Our aim

We characterize and valorize polysaccharides, especially those obtained as side streams from various bioprocesses, in food and food contact materials. We are interested in understanding the behavior of polysaccharides in dispersed systems: their emulsifying properties and capacity to inhibit lipid oxidation, gelation, and formulation into aerogels.

News

@FoMSci

We found out how spruce hemicelluloses #woodgum #kuusikumi behave in water. This knowledge is essential for potenti… twitter.com/i/web/status/1…

Uudelle vuodelle 2020 haastan @HelsinkiUni'laiset ❤️vähentämään #ruokahävikki 💚 syömään kotimaisia #kasvis #vilja 💛… twitter.com/i/web/status/1…

We have published a new open access paper on a #technology that reduces #foodwaste. The authors are Mari Lehtonen,… twitter.com/i/web/status/1…

#Kuusikumi :n ja #koivukumi :n toimintamekanismi emulsioissa alkaa avautua tutkijoille. #Ligniini tuo toiminnallisu… twitter.com/i/web/status/1…