المؤلفون: Abik, Felix, Palasingh, Chonnipa, 1992, Bhattarai, Mamata, Leivers, Shaun, Ström, Anna, 1976, Westereng, Bjørge, Mikkonen, Kirsi S., Nypelö, Tiina, 1982

المصدر: Liberation and solution properties of wood hemicelluloses towards surface active molecules (HEMISURF). Oxiderad hemicellulosa för filmer och geler Journal of Agricultural and Food Chemistry. 71(6):2667-2683

مصطلحات موضوعية: mannans, emulsions, xylans, novel foods

وصف الملف: electronic

URL الوصول: https://research.chalmers.se/publication/534643
https://research.chalmers.se/publication/534643/file/534643_Fulltext.pdf

المؤلفون: Abik, Felix, Solin, Katariina, Hietala, Sami, Rojas, Orlando J., Ho, Thao Minh, Mikkonen, Kirsi S.

المصدر: In Carbohydrate Polymers 1 September 2024 339

المؤلفون: Abik, Felix, Ho, Thao Minh, Lehtonen, Mari, Philo, Mark, Booth, Catherine, Mandalari, Giuseppina, Wilde, Peter J., Mikkonen, Kirsi S.

المصدر: In Food Hydrocolloids December 2024 157

المؤلفون: Halahlah, Abedalghani, Abik, Felix, Suhonen, Heikki, Räikkönen, Heikki, Piironen, Vieno, Mikkonen, Kirsi S., Ho, Thao M.

المصدر: In Future Foods June 2024 9

المؤلفون: Ho, Thao Minh^{Aff1, Aff2, IDs1057002204958z_cor1}, Abik, Felix^{Aff1, IDs1057002204958z_cor2}, Hietala, Sami, Isaza Ferro, Estefania, Pitkänen, Leena, Juhl, Dennis W., Vosegaard, Thomas, Kilpeläinen, Petri O., Mikkonen, Kirsi S.^{Aff1, Aff2}

المصدر: Cellulose. 30(2):753-773

المؤلفون: Palasingh, Chonnipa, Nakayama, Koyuru, Abik, Felix, Mikkonen, Kirsi S., Evenäs, Lars, Ström, Anna, Nypelö, Tiina

المصدر: In Carbohydrate Polymers 15 September 2022 292

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المؤلفون: Ho, Minh Thao, Abik, Felix, Mikkonen, Kirsi S.

المساهمون: Department of Food and Nutrition, Food Materials Science Research Group, Helsinki Institute of Sustainability Science (HELSUS)

مصطلحات موضوعية: interfacial characterization, atomic force microscopy, 416 Food Science, Nanoemulsion, surface force, interface

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______1593::36d3090f3cef4f964cc59f2ff0de6e12
http://hdl.handle.net/10138/346073

المؤلفون: Valoppi, Fabio, Agustin, Melissa B., Abik, Felix, Carvalho, Danila Morais de, Sithole, Jaison, Bhattarai, Mamata, Varis, Jutta Johanna, Arzami, Anis, Pulkkinen, Elli Eva, Mikkonen, Kirsi S.

المصدر: Valoppi, F, Agustin, M B, Abik, F, Carvalho, D M D, Sithole, J, Bhattarai, M, Varis, J J, Arzami, A, Pulkkinen, E E & Mikkonen, K S 2021, ' Insight on current advances in food science and technology for feeding the world population ', Frontiers in Sustainable Food Systems, vol. 5, 626227 . https://doi.org/10.3389/fsufs.2021.626227

مصطلحات موضوعية: Global and Planetary Change, food loss and food waste, Ecology, circular economy, new ingredients, SDG 8 - Decent Work and Economic Growth, Horticulture, Management, Monitoring, Policy and Law, digitalization, food design, SDG 9 - Industry, Innovation, and Infrastructure, food production and food security, SDG 2 - Zero Hunger, SDG 12 - Responsible Consumption and Production, Agronomy and Crop Science, food structure design, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5baf369e8d8367a87292339b9a3c0c93