Martina Lille - Search Results

Year	Number of Results
2006	1
2011	1
2012	3
2013	1
2015	1
2017	1
2018	1
2019	1
2020	2
2022	3
2023	2
2024	0

1

Tailoring sensory properties of plant cell cultures for food use.

Ritala A, Heiniö RL, Häkkinen ST, Lille M, Hyytiäinen-Pabst T, Rischer H. Ritala A, et al. Among authors: lille m. Food Res Int. 2022 Jul;157:111440. doi: 10.1016/j.foodres.2022.111440. Epub 2022 May 29. Food Res Int. 2022. PMID: 35761680 Free article.

2

Nanofibrillar cellulose hydrogel promotes three-dimensional liver cell culture.

Bhattacharya M, Malinen MM, Lauren P, Lou YR, Kuisma SW, Kanninen L, Lille M, Corlu A, GuGuen-Guillouzo C, Ikkala O, Laukkanen A, Urtti A, Yliperttula M. Bhattacharya M, et al. Among authors: lille m. J Control Release. 2012 Dec 28;164(3):291-8. doi: 10.1016/j.jconrel.2012.06.039. Epub 2012 Jul 7. J Control Release. 2012. PMID: 22776290 Free article.

3

Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models.

Rosa-Sibakov N, de Oliveira Carvalho MJ, Lille M, Nordlund E. Rosa-Sibakov N, et al. Among authors: lille m. Foods. 2022 Jan 15;11(2):228. doi: 10.3390/foods11020228. Foods. 2022. PMID: 35053960 Free PMC article.

4

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 CP. Aro N, et al. Among authors: lille m. Food Res Int. 2023 Jan;163:112131. doi: 10.1016/j.foodres.2022.112131. Epub 2022 Nov 17. Food Res Int. 2023. PMID: 36596092 Free article.

5

Plant cells as food - A concept taking shape.

Nordlund E, Lille M, Silventoinen P, Nygren H, Seppänen-Laakso T, Mikkelson A, Aura AM, Heiniö RL, Nohynek L, Puupponen-Pimiä R, Rischer H. Nordlund E, et al. Among authors: lille m. Food Res Int. 2018 May;107:297-305. doi: 10.1016/j.foodres.2018.02.045. Epub 2018 Feb 19. Food Res Int. 2018. PMID: 29580489 Free article.

6

Structural properties and foaming of plant cell wall polysaccharide dispersions.

Beatrice CAG, Rosa-Sibakov N, Lille M, Sözer N, Poutanen K, Ketoja JA. Beatrice CAG, et al. Among authors: lille m. Carbohydr Polym. 2017 Oct 1;173:508-518. doi: 10.1016/j.carbpol.2017.06.028. Epub 2017 Jun 8. Carbohydr Polym. 2017. PMID: 28732894

7

Techno-Economic Prospects and Desirability of 3D Food Printing: Perspectives of Industrial Experts, Researchers and Consumers.

Jayaprakash S, Paasi J, Pennanen K, Flores Ituarte I, Lille M, Partanen J, Sozer N. Jayaprakash S, et al. Among authors: lille m. Foods. 2020 Nov 24;9(12):1725. doi: 10.3390/foods9121725. Foods. 2020. PMID: 33255289 Free PMC article.

8

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.

Calton A, Lille M, Sozer N. Calton A, et al. Among authors: lille m. Food Res Int. 2023 Dec;174(Pt 2):113633. doi: 10.1016/j.foodres.2023.113633. Epub 2023 Oct 29. Food Res Int. 2023. PMID: 37981359 Free article.

9

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour.

Lille M, Kortekangas A, Heiniö RL, Sozer N. Lille M, et al. Foods. 2020 Oct 23;9(11):1527. doi: 10.3390/foods9111527. Foods. 2020. PMID: 33114227 Free PMC article.

10

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

Voutilainen S, Paananen A, Lille M, Linder MB. Voutilainen S, et al. Among authors: lille m. Int J Biol Macromol. 2019 Sep 15;137:270-276. doi: 10.1016/j.ijbiomac.2019.06.227. Epub 2019 Jun 29. Int J Biol Macromol. 2019. PMID: 31260762 Free article.

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