Björn Bergenståhl
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- 2013
-
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
- 2012
-
Mark
Estimation of turbulent fragmenting forces in a high-pressure homogenizer from computational fluid dynamics
Håkansson, Andreas LU
; Innings, Fredrik
; Revstedt, Johan
LU
; Trägårdh, Christian
LU
and Bergenståhl, Björn
LU
(2012)
In Chemical Engineering Science
75.
p.309-317
- Contribution to journal › Article
-
Mark
Experimental validation of k–ε RANS-CFD on a high-pressure homogenizer valve
Håkansson, Andreas LU
; Fuchs, Laszlo
LU
; Revstedt, Johan
LU
; Trägårdh, Christian
LU
; Bergenståhl, Björn
LU
and Innings, Fredrik
(2012)
In Chemical Engineering Science
71.
p.264-273
- Contribution to journal › Article
-
Mark
Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows. Part II. Experimental evaluation.
Magnusson, Emma LU ; Håkansson, Andreas LU
; Janiak, John
LU
; Bergenståhl, Björn
LU
and Nilsson, Lars
LU
(2012)
In Journal of chromatography. A
1253.
p.127-133
- Contribution to journal › Article
-
Mark
The influence of powder properties on the imbibation rate
Hellborg, David ; Bergenståhl, Björn LU
and Trägårdh, Christian
LU
(2012)
In Colloids and Surfaces B: Biointerfaces
93.
p.108-115
- Contribution to journal › Article
-
Mark
Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows. Part 1. A theoretical approach.
Håkansson, Andreas LU
; Magnusson, Emma
LU
; Bergenståhl, Björn
LU
and Nilsson, Lars
LU
(2012)
In Journal of chromatography. A
1253.
p.120-126
- Contribution to journal › Article
-
Mark
Adsorption and shear rheology of beta-lactoglobulin/SDS mixtures at water/hexane and water/MCT interfaces
Ulaganathan, V. ; Bergenståhl, Björn LU
; Kraegel, J.
and Miller, R.
(2012)
In Colloids and Surfaces A: Physicochemical and Engineering Aspects
413.
p.136-141
- Contribution to journal › Article
-
Mark
Edible proteins from coconut milk press cake; one step alkaline extraction and characterization by electrophoresis and mass spectrometry
Chambal, Borges LU ; Bergenståhl, Björn LU
and Dejmek, Petr
LU
(2012)
In Food Research International
47(2).
p.146-151
- Contribution to journal › Article
-
Mark
Study of the porous structure of white chocolate by confocal Raman microscopy
Dahlenborg, Hanna LU ; Millqvist-Fureby, Anna ; Brandner, Birgit D. and Bergenståhl, Björn LU
(2012)
In European Journal of Lipid Science and Technology
114(8).
p.919-926
- Contribution to journal › Article
-
Mark
Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
Alftrén, Johan LU ; Penarrieta, Mauricio LU ; Bergenståhl, Björn LU
and Nilsson, Lars
LU
(2012)
In Food Hydrocolloids
26(1).
p.54-62
- Contribution to journal › Article