Food Hydrocolloids, 0268-005X

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

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

    Research output: Contribution to journalArticle

  2. Solution behavior of barley beta-glucan as studied with asymmetrical flow field-flow fractionation

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

    Research output: Contribution to journalArticle

  3. Adsorption of beta-casein to hydrophilic silica surfaces. Effect of pH and electrolyte

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

    Research output: Contribution to journalArticle

  4. Pickering emulsions based on CaCl2-gelatinized oat starch

    Hisfazilah Saari, David Björten Johansson, Nathalie Knopp, Malin Sjöö, Marilyn Rayner & Marie Wahlgren, 2018, In : Food Hydrocolloids. 82, p. 288-295 8 p.

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

  7. 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

  8. Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties

    Marta Martínez-Sanz, Emanuel Larsson, Kalep B. Filli, Camille Loupiac, Ali Assifaoui, Amparo López-Rubio & Patricia Lopez-Sanchez, 2020 Jun 1, In : Food Hydrocolloids. 103, 105697.

    Research output: Contribution to journalArticle

  9. Vesicular structures formed from barley wort proteins and iso-humulone

    Yi Lu, Peter Osmark, Björn Bergenståhl & Lars Nilsson, 2020, In : Food Hydrocolloids. 105, 105788.

    Research output: Contribution to journalArticle

  10. Surface rheology and morphology of beer protein and iso-humulone at air-liquid surface

    Yi Lu, Bobae Choi, Tommy Nylander, Björn Bergenståhl & Lars Nilsson, 2020, In : Food Hydrocolloids. 108, 105897.

    Research output: Contribution to journalArticle

  11. Cellulose-based edible films for probiotic entrapment

    Björn Lindman, Bruno Medronho, Poonam Singh, Solange Magalhaes, Luis Alves & Filipe Antunes, 2019 Mar, In : Food Hydrocolloids. 68, p. 68-74 7 p.

    Research output: Contribution to journalArticle

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

    Björn Lindman, Bruno Medronho, Poonam Singh, Tiago dos Santos, Isabel Nunes-Correia, Pedro Granja & Maria Miguel, 2018 Sep, In : Food Hydrocolloids. 82, p. 457-465 9 p.

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

  15. Influence of dehulling pretreatment on physicochemical properties of Gleditsia sinensis Lam. gum

    Hong-lei Jian, Cristhian Carrasco, Wei-ming Zhang & Jian-xin Jiang, 2011, In : Food Hydrocolloids. 25, 5, p. 1337-1343

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

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

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

    Research output: Contribution to journalArticle

  18. Liquid droplet-like behaviour of whole casein aggregates adsorbed on graphite studied by nanoindentation with AFM

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

    Research output: Contribution to journalArticle

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

    Theofanis Georgopoulos, Helena Larsson & Ann-Charlotte Eliasson, 2004, In : Food Hydrocolloids. 18, 1, p. 143-151

    Research output: Contribution to journalArticle

  20. On the complexation of whey proteins

    Lariani A Delboni & Fernando Luis Barroso Da Silva, 2016, In : Food Hydrocolloids. 55, p. 89-99

    Research output: Contribution to journalArticle

  21. Discussion session on food gels

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

    Research output: Contribution to journalDebate/Note/Editorial

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

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

    Research output: Contribution to journalArticle

  23. Bovine β-casein has a polydisperse distribution of equilibrium micelles

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

    Research output: Contribution to journalArticle

  24. The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles

    Sareh Boostani, Seyed Mohammad Hashem Hosseini, Mohammad Taghi Golmakani, Ali Marefati, Nabilah Binti Abdul Hadi & Marilyn Rayner, 2020, In : Food Hydrocolloids. 101, 105520.

    Research output: Contribution to journalArticle

  25. Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants.

    Elaine Berger Ceresino, Eva Johansson, Hélia Harumi Sato, Tomás Plivelic, Stephen Hall & Ramune Kuktaite, 2020 May 26, In : Food Hydrocolloids. 108, 10 p., 105995.

    Research output: Contribution to journalArticle

  26. Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation

    Johan Alftrén, Mauricio Penarrieta, Björn Bergenståhl & Lars Nilsson, 2012, In : Food Hydrocolloids. 26, 1, p. 54-62

    Research output: Contribution to journalArticle