Food Hydrocolloids, 0268-005X

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  1. 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

  2. A Comparative Study of Gelatinization of Cassava and Potato Starch in an Aqueous Lipid Phase (L2) Compared to Water

    José da Cruz Francisco, J. Silverio, Ann-Charlotte Eliasson & K. Larsson, 1996, In: Food Hydrocolloids. 10, 3, p. 317-322

    Research output: Contribution to journalArticle

  3. 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

  4. 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

  5. Bovine β-casein has a polydisperse distribution of equilibrium micelles

    C. Cragnell, J. Choi, M. Segad, S. Lee, L. Nilsson & M. Skepö, 2017 Sep 1, In: Food Hydrocolloids. 70, p. 65-68 4 p.

    Research output: Contribution to journalArticle

  6. 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

  7. 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

  8. Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation

    Johan Alftrén, Mauricio Penarrieta, Björn Bergenståhl & Lars Nilsson, 2012, In: Food Hydrocolloids. 26, 1, p. 54-62

    Research output: Contribution to journalArticle

  9. 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

  10. Discussion session on food gels

    Petr Dejmek & RW Visschers, 2006, In: Food Hydrocolloids. 20, 4, p. 446-447

    Research output: Contribution to journalDebate/Note/Editorial

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