Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage

Functionality of spruce galactoglucomannans in oil-in-water emulsions

(2018) Mamata Bhattarai et al.   FOOD HYDROCOLLOIDS

Emerging trends in European food, diets and food industry

(2018) F.G. Santeramo et al.   FOOD RESEARCH INTERNATIONAL

Phenolic residues in spruce galactoglucomannans improve stabilization of oil-in-water emulsions

(2018) M. Lehtonen et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Safety considerations of plant polysaccharides for food use: a case study on phenolic-rich softwood galactoglucomannan extract

(2018) Leena Pitkänen et al.   Food & Function

Direct evidence for α ether linkage between lignin and carbohydrates in wood cell walls

(2018) Hiroshi Nishimura et al.   Scientific Reports

Fabrication, characterization and controlled release properties of oat protein gels with percolating structure induced by cold gelation

(2017) Chen Yang et al.   FOOD HYDROCOLLOIDS

Lipid-modifying enzymes in oat and faba bean

(2017) Zhen Yang et al.   FOOD RESEARCH INTERNATIONAL

Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin)

(2017) Xiang Luo et al.   FOOD RESEARCH INTERNATIONAL

Biological Implications of Lipid Oxidation Products

(2017) Samantha A. Vieira et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

The Long-Term Consumption of Oats in Celiac Disease Patients Is Safe: A Large Cross-Sectional Study

(2017) Katri Aaltonen et al.   Nutrients

Structural Insights on Recalcitrance during Hydrothermal Hemicellulose Extraction from Wood

(2017) Nicola Giummarella et al.   ACS Sustainable Chemistry & Engineering

Spruce galactoglucomannans in rapeseed oil-in-water emulsions: Efficient stabilization performance and structural partitioning

(2016) Kirsi S. Mikkonen et al.   FOOD HYDROCOLLOIDS

Spruce galactoglucomannans inhibit lipid oxidation in rapeseed oil-in-water emulsions

(2016) Mari Lehtonen et al.   FOOD HYDROCOLLOIDS

Plant-based milk alternatives an emerging segment of functional beverages: a review

(2016) Swati Sethi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Determination of physical emulsion stabilization mechanisms of wood hemicelluloses via rheological and interfacial characterization

(2016) K. S. Mikkonen et al.   Soft Matter

Functional Beverages: The Emerging Side of Functional Foods

(2014) Maria Rosaria Corbo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Oral Perceptual Discrimination of Viscosity Differences for Non-Newtonian Liquids in the Nectar- and Honey-Thick Ranges

(2014) Catriona M. Steele et al.   DYSPHAGIA

Pressurized hot water flow-through extraction system scale up from the laboratory to the pilot scale

(2014) P. O. Kilpeläinen et al.   GREEN CHEMISTRY

Electrostatic separation combined with ultra-fine grinding to produce β-glucan enriched ingredients from oat bran

(2014) J. Sibakov et al.   Innovative Food Science & Emerging Technologies

Probiotic functional foods: Survival of probiotics during processing and storage

(2014) M.K. Tripathi et al.   Journal of Functional Foods

Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds

(2014) Verica Đorđević et al.   Food Engineering Reviews

Characterization of oat proteins and aggregates using asymmetric flow field-flow fractionation

(2013) J. Ray Runyon et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Beverage emulsions: Recent developments in formulation, production, and applications

(2013) Daniel T. Piorkowski et al.   FOOD HYDROCOLLOIDS

Innovation trends in the food industry: The case of functional foods

(2013) Barbara Bigliardi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Prebiotics as functional foods: A review

(2013) Sadeq Hasan Al-Sheraji et al.   Journal of Functional Foods

The effect of galactose side units and mannan chain length on the macromolecular characteristics of galactomannans

(2011) Leena Pitkänen et al.   CARBOHYDRATE POLYMERS

Lipid removal enhances separation of oat grain cell wall material from starch and protein

(2011) J. Sibakov et al.   JOURNAL OF CEREAL SCIENCE

The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety

(2010) Marika Lyly et al.   Food & Nutrition Research

Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

(2009) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Functional food. Product development, marketing and consumer acceptance—A review

(2008) István Siró et al.   APPETITE

Functional foods: a conceptual definition

(2008) Maurice Doyon et al.   British Food Journal

Impact of zeta potential and size of caseins as precursors of fouling deposit on limiting and critical fluxes in spiral ultrafiltration of modified skim milks

(2008) Habib Bouzid et al.   JOURNAL OF MEMBRANE SCIENCE

Spruce-derived mannans – A potential raw material for hydrocolloids and novel advanced natural materials

(2007) Stefan Willför et al.   CARBOHYDRATE POLYMERS

Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

(2007) Hamed Mirhosseini et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS