Martina Lille

M.Sc. (Tech.)

  • Phone+358408213294
19992019

Research output per year

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Research Output

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Conference article in proceedings
2015

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
2011

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)
2010

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

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

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
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

2006

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
2005

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., 2005, State-of-the-Art in Flavour Chemistry and Biology. Garching, p. 469-472

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

High-pressure supported freezing of starch gels

Lille, M. & Autio, K., 2005, Proceedings of Innovations in Traditional Foods. London: Elsevier, p. 1221-1224

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

2004

Effects of high pressure processing and storage on bioactive compounds of berries

Lille, M., Ritala, A. & Puupponen-Pimiä, R., 2004, Polyphenols Communications 2004. Helsinki: University of Helsinki, p. 271-272

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

2001

High pressure treatment of rainbow trout roe

Miettinen, H., Stolt, M. & Sjöberg, A-M., 2001, Proceedings of the 30th WEFTA plenary meeting. Føroya fródskaparfelag, p. 93-98 (Annales Societatis Scientiarum Færoensis. Supplementum, Vol. 28).

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

Improvement of the texture of high pressure processed strawberries by vacuum infusion

Lille, M. & Autio, K., 2001, Proceedings of Food Factory of the Future. Stockholm: Swedish Institute for Food and Biotechnology SIK, p. 145 (SIK-dokument; No. 144).

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