Noora Mäkelä

Viscosity of β-glucan from oat products at the intestinal phase of the gastrointestinal model

Noora Mäkelä, Outi Brinck, Tuula Sontag‐Strohm · Food Hydrocolloids · 2019 · 63 citations · Full text

Nutrition, Food Analysis, Food Biophysics +22

The oxidative degradation of barley β-glucan in the presence of ascorbic acid or hydrogen peroxide

Noora Mäkelä, Tuula Sontag‐Strohm, Ndegwa Henry Maina · Carbohydrate Polymers · 2015 · 38 citations

Food Chemistry, Ascorbic Acid, Agricultural Chemistry +5

Gelation of cereal β-glucan at low concentrations

Noora Mäkelä, Ndegwa Henry Maina, Päivi Vikgren et al. · Food Hydrocolloids · 2017 · 27 citations · Full text

Food Chemistry, Engineering, Glycosylation +8

Role of β-glucan content, molecular weight and phytate in the bile acid binding of oat β-glucan

Noora Mäkelä, Natalia Rosa‐Sibakov, Yu-Jie Wang et al. · Food Chemistry · 2021 · 25 citations · Full text

The effect of deamidation and lipids on the interfacial and foaming properties of ultrafiltered oat protein concentrates

Mika Immonen, Angga Chandrakusuma, Sanna Hokkanen et al. · LWT · 2022 · 18 citations · Full text