Pia Silventoinen-Veijalainen - Research output - VTT's Research Information Portal

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Research activity per year

18 Article
2 Review Article
1 Dissertation
1 Master's thesis

18 results

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2024
Influence of oat flour characteristics on the physicochemical properties of oat-based milk substitutes
Silventoinen-Veijalainen, P., 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 Access
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15 Citations (Scopus)

90 Downloads (Pure)
In vitro protein digestion and carbohydrate colon fermentation of microbial biomass samples from bacterial, filamentous fungus and yeast sources
Nordlund, E., 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
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9 Citations (Scopus)

28 Downloads (Pure)
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., 2024, In: Innovative Food Science and Emerging Technologies. 96, 10 p., 103775.
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
3 Citations (Scopus)
Unravelling the bread-making functionality of gluten-rich sub-aleurone flour obtained by dry fractionation of wheat miller's bran
Hermans, W., De Bondt, Y., Langenaeken, N. A., Silventoinen-Veijalainen, P., Nordlund, E. & Courtin, C. M., Dec 2024, In: Food Research International. 197, 115230.
Research output: Contribution to journal › Article › Scientific › peer-review
2023
Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional properties
Aro, N., Ercili-Cura, D., Andberg, M., Silventoinen, P., Lille, M., Hosia, W., Nordlund, E. & Landowski , C. P., Jan 2023, In: Food Research International. 163, 112131.
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
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38 Citations (Scopus)

360 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., Lammers, V., Heinz, V., Sözer, N. & Silventoinen-Veijalainen, P., Nov 2023, In: Journal of Food Engineering. 357, 111623.
Research output: Contribution to journal › Article › Scientific › peer-review
11 Citations (Scopus)
Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours
Jokinen, I., Silventoinen-Veijalainen, P., Lille, M., Nordlund, E. & Holopainen-Mantila, U., 30 Mar 2023, In: Food Chemistry. 405, Part A, 134902.
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
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17 Citations (Scopus)

94 Downloads (Pure)
2022
Impact of Phytase Treatment and Calcium Addition on Gelation of a Protein-Enriched Rapeseed Fraction
Silventoinen, P., Kortekangas, A., Nordlund, E. & Sözer, N., May 2022, In: Food and Bioprocess Technology. 15, 6, p. 1422-1435
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
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9 Citations (Scopus)

102 Downloads (Pure)
The effect of dehulling of yellow peas and faba beans on the distribution of carbohydrates upon dry fractionation
Saldanha do Carmo, C., Silventoinen-Veijalainen, P., Zobel, H., Holopainen-Mantila, U., Sahlstrøm, S. & Knutsen, S. H., 15 Jun 2022, In: LWT - Food Science and Technology. 163, 113509.
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
20 Citations (Scopus)
Variation in the physical properties of oat groats, flakes and oat flake flour – Processability of thirty pure cultivar oat batches from Finland
Jokinen, I., Sammalisto, S., Silventoinen-Veijalainen, P., Sontag-Strohm, T., Nordlund, E. & Holopainen-Mantila, U., 15 Jun 2022, In: LWT - Food Science and Technology. 163, 113595.
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
File
13 Citations (Scopus)

192 Downloads (Pure)
2021
Impact of ultra-fine milling and air classification on biochemical and techno-functional characteristics of wheat and rye bran
Silventoinen, P., Kortekangas, A., Ercili-cura, D. & Nordlund, E., 1 Jan 2021, In: Food Research International. 139, 109971.
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
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39 Citations (Scopus)

135 Downloads (Pure)
2020
Impact of ultrasound treatment and ph-shifting on physicochemical properties of protein-enriched barley fraction and barley protein isolate
Silventoinen, P. & Sözer, N., Aug 2020, In: Foods. 9, 8, 1055.
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
File
52 Citations (Scopus)

58 Downloads (Pure)
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 journal › Article › Scientific › peer-review

Open Access
106 Citations (Scopus)
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., Aug 2020, In: Food Hydrocolloids. 105, 105787.
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
21 Citations (Scopus)
2019
Biochemical and Techno-Functional Properties of Protein- and Fibre-Rich Hybrid Ingredients Produced by Dry Fractionation from Rice Bran
Silventoinen, P., Rommi, K., Holopainen-Mantila, U., Poutanen, K. & Nordlund, E., 15 Sept 2019, In: Food and Bioprocess Technology. 12, 9, p. 1487-1499
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
43 Citations (Scopus)
2018
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 journal › Article › Scientific › peer-review

Open Access
71 Citations (Scopus)
Use of air classification technology to produce protein-enriched barley ingredients
Silventoinen, P., Sipponen, M. H., Holopainen-Mantila, U., Poutanen, K. & Sözer, N., 1 Apr 2018, In: Journal of Food Engineering. 222, p. 169-177
Research output: Contribution to journal › Article › Scientific › peer-review
33 Citations (Scopus)