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Noora Mäkelä

university of helsinki

H指数:11

被引数:361

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Stabilisation of the oat drink structure with oat β-glucan and microbial exopolysaccharides

燕麦饮料结构的稳定化：利用燕麦β-葡聚糖和微生物胞外多糖

Applied Food Research

IF6.2

2026-06-230

OA

Process-induced changes in starch, dietary fiber, and protein in a fermented plant-based dairy alternative (yo)gurt

发酵植物基乳制品替代品（优）酸奶中淀粉、膳食纤维和蛋白质的加工诱导变化

Applied Food Research

IF6.2

2026-04-070

OAAI

Oat sourdough fermentation enhanced β-glucan viscosity and extractability from wholegrain oat bread in an in vitro gastrointestinal model

燕麦天然酵母发酵增强了体外胃肠道模型中全谷物燕麦面包中β-葡聚糖的粘度和提取率。

Food Hydrocolloids

IF12.4

2026-02-020

OAAI

Yogurts fortified with postbiotic powders derived from Lactobacillus acidophilus LA5: Physicochemical, rheological, antioxidant, and sensory properties

用嗜酸乳杆菌LA5衍生的postbiotic粉末强化的酸奶: 理化，流变，抗氧化和感官特性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-12-010

OAAI

Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

动物双歧杆菌亚种乳酸BB12-Derived Postbiotic粉增强低脂酸奶的抗氧化和理化特性

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2024-04-161

OA

Potential of microbial and cereal β-glucans as hydrocolloids in gluten-free oat baking

微生物和谷物 β-葡聚糖在无麸质燕麦烘焙中作为水胶体的潜力

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-01-014

OAAI

Gelation of cereal ?-glucan after partial dissolution at physiological temperature: Effect of molecular structure

谷物的凝胶化？-在生理温度下部分溶解后的葡聚糖: 分子结构的影响

FOOD HYDROCOLLOIDS

IF12.4

2023-08-013

OA

The effect of deamidation and lipids on the interfacial and foaming properties of ultrafiltered oat protein concentrates

脱酰胺和脂质对超滤燕麦蛋白浓缩物的界面和发泡特性的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-11-0110

OAAI

Role of 8-glucan content, molecular weight and phytate in the bile acid binding of oat 8-glucan

IF9.8

2021-10-0117

OA

Quantitative analysis of inositol phosphate contents in oat products using an anion exchange chromatographic method

JOURNAL OF CEREAL SCIENCE

IF3.7

2020-11-014

OAAI

Viscosity of β-glucan from oat products at the intestinal phase of the gastrointestinal model

FOOD HYDROCOLLOIDS

IF12.4

2020-03-0149

OAAI

In vitro study for investigating the impact of decreasing the molecular weight of oat bran dietary fibre components on the behaviour in small and large intestine

FOOD & FUNCTION

IF5.4

2020-01-0115

OAAI

Gelation of cereal β-glucan at low concentrations

FOOD HYDROCOLLOIDS

IF12.4

2017-12-0124

PREAI

Reaction pathways during oxidation of cereal β-glucans

CARBOHYDRATE POLYMERS

IF12.5

2017-02-019

PREAI

Lipid oxidation induced oxidative degradation of cereal beta-glucan

IF9.8

2016-04-0111

PREAI

The oxidative degradation of barley β-glucan in the presence of ascorbic acid or hydrogen peroxide

CARBOHYDRATE POLYMERS

IF12.5

2015-06-0137

PREAI