Foods, 2304-8158

Tidskrift

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  1. 2020
  2. Interaction between Myricetin Aggregates and Lipase under Simplified Intestinal Conditions

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  6. 2019
  7. Multilayer Bixin Microcapsules: The Impact of Native Carbohydrates on the Microencapsulation Efficiency and Dispersion Stability

    Curi-Borda, C. K., Javier A Linares-Pastén, Tat, T., Tarqui-Dueñas, R., Chino-Flores, N., Alvarado, J-A. & Björn Bergenståhl, 2019 mar 22, I : Foods. 8, 3

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Stina C.M. Burri, Granheimer, K., Rémy, M., Ekholm, A., Åsa Håkansson, Rumpunen, K. & Eva Tornberg, 2019, I : Foods. 8, 9, 406.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  9. 2018
  10. The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  11. 2015
  12. Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods-A SUSFOOD Project

    Rohm, H., Brennan, C., Charlotta Turner, Guenther, E., Campbell, G., Hernando, I., Struck, S. & Kontogiorgos, V., 2015, I : Foods. 4, 4, s. 690-697

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift