Hisfazilah Saari (Former)

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2019
Mark Effects of starch granules differing in size and morphology from different botanical sources and their mixtures on the characteristics of Pickering emulsions
Saari, Hisfazilah ^LU ; Rayner, Marilyn ^LU and Wahlgren, Marie ^LU (2019) In Food Hydrocolloids 89. p.844-855
- Contribution to journal › Article
Mark Characterization of non-solvent precipitated starch using asymmetrical flow field-flow fractionation coupled with multiple detectors
Fuentes, Catalina ^LU ; Saari, Hisfazilah ^LU ; Choi, Jaeyeong ^LU ; Lee, Seungho ^LU ; Sjöö, Malin ^LU ; Wahlgren, Marie ^LU and Nilsson, Lars ^LU (2019) In Carbohydrate Polymers 206. p.21-28
- Contribution to journal › Article
Mark A comparison of emulsion stability for different OSA-modified waxy maize emulsifiers : Granules, dissolved starch, and non-solvent precipitates
Saari, Hisfazilah ^LU ; Wahlgren, Marie ^LU ; Rayner, Marilyn ^LU ; Sjöö, Malin ^LU and Matos, María (2019) In PLoS ONE 14(2).
- Contribution to journal › Article
2018
Mark Pickering emulsions based on CaCl₂-gelatinized oat starch
Saari, Hisfazilah ^LU ; Johansson, David Björten ^LU ; Knopp, Nathalie ; Sjöö, Malin ^LU ; Rayner, Marilyn ^LU and Wahlgren, Marie ^LU (2018) In Food Hydrocolloids 82. p.288-295
- Contribution to journal › Article
2017
Mark Starch stabilized Pickering emulsions : Colloidal starch particles and their effects on emulsion properties
Saari, Hisfazilah ^LU (2017)
- Thesis › Doctoral thesis (compilation)
Mark Production of starch nanoparticles by dissolution and non-solvent precipitation for use in food-grade Pickering emulsions
Saari, Hisfazilah ^LU ; Fuentes, Catalina ^LU ; Sjöö, Malin ^LU ; Rayner, Marilyn ^LU and Wahlgren, Marie ^LU (2017) In Carbohydrate Polymers 157. p.558-566
- Contribution to journal › Article
2016
Mark Preparation and Characterization of Starch Particles for Use in Pickering Emulsions
Saari, Hisfazilah ^LU ; Heravifar, Katayoun ; Rayner, Marilyn ^LU ; Wahlgren, Marie ^LU and Sjöö, Malin ^LU (2016) In Cereal Chemistry 93(2). p.116-124
- Contribution to journal › Article