Martina Lille

M.Sc. (Tech.)

  • Phone+358408213294
19992019

Research output per year

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Research Output

2019

Modular protein architectures for pH-dependent interactions and switchable assembly of nanocellulose

Voutilainen, S., Paananen, A., Lille, M. & Linder, M. B., 29 Jun 2019, In : International Journal of Biological Macromolecules. 137, p. 270-276 7 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
1 Citation (Scopus)
2018

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

Lille, M., Nurmela, A., Nordlund, E., Metsä-Kortelainen, S. & Sözer, N., 2018, In : Journal of Food Engineering. 220, April, p. 20-27 8 p.

Research output: Contribution to journalArticleScientificpeer-review

90 Citations (Scopus)

Plant cells as food: A concept taking shape

Nordlund, E., Lille, M., Silventoinen, P., Nygren, H., Seppänen-Laakso, T., Mikkelson, A., Aura, A-M., Heiniö, R-L., Nohynek, L., Puupponen-Pimiä, R. & Rischer, H., 2018, In : Food Research International. 107, p. 297–305 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
12 Citations (Scopus)
2017

Structural properties and foaming of plant cell wall polysaccharide dispersions

Beatrice, C. A. G., Rosa-Sibakov, N., Lille, M., Sözer, N., Poutanen, K. & Ketoja, J. A., 1 Oct 2017, In : Carbohydrate Polymers. 173, p. 508-518 11 p.

Research output: Contribution to journalArticleScientificpeer-review

3 Citations (Scopus)
2016

3D-tulostus mullistaa elintarvikkeiden tuotannon

Metsä-Kortelainen, S., Lille, M., Sözer, N. & Kalpio, T., 2016, In : Promaint. 29, 5, p. 42-44

Research output: Contribution to journalArticleProfessional

2015

Cross-linking of sodium caseinate-structured emulsion with transglutaminase alters postprandial metabolic and appetite responses in healthy young individuals

Juvonen, K. R., Macierzanka, A., Lille, M. E., Laaksonen, D. E., Mykkänen, H. M., Niskanen, L. K., Pihlajamäki, J., Mäkelä, K. A., Mills, C. E. N., Mackie, A. R., Malcolm, P., Herzig, K-H., Poutanen, K. S. & Karhunen, L. J., 2015, In : British Journal of Nutrition. 114, 3, p. 418-429

Research output: Contribution to journalArticleScientificpeer-review

6 Citations (Scopus)

Treatment of milk fat with sn-2 specific Pseudozyma antarctica lipase A for targeted hydrolysis of saturated medium and long-chain fatty acids

Nyyssölä, A., Miettinen, H., Kontkanen, H., Lille, M., Partanen, R., Rokka, S., Järvenpää, E., Lantto, R. & Kruus, K., 2015, In : International Dairy Journal. 41, p. 16-22

Research output: Contribution to journalArticleScientificpeer-review

5 Citations (Scopus)

Utilisation of Optical Coherence Tomography in Rheological Characterisation of Montmorillonite Dispersions

Lille, M., Jäsberg, A., Haavisto, S., Kasa, S. & Koponen, A., 2015, IBEREO15: Challenges in rheology and product development. University of Coimbra, O18

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

Open Access
2013

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

41 Citations (Scopus)

The role of hemicellulose in nanofibrillated cellulose networks

Arola, S., Malho, J-M., Laaksonen, P., Lille, M. & Linder, M. B., 2013, In : Soft Matter. 9, p. 1319-1326 8 p.

Research output: Contribution to journalArticleScientificpeer-review

63 Citations (Scopus)

Versatile peroxidase as a valuable tool for generating new biomolecules by homogeneous and heterogeneous cross-linking

Salvachúa, D., Prieto, A., Mattinen, M., Tamminen, T., Liitiä, T., Lille, M., Willför, S., Martinez, A. T., Martinez, M. J. & Faulds, C. B., 2013, In : Enzyme and Microbial Technology. 52, 6-7, p. 303-311 9 p.

