Food Hydrocolloids, 0268-005X
Journal
1 - 10 out of 36Page size: 10
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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 journal › Article
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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. 175-180Research output: Contribution to journal › Article
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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. 332-338Research output: Contribution to journal › Article
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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 journal › Article
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Effects of starch granules differing in size and morphology from different botanical sources and their mixtures on the characteristics of Pickering emulsions
Hisfazilah Saari, Marilyn Rayner & Marie Wahlgren, 2019 Apr 1, In: Food Hydrocolloids. 89, p. 844-855 12 p.Research output: Contribution to journal › Article
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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. 655-663Research output: Contribution to journal › Article
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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. 1656-1666Research output: Contribution to journal › Article
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Separation and characterization of food macromolecules using field-flow fractionation: A review
Lars Nilsson, 2013, In: Food Hydrocolloids. 30, 1, p. 1-11Research output: Contribution to journal › Review article
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Homogenization-induced degradation of hydrophobically modified starch determined by asymmetrical flow field-flow fractionation and multi-angle light scattering
Gustaf Modig, Lars Nilsson, Björn Bergenståhl & Karl-Gustav Wahlund, 2006, In: Food Hydrocolloids. 20, 7, p. 1087-1095Research output: Contribution to journal › Article
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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 journal › Article