Martina Lille
VTT Technical Research Centre of Finland(FI)
Publications by Year
Research Areas
Proteins in Food Systems, Microbial Inactivation Methods, Meat and Animal Product Quality, Advanced Cellulose Research Studies, Food composition and properties
Most-Cited Works
- → Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review(2008)618 cited
- → Applicability of protein and fiber-rich food materials in extrusion-based 3D printing(2017)584 cited
- → Nanofibrillar cellulose hydrogel promotes three-dimensional liver cell culture(2012)407 cited
- → Effect of enzyme‐aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices(2005)164 cited
- → The role of hemicellulose in nanofibrillated cellulose networks(2012)117 cited
- → Effect of enzymatic cross-linking of β-casein on proteolysis by pepsin(2010)103 cited
- → Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: Quantification and relation to texture loss(2005)92 cited
- → Effect of high-pressure processing on volatile composition and odour of cherry tomato purée(2011)89 cited
- → Plant cells as food – A concept taking shape(2018)85 cited
- → Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional properties(2022)77 cited