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Tuula Sontag-Strohm

University of Helsinki

99

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1350

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Role of β-glucan content, molecular weight and phytate in the bile acid binding of oat β-glucan

2021 Food Chemistry
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Citations (3)
Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats

2021 Foods
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Citations (1)
Texturization of a blend of pea and destarched oat protein using high-moisture extrusion

2021 Foods
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Immunochemical analysis of oat avenins in an oat cultivar and landrace collection

2020 Journal of Cereal Science
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Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour.

2020 Foods
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Viscosity of β-glucan from oat products at the intestinal phase of the gastrointestinal model

2020 Food Hydrocolloids
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Citations (14)
Immunochemical analysis of oat prolamins in European oat cultivars

2019
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Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins

2018 Food Science and Nutrition
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Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

2017 Nutrients
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Citations (38)
Proposal for C-Hordein as Reference Material in Gluten Quantification

2017 Journal of Agricultural and Food Chemistry
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Citations (6)