Food Hydrocolloids, 0268-005X

Journal

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  1. 2019
  2. Cellulose-based edible films for probiotic entrapment

    Björn Lindman, Medronho, B., Singh, P., Magalhaes, S., Alves, L. & Antunes, F., 2019 Mar, In : Food Hydrocolloids. 68, p. 68-74 7 p.

    Research output: Contribution to journalArticle

  3. 2018
  4. On the viability, cytotoxicity and stability of probiotic bacteria entrapped in cellulose-based particles

    Björn Lindman, Medronho, B., Singh, P., dos Santos, T., Nunes-Correia, I., Granja, P. & Miguel, M., 2018 Sep, In : Food Hydrocolloids. 82, p. 457-465 9 p.

    Research output: Contribution to journalArticle

  5. Characterization of cereal β-glucan extracts: Conformation and structural aspects

    Zielke, C., Anna Stradner & Lars Nilsson, 2018 Jun 1, In : Food Hydrocolloids. 79, p. 218-227 10 p.

    Research output: Contribution to journalArticle

  6. The effect of in vitro gastrointestinal conditions on the structure and conformation of oat β-glucan

    Korompokis, K., Lars Nilsson & Zielke, C., 2018 Apr, In : Food Hydrocolloids. 77, p. 659-668

    Research output: Contribution to journalArticle

  7. 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

  8. 2017
  9. Bovine β-casein has a polydisperse distribution of equilibrium micelles

    Cragnell, C., Choi, J., Segad, M., Lee, S., L. Nilsson & M. Skepö, 2017 Sep 1, In : Food Hydrocolloids. 70, p. 65-68 4 p.

    Research output: Contribution to journalArticle

  10. 2016
  11. In silico physicochemical characterization and comparison of two intrinsically disordered phosphoproteins: β-casein and acidic PRP-1

    Henriques, J., Jephthah, S. & M. Skepö, 2016 May 1, In : Food Hydrocolloids. 56, p. 360-371 12 p.

    Research output: Contribution to journalArticle

  12. On the complexation of whey proteins

    Delboni, L. A. & Da Silva, F. L. B., 2016, In : Food Hydrocolloids. 55, p. 89-99

    Research output: Contribution to journalArticle

  13. 2015
  14. A coarse-grained model for flexible (phospho)proteins: Adsorption and bulk properties

    Henriques, J. & Marie Skepö, 2015, In : Food Hydrocolloids. 43, p. 473-480

    Research output: Contribution to journalArticle

  15. 2014
  16. Adsorption of beta-casein to hydrophilic silica surfaces. Effect of pH and electrolyte

    Svensson, O., Kurut Sabanoglu, A. & Marie Skepö, 2014, In : Food Hydrocolloids. 36, p. 332-338

    Research output: Contribution to journalArticle

  17. 2013
  18. Separation and characterization of food macromolecules using field-flow fractionation: A review

    Lars Nilsson, 2013, In : Food Hydrocolloids. 30, 1, p. 1-11

    Research output: Contribution to journalReview article

  19. 2012
  20. Solution behavior of barley beta-glucan as studied with asymmetrical flow field-flow fractionation

    Ulmius, M., Gunilla Önning & Lars Nilsson, 2012, In : Food Hydrocolloids. 26, 1, p. 175-180

    Research output: Contribution to journalArticle

  21. 2011
  22. Influence of dehulling pretreatment on physicochemical properties of Gleditsia sinensis Lam. gum

    Jian, H., Carrasco, C., Zhang, W. & Jiang, J., 2011, In : Food Hydrocolloids. 25, 5, p. 1337-1343

    Research output: Contribution to journalArticle

  23. Starch affecting anti-staling agents and their function in freestanding and pan-baked bread

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

    Research output: Contribution to journalArticle

  24. 2009
  25. 2008
  26. 2007
  27. Liquid droplet-like behaviour of whole casein aggregates adsorbed on graphite studied by nanoindentation with AFM

    Helstad, K., Marilyn Rayner, van Vliet, T., Marie Paulsson & Petr Dejmek, 2007, In : Food Hydrocolloids. 21, 5-6, p. 726-738

    Research output: Contribution to journalArticle

  28. 2006
  29. Discussion session on food gels

    Petr Dejmek & Visschers, RW., 2006, In : Food Hydrocolloids. 20, 4, p. 446-447

    Research output: Contribution to journalDebate/Note/Editorial

  30. 2004
  31. A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation

    Georgopoulos, T., Larsson, H. & Eliasson, A-C., 2004, In : Food Hydrocolloids. 18, 1, p. 143-151

    Research output: Contribution to journalArticle

  32. The function of alpha-crystalline emulsifiers on expanding foam surfaces

    Richardson, G., Björn Bergenståhl, Langton, M., Stading, M. & Hermansson, A. M., 2004, In : Food Hydrocolloids. 18, 4, p. 655-663

    Research output: Contribution to journalArticle

  33. 2003
  34. Competitive protein adsorption between b-casein and b-lactoglobulin during spray-drying: effect of calcium induced association.

    Landström, K., Arnebrant, T., Alsins, J. & Björn Bergenståhl, 2003, In : Food Hydrocolloids. 17, 1, p. 103-116

    Research output: Contribution to journalArticle

  35. 1996
  36. A Comparative Study of Gelatinization of Cassava and Potato Starch in an Aqueous Lipid Phase (L2) Compared to Water

    da Cruz Francisco, J., Silverio, J., Eliasson, A-C. & Larsson, K., 1996, In : Food Hydrocolloids. 10, 3, p. 317-322

    Research output: Contribution to journalArticle