Food Hydrocolloids, 0268-005X

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  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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