Björn Bergenståhl
61 – 70 of 142
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=""
width=""
height=""
allowtransparency="true"
frameborder="0">
</iframe>
- 2013
-
Mark
A high-pressure homogenization emulsification model—Improved emulsifier transport and hydrodynamic coupling
Håkansson, Andreas LU
; Fredrik, Innings
; Trägårdh, Christian
LU
and Bergenståhl, Björn
LU
(2013)
In Chemical Engineering Science
91.
p.44-53
- Contribution to journal › Article
-
Mark
From Molecules to Products: Some Aspects of Structure-Function Relationships in Cereal Starches
Eliasson, Ann-Charlotte LU ; Bergenståhl, Björn LU
; Nilsson, Lars
LU
and Sjöö, Malin
LU
(2013)
In Cereal Chemistry
90(4).
p.326-334
- Contribution to journal › Article
-
Mark
The dissolution behavior of individual powder particles
Börjesson, Erik LU ; Innings, Fredrik LU ; Trägårdh, Christian LU ; Bergenståhl, Björn LU
and Paulsson, Marie
LU
(2013)
In Dairy Science & Technology
93(4-5).
p.357-371
- Contribution to journal › Article
-
Mark
Enzymatic hydrolysis of Canna indica, Manihot esculenta and Xanthosoma sagittifolium native starches below the gelatinization temperature
Pérez, Daysi LU ; Rojas, Carola ; Carballo, Sergio ; Aguilar, Wilson ; Bergenståhl, Björn LU
and Nilsson, Lars
LU
(2013)
In Stärke
65(1-2).
p.151-161
- Contribution to journal › Article
-
Mark
Dietary fiber, fructooligosaccharides, and physicochemical properties of homogenized aqueous suspensions of yacon (Smallanthus sonchifolius)
Castro, Alejandra LU ; Cespedes, Galya ; Carballo, Sergio ; Bergenståhl, Björn LU
and Tornberg, Eva
LU
(2013)
In Food Research International
50(1).
p.392-400
- Contribution to journal › Article
-
Mark
Effect of heat tretment and homogenization on the rheological properties of aqueous parsnip suspensions
Castro, Alejandra LU ; Bergenståhl, Björn LU
and Tornberg, Eva
LU
(2013)
In Journal of Food Engineering
117(3).
p.383-392
- Contribution to journal › Article
-
Mark
Velocity Measurements of Turbulent Two-Phase Flow in a High-Pressure Homogenizer Model
Håkansson, Andreas LU
; Fuchs, Laszlo
LU
; Innings, Fredrik
LU
; Revstedt, Johan
LU
; Trägårdh, Christian
LU
and Bergenståhl, Björn
LU
(2013)
In Chemical Engineering Communications
200(1).
p.93-114
- Contribution to journal › Article
-
Mark
Characterization of oat proteins and aggregates using asymmetric flow field-flow fractionation.
Runyon, Ray LU ; Nilsson, Lars LU ; Alftrén, Johan LU and Bergenståhl, Björn LU
(2013)
In Analytical and Bioanalytical Chemistry
405(21).
p.6649-6655
- Contribution to journal › Article
-
Mark
Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)
- Contribution to journal › Article
-
Mark
Coconut Press Cake Alkaline Extract—Protein Solubility and Emulsification Properties
Chambale, Borges LU ; Bergenståhl, Björn LU
and Dejmek, Petr
LU
(2013)
In Food and Nutrition Sciences
4(9B).
p.29-37
- Contribution to journal › Article