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International and National Collaboration Publications and projects within past five years.

Publications 1999 2019

Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

Arte, E., Huang, X., Nordlund, E. & Katina, K., 15 Aug 2019, In : Food Chemistry. 289, p. 103-111 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate

Xu, Y., Coda, R., Holopainen-Mantila, U., Laitila, A., Katina, K. & Tenkanen, M., Jan 2019, In : Food Research International. 115, p. 191-199 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File

Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread

Wang, Y., Compaore-Sereme, D., Sawadogo-Lingani, H., Coda, R., Katina, K. & Maina, N. H., 1 Jul 2019, In : Food Chemistry. 285, p. 221-230 10 p.

Research output: Contribution to journalArticleScientificpeer-review

The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates

Alam, S. A., Pentikainen, S., Närväinen, J., Katina, K., Poutanen, K. & Sozer, N., Apr 2019, In : Food & Function. 10, 4, p. 1958-1973 16 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File

Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Wang, Y., Sorvali, P., Laitila, A., Maina, N. H., Coda, R. & Katina, K., Nov 2018, In : Food Hydrocolloids. 84, p. 396-405 10 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File

Projects 2005 2021

Activities 2003 2018

  • 5 Public Talks
  • 2 Membership or other role in national/international committee, council, board
  • 2 Academic visit to other institution
  • 1 Organisation and participation in conferences, workshops, courses, seminars

DIL, Deutsches Institut für Lebensmitteltechnik e.V. (German Institute of Food Technology), D-49610 Quackenbrück

Fred Stoddard (Visiting researcher), Kati Kristiina Katina (Visiting researcher)
17 Jan 201818 Jan 2018

Activity: Visiting an external institution typesAcademic visit to other institution

NJF seminar: Nordic heritage varieties of cereals

Kati Katina (Speaker: Keynote)
16 Jul 2014

Activity: Participating in or organising an event typesPublic Talks

Healthgrain forum (External organisation)

Kati Katina (Chair)
20 Apr 2014

Activity: Membership typesMembership or other role in national/international committee, council, board

AACC annual conference

Kati Katina (Speaker: Keynote)
29 Sep 2014

Activity: Participating in or organising an event typesPublic Talks

Finnish Association of Cereal technologists (External organisation)

Kati Katina (Board member)
1 Sep 2013

Activity: Membership typesMembership or other role in national/international committee, council, board