Department of Food Technology, Engineering and Nutrition
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- 2021
-
Molecular structure of maltoside surfactants controls micelle formation and rheological behavior
Larsson, Johan LU ; Sanchez-Fernandez, Adrian LU
; Leung, Anna E.
; Schweins, Ralf
; Wu, Baohu
; Nylander, Tommy
LU
; Ulvenlund, Stefan
LU
and Wahlgren, Marie
LU
(2021)
In Journal of Colloid and Interface Science
581.
p.895-904
Mark
- Processed meat products with added plant antioxidants affect the microbiota and immune response in C57BL/6JRj mice with cyclically induced chronic inflammation
-
Tail unsaturation tailors the thermodynamics and rheology of a self-assembled sugar-based surfactant
Larsson, Johan LU ; Leung, Anna E. ; Lang, Christian ; Wu, Baohu ; Wahlgren, Marie LU
; Nylander, Tommy
LU
; Ulvenlund, Stefan
LU
and Sanchez-Fernandez, Adrian
LU
(2021)
In Journal of Colloid and Interface Science
585.
p.178-183
Mark
- Investigating the effect of powder manufacturing and reconstitution on casein micelles using asymmetric flow field-flow fractionation (AF4) and transmission electron microscopy
- In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars
-
Proteins in deep eutectic solvents : Structure, dynamics and interactions with the solvent
Sanchez-Fernandez, Adrian LU
and Jackson, Andrew J.
LU
(2021)
In Advances in Botanical Research
97.
Mark
- Asymmetric flow field-flow fractionation coupled to surface plasmon resonance detection for analysis of therapeutic proteins in blood serum
- Particle morphology and rehydration properties of spray-dried microgels and fractal aggregates with varying fractions of native milk serum proteins
- Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten
- Effects of feed composition, protein denaturation and storage of milk serum protein/lactose powders on lactosylation