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 journal › Article

  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 journal › Article

  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 journal › Article

  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 journal › Article

  6. 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 journal › Article

  7. 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 journal › Article

  8. 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 journal › Review article

  10. 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

  11. Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying

    Ali Marefati, Malin Sjöö, Anna Timgren, Petr Dejmek & Marilyn Rayner, 2015, In : Food Hydrocolloids. 51, p. 261-271

    Research output: Contribution to journal › Article

  12. Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization

    Ali Marefati, Mariannick Bertrand, Malin Sjöö, Petr Dejmek & Marilyn Rayner, 2016, In : Food Hydrocolloids. p. 309-320

    Research output: Contribution to journal › Article

  15. 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 journal › Article

  16. 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 journal › Article

  18. 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 journal › Article

  19. 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 journal › Article

  21. 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 journal › Article

  22. 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 journal › Article

  23. 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 journal › Article

  24. 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 journal › Article

  25. 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 journal › Article

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