Research output: Contribution to journalArticleScientificpeer-review

18 Citations (Scopus)
2012

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

Van der Plancken, I., Verbeyst, L., De Vleeschouwer, K., Grauwet, T., Heiniö, R-L., Husband, F. A., Lille, M., Machie, A. R., Van Loey, A., Viljanen, K. & Hendrickx, M., 2012, In : Trends in Food Science and Technology. 23, 1, p. 28-38 11 p.

Research output: Contribution to journalReview ArticleScientificpeer-review

40 Citations (Scopus)

Crosslinking with transglutaminase does not change metabolic effects of sodium caseinate in model beverage in healthy young individuals

Juvonen, K. R., Lille, M., Laaksonen, D. E., Mykkänen, H. M., Niskanen, L. K., Herzig, K-H., Poutanen, K. & Karhunen, L. J., 2012, In : Nutrition Journal. 11, 1, 12 p., 35.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
8 Citations (Scopus)

Enzymatically structured emulsions in simulated gastrointestinal environment: Impact on interfacial proteolysis and diffusion in intestinal mucus

Macierzanka, A., Böttger, F., Rigby, N. M., Lille, M., Poutanen, K., Mills, E. N. C. & Mackie, A. R., 2012, In : Langmuir. 28, p. 17349-17362 14 p.

Research output: Contribution to journalArticleScientificpeer-review

26 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

29 Citations (Scopus)

Laccase aided modification of nanofibrillated cellulose with dodecyl gallate

Saastamoinen, P., Mattinen, M., Hippi, U., Nousiainen, P., Sipilä, J., Lille, M., Suurnäkki, A. & Pere, J., 2012, In : BioResources. 7, 4, p. 5749-5770 22 p.

Research output: Contribution to journalArticleScientificpeer-review

21 Citations (Scopus)

Nanofibrillar cellulose hydrogel promotes three-dimensional liver cell culture

Bhattacharya, M., Malinen, M. M., Lauren, P., Lou, Y-R., Kuisma, S. W., Kanninen, L., Lille, M., Corlu, A., GuGuen-Guillouzo, C., Ikkala, O., Laukkanen, A., Urtti, A. & Yliperttula, M., 2012, In : Journal of Controlled Release. 164, 3, p. 291-298 8 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
202 Citations (Scopus)
2011

Effect of enzymatic cross-linking of ß-casein on proteolysis by pepsin

Monogioudi, E., Faccio, G., Lille, M., Poutanen, K., Buchert, J. & Mattinen, M-L., 2011, In : Food Hydrocolloids. 25, 1, p. 71-81

Research output: Contribution to journalArticleScientificpeer-review

72 Citations (Scopus)

Effect of high-pressure processing on volatile composition and odour of cherry tomato purée

Viljanen, K., Lille, M., Heiniö, R-L. & Buchert, J., 2011, In : Food Chemistry. 129, 4, p. 1759-1765

Research output: Contribution to journalArticleScientificpeer-review

50 Citations (Scopus)

Laboratory-scale pipe rheometry: A study of a microfibrillated cellulose suspension

Haavisto, S., Liukkonen, J., Jäsberg, A., Koponen, A., Lille, M. & Salmela, J., 2011, Paper Conference and Trade Show 2011: PaperCon 2011. p. 357-370

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Open Access
6 Citations (Scopus)

Structure modification of a milk protein-based model food affects postprandial intestinal peptide release and fullness in healthy young men

Juvonen, K. R., Karhunen, L. J., Vuori, E., Lille, M., Karhu, T., Jurado-Acosta, A., Laaksonen, D. E., Mykkänen, H. M., Niskanen, L. K., Poutanen, K. & Herzig, K-H., 2011, In : British Journal of Nutrition. 106, 12, p. 1890-1898

