Lille M - Search Results

1

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

2

Combined enzymatic and high-pressure processing affect cell wall polysaccharides in berries.

Hilz H, Lille M, Poutanen K, Schols HA, Voragen AG. Hilz H, et al. Among authors: lille m. J Agric Food Chem. 2006 Feb 22;54(4):1322-8. doi: 10.1021/jf052401+. J Agric Food Chem. 2006. PMID: 16478255

3

Structure modification of a milk protein-based model food affects postprandial intestinal peptide release and fullness in healthy young men.

Juvonen KR, Karhunen LJ, Vuori E, Lille ME, Karhu T, Jurado-Acosta A, Laaksonen DE, Mykkänen HM, Niskanen LK, Poutanen KS, Herzig KH. Juvonen KR, et al. Among authors: lille me. Br J Nutr. 2011 Dec;106(12):1890-8. doi: 10.1017/S0007114511002522. Epub 2011 Jun 21. Br J Nutr. 2011. PMID: 21736770 Clinical Trial.

4

Crosslinking with transglutaminase does not change metabolic effects of sodium caseinate in model beverage in healthy young individuals.

Juvonen KR, Lille ME, Laaksonen DE, Mykkänen HM, Niskanen LK, Herzig KH, Poutanen KS, Karhunen LJ. Juvonen KR, et al. Among authors: lille me. Nutr J. 2012 Jun 1;11:35. doi: 10.1186/1475-2891-11-35. Nutr J. 2012. PMID: 22657838 Free PMC article. Clinical Trial.

5

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

Juvonen KR, Macierzanka A, Lille ME, Laaksonen DE, Mykkänen HM, Niskanen LK, Pihlajamäki J, Mäkelä KA, Mills CE, Mackie AR, Malcolm P, Herzig KH, Poutanen KS, Karhunen LJ. Juvonen KR, et al. Among authors: lille me. Br J Nutr. 2015 Aug 14;114(3):418-29. doi: 10.1017/S0007114515001737. Epub 2015 Jul 10. Br J Nutr. 2015. PMID: 26159899

6

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.

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

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.

9

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.

10

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.

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