Pia Silventoinen

MSc (Tech), Research Scientist

  • Phone+358405118424
20162020

Research output per year

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Personal profile

Research interests

My research interests include valorisation of plant materials for functional and healthy food ingredients and studying their applicability in food systems. I have expertise in dry fractionation technologies aiming at protein or fibre enrichment from plant-based raw materials and side-streams. Additionally, I have experience in modifying and studying the techno-functional properties of plant ingredients and their applicability in different food model systems as well as studying the effects of fractionation and processing on the techno-functionality.

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Projects

Research Output

Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

Saldanha do Carmo, C., Silventoinen, P., Nordgård, C. T., Poudroux, C., Dessev, T., Zobel, H., Holtekjølen, A. K., Draget, K. I., Holopainen-Mantila, U., Knutsen, S. H. & Sahlstrøm, S., Aug 2020, In : Journal of Food Engineering. 278, 109937.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
  • Phytase treatment of a protein-enriched rice bran fraction improves heat-induced gelation properties at alkaline conditions

    Kortekangas, A., Silventoinen, P., Nordlund, E. & Ercili-cura, D., 24 Feb 2020, In : Food Hydrocolloids. 105, 105787.

    Research output: Contribution to journalArticleScientificpeer-review

    Open Access
  • Open Access
  • 2 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
  • 6 Citations (Scopus)

    Use of air classification technology to produce protein-enriched barley ingredients

    Silventoinen, P., Sipponen, M. H., Holopainen-Mantila, U., Poutanen, K. & Sozer, N., 1 Apr 2018, In : Journal of Food Engineering. 222, p. 169-177 9 p.

    Research output: Contribution to journalArticleScientificpeer-review

  • 3 Citations (Scopus)