Björn Bergenståhl

Degree of Master of Science in Engineering, Degree of Doctor, Professor
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  1. 2017
  2. Entrapment of air during imbibition of agglomerated powder beds

    Börjesson, E., Karlsson, J., Fredrik Innings, Trägårdh, C., Björn Bergenståhl & Marie Paulsson 2017 May 1 In : Journal of Food Engineering. 201, p. 26-35 10 p.

    Research output: Contribution to journalArticle

  3. 2016
  4. Permeability of powder beds formed from spray dried dairy powders in relation to morphology data

    Börjesson, E., Fredrik Innings, Trägårdh, C., Björn Bergenståhl & Marie Paulsson 2016 Sep 1 In : Powder Technology. 298, p. 9-20 12 p.

    Research output: Contribution to journalArticle

  5. The morphology and internal composition of dried particles from whole milk-From single droplet to full scale drying

    Nuzzo, M., Sloth Overgaard, J., Björn Bergenståhl & Millqvist-Fureby, A. 2016 Jul 29 In : Food Structure.

    Research output: Contribution to journalArticle

  6. The microstructure and component distribution in spray-dried emulsion particles

    Munoz-Ibanez, M., Nuzzo, M., Turchiuli, C., Björn Bergenståhl, Dumoulin, E. & Millqvist-Fureby, A. 2016 Apr In : Food Structure. 8, p. 16-24 9 p.

    Research output: Contribution to journalArticle

  7. 2015
  8. Chapter 3: Formulation of Emulsions

    M Wahlgren, Björn Bergenståhl, Lars Nilsson & M Rayner 2015 Engineering Aspects of Food Emulsification and Homogenization. Rayner, M. & Dejmek, P. (eds.). Boca Raton, FL: CRCpress Taylor Ftancis group London, p. 51-100

    Research output: Chapter in Book/Report/Conference proceedingBook chapter

  9. Effect of particle size in chocolate shell on oil migration and fat bloom development

    Dahlenborg, H., Millqvist-Fureby, A. & Björn Bergenståhl 2015 In : Journal of Food Engineering. 146, p. 172-181

    Research output: Contribution to journalArticle

  10. Phase Segregation in Individually Dried Particles Composed of Biopolymers.

    Nuzzo, M., Sloth, J., Björn Bergenståhl & Millqvist-Fureby, A. 2015 In : Langmuir. 31, 40, p. 10946-10954

    Research output: Contribution to journalArticle

  11. Surface Composition and Morphology of Particles Dried Individually and by Spray Drying

    Nuzzo, M., Millqvist-Fureby, A., Sloth, J. & Björn Bergenståhl 2015 In : Drying Technology. 33, 6, p. 757-767

    Research output: Contribution to journalArticle

  12. The effect of heat treatment on the soluble protein content of oats

    Runyon, R., Sunilkumar, B. A., Lars Nilsson, Ana Rascon & Björn Bergenståhl 2015 In : Journal of Cereal Science. 65, p. 119-124

    Research output: Contribution to journalArticle

  13. 2014
  14. Evaluation of particle measures relevant for powder bed porosity-A study of spray dried dairy powders

    Börjesson, E., Innings, F., Trägårdh, C., Björn Bergenståhl & Marie Paulsson 2014 In : Powder Technology. 253, p. 453-463

    Research output: Contribution to journalArticle

  15. Relating genes in the biosynthesis of the polyphenol composition of Andean colored potato collection.

    Tejeda, L., Alvarado, J. A., Dębiec, M., Peñarrieta, J. M., Cárdenas, O., Alvarez, M. T., Aakash Chawade, Lars Nilsson & Björn Bergenståhl 2014 In : Food science & nutrition. 2, 1, p. 46-57

    Research output: Contribution to journalArticle

  16. Straightforward rapid spectrophotometric quantification of total cyanogenic glycosides in fresh and processed cassava products.

    Tivana, L., Da Cruz Francisco, J., Zelder, F., Björn Bergenståhl & Petr Dejmek 2014 In : Food Chemistry. 158, p. 20-27

    Research output: Contribution to journalArticle

  17. The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate

    Glicerina, V., Balestra, F., Dalla Rosa, M., Björn Bergenståhl, Eva Tornberg & Romani, S. 2014 In : Journal of Food Science. 79, 7, p. E1359-E1365

    Research output: Contribution to journalArticle

  18. 2013
  19. A high-pressure homogenization emulsification model—Improved emulsifier transport and hydrodynamic coupling

    Håkansson, A., Fredrik, I., Trägårdh, C. & Björn Bergenståhl 2013 In : Chemical Engineering Science. 91, p. 44-53

    Research output: Contribution to journalArticle

  20. Characterization of oat proteins and aggregates using asymmetric flow field-flow fractionation.

    Runyon, R., Lars Nilsson, Alftrén, J. & Björn Bergenståhl 2013 In : Analytical and Bioanalytical Chemistry. 405, 21, p. 6649-6655

    Research output: Contribution to journalArticle

  21. Enzymatic hydrolysis of Canna indica, Manihot esculenta and Xanthosoma sagittifolium native starches below the gelatinization temperature

    Pérez, D., Rojas, C., Carballo, S., Aguilar, W., Björn Bergenståhl & Lars Nilsson 2013 In : Stärke. 65, 1-2, p. 151-161

    Research output: Contribution to journalArticle

  22. Sensory Perception of Rye Bran Particles of Varying Size and Concentration in a Viscous Phase

    Petersson, K., Eliasson, A-C., Eva Tornberg & Björn Bergenståhl 2013 In : Journal of Texture Studies. 44, 6, p. 459-467

    Research output: Contribution to journalArticle

  23. Softening of dried Vangueria infausta (African medlar) using maltodextrin and sucrose

    Chiau, E., Cruz Francisco, J. D., Björn Bergenståhl & Ingegerd Sjöholm 2013 In : African Journal of Food Science. 7, 10, p. 382-391

    Research output: Contribution to journalArticle

  24. The dissolution behavior of individual powder particles

    Börjesson, E., Fredrik Innings, Trägårdh, C., Björn Bergenståhl & Marie Paulsson 2013 In : Dairy Science & Technology. 93, 4-5, p. 357-371

    Research output: Contribution to journalArticle

  25. Velocity Measurements of Turbulent Two-Phase Flow in a High-Pressure Homogenizer Model

    Håkansson, A., Fuchs, L., Fredrik Innings, Johan Revstedt, Trägårdh, C. & Björn Bergenståhl 2013 In : Chemical Engineering Communications. 200, 1, p. 93-114

    Research output: Contribution to journalArticle

  26. 2012
  27. A method for estimating effective coalescence rates during emulsification from oil transfer experiments.

    Håkansson, A., Trägårdh, C. & Björn Bergenståhl 2012 In : Journal of Colloid and Interface Science. 374, 1, p. 25-33

    Research output: Contribution to journalArticle

  28. Estimation of turbulent fragmenting forces in a high-pressure homogenizer from computational fluid dynamics

    Håkansson, A., Innings, F., Johan Revstedt, Trägårdh, C. & Björn Bergenståhl 2012 In : Chemical Engineering Science. 75, p. 309-317

    Research output: Contribution to journalArticle

  29. Experimental validation of k–ε RANS-CFD on a high-pressure homogenizer valve

    Håkansson, A., Fuchs, L., Johan Revstedt, Trägårdh, C., Björn Bergenståhl & Innings, F. 2012 In : Chemical Engineering Science. 71, p. 264-273

    Research output: Contribution to journalArticle

  30. Study of the porous structure of white chocolate by confocal Raman microscopy

    Dahlenborg, H., Millqvist-Fureby, A., Brandner, B. D. & Björn Bergenståhl 2012 In : European Journal of Lipid Science and Technology. 114, 8, p. 919-926

    Research output: Contribution to journalArticle

  31. The influence of powder properties on the imbibation rate

    Hellborg, D., Björn Bergenståhl & Trägårdh, C. 2012 In : Colloids and Surfaces B: Biointerfaces. 93, p. 108-115

    Research output: Contribution to journalArticle

  32. 2011
  33. Changes in phenolic antioxidants during chuno production (traditional Andean freeze and sun-dried potato)

    Penarrieta, M., Salluca, T., Tejeda, L., Alvarado, J. A. & Björn Bergenståhl 2011 In : Journal of Food Composition and Analysis. 24, 4-5, p. 580-587

    Research output: Contribution to journalArticle

  34. Gastrointestinal Release of beta-Glucan and Pectin Using an In Vitro Method

    Ulmius, M., Johansson Persson, A., Immerstrand, T., Björn Bergenståhl & Gunilla Önning 2011 In : Cereal Chemistry. 88, 4, p. 385-390

    Research output: Contribution to journalArticle

  35. Investigation of Chocolate Surfaces Using Profilometry and Low Vacuum Scanning Electron Microscopy

    Dahlenborg, H., Millqvist-Fureby, A., Björn Bergenståhl & Kalnin, D. J. E. 2011 In : Journal of the American Oil Chemists Society. 88, 6, p. 773-783

    Research output: Contribution to journalArticle

  36. 2010
  37. A method for measuring the imbibation rate of powder in a liquid

    Hellborg, D., Björn Bergenståhl & Trägårdh, C. 2010 In : Chemical Engineering and Processing. 49, 6, p. 599-604

    Research output: Contribution to journalArticle

  38. Characterization of the agglomeration of roasted shredded cassava (Manihot esculenta crantz) roots

    Tivana, L., Petr Dejmek & Björn Bergenståhl 2010 In : Stärke. 62, 12, p. 637-646

    Research output: Contribution to journalArticle

  39. Visual observations and acoustic measurements of cavitation in an experimental model of a high-pressure homogenizer

    Håkansson, A., Fuchs, L., Innings, F., Johan Revstedt, Björn Bergenståhl & Trägårdh, C. 2010 In : Journal of Food Engineering. 100, 3, p. 504-513

    Research output: Contribution to journalArticle

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