Emilia Nordlund
Espoo, Finland
Last Updated: 09/26/2026
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Found 32 publications
Label-free analytical characterization of brazzein produced with the filamentous fungus Trichoderma reesei.
Journal: Frontiers in bioengineering and biotechnology
Published: August 19, 2025
Toxicological and nutritional evaluation of plant cell cultures from scurvy grass (Cochlearia danica) and rowan (Sorbus aucuparia).
Journal: Frontiers in toxicology
Published: June 28, 2025
Effect of Bioprocessing on Techno-Functional Properties of Climate-Resilient African Crops, Sorghum and Cowpea.
Journal: Foods (Basel, Switzerland)
Published: August 22, 2022
Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional properties.
Journal: Food research international (Ottawa, Ont.)
Published: May 19, 2022
Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models.
Journal: Foods (Basel, Switzerland)
Published: December 10, 2021
Effect of pH and temperature on fibrous structure formation of plant proteins during high-moisture extrusion processing.
Journal: Food research international (Ottawa, Ont.)
Published: November 12, 2021
Grains - a major source of sustainable protein for health.
Journal: Nutrition reviews
Published: November 06, 2021
Ovalbumin production using Trichoderma reesei culture and low-carbon energy could mitigate the environmental impacts of chicken-egg-derived ovalbumin.
Journal: Nature food
Published: June 02, 2021
Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats.
Journal: Foods (Basel, Switzerland)
Published: April 21, 2021
Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking.
Journal: Foods (Basel, Switzerland)
Published: September 12, 2020
Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and Protein.
Journal: Foods (Basel, Switzerland)
Published: August 20, 2020
In vitro study for investigating the impact of decreasing the molecular weight of oat bran dietary fibre components on the behaviour in small and large intestine.
Journal: Food & function
Published: July 14, 2020
Last Updated: 09/26/2026