Food Hydrocolloids, 0268-005X

Tidskrift

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  1. Characterization of cereal β-glucan extracts: Conformation and structural aspects

    Claudia Zielke, Anna Stradner & Lars Nilsson, 2018 jun 1, I : Food Hydrocolloids. 79, s. 218-227 10 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  2. Solution behavior of barley beta-glucan as studied with asymmetrical flow field-flow fractionation

    Matilda Ulmius, Gunilla Önning & Lars Nilsson, 2012, I : Food Hydrocolloids. 26, 1, s. 175-180

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  3. Adsorption of beta-casein to hydrophilic silica surfaces. Effect of pH and electrolyte

    Olof Svensson, Anil Kurut Sabanoglu & Marie Skepö, 2014, I : Food Hydrocolloids. 36, s. 332-338

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  4. Pickering emulsions based on CaCl2-gelatinized oat starch

    Hisfazilah Saari, David Björten Johansson, Nathalie Knopp, Malin Sjöö, Marilyn Rayner & Marie Wahlgren, 2018, I : Food Hydrocolloids. 82, s. 288-295 8 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  5. The function of alpha-crystalline emulsifiers on expanding foam surfaces

    Gisela Richardson, Björn Bergenståhl, M Langton, M Stading & A M Hermansson, 2004, I : Food Hydrocolloids. 18, 4, s. 655-663

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  6. Starch affecting anti-staling agents and their function in freestanding and pan-baked bread

    Jeanette Purhagen, Malin Sjöö & Ann-Charlotte Eliasson, 2011, I : Food Hydrocolloids. 25, 7, s. 1656-1666

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  7. 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, I : Food Hydrocolloids. 103, 105697.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  8. In vitro intestinal lipolysis of emulsions based on starch granule Pickering stabilization

    Ali Marefati, Berthold Wiege, Nabilah Abdul Hadi, Petr Dejmek & Marilyn Rayner, 2019, I : Food Hydrocolloids. 95, s. 468-475 8 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  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. 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

  18. 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

  19. 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

  20. 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

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