Projects per year
Personal profile
Research interests
My research interest is in the field of cereal and legume technology and techno-functional properties, in vitro digestibility, and cellular agriculture. I have been working with functionalisation and techno-functional properties of diverse plant-based materials from cereals to legumes, including both whole grain and fractionated materials, 3D printing of food, in vitro protein digestibility of food ingredients and food model systems, and most recently with microbial biomass intended for food use. In my PhD research, I focus on the gelling ability of protein and fibre rich plant-based side streams in relation to a minor bioactive plant component, phytate, and its nutritional implications.
Education/Academic qualification
Life sciences, Master, University of Helsinki
Award Date: 31 Oct 2018
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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SDG 2 Zero Hunger -
SDG 3 Good Health and Well-being -
SDG 9 Industry, Innovation, and Infrastructure -
SDG 12 Responsible Consumption and Production
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Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
Projects
- 1 Active
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FoodID: NSF Food Innovation and Diversification to Advance the Bioeconomy
Honkapää, K. (Manager), Sözer, N. (Owner), Nordström, E. (Owner), Ollila, S. (Manager), Aalto, A. (Participant), Uusitalo, J. (Participant), Småros, F. (Participant), Troullier, M. (Participant), Pietiäinen, M. (Participant), Juvonen, R. (Participant), Aisala, H. (Participant), Tsitko, I. (Participant), Kortekangas, A. (Participant), Lille, M. (Participant), Alakomi, H.-L. (Participant), Castillo, S. (Participant), Alaraasakka, R.-M. (Participant), Tiainen, V. (Participant), Nisov, A. (Participant) & Girych, M. (Participant)
Funded by Research Council of Finland, Business Finland
1/01/25 → 31/12/27
Project: Business Finland project
Research output
- 4 Article
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Impact of Phytase Treatment and Calcium Addition on Gelation of a Protein-Enriched Rapeseed Fraction
Silventoinen, P., 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 AccessFile16 Link opens in a new tab Citations (Scopus)151 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. & Nordlund, E., 1 Jan 2021, In: Food Research International. 139, 109971.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile59 Link opens in a new tab Citations (Scopus)276 Downloads (Pure) -
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 Access27 Link opens in a new tab 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. & Sözer, N., 23 Oct 2020, In: Foods. 9, 11, 17 p., 1527.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile69 Link opens in a new tab Citations (Scopus)224 Downloads (Pure)