Research Output per year
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 journal › Article › Scientific › peer-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 journal › Article › Scientific › peer-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 journal › Article › Scientific › peer-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 journal › Article › Scientific › peer-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 journal › Article › Scientific › peer-review
Open Access
File
Projects 2005 2021
Anti-Mold: Innovative antifungal ingredients from plant matrices
Coda, R., Katina, K., Piironen, V. & Edelmann, M.
28/02/2019 → 30/04/2020
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.
01/01/2019 → 31/12/2019
Project: Research project
BIOB12: Vitamin B12-bioenriched wheat bran ingredients for food applications (BIOB12)
Piironen, V., Chamlagain, B., Edelmann, M., Varmanen, P. & Katina, K.
01/07/2018 → 30/06/2019
Project: Research project
Biotransformation of brewers´spent grain: increased functionality for novel food applications
Coda, R., Katina, K., Maina, N. & Knaapila, A.
01/04/2018 → 31/03/2021
Project: Research project
‘Functionalisation and valorisation of PROteins and VEgetable sources (PROVE)
Coda, R., Piironen, V., Katina, K., Pulkkinen, M. & Deptula, P.
01/01/2018 → 31/12/2018
Project: Research project
Activities 2003 2018
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 2018 → 18 Jan 2018
Activity: Visiting an external institution types › Academic 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 types › Public Talks
Healthgrain forum (External organisation)
Kati Katina (Chair)20 Apr 2014
Activity: Membership types › Membership 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 types › Public Talks
Finnish Association of Cereal technologists (External organisation)
Kati Katina (Board member)1 Sep 2013
Activity: Membership types › Membership or other role in national/international committee, council, board