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Tuula Sontag-Strohm (Angga Chandrakusuma)

ORCID

Publication Activity (10 Years)

Years Active: 2020-2022
Publications (10 Years): 8

Top Venues

Foods (Basel, Switzerland)

University of Helsinki

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Helsinki Aug 1o 2001

Finland

Docent :: Food and Nutrition

Publications

Katja Kantanen, Anni Oksanen, Minnamari Edelmann, Heikki Suhonen, Tuula Sontag-Strohm, Vieno Piironen, Jose Martin Ramos Diaz, Kirsi Jouppila
Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion. Foods (Basel, Switzerland) 11 (9) (2022)
Antti Knaapila, Fabienne Michel, Kirsi Jouppila, Tuula Sontag-Strohm, Vieno Piironen
Millennials' Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland. Foods (Basel, Switzerland) 11 (3) (2022)
Saara Sammalisto, Miikka Laitinen, Tuula Sontag-Strohm
Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples. Foods (Basel, Switzerland) 10 (10) (2021)
Mika Immonen, Tuula Sontag-Strohm, Juhani Sibakov, Minna Poikelispää, Tuula Sontag-Strohm
Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion. Foods (Basel, Switzerland) 10 (7) (2021)
Mika Immonen, Julia Myllyviita, Tuula Sontag-Strohm, Päivi Myllärinen
Oat Protein Concentrates with Improved Solubility Produced by an Enzyme-Aided Ultrafiltration Extraction Method. Foods (Basel, Switzerland) 10 (12) (2021)
Iina Jokinen, Juha-Matti Pihlava, Anna Puganen, Tuula Sontag-Strohm, Kaisa M Linderborg, Ulla Holopainen-Mantila, Veli Hietaniemi, Emilia Nordlund
Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats. Foods (Basel, Switzerland) 10 (7) (2021)
Xin Huang, Kaiyue Ma, Sara Leinonen, Tuula Sontag-Strohm
Barley C-Hordein as the Calibrant for Wheat Gluten Quantification. Foods (Basel, Switzerland) 9 (11) (2020)
Zhong-Qing Jiang, Jing Wang, Frederick L Stoddard, Hannu Salovaara, Tuula Sontag-Strohm
Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour. Foods (Basel, Switzerland) 9 (6) (2020)

Tuula Sontag-Strohm.css-eqlu8i{font-size:small;padding-left:4px;} (Angga Chandrakusuma)

Publication Activity (10 Years)

Top Topics

Top Venues

Tuula Sontag-Strohm (Angga Chandrakusuma)