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Foods (Basel, Switzerland)|August 8, 2020
Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein IsolatePia Silventoinen, Nesli Sozer
Food Research International (Ottawa, Ont.)|January 29, 2021
Impact of ultra-fine milling and air classification on biochemical and techno-functional characteristics of wheat and rye branPia Silventoinen, Anni Kortekangas, Dilek Ercili-Cura, et al.
Food Chemistry|March 6, 2025
Factors improving dry fractionation of Bambara groundnut aiming at production of protein-rich ingredients with elevated nutritional and technological qualityPia Silventoinen-Veijalainen, Iina Jokinen, Ulla Holopainen-Mantila, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
Unravelling the bread-making functionality of gluten-rich sub-aleurone flour obtained by dry fractionation of wheat miller's branWisse Hermans, Yamina De Bondt, Niels A Langenaeken, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional propertiesNina Aro, Dilek Ercili-Cura, Martina Andberg, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Plant cells as food - A concept taking shapeEmilia Nordlund, Martina Lille, Pia Silventoinen, et al.
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