Food Hydrocolloids, 0268-005X

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  1. Article
  2. 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

  3. Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants.

    Elaine Berger Ceresino, Eva Johansson, Hélia Harumi Sato, Tomás Plivelic, Stephen Hall & Ramune Kuktaite, 2020 May 26, In: Food Hydrocolloids. 108, 10 p., 105995.

    Research output: Contribution to journalArticle

  4. The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles

    Sareh Boostani, Seyed Mohammad Hashem Hosseini, Mohammad Taghi Golmakani, Ali Marefati, Nabilah Binti Abdul Hadi & Marilyn Rayner, 2020, In: Food Hydrocolloids. 101, 105520.

    Research output: Contribution to journalArticle

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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

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