Photo of Ndegwa Maina
  • PL 66 (Agnes Sjöbergin katu 2)



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Personal profile

Description of research and teaching

After completing my masters degree in Food Science, I engaged myself in exploring the carbohydrate chemistry horizon in my Ph.D studies. My main research interest is structural analysis of oligo- and polysaccharides by NMR and mass spectroscopy, as an intiative in understanding there structure-function relationship. For a more wholesome picture I am also interested in analysis of the physicochemical properties such as molecular weight and intrinsic viscosity.

I completed my PhD in 2012. In my PhD, I studied the structure  and content of exopolysaccharides (EPS) from microbes with potential application in Sourdough technology.  EPS are unique food hydrocolloids as they can be produced in situ during food fermentation. In-situ production is advantageous because such EPS are not considered additional artificial ingredients and are consequently not subject to food additive regulations. In-situ EPS production is therefore a potential technique for replacing hydrocolloid additives used in fermented food production.

Currently am working as a postdoc in the cereal technology division of the Department of Food and Environmental Sciences, University of Helsinki. In the project  we are studying the oxdation of cereal B-glucan. We are mainly focusing on the oxidation products and rheological properties of the oxidized B-glucan.

Education information

Ph.D Food Science 2012
M.Sc Food Science 2006

Fields of Science

  • 416 Food Science
  • 411 Agriculture and forestry

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

Publications 2006 2019

Environmentally-compatible alkyd paints stabilized by wood hemicelluloses

Mikkonen, K. S., Kirjoranta, S., Xu, C., Hemming, J., Pranovich, A., Bhattarai, M., Peltonen, L., Kilpeläinen, P., Maina, N., Tenkanen, M., Lehtonen, M. & Willför, S., Jul 2019, In : Industrial Crops and Products. 133, p. 212-220 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access

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

Lignin-Rich PHWE Hemicellulose Extracts Responsible for Extended Emulsion Stabilization

Lahtinen, M., Valoppi, F., Juntti, V., Heikkinen, S., Kilpeläinen, P., Maina, N. & Mikkonen, K. S., 17 Dec 2019, In : Frontiers in Chemistry. 7, 18 p., 871.

Research output: Contribution to journalArticleScientificpeer-review

Open Access

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 journalArticleScientificpeer-review

Open Access

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

Projects 2005 2021


Award for Masters Thesis

Ndegwa Maina (Recipient), 1 Sep 2006

Prize: Prizes and awards

Award for PhD Thesis

Ndegwa Maina (Recipient), 9 Apr 2013

Prize: Prizes and awards

Activities 2006 2016

Diarra Compaore

Ndegwa Maina (Host)
21 Nov 201612 Feb 2017

Activity: Hosting a visitor typesAcademic visit at UH


Yujie Wang (Supervisor), Tuula Stina Sontag-Strohm (Co-supervisor), Henry Ndegwa Maina (Co-supervisor)
1 Feb 20161 Aug 2016

Activity: Examination typesSupervision of other thesis (Master's, Licentiate)

Influence of oxidation and acid induced degradation on the properties of starch pastes and starch gels

Ndegwa Maina (Speaker)
16 May 201620 May 2016

Activity: Talk or presentation typesOral presentation

Department of Chemistry, University of Natural Resources and Life Sciences, BOKU

Ndegwa Maina (Visiting researcher)
22 Jun 201525 Jun 2015

Activity: Visiting an external institution typesAcademic visit to other institution

FIBRE PRO PROJECT–better wholegrain products for Africa

Ndegwa Maina (Speaker)
20 Apr 201521 Apr 2015

Activity: Talk or presentation typesInvited talk