Research output: Contribution to journalArticleScientificpeer-review

25 Citations (Scopus)

Transglutaminase cross-linking kinetics of sodium caseinate is changed after emulsification

Macierzanka, A., Bordron, F., Rigby, N. M., Clare Mills, E. N., Lille, M., Poutanen, K. & Mackie, A. R., 2011, In : Food Hydrocolloids. 25, 5, p. 843-850

Research output: Contribution to journalArticleScientificpeer-review

31 Citations (Scopus)
2010

Advanced properties by the modification of nanocellulose materials

Pere, J., Tammelin, T., Tapper, U., Lille, M., Vuoti, S., Qvintus, P. & Ritschkoff, A-C., 2010.

Research output: Contribution to conferenceConference articleScientific

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

40 Citations (Scopus)

Laboratory-scale pipe rheometry: A study of a microfibrillated cellulose suspension

Haavisto, S., Lille, M., Liukkonen, J. & Salmela, J., 2010, Proceedings of the 7th International Symposium on Ultrasonic Doppler Methods for Mechanics and Fluid Engineering: Chalmers University of Technology, Gothenburg, Sweden, April 7-8, 2010. Swedish Institute for Food and Biotechnology SIK, p. 103-106

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

The nanocellulose challenge

Härkönen, M., Tammelin, T., Lille, M., Qvintus, P., Laine, J. & Koskinen, T. M., 2010, 2009 Wood and Fiber Product Seminar: VTT and USDA Joint Activity. Espoo: VTT Technical Research Centre of Finland, p. 59-63 (VTT Symposium; No. 263).

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

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

Effect of transglutaminase-induced crosslinking of sodium caseinate on gel formation and solubility upon acidification to low pH

Lille, M., Partanen, R., Buchert, J. & Poutanen, K., 2009, Annual Transactions of the Nordic Rheology Society. Vol. 17. p. 255-261

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Open Access

Effect of transglutaminase-induced cross-linking of sodium caseinate on the properties of equilibrated interfaces and foams

Partanen, R., Paananen, A., Forssell, P., Linder, M., Lille, M., Buchert, J. & Lantto, R., 2009, In : Colloids and Surfaces A: Physicochemical and Engineering Aspects. 344, 1-3, p. 79-85

Research output: Contribution to journalArticleScientificpeer-review

27 Citations (Scopus)

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

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

53 Citations (Scopus)

Technical aspects on rheological characterization of microfibrillar cellulose water suspensions

Saarinen, T., Lille, M. & Seppälä, J., 2009, Annual Transactions of the Nordic Rheology Society. Vol. 17. p. 121-128

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Open Access
2008

Effect of high-pressure processing on colour, texture and flavour of fruit and vegetable based food products: a review

Oey, I., Lille, M., Van Loey, A. & Hendrickx, M., 2008, In : Trends in Food Science and Technology. 19, 6, p. 320-328

Research output: Contribution to journalArticleScientificpeer-review

422 Citations (Scopus)

Effect of transglutaminase on structure and syneresis of neutral and acidic sodium caseinate gels

Partanen, R., Autio, K., Myllärinen, P., Lille, M., Buchert, J. & Forssell, P., 2008, In : International Dairy Journal. 18, 4, p. 414-421

Research output: Contribution to journalArticleScientificpeer-review

27 Citations (Scopus)

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

Ercili Cura, D., Lille, M., Buchert, J. & Lantto, R., 2008, 4th European Meeting on Oxizymes: Abstract book. VTT Technical Research Centre of Finland, p. 92-92 P7.3

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

Open Access

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
2007

Effect of high-pressure treatment on sensory and volatile profile of strawberry puree

Roininen, K., Virtanen, H., Lille, M., Kaukovirta-Norja, A. & Buchert, J., 2007, 7th Pangborn Sensory Science Symposium. Elsevier, PC1.48

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

Microstructure of high-pressure vs. atmospheric frozen starch gels

Lille, M. & Autio, K., 2007, In : Innovative Food Science and Emerging Technologies. 8, 1, p. 117-126

