Rainer Huopalahti

Department of Life Technologies (Faculty of Technology)

rainer.huopalahti@utu.fi

Publications

Characterization of crude ovomucins obtained from various egg white layers (2016)
- European Food Research and Technology
Hiidenhovi J, Ek-Kommonen C, Jarvenpaa E, Huopalahti R, Ryhanen EL
(A1 Refereed original research article in a scientific journal)
Consumer acceptance and stability of spray dried betanin in model juices (2015)
- Food Chemistry
Mika Kaimainen, Oskar Laaksonen, Eila Järvenpää, Mari Sandell, Rainer Huopalahti
(A1 Refereed original research article in a scientific journal)
Encapsulation of betalain into w/o/w double emulsion and release during in vitro intestinal lipid digestion (2015)
- LWT - Food Science and Technology
Kaimainen Mika, Marze Sébastien, Järvenpää Eila, Anton Marc, Huopalahti Rainer
(A1 Refereed original research article in a scientific journal)
Enzyme-Assisted Oil Extraction of Lutein from Marigold (Tagetes erecta) Flowers and Stability of Lutein during Storage (2015)
- International Journal of Agricultural and Food Research
Mika Kaimainen, Eila Järvenpää, Rainer Huopalahti
(A1 Refereed original research article in a scientific journal)
Stability and consumer acceptance of spray-dried betanin in model juices (2014) Kaimainen Mika, Järvenpää Eila, Laaksonen Oskar, Sandell Mari, Huopalahti Rainer
(Other publication)
Challenges in HPLC to UHPLC method conversion (2013) Kaimainen M., Aisala H., Suomela J.-P., Huopalahti R.
(Other publication)
Drying of Polyphenol Extracts from Bilberry By-products by SAA Process (2013) Renata Adami, Marco Mennillo, Eila Järvenpää, Rainer Huopalahti, Libero Sesti Osséo, Ernesto Reverchon
(Other publication)
Encapsulation of betalain into double w/o/w emulsion (2013) Kaimainen M., Marze S., Järvenpää E., Anton M., Huopalahti R.
(Other publication)
Innovative Treatment of Bilberry By-Products for a Selective Recovery of Anthocyanin Compounds (2013) Renata Adami, Giuseppe Salvo, Miguel Meneses, Eila Järvenpää, Rainer Huopalahti, Libero Sesti Osséo, Ernesto Reverchon
(Other publication)
The utilization of oat polar lipids produced by supercritical fluid technologies in the encapsulation of probiotics (2013)
- LWT - Food Science and Technology
Aro H, Jarvenpaa E, Makinen J, Lauraeus M, Huopalahti R, Hietaniemi V
(A1 Refereed original research article in a scientific journal)
Polar lipid fraction from oat (Avena sativa): characterization and use as an o/w emulsifier (2012)
- European Food Research and Technology
Kaimainen M, Ahvenainen S, Kaariste M, Järvenpää E, Kaasalainen M, Salomäki M, Salonen J, Huopalahti R
(A1 Refereed original research article in a scientific journal)
Functional and sensory properties of hen eggs with modified fatty acid compositions (2011)
- Food and Function
H Aro, T Rokka, J Valaja, J Hiidenhovi, R Huopalahti, E-L Ryhänen
(A1 Refereed original research article in a scientific journal)
Emulsifier properties of polar lipid fraction from oat (Avena sativa) (2010) Proceedings of the XVIII International Conference on Bioencapsulation Kaimainen M., Kaariste M., Järvenpää E., Rantamäki P., Huopalahti R.
(Other publication)