On the interaction between wort protein and iso-humulone: A study of surface rheology, interfacial structures and particle formation with the relevance to beer foam

Yi Lu

Division of Food and Pharma

Research output: Thesis › Doctoral Thesis (compilation)

2 Downloads (Pure)

5 Article

5 results

2021
Condensation of iso-humulone in solution and at hydrophobic surfaces
Lu, Y. & Bergenståhl, B., 2021, In: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 613, 126102.
Research output: Contribution to journal › Article › peer-review
2020
Interfacial properties and interaction between beer wort protein fractions and isohumulone
Lu, Y., Bergenståhl, B. & Nilsson, L., 2020, In: Food Hydrocolloids. 103, 105648.
Research output: Contribution to journal › Article › peer-review
Surface rheology and morphology of beer protein and iso-humulone at air-liquid surface
Lu, Y., Choi, B., Nylander, T., Bergenståhl, B. & Nilsson, L., 2020, In: Food Hydrocolloids. 108, 105897.
Research output: Contribution to journal › Article › peer-review
Vesicular structures formed from barley wort proteins and iso-humulone
Lu, Y., Osmark, P., Bergenståhl, B. & Nilsson, L., 2020, In: Food Hydrocolloids. 105, 105788.
Research output: Contribution to journal › Article › peer-review
2018
Interaction between cereal β-glucan and proteins in solution and at interfaces
Zielke, C., Lu, Y., Poinsot, R. & Nilsson, L., 2018 Feb 1, In: Colloids and Surfaces B: Biointerfaces. 162, p. 256-264 9 p.
Research output: Contribution to journal › Article › peer-review