Food Hydrocolloids, 0268-005X

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  1. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  2. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  3. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  4. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  5. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  6. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  7. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  8. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  9. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  10. Discussion session on food gels

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

    Forskningsoutput: Tidskriftsbidrag › Debate/Note/Editorial

  11. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  13. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  14. Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying

    Ali Marefati, Malin Sjöö, Anna Timgren, Petr Dejmek & Marilyn Rayner, 2015, I : Food Hydrocolloids. 51, s. 261-271

    Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  16. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  17. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  19. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  20. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  21. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  22. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  23. On the complexation of whey proteins

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

    Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  24. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  25. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

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