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

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