| Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review I Oey, M Lille, A Van Loey, M Hendrickx Trends in Food Science & Technology 19 (6), 320-328, 2008 | 793 | 2008 |
| Applicability of protein and fiber-rich food materials in extrusion-based 3D printing M Lille, A Nurmela, E Nordlund, S Metsä-Kortelainen, N Sozer Journal of Food Engineering 220, 20-27, 2018 | 609 | 2018 |
| Nanofibrillar cellulose hydrogel promotes three-dimensional liver cell culture M Bhattacharya, MM Malinen, P Lauren, YR Lou, SW Kuisma, L Kanninen, ... Journal of Controlled Release 164, 291-298, 2012 | 501 | 2012 |
| Effect of high pressure on the physical properties of barley starch M Stolt, S Oinonen, K Autio Innovative Food Science & Emerging Technologies 1 (3), 167-175, 2000 | 278 | 2000 |
| Effect of enzyme‐aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices J Buchert, JM Koponen, M Suutarinen, A Mustranta, M Lille, R Törrönen, ... Journal of the Science of Food and Agriculture 85 (15), 2548-2556, 2005 | 246 | 2005 |
| The role of hemicellulose in nanofibrillated cellulose networks S Arola, JM Malho, P Laaksonen, M Lille, M Linder Soft Matter 9, 1319-1326, 2013 | 146 | 2013 |
| Effect of enzymatic cross-linking of β-casein on proteolysis by pepsin E Monogioudi, G Faccio, M Lille, K Poutanen, J Buchert, ML Mattinen Food Hydrocolloids 25 (1), 71-81, 2011 | 121 | 2011 |
| Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: Quantification and relation to texture loss S Van Buggenhout, M Lille, I Messagie, AV Loey, K Autio, M Hendrickx European Food Research and Technology 222 (5), 543-553, 2006 | 106 | 2006 |
| Effect of high-pressure processing on volatile composition and odour of cherry tomato purée K Viljanen, M Lille, RL Heiniö, J Buchert Food chemistry 129 (4), 1759-1765, 2011 | 101 | 2011 |
| Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersions M Stolt, NG Stoforos, PS Taoukis, K Autio Journal of Food Engineering 40 (4), 293-298, 1999 | 83 | 1999 |
| Plant cells as food–A concept taking shape E Nordlund, M Lille, P Silventoinen, H Nygren, T Seppänen-Laakso, ... Food Research International 107, 297-305, 2018 | 82 | 2018 |
| Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminase D Ercili-Cura, M Lille, D Legland, S Gaucel, K Poutanen, R Partanen, ... Food Hydrocolloids 30, 419-427, 2013 | 82 | 2013 |
| Laccase-aided protein modification: effects on the structural properties of acidified sodium caseinate gels DE Cura, R Lantto, M Lille, M Andberg, K Kruus, J Buchert International Dairy Journal 19 (12), 737-745, 2009 | 82 | 2009 |
| Effect of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk gels D Ercili Cura, M Lille, R Partanen, K Kruus, J Buchert, R Lantto International Dairy Journal 20 (12), 830-837, 2010 | 65 | 2010 |
| Structural and textural characteristics of 3D-printed protein-and dietary fibre-rich snacks made of milk powder and wholegrain rye flour M Lille, A Kortekangas, RL Heiniö, N Sozer Foods 9 (11), 1527, 2020 | 60 | 2020 |
| Technical aspects on rheological characterization of microfibrillar cellulose water suspensions T Saarinen, M Lille, J Seppälä Annual Transactions of the Nordic Rheology Society 17, 121-128, 2009 | 54 | 2009 |
| Structure modification of a milk protein-based model food affects postprandial intestinal peptide release and fullness in healthy young men KR Juvonen, LJ Karhunen, E Vuori, ME Lille, T Karhu, A Jurado-Acosta, ... British Journal of Nutrition 106 (12), 1890-1898, 2011 | 47 | 2011 |
| Enzymatically structured emulsions in simulated gastrointestinal environment: Impact on interfacial proteolysis and diffusion in intestinal mucus A Macierzanka, F Böttger, NM Rigby, M Lille, K Poutanen, ENC Mills, ... Langmuir 28, 17349-17362, 2012 | 44 | 2012 |
| Techno-economic prospects and desirability of 3D food printing: perspectives of industrial experts, researchers and consumers S Jayaprakash, J Paasi, K Pennanen, I Flores Ituarte, M Lille, J Partanen, ... Foods 9 (12), 1725, 2020 | 43 | 2020 |
| (Bio) chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods I Van der Plancken, L Verbeyst, K De Vleeschouwer, T Grauwet, ... Trends in Food Science & Technology 23, 28-38, 2012 | 43 | 2012 |
Hendrickx MarcKU LeuvenПідтверджена електронна адреса в biw.kuleuven.be
