Martina Lille

M.Sc. (Tech.)

  • Phone+358408213294
19992019

Research output per year

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Article
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)
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

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)

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

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)
2009

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)

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)
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)
2007

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)
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)

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
2005

Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices

Buchert, J., Koponen, J. M., Suutarinen, M., Mustranta, A., Lille, M., Törrönen, R. & Poutanen, K., 2005, In : Journal of the Science of Food and Agriculture. 85, 15, p. 2548-2556

Research output: Contribution to journalArticleScientificpeer-review

110 Citations (Scopus)
2004

Relating microstructure, sensory and instrumental texture of processed oat

Salmenkallio-Marttila, M., Heiniö, R-L., Myllymäki, O., Lille, M., Autio, K. & Poutanen, K., 2004, In : Agricultural and Food Science. 13, p. 124-137

Research output: Contribution to journalArticleScientificpeer-review

8 Citations (Scopus)
2002

Rheological properties of mixed starch-kappa-carrageenan gels in relation to enzymatic digestibility

Autio, K., Vesterinen, E. & Stolt, M., 2002, In : Food Hydrocolloids. 16, 2, p. 169-174

Research output: Contribution to journalArticleScientificpeer-review

18 Citations (Scopus)
2001

Effect of high pressure on the physical properties of barley starch

Stolt, M., Oinonen, S. & Autio, K., 2001, In : Innovative Food Science and Emerging Technologies. 1, 3, p. 167-175 9 p.

Research output: Contribution to journalArticleScientificpeer-review

158 Citations (Scopus)
1999

Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersions

Stolt, M., Stoforos, N., Taoukis, P. & Autio, K., 1999, In : Journal of Food Engineering. 40, 4, p. 293-298 6 p.

Research output: Contribution to journalArticleScientificpeer-review

53 Citations (Scopus)