J
Jussi Loponen
Researcher at University of Helsinki
Publications - 38
Citations - 1232
Jussi Loponen is an academic researcher from University of Helsinki. The author has contributed to research in topics: Gluten & Prolamin. The author has an hindex of 18, co-authored 37 publications receiving 979 citations. Previous affiliations of Jussi Loponen include University of Alberta.
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Proteolysis in sourdough fermentations : mechanisms and potential for improved bread quality
TL;DR: The increased knowledge on proteolysis in sourdoughs enables a directed optimization of fermentation to improve bread quality.
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Degradation of HMW glutenins during wheat sourdough fermentations
TL;DR: In this article, the degradation of gluten proteins during fermentation may, however, crucially alter the gluten network formation, and they observed changes that occurred in the HMW glutenins during wheat sourdough fermentations.
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Randomised clinical trial: low‐FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome
Reijo Laatikainen,Jari Koskenpato,Sanna-Maria Hongisto,Jussi Loponen,Tuija Poussa,Markku Hillilä,Riitta Korpela +6 more
TL;DR: Grains are high in FODMAPs (Fermentable Oligo‐, Di‐, Monosaccharides And Polyols) and often considered as triggers of IBS symptoms.
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Oat protein solubility and emulsion properties improved by enzymatic deamidation
Zhongqing Jiang,Tuula Sontag-Strohm,Hannu Salovaara,Juhani Sibakov,Päivi Kanerva,Jussi Loponen +5 more
TL;DR: In this article, the effects of protein-glutaminase mediated deamidation on the structure, solubility and emulsifying properties of oat proteins were studied.
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Use of Sourdough in Low FODMAP Baking.
Jussi Loponen,Michael G. Gänzle +1 more
TL;DR: The sourdough bread-making process offers a means to develop natural and fiber-rich low FODMAP bakery products for IBS patients and thereby help them to increase their dietary fiber intake.