Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples

por Sammalisto, Saara, Laitinen, Miikka, Sontag-Strohm, Tuula
Publicado 2021

Barley C-Hordein as the Calibrant for Wheat Gluten Quantification

por Huang, Xin, Ma, Kaiyue, Leinonen, Sara, Sontag-Strohm, Tuula
Publicado 2020

Oat Protein Concentrates with Improved Solubility Produced by an Enzyme-Aided Ultrafiltration Extraction Method

por Immonen, Mika, Myllyviita, Julia, Sontag-Strohm, Tuula, Myllärinen, Päivi
Publicado 2021

Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion

por Immonen, Mika, Chandrakusuma, Angga, Sibakov, Juhani, Poikelispää, Minna, Sontag-Strohm, Tuula
Publicado 2021

Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland

por Knaapila, Antti, Michel, Fabienne, Jouppila, Kirsi, Sontag-Strohm, Tuula, Piironen, Vieno
Publicado 2022

Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour

por Jiang, Zhong-Qing, Wang, Jing, Stoddard, Frederick, Salovaara, Hannu, Sontag-Strohm, Tuula
Publicado 2020

Quantification of Barley Contaminants in Gluten-Free Oats by Four Gluten ELISA Kits

por Huang, Xin, Ahola, Hanna, Daly, Matthew, Nitride, Chiara, Mills, EN Clare, Sontag-Strohm, Tuula
Publicado 2022

Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat

por Ramos-Diaz, J.M., Kantanen, K., Edelmann, J.M., Jouppila, K., Sontag-Strohm, T., Piironen, V.
Publicado 2022

Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins

por Gürbüz, Göker, Liu, Chang, Jiang, Zhong‐qing, Pulkkinen, Marjo, Piironen, Vieno, Sontag‐Strohm, Tuula, Heinonen, Marina
Publicado 2018

Characterization of texturized meat analogues containing native lupin flour and lupin protein concentrate/isolate

por Ramos-Diaz, J.M., Oksanen, S., Kantanen, K., Edelmann, J.M., Suhonen, H., Sontag-Strohm, T., Piironen, V., Jouppila, K.
Publicado 2023

Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion

por Kantanen, Katja, Oksanen, Anni, Edelmann, Minnamari, Suhonen, Heikki, Sontag-Strohm, Tuula, Piironen, Vieno, Ramos Diaz, Jose Martin, Jouppila, Kirsi
Publicado 2022

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

por Laatikainen, Reijo, Koskenpato, Jari, Hongisto, Sanna-Maria, Loponen, Jussi, Poussa, Tuija, Huang, Xin, Sontag-Strohm, Tuula, Salmenkari, Hanne, Korpela, Riitta
Publicado 2017

Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats

por Jokinen, Iina, Pihlava, Juha-Matti, Puganen, Anna, Sontag-Strohm, Tuula, Linderborg, Kaisa M., Holopainen-Mantila, Ulla, Hietaniemi, Veli, Nordlund, Emilia
Publicado 2021