Projects per year
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.
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):
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Collaborations and top research areas from the last five years
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Projects
- 1 Finished
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OatHow: Novel indicators and technologies for oat quality and applicability
Holopainen-Mantila, U. (Manager), Nordlund, E. (Owner), Silventoinen-Veijalainen, P. (Participant), Ercili-Cura, D. (Participant) & Nikinmaa, M. (Participant)
1/01/19 → 30/09/21
Project: Business Finland project
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Influence of oat flour characteristics on the physicochemical properties of oat-based milk substitutes
Silventoinen-Veijalainen, P. (Corresponding Author), Sneck, A.-M., Nordlund, E. & Rosa-Sibakov, N., 1 Feb 2024, In: Food Hydrocolloids. 147, 109402.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile4 Citations (Scopus)46 Downloads (Pure) -
In vitro protein digestion and carbohydrate colon fermentation of microbial biomass samples from bacterial, filamentous fungus and yeast sources
Nordlund, E. (Corresponding Author), Silventoinen-Veijalainen, P., Hyytiäinen-Pabst, T., Nyyssölä, A., Valtonen, A., Ritala, A., Lienemann, M. & Rosa-Sibakov, N., Apr 2024, In: Food Research International. 182, 114146.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access -
Isolating a fraction enriched in sub-aleurone gluten proteins through dry fractionation of wheat miller's bran
Hermans, W., Silventoinen-Veijalainen, P., De Bondt, Y., Langenaeken, N. A., Nordlund, E. & Courtin, C. M. (Corresponding Author), 7 Aug 2024, (E-pub ahead of print) In: Innovative Food Science and Emerging Technologies. 96, 10 p., 103775.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access -
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. (Corresponding Author), Dilek, E.-C., 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 AccessFile21 Citations (Scopus)269 Downloads (Pure) -
Two steps of dry fractionation: Comparison and combination of air classification and electrostatic separation for protein enrichment from defatted rapeseed press cake
Wockenfuss, L. (Corresponding Author), Lammers, V., Heinz, V., Sozer, N. & Silventoinen-Veijalainen, P., Nov 2023, In: Journal of Food Engineering. 357, 111623.Research output: Contribution to journal › Article › Scientific › peer-review
5 Citations (Scopus)