Dilek Ercili-Cura

Doctor of Food Sciences

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Personal profile

Research interests

My ambition |  My ambition is to create solutions for a sustainable food chain. This involves valorization of agri- and food industry side streams as food ingredients, reduction of food waste and creating alternative protein sources via cellular agriculture concepts for future food ecosystems.

My expertise | My work mainly involves assessment and tailoring of technological functionality (solubility, gelling, emulsifying, foaming, texturizing, water and fat binding) of food ingredients. I studied enzymatic crosslinking of dairy and plant proteins and the structure-function relationship in various food models. Plant-based ingredients are mostly multicomponent systems. Interactions of proteins and other macromolecules plays a major role on functionality. We develop processes to improve protein and/or ingredient applicability in food matrices using bioprocessing (fermentation and/or enzymes) and thermo-mechanical tools.In food without fields vision, I am particularly following cellular agriculture concepts that involve lab-cultured proteins and use of various microbial biomasses as food raw materials.

Education/Academic qualification

Life sciences, Doctorate, University of Helsinki

Life sciences, Master, Istanbul Technical University


Fingerprint Dive into the research topics where Dilek Ercili-Cura is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

  • 5 Similar Profiles
crosslinking Agriculture & Biology
protein-glutamine gamma-glutamyltransferase Agriculture & Biology
Proteins Medicine & Life Sciences
Transglutaminases Medicine & Life Sciences
proteins Agriculture & Biology
lactoglobulins Agriculture & Biology
enzymes Agriculture & Biology
Lactoglobulins Medicine & Life Sciences

Network Recent external collaboration on country level. Dive into details by clicking on the dots.

Projects 2019 2020

Research Output 2008 2017

3 Citations (Scopus)
6 Downloads (Pure)

Cereal side-streams as alternative protein sources

Sozer, N., Nordlund, E., Ercili-Cura, D. & Poutanen, K., 2017, In : Cereal Foods World. 62, 4, p. 132-137 6 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
protein sources
2 Citations (Scopus)

High Yield Protein Extraction from Brewer's Spent Grainwith Novel Carboxylate Salt: Urea Aqueous Deep Eutectic Solvents

Wahlström, R., Rommi, K., Willberg-Keyriläinen, P., Ercili-Cura, D., Holopainen-Mantila, U., Hiltunen, J., Mäkinen, O., Nygren, H., Mikkelson, A. & Kuutti, L., 1 Jan 2017, In : ChemistrySelect. 2, 29, p. 9355-9363 9 p.

Research output: Contribution to journalArticleScientificpeer-review

11 Citations (Scopus)

Structuring colloidal oat and faba bean protein particles via enzymatic modification

Nivala, O., Mäkinen, O., Kruus, K., Nordlund, E. & Ercili-Cura, D., 15 Sep 2017, In : Food Chemistry. 231, p. 87-95 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Vicia faba
oat protein
protein-glutamine gamma-glutamyltransferase
faba beans
foaming properties
4 Citations (Scopus)

Dispersion stability of non-refined turnip rapeseed (Brassica rapa) protein concentrate: Impact of thermal, mechanical and enzymatic treatments

Partanen, R., Sibakov, J., Rommi, K., Hakala, T., Holopainen-Mantila, U., Lahtinen, P., Ercili-Cura, D. & Lantto, R., 2016, In : Food and Bioproducts Processing. 99, p. 29-37

Research output: Contribution to journalArticleScientificpeer-review

Brassica napus
Brassica rapa
protein concentrates
enzymatic treatment
1 Citation (Scopus)

Imaging of Fermented Dairy Products

Ercili-Cura, D., 1 Jan 2016, Imaging Technologies and Data Processing for Food Engineers. Sozer, N. (ed.). Springer, p. 99-128 30 p. (Food Engineering Series).

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleScientificpeer-review

Cultured Milk Products
Dairy products
fermented dairy products
Oils and fats
dairy products