Research output per year
Research output per year
Personal profile
Education/Academic qualification
Food Sciences, PhD
Award Date: 8 Dec 2020
Food Technology, M.Sc
Award Date: 11 Sep 2015
Fields of Science
- 416 Food Science
- Emulsions
- Polysaccharides
- Polysaccharide characterization
- Interfaces
International and National Collaboration
Publications and projects within past five years.
Publications
-
Associative behavior of spruce galactoglucomannans in aqueous solutions and emulsions
Bhattarai, M., 25 Nov 2020, University of Helsinki.Research output: Thesis › Doctoral Thesis › Collection of Articles
Open Access -
Colloidal features of softwood galactoglucomannans-rich extract
Bhattarai, M., Sulaeva, I., Pitkänen, L., Kontro, I., Tenkanen, M., Potthast, A. & Mikkonen, K. S., 1 Aug 2020, In : Carbohydrate Polymers. 241, 10 p., 116368.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Time-dependent self-association of spruce galactoglucomannans depends on pH and mechanical shearing
Bhattarai, M., Valoppi, F., Hirvonen, S-P., Hietala, S., Kilpelainen, P., Aseyev, V. & Mikkonen, K. S., May 2020, In : Food Hydrocolloids. 102, 12 p., 105607.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Centrifugal fractionation of softwood extracts improves the biorefinery workflow and yields functional emulsifiers
Valoppi, F., Lahtinen, M., Bhattarai, M., Kirjoranta, S., Juntti, V., Peltonen, L., Kilpeläinen, P. O. & Mikkonen, K. S., 7 Sep 2019, In : Green Chemistry. 21, 17, p. 4691-4705 15 p.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Effects of Enzymatic Hydrolysis of Fava Bean Protein Isolate by Alcalase on the Physical and Oxidative Stability of Oil-in-Water Emulsions
Liu, C., Bhattarai, M., Mikkonen, K. S. & Heinonen, M., 12 Jun 2019, In : Journal of Agricultural and Food Chemistry. 67, 23, p. 6625-6632 8 p.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access
Projects
- 3 Finished
-
Revealing the role of spruce galactoglucomannans assemblies at food emulsion interfaces
01/01/2017 → 31/12/2020
Project: Research project
-
BITE: Novel BIomass-based solutions for Technical Emulsions (TEKES)
Kirjoranta, S., Bhattarai, M., Lehtonen, M., Tenkanen, M. & Mikkonen, K. S.
01/09/2016 → 28/02/2018
Project: Research project
-
WOOD-PRO: Valorization of wood biorefinery products into novel functional hydrocolloids (Nordic Forest Research)
Bhattarai, M., Nikkilä, I., Ghafar, A., Ramos-Diaz, J. M., Lehtonen, M. & Mikkonen, K. S.
01/01/2016 → 31/12/2018
Project: Research project
Prizes
-
EIT FOODIO-Food Solutions Award
Bhattarai, Mamata (Recipient), Pia C Silventoinen (Recipient), Mohammad Azizkhani (Recipient), Laura Toppinen (Recipient), Sharon Abderhalden (Recipient), Maite Iriondo (Recipient), Beatriz Fernandez (Recipient), Valeria Belokhvostov (Recipient), Lital Cohen (Recipient) & Michael Faivush (Recipient), 12 Dec 2018
Prize: Prizes and awards
Activities
-
Core Facility for Integrated Microscopy, University of Copenhagen
Mamata Bhattarai (Visiting researcher)
18 Feb 2020 → 19 Feb 2020Activity: Visiting an external institution types › Academic visit to other institution
-
Division of Chemistry of Renewable Resources, Department of Chemistry, University of Natural Resources and Life Sciences Vienna, Konrad-Lorenz-Straße 24, 3432 Tulln an der Donau
Mamata Bhattarai (Visiting researcher)
18 Mar 2019 → 3 May 2019Activity: Visiting an external institution types › Academic visit to other institution
-
The potential role of associative properties of spruce galactoglucomannans in emulsion stabilization
Mamata Bhattarai (Speaker)
14 Jun 2019Activity: Talk or presentation types › Oral presentation
-
Applied sciences (Journal)
Mamata Bhattarai (Reviewer)
11 Mar 2019Activity: Publication peer-review and editorial work types › Peer review of manuscripts
-
Spruce gum as a sustainable food ingredient from trees
Mamata Bhattarai (Speaker)
9 May 2019Activity: Talk or presentation types › Oral presentation