Tuula Sontag‐Strohm

Oat protein solubility and emulsion properties improved by enzymatic deamidation

Zhongqing Jiang, Tuula Sontag‐Strohm, Hannu Salovaara et al. · Journal of Cereal Science · 2015 · 150 citations

Food Chemistry, Food Colloid, Engineering +7

Faba bean flavour and technological property improvement by thermal pre-treatments

Zhongqing Jiang, Marjo Pulkkinen, Yujie Wang et al. · LWT · 2015 · 136 citations

Food Engineering, Food Processing, Faba Bean Flavour +4

Degradation of HMW Glutenins During Wheat Sourdough Fermentations

Jussi Loponen, Markku Mikola, Kati Katina et al. · Cereal Chemistry · 2004 · 113 citations

Food Chemistry, Engineering, Food Fermentation +14

Viscosity of beta-glucan in oat products

Heli Anttila, Tuula Sontag‐Strohm, Hannu Salovaara · Agricultural and Food Science · 2005 · 113 citations · Full text

Food Chemistry, Nutrition, Food Manufacturer +15

Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization

José Martín Ramos-Díaz, Katja Kantanen, J.M. Edelmann et al. · Innovative Food Science & Emerging Technologies · 2022 · 99 citations · Full text

Engineering, Oat Fiber, Food Analysis +16