Martina Lille

vtt technical research center finland

H指数:29

被引数:3,548

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Impact of heat treatment, defatting and extraction pH on alkaline-extracted oat protein ingredients

热处理、脱脂和提取pH对碱性提取燕麦蛋白质成分的影响

LWT-Food Science and Technology

IF6.6

2026-09-010

PRE

Acid-induced gelation of bacterial single cell protein as compared to soy and milk proteins: the effect of protein concentration and temperature

与大豆和乳蛋白相比，细菌单细胞蛋白的酸诱导凝胶化：蛋白质浓度和温度的影响

Food Hydrocolloids

IF12.4

2026-02-160

OAAI

Characterising the composition and physicochemical properties of legume and oilseed protein concentrates to evaluate their potential for high-moisture extrusion processing

表征豆类和油籽蛋白浓缩物的组成和理化性质，以评估其高水分挤压加工的潜力

Future Foods

IF8.2

2025-09-230

OAAI

Impact of storage of oat bran flour and dispersion on lipid oxidation, odour profile, and oxidative degradation of beta-glucan

燕麦麸皮粉的储存及其分散对脂质氧化、气味特征和β-葡聚糖氧化降解的影响

Journal of Cereal Science

IF3.7

2025-07-030

Impact of heat treatment and high moisture extrusion on the in vitro protein digestibility of sunflower and pea protein ingredients

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-12-010

OAAI

3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: Effect of paste formulation on process-induced fibre alignment and structural and textural properties

FOOD RESEARCH INTERNATIONAL

IF8

2023-12-016

OAAI

Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate

FUTURE FOODS

IF8.2

2023-12-019

OAAI

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

通过工业燕麦研磨工艺生产的燕麦片和燕麦粉的碳水化合物组成和糊化特性的变异性-与非热处理燕麦粉的比较

FOOD CHEMISTRY

IF9.8

2023-03-0114

Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional properties

FOOD RESEARCH INTERNATIONAL

IF8

2023-01-0124

OAAI

Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-01-0118

OAAI

Tailoring sensory properties of plant cell cultures for food use

FOOD RESEARCH INTERNATIONAL

IF8

2022-07-015

OAAI

Enzymatic reduction of galactooligosaccharide content of faba bean and yellow pea ingredients and food products

FUTURE FOODS

IF8.2

2021-12-015

OAAI

Production of High Solid Nanocellulose by Enzyme-Aided Fibrillation Coupled with Mild Mechanical Treatment

通过酶辅助原纤化结合温和的机械处理生产高固体纳米纤维素

ACS SUSTAINABLE CHEMISTRY & ENGINEERING

IF7.3

2020-12-1431

PREAI

Modular protein architectures for pH-dependent interactions and switchable assembly of nanocellulose

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2019-09-016

OAAI

Plant cells as food - A concept taking shape

植物细胞作为食物-一个正在形成的概念

FOOD RESEARCH INTERNATIONAL

IF8

2018-05-0165

OAAI

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

JOURNAL OF FOOD ENGINEERING

IF5.8

2018-03-01439

PREAI

Structural properties and foaming of plant cell wall polysaccharide dispersions

CARBOHYDRATE POLYMERS

IF12.5

2017-10-018

PREAI

Cross-linking of sodium caseinate-structured emulsion with transglutaminase alters postprandial metabolic and appetite responses in healthy young individuals

BRITISH JOURNAL OF NUTRITION

IF3

2015-07-1012

OAAI

Treatment of milk fat with sn-2 specific Pseudozyma antarctica lipase A for targeted hydrolysis of saturated medium and long-chain fatty acids

INTERNATIONAL DAIRY JOURNAL

IF3.4

2015-02-018

PREAI

Versatile peroxidase as a valuable tool for generating new biomolecules by homogeneous and heterogeneous cross-linking

ENZYME AND MICROBIAL TECHNOLOGY

IF3.7

2013-05-0129

OAAI

Martina Lille

个人简介

教育背景

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