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Food Materials Science

  • Research
    • Powerful bioeconomically compatible emulsifiers
    • Novel wood-derived emulsifiers for superior lipid stabilization
    • Novel biomass-based solutions for technical emulsions
    • Acoustic waves as a new tailoring tool for lipid-based oleogels
    • Food lipid interfaces stabilized by xylan- and betaglucan -rich cereal residues
    • Liberation and solution properties of wood hemicelluloses towards surface active molecules
    • Lipid-containing Materials
    • Packaging
    • Reassembly of fungal polysaccharides for biocompatible interfaces
    • Role of lignin carbohydrate complexes as key to stable emulsions
    • Side streams characterization
    • Valorization of wood biorefinery products into novel functional hydrocolloids
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Food Materials Science

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Food Materials Science /

Publications

Selected publications

Phenolic residues in spruce galactoglucomannans improve stabilization of oil-in-water emulsions
Lehtonen, M., Merinen, M., Kilpeläinen, P. O., Xu, C., Willför, S. M. & Mikkonen, K. S. 2018. Journal of Colloid and Interface Science. 512, 536–547.

Synchrotron microtomography reveals the fine three-dimensional porosity of composite polysaccharide aerogels
Ghafar, A., Parikka, K., Haberthür, D., Tenkanen, M., Mikkonen, K. S. & Suuronen, J-P. 2017 In : Materials. 10, 8, p. 871.

Determination of physical emulsion stabilization mechanisms of wood hemicelluloses via rheological and interfacial characterization
Mikkonen, K. S., Merger, D., Kilpeläinen, P., Murtomäki, L., Schmidt, U. S. & Wilhelm, M. 2016 In : Soft Matter. 12, 42, p. 8690-8700.

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Updated: 15.10.2019
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