Ann-Charlotte Eliasson (Former)

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2003
Mark The behaviour of the high molecular-weight glutenin subunit 1Dx5, the 58 kDa central repetitive domain and a-gliadins at the air-aqueous interface.
Örnebro, Jörgen ^LU ; Nylander, Tommy ^LU ; Eliasson, Ann-Charlotte ^LU ; Shewry, P R ; Tatham, A S and Gilbert, S M (2003) In Journal of Cereal Science 38(2). p.147-156
- Contribution to journal › Article
Mark On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch.
Ortega-Ojeda, Fernando ^LU ; Larsson, Helena ^LU and Eliasson, Ann-Charlotte ^LU (2003) In Stärke 55(3-4). p.121-121
- Contribution to journal › Article
Mark Formation of amylose-lipid complexes and effects of temperature treatment. Part 2. Fatty acids.
Tufvesson, Fredrik ^LU ; Wahlgren, Marie ^LU and Eliasson, Ann-Charlotte ^LU (2003) In Stärke 55(3-4). p.138-149
- Contribution to journal › Article
Mark Formation of amylose-lipid complexes and effects of temperature treatment. Part 1: Monoglycerides.
Tufvesson, Fredrik ^LU ; Wahlgren, Marie ^LU and Eliasson, Ann-Charlotte ^LU (2003) In Stärke 55(2). p.61-71
- Contribution to journal › Article
Mark Effect of physical states of nonpolar lipids on rheology, ultracentrifugation, and microstructure of wheat flour dough.
Watanabe, A ; Yokomizo, K and Eliasson, Ann-Charlotte ^LU (2003) In Cereal Chemistry 80(3). p.281-284
- Contribution to journal › Article
Mark Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC).
Sjöö, Malin ^LU and Eliasson, Ann-Charlotte ^LU (2003) In LWT - Food Science and Technology 36(8). p.735-741
- Contribution to journal › Article
Mark DSC studies of gamma irradiation influence on gelatinisation and amylose-lipid complex transition occurring in wheat starch.
Ciesla, K and Eliasson, Ann-Charlotte ^LU (2003) In Radiation Physics and Chemistry 68(5). p.933-940
- Contribution to journal › Article
Mark Utilization of thermal properties for understanding baking and staling processes.
Eliasson, Ann-Charlotte ^LU (2003)
- Chapter in Book/Report/Conference proceeding › Book chapter
Mark Starch structure and bread quality
Eliasson, Ann-Charlotte ^LU (2003) p.145-167
- Chapter in Book/Report/Conference proceeding › Book chapter
Mark Effects of time/temperature treatments on potato (Solanum tuberosum) starch: a comparison of isolated starch and starch in situ.
Sjöö, Malin ^LU and Eliasson, Ann-Charlotte ^LU (2003) In Journal of the Science of Food and Agriculture 83(15). p.1587-1592
- Contribution to journal › Article

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