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2004
Mark Recrystallisation behaviour of native and processed waxy maize starch in relation to the molecular characteristics
Elfstrand, Lidia ^LU ; Frigard, T ; Andersson, R ; Eliasson, Ann-Charlotte ^LU ; Jönsson, M ; Reslow, M and Wahlgren, Marie ^LU (2004) In Carbohydrate Polymers 57(4). p.389-400
- Contribution to journal › Article
Mark Direct molecular weight determination in the evaluation of dissolution methods for unreduced glutenin
Arfvidsson, Cecilia ^LU ; Wahlund, Karl-Gustav ^LU and Eliasson, Ann-Charlotte ^LU (2004) In Journal of Cereal Science 39(1). p.1-8
- Contribution to journal › Article
Mark Potato starch properties within botanical structures
Sjöö, Malin ^LU and Eliasson, Ann-Charlotte ^LU (2004) 11th International Starch Convention p.105-113
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
Mark Molecular characterization of native and processed waxy maize starch in relation to the recrystallization behavior of model systems and starch microspheres
Elfstrand, Lidia ^LU ; Eliasson, Ann-Charlotte ^LU ; Jonsson, M ; Reslow, M and Wahlgren, A (2004) 11th International Starch Convention p.203-214
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
Mark Starch-lipid interactions and their relevance in food products
Eliasson, Ann-Charlotte ^LU and Wahlgren, Marie ^LU (2004) p.441-460
- Chapter in Book/Report/Conference proceeding › Book chapter
Mark Molecular characterisation of native and processed waxy maize starch in relation to the recrystallisation behaviour of model systems and starch microspheres
Elfstrand, Lidia ^LU ; Eliasson, Ann-Charlotte ^LU ; Jönsson, Monica ^LU ; Reslow, Mats and Wahlgren, Marie ^LU (2004) XIII INTERNATIONAL STARCH CONVENTION Moscow, Russia June 21-23 p.203-214
- Chapter in Book/Report/Conference proceeding › Book chapter
2003
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 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 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

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