Katja Kantanen

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

Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion

Katja Kantanen, Anni Oksanen, Minnamari Edelmann et al. · Foods · 2022 · 64 citations · Full text

Engineering, Functional Property, Mechanical Engineering +16

The flavor of faba bean ingredients and extrudates: Chemical and sensory properties

Fabio Tuccillo, Katja Kantanen, Yaqin Wang et al. · Food Research International · 2022 · 59 citations · Full text

Food Chemistry, Nutrition, Food Composition +14

Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat

José Martín Ramos-Díaz, Katja Kantanen, J.M. Edelmann et al. · Current Research in Food Science · 2022 · 24 citations · Full text

Characterization of texturized meat analogues containing native lupin flour and lupin protein concentrate/isolate

José Martín Ramos-Díaz, Suvi Oksanen, Katja Kantanen et al. · Heliyon · 2023 · 14 citations · Full text