Food Hydrocolloids, 0268-005X

Tidskrift

Fler filtreringsmöjligheter
  1. 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, I : Food Hydrocolloids. 26, 1, s. 54-62

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  2. 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 maj 26, I : Food Hydrocolloids. 108, 10 s., 105995.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  3. 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, I : Food Hydrocolloids. 101, 105520.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  4. 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, I : Food Hydrocolloids. 70, s. 65-68 4 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  5. 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, I : Food Hydrocolloids. 10, 3, s. 317-322

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  6. Discussion session on food gels

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

    Forskningsoutput: TidskriftsbidragDebate/Note/Editorial

  7. On the complexation of whey proteins

    Lariani A Delboni & Fernando Luis Barroso Da Silva, 2016, I : Food Hydrocolloids. 55, s. 89-99

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  8. Pigments protect the light harvesting proteins of chloroplast thylakoid membranes against digestion by gastrointestinal proteases

    Sinan Cem Emek, Hans-Erik Åkerlund, Maria Clausén, Lena Ohlsson, Björn Weström, Charlotte Erlanson-Albertsson & Per-Åke Albertsson, 2011, I : Food Hydrocolloids. 25, 6, s. 1618-1626

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  9. A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation

    Theofanis Georgopoulos, Helena Larsson & Ann-Charlotte Eliasson, 2004, I : Food Hydrocolloids. 18, 1, s. 143-151

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  10. Studying the effects of adsorption, recoalescence and fragmentation in a high pressure homogenizer using a dynamic simulation model

    Andreas Håkansson, Christian Trägårdh & Björn Bergenståhl, 2009, I : Food Hydrocolloids. 23, 4, s. 1177-1183

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

Föregående 1 2 3 4 Nästa