Food Hydrocolloids, 0268-005X

Tidskrift

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  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

  11. 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, I : Food Hydrocolloids. 21, 5-6, s. 726-738

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  12. A coarse-grained model for flexible (phospho)proteins: Adsorption and bulk properties

    Joao Henriques & Marie Skepö, 2015, I : Food Hydrocolloids. 43, s. 473-480

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  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 maj 1, I : Food Hydrocolloids. 56, s. 360-371 12 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  14. Influence of dehulling pretreatment on physicochemical properties of Gleditsia sinensis Lam. gum

    Hong-lei Jian, Cristhian Carrasco, Wei-ming Zhang & Jian-xin Jiang, 2011, I : Food Hydrocolloids. 25, 5, s. 1337-1343

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  15. The effect of in vitro gastrointestinal conditions on the structure and conformation of oat β-glucan

    Konstantinos Korompokis, Lars Nilsson & Claudia Zielke, 2018 apr, I : Food Hydrocolloids. 77, s. 659-668

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  16. 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, I : Food Hydrocolloids. 17, 1, s. 103-116

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  17. Effect of colloidal structures on the stability of five flavonoids with different hydrophilicity

    Qin-Lu Lin, Björn Åkesson & Björn Bergenståhl, 2008, I : Food Hydrocolloids. 22, 4, s. 700-705

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  18. Cellulose-based edible films for probiotic entrapment

    Björn Lindman, Bruno Medronho, Poonam Singh, Solange Magalhaes, Luis Alves & Filipe Antunes, 2019 mar, I : Food Hydrocolloids. 68, s. 68-74 7 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  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, I : Food Hydrocolloids. 82, s. 457-465 9 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  20. Evaluation of commercial microbial hydrocolloids concerning their effects on plasma lipids and caecal formation of SCFA in mice

    Cecilia Lindström, Olle Holst, Per Hellstrand, Rickard Öste & Kristina E Andersson, 2012, I : Food Hydrocolloids. 28, 2, s. 367-372

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  21. Interfacial properties and interaction between beer wort protein fractions and isohumulone

    Yi Lu, Björn Bergenståhl & Lars Nilsson, 2020, I : Food Hydrocolloids. 103, 105648.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  22. Vesicular structures formed from barley wort proteins and iso-humulone

    Yi Lu, Peter Osmark, Björn Bergenståhl & Lars Nilsson, 2020, I : Food Hydrocolloids. 105, 105788.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  23. 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, I : Food Hydrocolloids. 108, 105897.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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