Projects per year
Personal profile
Research interests
I work mainly with food industry co-streams (berry, vegetable, meat, fish) with the aim to enhance their utilization in food or feed products. The tools to modify and upgrade the raw material co-streams are e.g. bioprocessing with enzymes and microbes and thermo-mechanical processing like extrusion. Currently my special interest is in fish products, like in the development of "pulled fish" from Baltic herring.
I enjoy applying scientific knowledge in practise and working in close collaboration with industry.
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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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
- 2 Finished
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EXPRO: Globally competitive processing technologies for meat alternatives
Honkapää, K. (Manager) & Sözer, N. (PI)
1/06/20 → 31/12/22
Project: Business Finland project
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Experience Proteins: Protein ingredients for excellent food products with export capacity
Sözer, N. (PI) & Honkapää, K. (Manager)
17/02/20 → 29/12/22
Project: Business Finland project
Research output
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Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran
Wang, Y. (Corresponding Author), Tuccillo, F., Niklander, K., Livi, G., Siitonen, A., Pöri, P., Edelmann, M., Sawadogo-Lingani, H., Maina, N. H., Jouppila, K., Lampi, A.-M., Sandell, M., Piironen, V., Honkapää, K., Sözer, N., Coda, R., Knaapila, A. & Katina, K., 1 May 2024, In: Food Hydrocolloids. 150, p. 109692 109692.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access3 Citations (Scopus) -
Comparison of Commercial Fish Proteins’ Chemical and Sensory Properties for Human Consumption
Partanen, M. (Corresponding Author), Honkapää, K., Hiidenhovi, J., Kakko, T., Mäkinen, S., Kivinen, S., Aitta, E., Väkeväinen, K. & Aisala, H., 24 Feb 2023, In: Foods. 12, 5, 23 p., 966.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile4 Citations (Scopus)94 Downloads (Pure) -
Synergistic use of fermentation and extrusion processing to design plant protein-based sausages
Valtonen, A., Aisala, H., Nisov, A., Nikinmaa, M., Honkapää, K. & Sozer, N. (Corresponding Author), 15 Jul 2023, In: LWT. 184, 115067.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile3 Citations (Scopus)106 Downloads (Pure) -
Characterization of Microbiological Quality of Whole and Gutted Baltic Herring
Huotari, J., Tsitko, I., Honkapää, K. & Alakomi, H. L. (Corresponding Author), 9 Feb 2022, In: Foods. 11, 4, 492.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile1 Citation (Scopus)60 Downloads (Pure) -
Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus)
Nisov, A. (Corresponding Author), Kakko, T., Alakomi, H. L., Lantto, R. & Honkapää, K., 30 Mar 2022, In: Food Chemistry. 373, Part B, 131524.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access17 Citations (Scopus)