Projects per year
International and National Collaboration
Publications and projects within past five years.
Profiles
Kirsi Jouppila
- Department of Food and Nutrition - University Lecturer
- Food Sciences
- Food processing
- Doctoral Programme in Food Chain and Health - Supervisor for doctoral programme
Person: U3 Research and teaching staff, UH
Projects
Leg4Life: Legumes for sustainable food system and healthy life
Pajari, A., Piironen, V., Vanhatalo, A., Simojoki, A., Jouppila, K., Kariluoto, S., Päivärinta, E., Konttinen, H., Hyytiäinen, K., Lombardini (former Lombardini-Riipinen), C. & Lamminen, M.
01/06/2019 → 31/08/2022
Project: Research project
3TexVegs+H: Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
Piironen, V., Jouppila, K., Sontag-Strohm, T., Knaapila, A., Katina, K., Ramos-Diaz, J. M. & Edelmann, M.
01/01/2019 → 31/12/2020
Project: Research project
Novel technologies for frozen bakery products with healthy nutrition profile (HEALTHYFROZ)
01/06/2010 → 31/05/2013
Project: Research project
Biomass derived novel functional foamy materials (Biofoam)
Kirjoranta, S., Jouppila, K. & Tenkanen, M.
01/04/2008 → 31/08/2010
Project: Research project
Publications
Application of NIR imaging to the study of expanded snacks containing amaranth, quinoa and kañiwa
Ramos Diaz, J. M., Rinnan, Å. & Jouppila, K. L., Mar 2019, In : LWT-Food Science and Technology. 102, p. 8-14 7 p.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access
File
Encapsulation of eugenol by spray-drying using whey protein isolate or lecithin: Release kinetics, antioxidant and antimicrobial properties
Talon, E., Lampi, A-M., Vargas, M., Chiralt, A., Jouppila, K. & Gonzalez-Martinez, C., 15 Oct 2019, In : Food Chemistry. 295, p. 588-598 11 p.Research output: Contribution to journal › Article › Scientific › peer-review
Oxidative and physical stability of oil-in-water emulsions prepared with quinoa and amaranth proteins
Gurbuz, G., Kauntola, V., Diaz, J. M. R., Jouppila, K. & Heinonen, M., Mar 2018, In : European Food Research and Technology. 244, 3, p. 469-479 11 p.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access
File
Sensory driven design of gluten-free quinoa licorice
Knaapila, A., Oksa, V. & Jouppila, K., 3 Sep 2018.Research output: Conference materials › Poster
Development of Extruded Shrimp-Corn Snack Using Response Surface Methodology
Topuz, O. K., Gokoglu, N., Jouppila, K. & Kirjoranta, S., Mar 2017, In : Turkish Journal of Fisheries and Aquatic Sciences. 17, 2, p. 333-343 11 p.Research output: Contribution to journal › Article › Scientific › peer-review
Activities
DIL, Deutsches Institut für Lebensmitteltechnik e.V. (German Institute of Food Technology), D-49610 Quackenbrück
Fred Stoddard (Visiting researcher), , Kati Kristiina Katina (Visiting researcher), & Kirsi Jouppila (Visiting researcher)
23 Oct 2019 → 24 Oct 2019
Activity: Visiting an external institution types › Academic visit to other institution
2nd Congress on Food Structure Design (FSD 2016), 26.-28.10.2016
Kirsi Jouppila (Scientific Committee Member)
2015 → …
Activity: Participating in or organising an event types › Organisation and participation in conferences, workshops, courses, seminars
Hasene Keskin
Kirsi Jouppila (Host)
24 Aug 2015 → 27 Aug 2015
Activity: Hosting a visitor types › Academic visit at UH
Emmanuelle Talón Argente
Kirsi Jouppila (Host)
1 Aug 2015 → 31 Oct 2015
Activity: Hosting a visitor types › Academic visit at UH
Agricultural and Food Science (Journal)
Kirsi Jouppila (Member of editorial board)
2014 → …
Activity: Publication peer-review and editorial work types › Editor of research journal