Katja Annika Kantanen – Publications — University of Helsinki

Emailkatja.kantanenhelsinkifi

PL 66 (Agnes Sjöbergin katu 2)
00014
Finland

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5 Article

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2023

Characterization of texturized meat analogues containing native lupin flour and lupin protein concentrate/isolate
Ramos-Diaz, J. M., Oksanen, S., Kantanen, K. A., Edelmann, M., Suhonen, H., Sontag-Strohm, T., Piironen, V. & Jouppila, K., Oct 2023, In: Heliyon. 9, 10, e20503.
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
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2022

Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization
Ramos-Diaz, J. M., Kantanen, K. A., Edelmann, M., Suhonen, H., Sontag-Strohm, T., Jouppila, K. & Piironen, V., 22 May 2022, In: Innovative Food Science and Emerging Technologies. 77, 11 p., 102954.
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
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Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat
Ramos-Diaz, J. M., Kantanen, K., Edelmann, M., Jouppila, K., Sontag-Strohm, T. & Piironen, V., 2022, In: Current research in food science. 5, p. 858-867 10 p.
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
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Physical properties of extrudates with fibrous structures made of faba bean protein ingredients using high moisture extrusion
Kantanen, K. A., Oksanen, A., Edelmann, M., Suhonen, H., Sontag-Strohm, T., Piironen, V., Ramos-Diaz, J. M. & Jouppila, K., 28 Apr 2022, In: Foods. 11, 9, 17 p., 1280.
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
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The flavor of faba bean ingredients and extrudates: Chemical and sensory properties
Tuccillo, F., Kantanen, K., Wang, Y., Diaz, J. M. R., Pulkkinen, M., Edelmann, M., Knaapila, A., Jouppila, K., Piironen, V., Lampi, A-M., Sandell, M. & Katina, K., Dec 2022, In: Food Research International. 162, 13 p., 112036.
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
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