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1 . Academic Journal
Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional properties
저자
by
Aro, Nina
;
Ercili-Cura, Dilek
;
Andberg, Martina
;
Silventoinen, Pia
;
Lille, Martina
, et al.
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Food Research International
January 2023 163
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7 . Academic Journal
Phytase treatment of a protein-enriched rice bran fraction improves heat-induced gelation properties at alkaline conditions
저자
by
Kortekangas, Anni
;
Silventoinen, Pia
;
Nordlund, Emilia
;
Ercili-Cura, Dilek
.
소스
In
Food Hydrocolloids
August 2020 105
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6 . Academic Journal
Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties
저자
by
Saldanha do Carmo, Cátia
;
Silventoinen, Pia
;
Nordgård, Catherine Taylor
;
Poudroux, Claire
;
Dessev, Tzvetelin
, et al.
소스
In
Journal of Food Engineering
August 2020 278
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7 . Academic Journal
Use of air classification technology to produce protein-enriched barley ingredients
저자
by
Silventoinen, Pia
;
Sipponen, Mika Henrikki
;
Holopainen-Mantila, Ulla
;
Poutanen, Kaisa
;
Sozer, Nesli
.
소스
In
Journal of Food Engineering
April 2018 222:169-177
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7 . Academic Journal
Impact of Phytase Treatment and Calcium Addition on Gelation of a Protein-Enriched Rapeseed Fraction
저자
by
Silventoinen, Pia
;
Kortekangas, Anni
;
Nordlund, Emilia
;
Sozer, Nesli
.
소스
Food and Bioprocess Technology: An International Journal
. 15(6):1422-1435
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6 . Academic Journal
Biochemical and Techno-Functional Properties of Protein- and Fibre-Rich Hybrid Ingredients Produced by Dry Fractionation from Rice Bran.
저자
by
Silventoinen, Pia
;
Rommi, Katariina
;
Holopainen-Mantila, Ulla
;
Poutanen, Kaisa
;
Nordlund, Emilia
.
소스
Food & Bioprocess Technology
. Sep2019, Vol. 12 Issue 9, p1487-1499. 13p.
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7 . Academic Journal
Plant cells as food – A concept taking shape.
저자
by
Nordlund, Emilia
;
Lille, Martina
;
Silventoinen, Pia
;
Nygren, Heli
;
Seppänen-Laakso, Tuulikki
, et al.
소스
Food Research International
. May2018, Vol. 107, p297-305. 9p.
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7 . Academic Journal
Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties
저자
by
do Carmo, Catia Saldanha
;
Silventoinen, Pia
;
Nordgard, Catherine Taylor
;
Poudroux, Claire
;
Dessev, Tzvetelin
, et al.
소스
JOURNAL OF FOOD ENGINEERING
; AUG 2020, 278 p109937 12p.
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7 . Academic Journal
Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate
저자
by
Silventoinen, Pia
;
Sozer, Nesli
.
소스
FOODS
; AUG 2020, 9 8, p1055 14p.
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4 .
Dry fractionation and functionalisation of cereal side streams for their improved food applicability:Dissertation
저자
by
Silventoinen, Pia
.
소스
Silventoinen, P 2021, ' Dry fractionation and functionalisation of cereal side streams for their improved food applicability : Dissertation ', Doctor Degree, University of Helsinki . < http://urn.fi/URN:ISBN:978-951-51-7114-6 >
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