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Emilia Nordlund

VTT Technical Research Centre of Finland

Finland

Research Interests

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Professors in Finland Professors in Food Science Food Science professors in Finland

Articles (16)

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2026

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2026

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2025

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2025

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2025

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2025

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2025

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2024

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2023

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2023

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2023

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2023

Collaborators (5)

Carlos Gómez Gallego

University Lecturer

University of Eastern Finland

FINLAND

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Marco Casteleijn

Senior Scientist | JF Portfolio and IP management

VTT Technical Research Centre of Finland

FINLAND

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anna-maija lampi

University of Helsinki

FINLAND

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Jarupat Luecha

Senior Scientist

VTT Technical Research Centre of Finland

FINLAND

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vieno piironen

University of Helsinki

FINLAND

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Emilia Nordlund

Research Interests

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Articles (16)

Impact of heat treatment, defatting and extraction pH on alkaline-extracted oat protein ingredients

Exploring new cellular agriculture-based value chains via an analysis on potential feedstock sources in Finland

Impact of storage of oat bran flour and dispersion on lipid oxidation, odour profile, and oxidative degradation of beta-glucan

Label-free analytical characterization of brazzein produced with the filamentous fungus Trichoderma reesei

Solid agrifood side streams as potential feedstock for microbial biomass and precision fermentation

Future food court in an urban shopping center can supply feedstocks for microbial protein production

Toxicological and nutritional evaluation of plant cell cultures from scurvy grass (Cochlearia danica) and rowan (Sorbus aucuparia)

Unravelling the bread-making functionality of gluten-rich sub-aleurone flour obtained by dry fractionation of wheat miller's bran

Potato and dairy industry side streams as feedstock for fungal and plant cell cultures

In vitro protein digestion and carbohydrate colon fermentation of microbial biomass samples from bacterial, filamentous fungus and yeast sources

Influence of oat flour characteristics on the physicochemical properties of oat-based milk substitutes

Isolating a fraction enriched in sub-aleurone gluten proteins through dry fractionation of wheat miller's bran

Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours

Wholegrain oat quality indicators for production of extruded snacks

Oats

Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional properties

Collaborators (5)

Carlos Gómez Gallego

Marco Casteleijn

anna-maija lampi

Jarupat Luecha

vieno piironen

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