Dilek Ercili-Cura

Doctor of Food Sciences

  • Phone+358405103206
20082020
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Research Output 2008 2017

2008

Laccase-aided protein modification: effects on the structural properties of acidified sodium caseinate gels

Ercili Cura, D., Lille, M., Buchert, J. & Lantto, R., 2008.

Research output: Contribution to conferenceConference articleScientific

The effect of the crosslinking enzyme tyrosinase on gel formation and texture of acid-induced milk gels

Ercili Cura, D., Lille, M., Buchert, J. & Lantto, R., 2008, In : Annual transactions of the Nordic Rheology Society. 16, p. 205-212

Research output: Contribution to journalArticle in a proceedings journalScientificpeer-review

Open Access
2009

Crosslinking enzymes as tools for structure engineering of milk protein based foods

Lille, M., Ercili Cura, D., Partanen, R., Forssell, P., Lantto, R., Poutanen, K. & Buchert, J., 2009, Proceedings of the 5th International Symposium on Food Rheology and Structure. p. 396-399

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

Open Access

Impact of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk and sodium caseinate gels

Ercili Cura, D., Lille, M., Partanen, R., Buchert, J. & Lantto, R., 2009, Proceedings of the 5th International Symposium on Food Rheology and Structure. p. 642-643

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

Open Access
50 Citations (Scopus)

Laccase-aided protein modification: Effects on the structural properties of acidified sodium caseinate gels

Ercili Cura, D., Lantto, R., Lille, M., Andberg, M., Kruus, K. & Buchert, J., 2009, In : International Dairy Journal. 19, 12, p. 737-745

Research output: Contribution to journalArticleScientificpeer-review

2010
109 Citations (Scopus)

Crosslinking food proteins for improved functionality

Buchert, J., Ercili Cura, D., Ma, H., Gasparetti, C., Monogioudi, E., Faccio, G., Mattinen, M-L., Boer, H., Partanen, R., Selinheimo, E., Lantto, R. & Kruus, K., 2010, In : Annual review of food science and technology. 1, p. 113-138

Research output: Contribution to journalArticleScientificpeer-review

crosslinking
protein sources
Food
Transglutaminases
Enzymes
56 Citations (Scopus)

Digestibility and allergenicity assessment of enzymatically crosslinked β‐casein

Stanic, D., Monogioudi, E., Ercili Cura, D., Radosavljevic, J., Atanaskovic-Markovic, M., Vuckovic, O., Lantto, R., Mattinen, M-L., Buchert, J. & Cirkovic Velickovic, T., 2010, In : Molecular Nutrition and Food Research. 54, 9, p. 1273-1284 8 p.

Research output: Contribution to journalArticleScientificpeer-review

allergenicity
Caseins
caffeic acid
casein
digestibility
37 Citations (Scopus)

Effect of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk gels

Ercili Cura, D., Lille, M., Partanen, R., Kruus, K., Buchert, J. & Lantto, R., 2010, In : International Dairy Journal. 20, 12, p. 830-837

Research output: Contribution to journalArticleScientificpeer-review

2012
25 Citations (Scopus)

Enzymatic cross-linking of ß-lactoglobulin in solution and at air-water interface: Structural constraints

Ercili-Cura, D., Partanen, R., Husband, F., Ridout, M., Macierzanka, A., Lille, M., Boer, H., Lantto, R., Buchert, J. & Mackie, A., 2012, In : Food Hydrocolloids. 28, 1, p. 1-9 9 p.

Research output: Contribution to journalArticleScientificpeer-review

lactoglobulins
Lactoglobulins
crosslinking
Enzymes
Air
15 Citations (Scopus)

One-step method for isolation and purification of native ß-lactoglobulin from bovine whey

Stojadinovic, M., Burazer, L., Ercili-Cura, D., Sancho, A., Buchert, J., Cirkovic Velickovic, T. & Stanic-Vucinic, D., 2012, In : Journal of the Science of Food and Agriculture. 92, 7, p. 1432-1440 9 p.

Research output: Contribution to journalArticleScientificpeer-review

lactoglobulins
Lactoglobulins
purification methods
isolation techniques
whey
Open Access
dairy protein
crosslinking
catechol oxidase
gels
protein-glutamine gamma-glutamyltransferase
2013

Advances in emerging plant protein sources

Sibakov, J., Rommi, K., Ercili Cura, D., Melama, L., Sozer Aykal, N., Hakala, T. & Lantto, R., 2013, In : The World of Food Ingredients. p. 114-117 4 p.

Research output: Contribution to journalArticleProfessional

A fusion protein approach in directing enzymatic cross-linking functionality to the air-water interface

Paananen, A., Ercili-Cura, D., Saloheimo, M., Lantto, R. & LInder, M., 2013.

Research output: Contribution to conferenceConference PosterScientific

9 Citations (Scopus)

Directing enzymatic cross-linking activity to the air-water interface by a fusion protein approach

Paananen, A., Ercili Cura, D., Saloheimo, M., Lantto, R. & Linder, M., 2013, In : Soft Matter. 9, 5, p. 1612-1619 8 p.

Research output: Contribution to journalArticleScientificpeer-review

Fusion reactions
fusion
proteins
Water
air
33 Citations (Scopus)

Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminase

Ercili Cura, D., Lille, M., Legland, D., Gaucel, S., Poutanen, K., Partanen, R. & Lantto, R., 2013, In : Food Hydrocolloids. 30, 1, p. 419-427 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Transglutaminases
protein-glutamine gamma-glutamyltransferase
Milk
Gels
gels
2014
13 Citations (Scopus)

Adsorption of oat proteins to air-water interface in relation to their colloidal state

Ercili-Cura, D., Miyamoto, A., Paananen, A., Yoshii, H., Poutanen, K. & Partanen, R., 2014, In : Food Hydrocolloids. 44, p. 183-190

Research output: Contribution to journalArticleScientificpeer-review

17 Citations (Scopus)

CO2-defatted oats: Solubility, emulsification and foaming properties

Konak, U. I., Ercili Cura, D., Sibakov, J., Sontag-Strohm, T., Certel, M. & Loponen, J., 2014, In : Journal of Cereal Science. 60, 1, p. 37-41

Research output: Contribution to journalArticleScientificpeer-review

oat flour
foaming properties
Emulsification
emulsifying properties
Emulsions
2015
3 Citations (Scopus)

Enzymatic modification of dairy product texture

Ercili-Cura, D., Huppertz, T. & Kelly, A. L., 5 Jun 2015, Modifying Food Texture: Novel Ingredients and Processing Techniques. Elsevier, Vol. 1. p. 71-97 27 p.

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

Dairy products
Dairy Products
Milk Proteins
milk proteins
dairy products
7 Citations (Scopus)
oilseed cakes
Brassica rapa
total solids
rapeseed
physicochemical properties
8 Citations (Scopus)

The effect of dynamic heat treatments of native whey protein concentrate on its dispersion characteristics

Laiho, S., Ercili-Cura, D., Forssell, P., Myllärinen, P. & Partanen, R., 2015, In : International Dairy Journal. 49, p. 139-147

Research output: Contribution to journalArticleScientificpeer-review

whey protein concentrate
Hot Temperature
heat treatment
whey protein
Proteins
2016
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
turnips
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
11 Citations (Scopus)

Protein From Oat: Structure, Processes, Functionality, and Nutrition

Mäkinen, O. E., Sozer, N., Ercili-Cura, D. & Poutanen, K., 26 Oct 2016, Sustainable Protein Sources. Elsevier, p. 105-119 15 p.

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

Nutritional Physiological Phenomena
Proteins
Prolamins
Essential Amino Acids
Glutens
2017
5 Citations (Scopus)
8 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
File
protein sources
bran
Proteins
proteins
Food
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

Eutectics
Urea
Salts
Proteins
Brewing
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