Food Hydrocolloids, 0268-005X

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  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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