Foods, 2304-8158

Tidskrift

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  1. 2021
  2. High-moisture meat analogues produced from yellow pea and faba bean protein isolates/concentrate: Effect of raw material composition and extrusion parameters on texture properties

    Ferawati Ferawati, Izalin Zahari, Malin Barman, Mohammed Hefni, Cecilia Ahlström, Cornelia Witthöft & Karolina Östbring, 2021, I: Foods. 10, 4, 843.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  3. 2020
  4. Interaction between Myricetin Aggregates and Lipase under Simplified Intestinal Conditions

    Atma-Sol Bustos, Andreas Håkansson, Javier A Linares-Pastén & Lars Nilsson, 2020 jun 11, I: Foods. 9, 6, 11 s., 777.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  5. Development of high-moisture meat analogues with hemp and soy protein using extrusion cooking

    Izalin Zahari, Ferawati Ferawati, Amanda Helstad, Cecilia Ahlström, Karolina Östbring, Marilyn Rayner & Jeanette K. Purhagen, 2020 jun 1, I: Foods. 9, 6, 772.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  6. Emulsifying and anti-oxidative properties of proteins extracted from industrially cold-pressed rapeseed press-cake

    Karolina Östbring, Kajsa Nilsson, Cecilia Ahlström, Anna Fridolfsson & Marilyn Rayner, 2020 maj 25, I: Foods. 9, 5, 678.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  7. The effects of oil extraction methods on recovery yield and emulsifying properties of proteins from rapeseed meal and press cake

    Karolina Östbring, Emma Malmqvist, Kajsa Nilsson, Ia Rosenlind & Marilyn Rayner, 2020 jan 1, I: Foods. 9, 1, 19.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  8. 2019
  9. Multilayer Bixin Microcapsules: The Impact of Native Carbohydrates on the Microencapsulation Efficiency and Dispersion Stability

    Cecilia K Curi-Borda, Javier A Linares-Pastén, Tuba Tat, Rosmery Tarqui-Dueñas, Ninoska Chino-Flores, Juan-Antonio Alvarado & Björn Bergenståhl, 2019 mar 22, I: Foods. 8, 3

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  10. Lipid oxidation inhibition capacity of 11 plant materials and extracts evaluated in highly oxidised cooked meatballs

    Stina C.M. Burri, Kajsa Granheimer, Marine Rémy, Anders Ekholm, Åsa Håkansson, Kimmo Rumpunen & Eva Tornberg, 2019, I: Foods. 8, 9, 406.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  11. 2018
  12. The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise

    Viktoria Olsson, Andreas Håkansson, Jeanette Purhagen & Karin Wendin, 2018 jan 17, I: Foods. 7, 1, 9.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  13. 2017
  14. How much credence does it take? Evidence on the trade-off between country-of-origin information and credence attributes for beef from a choice experiment in Sweden

    Carl Johan Lagerkvist, Sebastian Hess & Helena Johansson, 2017 okt, I: Foods. 6, 10, 84.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  15. 2015
  16. Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods-A SUSFOOD Project

    Harald Rohm, Charles Brennan, Charlotta Turner, Edeltraud Guenther, Grant Campbell, Isabel Hernando, Susanne Struck & Vassilis Kontogiorgos, 2015, I: Foods. 4, 4, s. 690-697

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift