Anni Kortekangas

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

Martina Lille, Anni Kortekangas, Raija-Liisa Heiniö et al. · Foods · 2020 · 72 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Impact of ultra-fine milling and air classification on biochemical and techno-functional characteristics of wheat and rye bran

Pia Silventoinen, Anni Kortekangas, Dilek Ercili-Cura et al. · Food Research International · 2020 · 55 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Phytase treatment of a protein-enriched rice bran fraction improves heat-induced gelation properties at alkaline conditions

Anni Kortekangas, Pia Silventoinen, Emilia Nordlund et al. · Food Hydrocolloids · 2020 · 28 citations · Full text

Agriculture, Biotechnology, Food Science +17

Impact of Phytase Treatment and Calcium Addition on Gelation of a Protein-Enriched Rapeseed Fraction

Pia Silventoinen, Anni Kortekangas, Emilia Nordlund et al. · Food and Bioprocess Technology · 2022 · 14 citations · Full text

Agriculture, Biochemistry, Food Science +17