Malin Sjöö

Senior LecturerFormer name: Malin Karlsson
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  1. 2018
  2. Pickering emulsions based on CaCl2-gelatinized oat starch

    Saari, H., Johansson, D. B., Knopp, N., Malin Sjöö, Marilyn Rayner & Marie Wahlgren, 2018, In : Food Hydrocolloids. 82, p. 288-295 8 p.

    Research output: Contribution to journalArticle

  3. 2017
  4. Oat β-glucan containing bread increases the glycaemic profile

    Ekström, L. M. N. K., Henningsson Bok, E. A. E., Malin E. Sjöö & Östman, E. M., 2017 May 1, In : Journal of Functional Foods. 32, p. 106-111 6 p.

    Research output: Contribution to journalArticle

  5. 2016
  6. Novel encapsulation technology based on Pickering emulsion systems

    M. Sjöö, Bedi, J. & Ali, A., 2016, Advanced Materials - TechConnect Briefs 2016. TechConnect, Vol. 1, p. 312-315 4 p.

    Research output: Chapter in Book/Report/Conference proceedingPaper in conference proceeding

  7. Preparation and Characterization of Starch Particles for Use in Pickering Emulsions

    Saari, H., Heravifar, K., Marilyn Rayner, Marie Wahlgren & Malin Sjöö, 2016, In : Cereal Chemistry. 93, 2, p. 116-124

    Research output: Contribution to journalArticle

  8. 2015
  9. Amperometric In Vitro Monitoring of Penetration through Skin Membrane

    Gari, H., Rembiesa, J., Masilionis, I., Vreva, N., Svensson, B., Sund, T., Hansson, H., Moren, A. K., Malin Sjöö, Marie Wahlgren, Engblom, J. & Ruzgas, T., 2015, In : Electroanalysis. 27, 1, p. 111-117

    Research output: Contribution to journalArticle

  10. Barrier properties of heat treated starch Pickering emulsions.

    Malin Sjöö, Emek, S. C., Hall, T., Marilyn Rayner & Marie Wahlgren, 2015, In : Journal of Colloid and Interface Science. 450, p. 182-188

    Research output: Contribution to journalArticle

  11. Chapter 4: Particle-Stabilized Emulsions

    Malin Sjöö, Marilyn Rayner & Marie Wahlgren, 2015, Engineering Aspects of Food Emulsification and Homogenization. Rayner, M. & Dejmek, P. (eds.). Boca Raton, FL: CRCpress Taylor Ftancis group London, p. 101-122

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

  12. 2014
  13. 2013
  14. Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride

    Timgren, A., Marilyn Rayner, Petr Dejmek, Marku, D. & Malin Sjöö, 2013 Mar, In : Food science & nutrition. 1, 2, p. 157-71 15 p.

    Research output: Contribution to journalArticle

  15. 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

  16. 2012
  17. Fibre-rich additives-the effect on staling and their function in free-standing and pan-baked bread.

    Purhagen, J., Malin Sjöö & Eliasson, A-C., 2012, In : Journal of the Science of Food and Agriculture. 92, 6, p. 1201-1213

    Research output: Contribution to journalArticle

  18. Quinoa starch granules as stabilizing particles for production of Pickering emulsions

    Marilyn Rayner, Malin Sjöö, Timgren, A. & Petr Dejmek, 2012, In : Faraday Discussions. 158, p. 139-155

    Research output: Contribution to journalArticle

  19. The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread

    Purhagen, J., Malin Sjöö & Eliasson, A-C., 2012, In : European Food Research and Technology. 235, 2, p. 265-276

    Research output: Contribution to journalArticle

  20. 2011
  21. Starch affecting anti-staling agents and their function in freestanding and pan-baked bread

    Purhagen, J., Malin Sjöö & Eliasson, A-C., 2011, In : Food Hydrocolloids. 25, 7, p. 1656-1666

    Research output: Contribution to journalArticle

  22. Starch particles for food based Pickering emulsions

    Timgren, A., Marilyn Rayner, Malin Sjöö & Petr Dejmek, 2011, In : Procedia Food Science. 1, p. 95-103 9 p.

    Research output: Contribution to journalArticle

  23. 2009
  24. Comparison of different microscopic methods for the study of starch and other components within potato cells

    Malin Sjöö, Eliasson, A-C. & Autio, K., 2009, In : Food. 3, special issue 1, p. 39-44

    Research output: Contribution to journalArticle

  25. 2008
  26. Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread

    Purhagen, J., Malin Sjöö & Eliasson, A-C., 2008, In : Cereal Chemistry. 85, 2, p. 109-114

    Research output: Contribution to journalArticle

  27. 2007
  28. Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios

    Malin Sjöö, Leeman, M., Björck, I. & Eliasson, A-C., 2007, In : Food Chemistry. 100, 1, p. 136-146

    Research output: Contribution to journalArticle

  29. 2006
  30. Pore structure of macroporous monolithic cryogels prepared from poly(vinyl alcohol)

    Plieva, F., Malin Sjöö, Aguilar, MR., Gomez, D., Mikhalovsky, S., Galaev, I. & Bo Mattiasson, 2006, In : Journal of Applied Polymer Science. 100, 2, p. 1057-1066

    Research output: Contribution to journalArticle

  31. Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio

    Leeman, M., Malin Sjöö, Eliasson, A-C. & Björck, I., 2006, In : Carbohydrate Polymers. 65, 3, p. 306-313

    Research output: Contribution to journalArticle

  32. 2005
  33. Pore structure in supermacroporous polyacrylamide based cryogels

    Plieva, F., Malin Sjöö, Aguilar, M-R., Gomez, D., Mikhalovsky, S. & Galaev, I., 2005, In : Soft Matter. 1, 4, p. 303-309

    Research output: Contribution to journalArticle

  34. Starch in Processed Potatoes -Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio

    Malin Sjöö, 2005, Division of Food Technology, Lund University. 80 p.

    Research output: ThesisDoctoral Thesis (compilation)

  35. 2004
  36. Potato starch properties within botanical structures

    Malin Sjöö & Eliasson, A-C., 2004, [Host publication title missing]. Nova Science Publishers, Inc., p. 105-113

    Research output: Chapter in Book/Report/Conference proceedingPaper in conference proceeding

  37. 2003