Food Hydrocolloids, 0268-005X

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  1. Artikel i vetenskaplig tidskrift

  2. 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

  3. 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

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

    Sareh Boostani, Seyed Mohammad Hashem Hosseini, Mohammad Taghi Golmakani, Ali Marefati, Nabilah Binti Abdul Hadi & Marilyn Rayner, 2020, I : Food Hydrocolloids. 101, 105520.

    Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  5. 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

  6. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  7. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  14. 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

  15. 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

  16. 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

  17. 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

  18. Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization

    Ali Marefati, Mariannick Bertrand, Malin Sjöö, Petr Dejmek & Marilyn Rayner, 2016, I : Food Hydrocolloids. s. 309-320

    Forskningsoutput: Tidskriftsbidrag › Artikel 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  20. 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

  21. 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

  22. 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

  23. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

  24. 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

  25. 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

  26. 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: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift

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