Food Hydrocolloids, 0268-005X

Tidskrift

Fler filtreringsmöjligheter
  1. Artikel i vetenskaplig tidskrift
  2. Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties

    Martínez-Sanz, M., Emanuel Larsson, Filli, K. B., Loupiac, C., Assifaoui, A., López-Rubio, A. & Lopez-Sanchez, P., 2020 jun 1, I : Food Hydrocolloids. 103, 105697.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  3. Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants.

    Berger Ceresino, E., Johansson, E., Harumi Sato, H., Tomás Plivelic, Stephen Hall & Kuktaite, R., 2020 maj 26, I : Food Hydrocolloids. 108, 10 s., 105995.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  4. The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles

    Boostani, S., Hosseini, S. M. H., Golmakani, M. T., Ali Marefati, Nabilah Binti Abdul Hadi & Marilyn Rayner, 2020, I : Food Hydrocolloids. 101, 105520.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  7. Surface rheology and morphology of beer protein and iso-humulone at air-liquid surface

    Lu, Y., Choi, B., Tommy Nylander, Björn Bergenståhl & Lars Nilsson, 2020, I : Food Hydrocolloids. 108, 105897.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  8. Cellulose-based edible films for probiotic entrapment

    Björn Lindman, Medronho, B., Singh, P., Magalhaes, S., Alves, L. & Antunes, F., 2019 mar, I : Food Hydrocolloids. 68, s. 68-74 7 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  10. On the viability, cytotoxicity and stability of probiotic bacteria entrapped in cellulose-based particles

    Björn Lindman, Medronho, B., Singh, P., dos Santos, T., Nunes-Correia, I., Granja, P. & Miguel, M., 2018 sep, I : Food Hydrocolloids. 82, s. 457-465 9 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  13. Pickering emulsions based on CaCl2-gelatinized oat starch

    Saari, H., Johansson, D. B., Knopp, N., Malin Sjöö, Marilyn Rayner & Marie Wahlgren, 2018, I : Food Hydrocolloids. 82, s. 288-295 8 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  14. Bovine β-casein has a polydisperse distribution of equilibrium micelles

    Cragnell, C., Choi, J., Segad, M., Lee, S., L. Nilsson & M. Skepö, 2017 sep 1, I : Food Hydrocolloids. 70, s. 65-68 4 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  15. In silico physicochemical characterization and comparison of two intrinsically disordered phosphoproteins: β-casein and acidic PRP-1

    Henriques, J., Jephthah, S. & M. Skepö, 2016 maj 1, I : Food Hydrocolloids. 56, s. 360-371 12 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  16. On the complexation of whey proteins

    Delboni, L. A. & Da Silva, F. L. B., 2016, I : Food Hydrocolloids. 55, s. 89-99

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  19. Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation

    Alftrén, J., Penarrieta, M., Björn Bergenståhl & Lars Nilsson, 2012, I : Food Hydrocolloids. 26, 1, s. 54-62

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Jian, H., Carrasco, C., Zhang, W. & Jiang, J., 2011, I : Food Hydrocolloids. 25, 5, s. 1337-1343

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  24. Pigments protect the light harvesting proteins of chloroplast thylakoid membranes against digestion by gastrointestinal proteases

    Emek, S. C., Hans-Erik Åkerlund, Clausén, M., Lena Ohlsson, Björn Weström, Charlotte Erlanson-Albertsson & Albertsson, P-Å., 2011, I : Food Hydrocolloids. 25, 6, s. 1618-1626

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  26. Liquid droplet-like behaviour of whole casein aggregates adsorbed on graphite studied by nanoindentation with AFM

    Helstad, K., Marilyn Rayner, van Vliet, T., Marie Paulsson & Petr Dejmek, 2007, I : Food Hydrocolloids. 21, 5-6, s. 726-738

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  27. A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation

    Georgopoulos, T., Larsson, H. & Eliasson, A-C., 2004, I : Food Hydrocolloids. 18, 1, s. 143-151

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  29. Competitive protein adsorption between b-casein and b-lactoglobulin during spray-drying: effect of calcium induced association.

    Landström, K., Arnebrant, T., Alsins, J. & Björn Bergenståhl, 2003, I : Food Hydrocolloids. 17, 1, s. 103-116

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  30. A Comparative Study of Gelatinization of Cassava and Potato Starch in an Aqueous Lipid Phase (L2) Compared to Water

    da Cruz Francisco, J., Silverio, J., Eliasson, A-C. & Larsson, K., 1996, I : Food Hydrocolloids. 10, 3, s. 317-322

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  31. Debate/Note/Editorial
  32. Discussion session on food gels

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

    Forskningsoutput: TidskriftsbidragDebate/Note/Editorial

  33. Översiktsartikel