Research Output per year
Research Output 2008 2017
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. 183-190Research output: Contribution to journal › Article › Scientific › peer-review
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 journal › Article › Professional
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 conference › Conference Poster › Scientific
5
Citations
(Scopus)
9
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 journal › Article › Scientific › peer-review
Open Access
File
protein sources
bran
Proteins
proteins
Food
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. 37-41Research output: Contribution to journal › Article › Scientific › peer-review
oat flour
foaming properties
Emulsification
emulsifying properties
Emulsions
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. 396-399Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific
Open Access
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. 113-138Research output: Contribution to journal › Article › Scientific › peer-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 journal › Article › Scientific › peer-review
allergenicity
Caseins
caffeic acid
casein
digestibility
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 journal › Article › Scientific › peer-review
Fusion reactions
fusion
proteins
Water
air
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. 29-37Research output: Contribution to journal › Article › Scientific › peer-review
Brassica napus
Brassica rapa
turnips
protein concentrates
enzymatic treatment
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. 830-837Research output: Contribution to journal › Article › Scientific › peer-review
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 journal › Article › Scientific › peer-review
lactoglobulins
Lactoglobulins
crosslinking
Enzymes
Air
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 proceeding › Chapter or book article › Scientific › peer-review
Dairy products
Dairy Products
Milk Proteins
milk proteins
dairy products
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 journal › Article › Scientific › peer-review
Eutectics
Urea
Salts
Proteins
Brewing
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 proceeding › Chapter or book article › Scientific › peer-review
Cultured Milk Products
Dairy products
fermented dairy products
Oils and fats
dairy products
7
Citations
(Scopus)
Impact of Total Solid Content and Extraction pH on Enzyme-Aided Recovery of Protein from Defatted Rapeseed (Brassica rapa L.) Press Cake and Physicochemical Properties of the Protein Fractions
Rommi, K., Ercili-Cura, D., Hakala, T. K., Nordlund, E., Poutanen, K. & Lantto, R., 2015, In : Journal of Agricultural and Food Chemistry. 63, 11, p. 2997-3003Research output: Contribution to journal › Article › Scientific › peer-review
oilseed cakes
Brassica rapa
total solids
rapeseed
physicochemical properties
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. 642-643Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific
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. 737-745Research output: Contribution to journal › Article › Scientific › peer-review
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 conference › Conference article › Scientific
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 journal › Article › Scientific › peer-review
lactoglobulins
Lactoglobulins
purification methods
isolation techniques
whey
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 proceeding › Chapter or book article › Professional
Nutritional Physiological Phenomena
Proteins
Prolamins
Essential Amino Acids
Glutens
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 journal › Article › Scientific › peer-review
Transglutaminases
protein-glutamine gamma-glutamyltransferase
Milk
Gels
gels
Structure modification of milk protein gels by enzymatic cross-linking: Dissertation
Ercili-Cura, D., 2012, Espoo: VTT Technical Research Centre of Finland. 132 p.Research output: Thesis › Dissertation › Collection of Articles
Open Access
dairy protein
crosslinking
catechol oxidase
gels
protein-glutamine gamma-glutamyltransferase
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 journal › Article › Scientific › peer-review
Vicia faba
oat protein
protein-glutamine gamma-glutamyltransferase
faba beans
foaming 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. 139-147Research output: Contribution to journal › Article › Scientific › peer-review
whey protein concentrate
Hot Temperature
heat treatment
whey protein
Proteins
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. 205-212Research output: Contribution to journal › Article in a proceedings journal › Scientific › peer-review
Open Access