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Kati Katina

University of Helsinki

University of Helsinki

Helsinki, FIN-00014

Finland

  • University of Helsinki

SCHOLARLY PAPERS

5

DOWNLOADS

128

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0

Scholarly Papers (5)

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1.

Changes in the nutritional profile, anti-nutrients, microstructure, and in vitro digestibility of faba bean–oat tempeh during pre-treatment and fermentation

Number of pages: 38 Posted: 17 Dec 2025
Laura Alejandra Fernandez Castaneda, Jing Lu, Jaqueline Auer, Henrik Hansson, Oksana Kravchenko, Sara Pokorna, Fabio Tuccillo, Olivia Zehnder-Wyss, Johanna Minnamari Edelmann, Kati Katina, Laura Nystrom, Galia Zamaratskaia and Maud Langton
Swedish University of Agricultural Sciences, Swedish University of Agricultural Sciences, Swedish University of Agricultural Sciences, Swedish University of Agricultural Sciences, Swedish University of Agricultural Sciences, affiliation not provided to SSRN, University of Helsinki, affiliation not provided to SSRN, University of Helsinki, University of Helsinki, ETH Zurich, Swedish University of Agricultural Sciences and Swedish University of Agricultural Sciences
Downloads 50 (1,086,013)

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Tempe, Rhizopus oryzae, digestion, plant-based, lactic acid bacteria

2.

Process-induced changes in starch, dietary fiber, and protein in a fermented plant-based dairy alternative (yo)gurt

Number of pages: 57 Posted: 29 Jan 2026
Fabio Tuccillo, Silvia Cera, Olivia Zehnder-Wyss, Ewoud Blontrock, Carolina Pandeirada, Prabin Koirala, Mika Immonen, Johanna Minnamari Edelmann, Noora Mäkelä-Salmi, Anna-Maija Lampi, Samy Boulos, Arno Wouters, Ndegwa Maina, Christophe M. Courtin, Riitta Partanen, Laura Nystrom, Rossana Coda and Kati Katina
University of Helsinki, University of Helsinki, affiliation not provided to SSRN, KU Leuven, affiliation not provided to SSRN, University of Helsinki, affiliation not provided to SSRN, University of Helsinki, University of Helsinki, University of Helsinki, ETH Zurich, KU Leuven, University of Helsinki, KU Leuven, affiliation not provided to SSRN, ETH Zurich, University of Helsinki - Department of Food and Nutrition and University of Helsinki
Downloads 44 (1,145,425)

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β-glucan, Fermentation, bioprocessing, oat, faba bean, chemical-functional properties

3.

Stabilisation of the oat drink structure with natural hydrocolloids

Number of pages: 39 Posted: 17 Mar 2026
Noora Mäkelä-Salmi, Jenni Väänänen, Yaqin Wang, Katariina Niklander, Hagrétou Sawadogo-Lingani, Antti Knaapila and Kati Katina
University of Helsinki, University of Helsinki, University of Helsinki, University of Helsinki - Department of Food and Nutrition, affiliation not provided to SSRN, University of Helsinki and University of Helsinki
Downloads 22 (1,448,301)

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Oat drink, Phase separation, Hydrocolloids, Beta-glucan, Exopolysaccharides

4.

Impact of different drying techniques on fermented faba bean protein concentrate: Effects on techno-functional, sensory properties, and in vitro protein digestibility following high-moisture extrusion

Number of pages: 55 Posted: 29 Jun 2026
Pinja Pöri, Heikki Aisala, Silvia Cera, Anni Kortekangas, Rossana Coda, Kati Katina and Nesli Sozer
affiliation not provided to SSRN, Independent, University of Helsinki, VTT Technical Research Centre of Finland, University of Helsinki - Department of Food and Nutrition, University of Helsinki and VTT Technical Research Centre of Finland
Downloads 12

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Lyophilization, oven drying, drum drying, extrusion, lactic acid bacteria, sensory evaluation, plant proteins

5.

Exploring Consumer Perception of Faba Bean Ingredients

15TH PANGBORN SENSORY SCIENCE SYMPOSIUM - MEETING NEW CHALLENGES IN A CHANGING WORLD (PSSS 2023):G03
Posted: 24 Aug 2023
Kati Katina, Mari Sandell, Fabio Tuccillo, Aapo Mäkinen and Anna-Maija Lampi
University of Helsinki, University of Helsinki - Department of Food and Nutrition, University of Helsinki, University of Helsinki and University of Helsinki

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