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

por Lille, Martina, Kortekangas, Anni, Heiniö, Raija-Liisa, Sozer, Nesli
Publicado 2020

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

por Rosa-Sibakov, Natalia, de Oliveira Carvalho, Maria Julia, Lille, Martina, Nordlund, Emilia
Publicado 2022

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

por Jayaprakash, Siddharth, Paasi, Jaakko, Pennanen, Kyösti, Flores Ituarte, Iñigo, Lille, Martina, Partanen, Jouni, Sozer, Nesli
Publicado 2020

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

por Juvonen, Kristiina R, Lille, Martina E, Laaksonen, David E, Mykkänen, Hannu M, Niskanen, Leo K, Herzig, Karl-Heinz, Poutanen, Kaisa S, Karhunen, Leila J
Publicado 2012