M
Martina Lille
Researcher at VTT Technical Research Centre of Finland
Publications - 62
Citations - 2729
Martina Lille is an academic researcher from VTT Technical Research Centre of Finland. The author has contributed to research in topics: Chemistry & Cellulose. The author has an hindex of 23, co-authored 55 publications receiving 2254 citations.
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Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review
TL;DR: In this paper, the effects of HP treatment on colour, flavour and texture of fruit-and vegetable-based foods have been investigated and the mechanisms behind the observed changes in quality attributes have been elucidated.
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Nanofibrillar cellulose hydrogel promotes three-dimensional liver cell culture
Madhushree Bhattacharya,Melina Malinen,Patrick Laurén,Yan-Rou Lou,Saara W. Kuisma,Liisa Kanninen,Martina Lille,Anne Corlu,Christiane Guguen-Guillouzo,Olli Ikkala,Antti Laukkanen,Arto Urtti,Marjo Yliperttula +12 more
TL;DR: It is demonstrated that native nanofibrillar cellulose (NFC) hydrogels derived from the abundant plant sources provide the desired functionalities and generates a feasible and sustained microenvironment for 3D cell culture for potential applications, such as drug and chemical testing, tissue engineering, and cell therapy.
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Applicability of protein and fiber-rich food materials in extrusion-based 3D printing
TL;DR: In this article, the applicability of extrusion-based 3D printing technology for food pastes made of protein, starch and fiber-rich materials was assessed, as a starting point in the development of healthy, customized snack products.
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Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices
Johanna Buchert,Jani M. Koponen,Marjaana Suutarinen,Annikka Mustranta,Martina Lille,Riitta Törrönen,Kaisa Poutanen,Kaisa Poutanen +7 more
TL;DR: In this article, Bilberries and blackcurrants were treated with extensive dosages of commercial cell wall degrading enzyme preparations, i.e., Econase CE, Pectinex Ultra SP-L, PECTinex Smash, Pectorinex BE 3-L and Biopectinase CCM, which increased the total content of anthocyanins by 13-41% in bilberry and 18-29% in blackcurrant.
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The role of hemicellulose in nanofibrillated cellulose networks
Suvi Arola,Suvi Arola,Jani-Markus Malho,Päivi Laaksonen,Martina Lille,Markus Linder,Markus Linder +6 more
TL;DR: It is found that removal of xylan enhances the formation of fibril networks, resulting in both stiffer gels and stronger films, however xylan also stabilizes the fibrils against flocculation.