Ndegwa Maina

Person

Description of research and teaching

After completing my masters degree in Food Science, I engaged myself in exploring the carbohydrate chemistry horizon in my Ph.D studies. My main research interest is structural analysis of oligo- and polysaccharides by NMR and mass spectroscopy, as an intiative in understanding there structure-function relationship. For a more wholesome picture I am also interested in analysis of the physicochemical properties such as molecular weight and intrinsic viscosity.

I completed my PhD in 2012. In my PhD, I studied the structure  and content of exopolysaccharides (EPS) from microbes with potential application in Sourdough technology.  EPS are unique food hydrocolloids as they can be produced in situ during food fermentation. In-situ production is advantageous because such EPS are not considered additional artificial ingredients and are consequently not subject to food additive regulations. In-situ EPS production is therefore a potential technique for replacing hydrocolloid additives used in fermented food production.

Currently am working as a postdoc in the cereal technology division of the Department of Food and Environmental Sciences, University of Helsinki. In the project  we are studying the oxdation of cereal B-glucan. We are mainly focusing on the oxidation products and rheological properties of the oxidized B-glucan.

Education information

Ph.D Food Science 2012
M.Sc Food Science 2006
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Latest publications

  1. Environmentally-compatible alkyd paints stabilized by wood hemicelluloses

    Mikkonen, K. S., Kirjoranta, S., Xu, C., Hemming, J., Pranovich, A., Bhattarai, M., Peltonen, L., Kilpeläinen, P., Maina, N., Tenkanen, M., Lehtonen, M. & Willför, S., 16 Mar 2019, In : Industrial Crops and Products. 133, p. 212-220

    Research output: Contribution to journalArticleScientificpeer-review

  2. Accepted/In press

    Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage

    Valoppi, F., Maina, H. N., Allén, M., Miglioli, R., Kilpeläinen, P. O. & Mikkonen, K. S., 2019, (Accepted/In press) In : European Food Research and Technology.

    Research output: Contribution to journalArticleScientificpeer-review

  3. Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

    Wang, Y., Sorvali, P., Laitila, A., Maina, N. H., Coda, R. & Katina, K., Nov 2018, In : Food Hydrocolloids. 84, p. 396-405 10 p.

    Research output: Contribution to journalArticleScientificpeer-review

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Latest activities

  1. Diarra Compaore

    Ndegwa Maina (Host)
    21 Nov 201612 Feb 2017

    Activity: Hosting a visitor typesAcademic visit at UH

  2. Influence of oxidation and acid induced degradation on the properties of starch pastes and starch gels

    Ndegwa Maina (Speaker)
    16 May 201620 May 2016

    Activity: Talk or presentation typesOral presentation

  3. THE ROLE OF PHYTATE IN THE KINETICS OF BETA-GLUCAN OXIDATIVE DEGRADATION

    Yujie Wang (Supervisor), Tuula Stina Sontag-Strohm (Co-supervisor), Henry Ndegwa Maina (Co-supervisor)
    1 Feb 20161 Aug 2016

    Activity: Examination typesSupervision of other thesis (Master's, Licentiate)

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Latest prizes

  1. Award for PhD Thesis

    Ndegwa Maina (Recipient), 9 Apr 2013

    Prize: Prizes and awards

  2. Award for Masters Thesis

    Ndegwa Maina (Recipient), 1 Sep 2006

    Prize: Prizes and awards

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