Food Hydrocolloids, 0268-005X

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  1. 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

  2. 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

  3. 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

  4. 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