Martina Lille

My work focuses on how biopolymers, such as plant proteins, behave during food processing and how they affect the structure, physicochemical properties, and rheology of water-based systems. I am particularly interested in the rheological characterisation of biopolymer-based dispersions, such as suspensions, emulsions, and gels, and in linking these properties to practical applications. At VTT, I have worked with a wide range of food materials, including milk, berries, cereals, legumes and hydrocolloids, and I currently focus on protein- and dietary fibre-rich materials from plants and cellular agriculture. I have also studied wood-derived biopolymers, including nanocellulose and hemicellulose, as potential food ingredients, and I have expertise in novel processing technologies such as high-pressure processing and 3D printing.