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Kirsi Jouppila

Observed names: Jouppila Kirsi, Jouppila, Kirsi, K. Jouppila, KIRSI JOUPPILA
ORCID: 0000-0001-8408-2047
Observed ORCID: 0000-0001-8408-2047
OpenAlex ID: A5040591761
Effect of various polyols and polyol contents on physical and mechanical properties of potato starch-based films
2006 · Riku A. Talja, Harry Helén, et al. · Carbohydrate Polymers · 465
Glass Transitions and Crystallization in Milk Powders
1994 · K. Jouppila, Y.H. Roos · Journal of Dairy Science · 357
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Flavor challenges in extruded plant‐based meat alternatives: A review
2022 · Yaqin Wang, Fabio Tuccillo, et al. · Comprehensive Reviews in Food Science and Food Safety · 305
Water Sorption and Time-Dependent Phenomena of Milk Powders
1994 · K. Jouppila, Y.H. Roos · Journal of Dairy Science · 201
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Glass Transition, Water Plasticization, and Lactose Crystallization in Skim Milk Powder
1997 · K. Jouppila, J. Kansikas, et al. · Journal of Dairy Science · 190
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Storage Stability of Microencapsulated Cloudberry (Rubus chamaemorus) Phenolics
2008 · Pia Laine, Petri Kylli, et al. · Journal of Agricultural and Food Chemistry · 181
Effect of type and content of binary polyol mixtures on physical and mechanical properties of starch-based edible films
2007 · Riku A. Talja, Harry Helén, et al. · Carbohydrate Polymers · 159
Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology
2011 · T. De Pilli, A. Derossi, et al. · Innovative Food Science & Emerging Technologies · 125
Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization
2022 · J.M. Ramos Diaz, K. Kantanen, et al. · Innovative Food Science & Emerging Technologies · 118
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Study on formation of starch–lipid complexes during extrusion-cooking of almond flour
2008 · Teresa De Pilli, Kirsi Jouppila, et al. · Journal of Food Engineering · 118
The physical state of amorphous corn starch and its impact on crystallization
1997 · K. Jouppila, Y.H. Roos · Carbohydrate Polymers · 112
Use of amaranth, quinoa and kañiwa in extruded corn-based snacks
2013 · Jose Martin Ramos Diaz, Satu Kirjoranta, et al. · Journal of Cereal Science · 107
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Encapsulation of eugenol by spray-drying using whey protein isolate or lecithin: Release kinetics, antioxidant and antimicrobial properties
2019 · Emma Talón, Anna-Maija Lampi, et al. · Food Chemistry · 105
No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products
2023 · Birgit van Dijk, Kirsi Jouppila, et al. · Food Quality and Preference · 100
Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland
2022 · Antti Knaapila, Fabienne Michel, et al. · Foods · 92
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Influence of Particle Size Reduction on Structural and Mechanical Properties of Extruded Rye Bran
2013 · Syed Ariful Alam, Jenni Järvinen, et al. · Food and Bioprocess Technology · 91
Factors affecting crystallization and crystallization kinetics in amorphous corn starch
1998 · K. Jouppila, J. Kansikas, et al. · Carbohydrate Polymers · 87
The flavor of faba bean ingredients and extrudates: Chemical and sensory properties
2022 · Fabio Tuccillo, Katja Kantanen, et al. · Food Research International · 86
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Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion
2022 · Katja Kantanen, Anni Oksanen, et al. · Foods · 76
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Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kañiwa flour
2015 · Jose Martin Ramos Diaz, Jussi-Petteri Suuronen, et al. · LWT · 68
Glass transition and water plasticization effects on crispness of a snack food extrudate
1998 · Yrjö H. Roos, Katariina Roininen, et al. · International Journal of Food Properties · 67
Crystallization and X‐ray Diffraction of Crystals Formed in Water‐Plasticized Amorphous Lactose
1998 · Kirsi Jouppila, Jarno Kansikas, et al. · Biotechnology Progress · 67
The Effect of Water Plasticization on the Molecular Mobility and Crystallization Tendency of Amorphous Disaccharides
2011 · Ville Petteri Heljo, Antti Nordberg, et al. · Pharmaceutical Research · 62
Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour)
2012 · T. De Pilli, A. Derossi, et al. · European Food Research and Technology · 58
Non-enzymatic browning-induced water plasticization
1996 · Y. H. Roos, K. Jouppila, et al. · Journal of Thermal Analysis and Calorimetry · 57
Works count: 103
Citation count: 4,594
H-index: 35
I10-index: 65
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