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CO2-defatted oats: Solubility, emulsification and foaming properties
- Ü. Konak, Dilek Ercili-Cura, Juhani Sibakov, T. Sontag-Strohm, M. Certel, J. Loponen
- Chemistry
- 1 July 2014
Lipid removal enhances separation of oat grain cell wall material from starch and protein
- Juhani Sibakov, O. Myllymäki, P. Lehtinen
- Chemistry
- 1 July 2011
Electrostatic separation combined with ultra-fine grinding to produce β-glucan enriched ingredients from oat bran
- Juhani Sibakov, J. Abecassis, C. Barron, K. Poutanen
- Chemistry
- 1 December 2014
In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity
- Carlos Pineda-Vadillo, F. Nau, D. Dupont
- Chemistry
- 1 October 2016
Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability
- Eda Aktas-Akyildiz, Juhani Sibakov, M. Nappa, E. Hytönen, H. Köksel, K. Poutanen
- Chemistry
- 1 May 2018
Oat protein solubility and emulsion properties improved by enzymatic deamidation
- Zhong-Qing Jiang, T. Sontag-Strohm, H. Salovaara, Juhani Sibakov, P. Kanerva, J. Loponen
- Chemistry
- 1 July 2015
Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion
- M. Immonen, Angga Chandrakusuma, Juhani Sibakov, Minna Poikelispää, T. Sontag-Strohm
- MedicineFoods
- 1 July 2021
TLDR
The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion.
- Carlos Pineda-Vadillo, F. Nau, D. Dupont
- Biology, MedicineFood chemistry
- 2017
Effect of a milling pre-treatment on the enzymatic hydrolysis of carbohydrates in brewer's spent grain.
- P. Niemi, C. Faulds, Juhani Sibakov, U. Holopainen, K. Poutanen, J. Buchert
- Chemistry, MedicineBioresource technology
- 1 July 2012
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