Projects per year
Personal profile
Research interests
My research interests focus on understanding the effects of ingredients and processing on food structure and texture. My passion is rheological characterisation of biopolymer-based dispersions (suspensions, emulsions, gels) and demonstrating the relevance of rheological properties in practical applications. During my long career at VTT, I have worked with various food materials, including milk, berries, cereals and various hydrocolloids (e.g. pectin, starch) and at present my focus is on protein- and dietary fibre-rich materials derived from plants and cellular agriculture. I have also worked with wood-derived biopolymers, such as nanocellulose and hemicellulose, and evaluated their potential as food ingredients. Regarding novel food processing technologies, I have expertise in high pressure processing and 3D printing.
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):
Education/Academic qualification
Helsinki University of Technology
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Collaborations and top research areas from the last five years
Projects
- 1 Active
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CERAFIM: Cellular Agriculture for Sustainable Food and Materials
Barth, D., Toivari, M., Paananen, A., Lille, M., Koivuranta, K., Joensuu, J., Valtonen, A., Salusjärvi, L., Casteleijn, M. & Aalto, A.
1/05/22 → 30/04/24
Project: Business Finland project
Research output
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Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional properties
Nina, A., Dilek, E., Martina, A., Pia, S., Martina, L., Waltteri, H., Emilia, N. & Landowski christopher, P., Jan 2023, In: Food Research International. 163, p. 112131 112131.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile3 Citations (Scopus)97 Downloads (Pure) -
Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion
Pöri, P., Aisala, H., Liu, J., Lille, M. & Sozer, N., 1 Jan 2023, In: LWT. 173, 114345.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile3 Citations (Scopus)60 Downloads (Pure) -
Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate
Pöri, P., Lille, M., Edelmann, M., Aisala, H., Santangelo, D., Coda, R. & Sozer, N., 1 Dec 2023, In: Future Foods. 8, 100244.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile16 Downloads (Pure) -
Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours
Jokinen, I., Silventoinen-Veijalainen, P., Lille, M., Nordlund, E. & Holopainen-Mantila, U., 30 Mar 2023, In: Food Chemistry. 405, Part A, 134902.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile4 Citations (Scopus)18 Downloads (Pure) -
Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models
Rosa-sibakov, N., De Oliveira Carvalho, M. J., Lille, M. & Nordlund, E., 15 Jan 2022, In: Foods. 11, 2, 228.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile7 Citations (Scopus)55 Downloads (Pure)