Jeanette Purhagen

Forskare, PhD
Fler filtreringsmöjligheter
  1. 2020
  2. 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

  3. Synthesis of controlled size starch nanoparticles (SNPs)

    G. Gutiérrez, D. Morán, A. Marefati, J. Purhagen, M. Rayner & M. Matos, 2020, I: Carbohydrate Polymers. 250, 116938.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  4. 2018
  5. 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

  6. PaddyCheck—An Instrument for Rice Quality Determination

    Jeanette Purhagen, Raivo Loosme, Nils Wihlborg, Jenny Fjällström, Peter Åberg, Henrik Andrén, Gunnel Wihlborg, Torbjörn Mikaelsson, Martin Lagerholm & Frans Lindvall, 2018, I: Instruments. 2, 3, s. 11

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  7. 2016
  8. Application of Natural Polymers in Food

    Marilyn Rayner, Karolina Östbring & Jeanette Purhagen, 2016, Natural Polymers: Industry Application and Techniques. Olatunji, O. (red.). Springer, s. 115-162

    Forskningsoutput: Kapitel i bok/rapport/Conference proceedingKapitel samlingsverk

  9. 2014
  10. AACCI approved methods technical committee report: Collaborative study on bread volume determination by laser topography using a bread volume meter

    S. Anderson, J. K. Purhagen & M. L. Bason, 2014 jan 1, I: Cereal Foods World. 59, 6, s. 294-296 3 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  11. 2012
  12. Fibre-rich additives-the effect on staling and their function in free-standing and pan-baked bread.

    Jeanette Purhagen, Malin Sjöö & Ann-Charlotte Eliasson, 2012, I: Journal of the Science of Food and Agriculture. 92, 6, s. 1201-1213

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  13. The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread

    Jeanette Purhagen, Malin Sjöö & Ann-Charlotte Eliasson, 2012, I: European Food Research and Technology. 235, 2, s. 265-276

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  14. 2011
  15. Staling and Starch Retrogradation in Speciality Bread

    Jeanette Purhagen, 2011

    Forskningsoutput: AvhandlingDoktorsavhandling (sammanläggning)

  16. 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: TidskriftsbidragArtikel i vetenskaplig tidskrift

  17. The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes

    Jeanette Purhagen, Malin Sjöö & Ann-Charlotte Eliasson, 2011, I: Journal of Food Engineering. 104, 3, s. 414-421

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  18. 2008
  19. Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread

    Jeanette Purhagen, Malin Sjöö & Ann-Charlotte Eliasson, 2008, I: Cereal Chemistry. 85, 2, s. 109-114

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift