Björn Bergenståhl

Professor, PhD
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  1. 2018
  2. Impact of surface properties on morphology of spray-dried milk serum protein/lactose systems

    I. M. Andersson, M. Glantz, Alexander, M., Millqvist-Fureby, A., M. Paulsson & B. Bergenståhl, 2018 Oct 1, In : International Dairy Journal. 85, p. 86-95 10 p.

    Research output: Contribution to journalArticle

  3. 2017
  4. 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., 2017 Jul, In : Food Structure. 13, p. 35-44

    Research output: Contribution to journalArticle

  5. 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

  6. 2016
  7. 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

  8. 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

  9. 2015
  10. 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

  11. Confocal Raman microscopy for mapping phase segregation in individually dried particles composed of lactose and macromolecules

    Nuzzo, M., Sloth, J., Brandner, B., Björn Bergenståhl & Millqvist-Fureby, A., 2015, In : Colloids and Surfaces A: Physicochemical and Engineering Aspects. 481, p. 229-236

    Research output: Contribution to journalArticle

  12. 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

  13. 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

  14. 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

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

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

    Research output: Contribution to journalArticle

  16. The Loss of Aroma Components of the Fruit of Vangueria infausta L. (African Medlar) After Convective Drying

    Ráice, R., Chiau, E., Ingegerd Sjöholm & Björn Bergenståhl, 2015, In : Drying Technology. 33, 8, p. 887-895

    Research output: Contribution to journalArticle

  17. 2014
  18. 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

  19. 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., Chawade, A., Lars Nilsson & Björn Bergenståhl, 2014, In : Food science & nutrition. 2, 1, p. 46-57

    Research output: Contribution to journalArticle

  20. 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

  21. 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

  22. 2013
  23. 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

  24. 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

  25. From Molecules to Products: Some Aspects of Structure-Function Relationships in Cereal Starches

    Eliasson, A-C., Björn Bergenståhl, Lars Nilsson & Malin Sjöö, 2013, In : Cereal Chemistry. 90, 4, p. 326-334

    Research output: Contribution to journalArticle

  26. 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

  27. 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

  28. 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

  29. 2012
  30. Experimental validation of k–ε RANS-CFD on a high-pressure homogenizer valve

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

    Research output: Contribution to journalArticle

  31. 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

  32. 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

  33. 2011
  34. 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

  35. 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

  36. 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

  37. 2010
  38. 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

  39. 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

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