Food Hydrocolloids, 0268-005X

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  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  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