Food Hydrocolloids, 0268-005X

Tidskrift

Fler filtreringsmöjligheter
  1. 2020
  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. 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

  5. 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

  6. 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

  7. 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

  8. 2019
  9. 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

  10. 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

  11. 2018
  12. 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

  13. 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

  14. 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

  15. 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

  16. 2017
  17. 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

  18. 2016
  19. 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

  20. 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

  21. 2015
  22. 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

  23. 2014
  24. 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

  25. 2013
  26. 2012
  27. 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

  28. 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

  29. 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

  30. 2011
  31. 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

Föregående 1 2 Nästa