Martina Lille
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Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review
I Oey, M Lille, A Van Loey, M Hendrickx
Trends in Food Science & Technology 19 (6), 320-328, 2008
5932008
Nanofibrillar cellulose hydrogel promotes three-dimensional liver cell culture
M Bhattacharya, MM Malinen, P Lauren, YR Lou, SW Kuisma, L Kanninen, ...
Journal of Controlled Release 164, 291-298, 2012
3252012
Effect of high pressure on the physical properties of barley starch
M Stolt, S Oinonen, K Autio
Innovative Food Science & Emerging Technologies 1 (3), 167-175, 2000
2192000
Effect of enzyme‐aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices
J Buchert, JM Koponen, M Suutarinen, A Mustranta, M Lille, R Törrönen, ...
Journal of the Science of Food and Agriculture 85 (15), 2548-2556, 2005
1792005
Applicability of protein and fiber-rich food materials in extrusion-based 3D printing
M Lille, A Nurmela, E Nordlund, S Metsä-Kortelainen, N Sozer
Journal of Food Engineering 220, 20-27, 2018
1422018
The role of hemicellulose in nanofibrillated cellulose networks
S Arola, JM Malho, P Laaksonen, M Lille, M Linder
Soft Matter 9, 1319-1326, 2013
932013
Effect of enzymatic cross-linking of β-casein on proteolysis by pepsin
E Monogioudi, G Faccio, M Lille, K Poutanen, J Buchert, ML Mattinen
Food Hydrocolloids 25 (1), 71-81, 2011
932011
Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: Quantification and relation to texture loss
S Van Buggenhout, M Lille, I Messagie, AV Loey, K Autio, M Hendrickx
European Food Research and Technology 222 (5), 543-553, 2006
862006
Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersions
M Stolt, NG Stoforos, PS Taoukis, K Autio
Journal of Food Engineering 40 (4), 293-298, 1999
671999
Effect of high-pressure processing on volatile composition and odour of cherry tomato purée
K Viljanen, M Lille, RL Heiniö, J Buchert
Food chemistry 129 (4), 1759-1765, 2011
612011
Laccase-aided protein modification: effects on the structural properties of acidified sodium caseinate gels
DE Cura, R Lantto, M Lille, M Andberg, K Kruus, J Buchert
International Dairy Journal 19 (12), 737-745, 2009
612009
Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminase
D Ercili-Cura, M Lille, D Legland, S Gaucel, K Poutanen, R Partanen, ...
Food Hydrocolloids 30, 419-427, 2013
532013
Effect of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk gels
D Ercili Cura, M Lille, R Partanen, K Kruus, J Buchert, R Lantto
International Dairy Journal 20 (12), 830-837, 2010
502010
Enzymatic cross-linking of β-lactoglobulin in solution and at air-water interface: Structural constraints
D Ercili-Cura, R Partanen, F Husband, M Ridout, A Macierzanka, M Lille, ...
Food Hydrocolloids 28, 1-9, 2012
372012
Technical aspects on rheological characterization of microfibrillar cellulose water suspensions
T Saarinen, M Lille, J Seppälä
Annual Transactions of the Nordic Rheology Society 17, 121-128, 2009
372009
(Bio) chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods
I Van der Plancken, L Verbeyst, K De Vleeschouwer, T Grauwet, ...
Trends in Food Science & Technology 23, 28-38, 2012
362012
Structure modification of a milk protein-based model food affects postprandial intestinal peptide release and fullness in healthy young men
KR Juvonen, LJ Karhunen, E Vuori, ME Lille, T Karhu, A Jurado-Acosta, ...
British Journal of Nutrition 106 (12), 1890-1898, 2011
352011
Effect of transglutaminase on structure and syneresis of neutral and acidic sodium caseinate gels
R Partanen, K Autio, P Myllärinen, M Lille, J Buchert, P Forssell
International Dairy Journal 18 (4), 414-421, 2008
352008
Transglutaminase cross-linking kinetics of sodium caseinate is changed after emulsification
A Macierzanka, F Bordron, NM Rigby, EN Mills, M Lille, K Poutanen, ...
Food Hydrocolloids 25 (5), 843-850, 2011
342011
Effect of transglutaminase-induced cross-linking of sodium caseinate on the properties of equilibrated interfaces and foams
R Partanen, A Paananen, P Forssell, MB Linder, M Lille, J Buchert, ...
Colloids and Surfaces A: Physicochemical and Engineering Aspects 344 (1-3 …, 2009
332009
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