Helena Larsson (Former)

1 – 10 of 19

show: 10
|
sort: year (new to old)

News feed Embed this list Save this search Mark all Export

Cancel

Embed this list

copy and paste the html snippet below into your own page:

<iframe src="https://lup.lub.lu.se/search/person/livt-hla?embed=1&amp;hide_pagination=1&amp;hide_info=1&amp;hide_options=1"
  width="100%"
  height="400"
  allowtransparency="true"
  frameborder="0">
</iframe>

« previous
1
2
next »

2008
Mark Rheological characteristics of different tropical root starches
Moorthy, Subramony N. ; Eliasson, Ann-Charlotte ^LU and Larsson, Helena ^LU (2008) In Stärke 60(5). p.233-247
- Contribution to journal › Article
2007
Mark Molar mass and rheological characterisation of an exopolysaccharide from Pediococcus damnosus 2.6
Lambo, Adele ^LU ; Leeman, Mats ^LU ; Wahlund, Karl-Gustav ^LU ; Nyman, Margareta ^LU ; Öste, Rickard ^LU and Larsson, Helena ^LU (2007) In Carbohydrate Polymers 68(3). p.577-586
- Contribution to journal › Article
Mark The influence of dough mixing time on wheat protein composition and gluten quality for four commercial flour mixtures
Kuktaite, R ; Larsson, Helena ^LU and Johansson, E (2007) 7th International Wheat Conference (7 IWC) 12. p.543-548
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
2006
Mark Glucose and insulin responses in healthy men to barley bread with different levels of (1 -> 3;1 -> 4)-beta-glucans; predictions using fluidity measurements of in vitro enzyme digests
Östman, Elin ^LU ; Rossi, Emanuele ; Larsson, Helena ^LU ; Brighenti, Furio and Björck, Inger ^LU (2006) In Journal of Cereal Science 43(2). p.230-235
- Contribution to journal › Article
Mark Influence of native lipids on the rheological properties of wheat flour dough and gluten
Georgopoulos, Theofanis ^LU ; Larsson, Helena ^LU and Eliasson, Ann-Charlotte ^LU (2006) In Journal of Texture Studies 37(1). p.49-62
- Contribution to journal › Article
2005
Mark Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch
Ortega-Ojeda, Fernando ^LU ; Larsson, Helena ^LU and Eliasson, Ann-Charlotte ^LU (2005) In Carbohydrate Polymers 59(3). p.313-327
- Contribution to journal › Article
Mark Effect of mixing time on gluten recovered by ultracentrifugation studied by microscopy and rheological measurements
Kuktaite, R ; Larsson, Helena ^LU ; Marttila, S and Johansson, E (2005) In Cereal Chemistry 82(4). p.375-384
- Contribution to journal › Article
2004
Mark Gel formation in mixtures of amylose and high amylopectin potato starch
Ortega-Ojeda, Fernando ^LU ; Larsson, Helena ^LU and Eliasson, Ann-Charlotte ^LU (2004) In Carbohydrate Polymers 57(1). p.55-66
- Contribution to journal › Article
Mark A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
Georgopoulos, Theofanis ^LU ; Larsson, Helena ^LU and Eliasson, Ann-Charlotte ^LU (2004) In Food Hydrocolloids 18(1). p.143-151
- Contribution to journal › Article
Mark Variation in protein composition of wheat flour and its relationship to dough mixing behaviour
Kuktaite, R ; Larsson, Helena ^LU and Johansson, E (2004) In Journal of Cereal Science 40(1). p.31-39
- Contribution to journal › Article

« previous
1
2
next »