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Outi E Mäkinen

Showing results (1-10 of 5) with videos related to

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Plant Foods for Human Nutrition (Dordrecht, Netherlands)|May 20, 2015
Modifying the Cold Gelation Properties of Quinoa Protein Isolate: Influence of Heat-Denaturation pH in the Alkaline RangeOuti E Mäkinen, Emanuele Zannini, Elke K Arendt
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|February 7, 2013
Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredientsOuti E Mäkinen, Emanuele Zannini, Elke K Arendt
Food Chemistry|November 24, 2015
Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH valueOuti E Mäkinen, Emanuele Zannini, Peter Koehler, et al.
Food Chemistry|August 31, 2014
Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milkOuti E Mäkinen, Thérèse Uniacke-Lowe, James A O'Mahony, et al.
Food Chemistry|April 29, 2017
Structuring colloidal oat and faba bean protein particles via enzymatic modificationOuti Nivala, Outi E Mäkinen, Kristiina Kruus, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|May 20, 2015
Modifying the Cold Gelation Properties of Quinoa Protein Isolate: Influence of Heat-Denaturation pH in the Alkaline RangeOuti E Mäkinen, Emanuele Zannini, Elke K Arendt
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|February 7, 2013
Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredientsOuti E Mäkinen, Emanuele Zannini, Elke K Arendt
Food Chemistry|November 24, 2015
Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH valueOuti E Mäkinen, Emanuele Zannini, Peter Koehler, et al.
Food Chemistry|August 31, 2014
Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milkOuti E Mäkinen, Thérèse Uniacke-Lowe, James A O'Mahony, et al.
Food Chemistry|April 29, 2017
Structuring colloidal oat and faba bean protein particles via enzymatic modificationOuti Nivala, Outi E Mäkinen, Kristiina Kruus, et al.
Pageof 1