Research Output per year
Personal profile
Fields of Science
- 416 Food Science
- Emulsions
- Oleogels
- Organogel
- Structured emulsions
- High energy emulsification
- Low energy emulsification
- Microemulsions
- Nanoemulsions
- Hemicelluloses
International and National Collaboration
Publications and projects within past five years.
Publications 2018 2019
Centrifugal fractionation of softwood extracts improves biorefinery workflow and yields functional emulsifiers
Valoppi, F., Lahtinen, M., Bhattarai, M., Kirjoranta, S., Juntti, V., Peltonen, L., Kilpeläinen, P. O. & Mikkonen, K. S., 1 Aug 2019, In : Green Chemistry.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access
Revealing the role of phenolic residues co-extracted with hemicelluloses as emulsion stabilizers
Lahtinen, M., Valoppi, F., Juntti, V., Kilpelainen, P. O. & Mikkonen, K. S., 2019.Research output: Conference materials › Abstract › Research › peer-review
Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage
Valoppi, F., Maina, N., Allen, M., Miglioli, R., Kilpelainen, P. O. & Mikkonen, K. S., Jul 2019, In : European Food Research and Technology. 245, 7, p. 1387-1398 12 p.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access
File
The role of associative properties of spruce galactoglucomannans in emulsion stabilization
Bhattarai, M., Valoppi, F., Kilpelainen, P. O. & Mikkonen, K. S., 11 Jun 2019, 20th Gums & Stabilisers for the Food Industry Conference.Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › Scientific
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content
Calligaris, S., Plazzotta, S., Valoppi, F. & Anese, M., 2018, In : Food Research International. 107, p. 700-707 8 p.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access
File
Projects 2016 2020
FOODLIPS: FOOD LIPid interfaces Stabilized by xylan- and betaglucan rich cereal residues (Lantmännen Research Foundation)
Wang, Y., Valoppi, F. & Mikkonen, K. S.
01/05/2018 → 30/04/2020
Project: Research project
EMPOWER: POWERful bioeconomically compatible EMulsifiers (Academy of Finland)
Valoppi, F., Kirjoranta, S., Pitkänen, L. & Mikkonen, K. S.
01/10/2016 → 30/09/2018
Project: Research project
Activities 2018 2019
- 2 Editor of research journal
MethodsX (Journal)
Fabio Valoppi (Member of editorial board)1 Apr 2019
Activity: Publication peer-review and editorial work types › Editor of research journal
Journal of Nutrition, Food Research and Technology (Journal)
Fabio Valoppi (Member of editorial board)1 Jan 2018
Activity: Publication peer-review and editorial work types › Editor of research journal