Malin Sjöö

Senior LecturerFormer name: Malin Karlsson
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  1. 2017
  2. Oat β-glucan containing bread increases the glycaemic profile

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

    Research output: Contribution to journalArticle

  3. 2016
  4. 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

  5. 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

  6. 2015
  7. 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

  8. 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

  9. 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

  10. 2014
  11. 2013
  12. 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

  13. 2012
  14. 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

  15. 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

  16. 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

  17. 2011
  18. 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

  19. 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

  20. 2009
  21. 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

  22. 2008
  23. 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

  24. 2007
  25. 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

  26. 2006
  27. Pore structure of macroporous monolithic cryogels prepared from poly(vinyl alcohol)

    Plieva, F., Malin Sjöö, Aguilar, M. R., 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

  28. 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

  29. 2005
  30. 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

  31. 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)

  32. 2004
  33. 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

  34. 2003