access19 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. (Corresponding Author), Kortekangas, A., Heiniö, R. L. & Sözer, N., 23 Oct 2020, In: Foods. 9, 11, 17 p., 1527.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile41 Citations (Scopus)66 Downloads (Pure)