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Aleksei Kaleda
Researcher at Tallinn University of Technology
Publications - 5
Citations - 97
Aleksei Kaleda is an academic researcher from Tallinn University of Technology. The author has contributed to research in topics: Ice binding & Fermentation. The author has an hindex of 2, co-authored 5 publications receiving 42 citations.
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Journal ArticleDOI
Ice cream structure modification by ice-binding proteins
TL;DR: It was found that adding recombinantly produced fish type III IBPs at a concentration 3 mg·L-1 made ice cream hard and crystalline with improved shape preservation during melting.
Journal ArticleDOI
Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs.
Aleksei Kaleda,Karel Talvistu,Martti Tamm,Maret Viirma,Julia Rosend,Kristel Tanilas,Marie Kriisa,Natalja Part,Mari-Liis Tammik +8 more
TL;DR: Overall, phytase treatment and fermentation demonstrated the potential for application in extruded meat analogs but also highlighted the necessity of optimization of process conditions.
Journal ArticleDOI
Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenans.
TL;DR: Commercial furcellaran that had undergone multiple heatings at high temperatures during production was found to be susceptible to polymer degradation and the molecular weight was significantly decreased, causing a drop in viscosity and gel hardness.
Journal ArticleDOI
Instability of low-moisture carrageenans as affected by water vapor sorption at moderate storage temperatures
TL;DR: In this paper, the exothermic heat flow caused by the absorption of water into carrageenans and a furcellaran, leading to their thermodynamic instability under moderate storage conditions (35°C, τ τ = 12h), where τ is the reaction time (h).