vieno piironen at University of Helsinki - Research Interests, Publications & Academic Profile

vieno piironen

University of Helsinki

Finland

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Research Interests

Food Science

100%

Clinical Nutrition

60%

Functional Food

80%

Nutrition

60%

Meat Science

40%

Starch Chemistry

40%

Food Quality

40%

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Articles19

Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion

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Year:

2024

Masking off-flavors of faba bean protein concentrate and extrudate

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Year:

2024

Vitamin B12 production in solubilized protein extract of bioprocessed wheat bran with Propionibacterium freudenreichii

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Year:

2024

Combination of carboxymethylcellulose and wood hemicelluloses to enhance encapsulation efficiency and microcapsule wall thickness

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Year:

2024

B Vitamins in Legume Ingredients and Their Retention in High Moisture Extrusion

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Year:

2024

How food matrices modulate folate bioaccessibility

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Year:

2024

Lipid and volatile profiles of Finnish oat batches of pure cultivars

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Year:

2024

Variations in tocopherol, tocotrienol, avenanthramide and saponin content in oats and the influence of milling and baking processes

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Year:

2024

Wood Hemicelluloses as Innovative Wall Materials for Spray‑Dried Microencapsulation of Berry Juice

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Year:

2023

Wood hemicelluloses as sustainable wall materials to protect bioactive compounds during spray drying of bilberries

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Year:

2023

Characterization of texturized meat analogues containing native lupin flour and lupin protein concentrate/isolate

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Year:

2023

The flavor of faba bean ingredients and extrudates

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Year:

2022

5-Methyltetrahydrofolate Is a Crucial Factor in Determining the Bioaccessibility of Folate in Bread

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Year:

2022

Flavor challenges in extruded plant-based meat alternatives: A review

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Year:

2022

The bioaccessibility of folate in breads and the stability of folate vitamers during in vitro digestion

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Year:

2022

Variation in the Content and Composition of Tocols in a Wheat Population

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Year:

2022

Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization

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Year:

2022

In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread

Article Link

Year:

2022

Physical properties of extrudates with fibrous structures made of faba bean protein ingredients using high moisture extrusion

Article Link

Year:

2022

Collaborators14

Mari Sandell

University of Helsinki

FINLAND

Rossana Coda

University of Helsinki

FINLAND

Fabio Valoppi

University of Helsinki

FINLAND

Kirsi Mikkonen

University of Helsinki

FINLAND

Pekka Varmanen

University of Helsinki

FINLAND

Susanna Kariluoto

University of Helsinki

FINLAND

Ndegwa Maina

University of Helsinki

FINLAND

Felix Abik

University of Helsinki

FINLAND

Juha-Matti Pihlava

Natural Resources Institute Finland

FINLAND

anna-maija lampi

University of Helsinki

FINLAND

Antti Juhani Knaapila

Principal Lecturer

LAB University of Applied Sciences

FINLAND

Heikki Suhonen

University of Helsinki

FINLAND

Aino Siitonen

University of Helsinki

FINLAND

Ho Minh Thao

University of Helsinki

FINLAND

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