Research output: Contribution to journalArticleScientificpeer-review

4 Citations (Scopus)

SAFE ICE: Low-temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance

Urrutia, G., Arabas, J., Autio, K., Brul, S., Hendrickx, M., Kakolewski, A., Knorr, D., Le Bail, A., Lille, M., Molina-García, A. D., Ousegui, A., Sanz, P. D., Shen, T. & Van Buggenhout, S., 2007, In : Journal of Food Engineering. 83, 2, p. 293-315

Research output: Contribution to journalArticleScientificpeer-review

16 Citations (Scopus)

Tyrosinase-induced cross-linking of milk proteins

Lille, M., Autio, K. & Lantto, R., 2007.

Research output: Contribution to conferenceConference articleScientific

2006

Combined enzymatic and high-pressure processing affect cell wall polysaccharides in berries

Hilz, H., Lille, M., Poutanen, K., Schols, H. A. & Voragen, A. G. J., 2006, In : Journal of Agricultural and Food Chemistry. 54, 4, p. 1322-1328

Research output: Contribution to journalArticleScientificpeer-review

20 Citations (Scopus)

Effect of high pressure treatment on cell wall polysaccharides of berries

Hilz, H., Lille, M., Poutanen, K., Schols, H. A. & Voragen, A. G. J., 2006, p. P8.

Research output: Contribution to conferenceConference PosterScientific

Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers

Heiniö, R-L., Mustranta, A., Lille, M., Lantto, R., Katina, K. & Lähteenmäki, L., 2006, COST Action 921. Food Matrices: Structural organization and impact on flavour release and perception. Proceedings of the meetings held in Valencia, Spain, October 2004 and Dijon, France, April 2005. Luxembourg, p. 97-101

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

Enzyme treatment and high pressure processing showed a synergistic effect on degradation of pectins in berries

Hilz, H., Lille, M., Poutanen, K., Schols, H. A. & Voragen, A. G. J., 2006, Proceedings of the 3rd International Conference Biocatalysis in the Food and Drink Industries. p. 18

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

High pressure freezing of dough

Lille, M. & Autio, K., 2006, Proceedings of the 4th International Symposium on Food Rheology and Structure: ISFRS 2006. p. 751-752

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Open Access

Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: Quantification and relation to texture loss

Buggenhout, S. V., Lille, M., Messagie, I., Loey, A. V., Autio, K. & Hendrickx, M., 2006, In : European Food Research and Technology. 222, 5 - 6, p. 543-553

Research output: Contribution to journalArticleScientificpeer-review

63 Citations (Scopus)

Quality related aspects of high pressure low temperature processed whole potatoes

Urrutia Benet, G., Chapleau, N., Lille, M., Le Bail, A., Autio, K. & Knorr, D., 2006, In : Innovative Food Science and Emerging Technologies. 7, 1 - 2, p. 32-39

Research output: Contribution to journalArticleScientificpeer-review

10 Citations (Scopus)

Ristisilloittavat entsyymit auttavat maitotuotteiden kehittämisessä

Myllärinen, P., Rajakari, K. & Lille, M., 2006, In : Kehittyvä elintarvike. 17, 6, p. 52-53

Research output: Contribution to journalArticleProfessional

Open Access

The effect of liquorice extract-containing starch gel on the amount and microbial composition of plaque

Söderling, E., Karjalainen, S., Lille, M., Maukonen, J., Saarela, M. & Autio, K., 2006, In : Clinical Oral Investigations. 10, 2, p. 108-113

Research output: Contribution to journalArticleScientificpeer-review

9 Citations (Scopus)

Uusi ristisilloittava entsyymi maito- ja lihasovellutuksiin

Autio, K., Lantto, R. & Lille, M., 2006, In : Kehittyvä elintarvike. 17, 4, 33 p.

Research output: Contribution to journalArticleProfessional

Open Access