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2015
Mark Physicochemical properties of different thickeners used in infant foods and their relationship with mineral availability during in vitro digestion process
Alberto Gonzalez-Bermudez, Carlos ; Castro, Alejandra ; Pérez, Daysi ^LU ; Frontela-Saseta, Carmen ; Martinez-Gracia, Carmen and Nilsson, Lars ^LU (2015) In Food Research International 78. p.62-70
- Contribution to journal › Article
Mark Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) 'Ataulfo' processing by-product
Ramirez-Maganda, James ; Blancas-Benitez, Francisco J. ; Zamora-Gasga, Victor M. ; Garcia-Magana, Ma de L. ; Bello-Perez, Luis Arturo ; Tovar, Juscelino ^LU and Sayago-Ayerdi, Sonia G. (2015) In Food Research International 73. p.117-123
- Contribution to journal › Article
Mark Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches
Simsek, Senay ; Ovando-Martinez, Maribel ; Marefati, Ali ^LU ; Sjöö, Malin ^LU and Rayner, Marilyn ^LU (2015) In Food Research International 75. p.41-49
- Contribution to journal › Article
2014
Mark Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging
Steglich, Thomas ; Bernin, Diana ; Roding, Magnus ; Nyden, Magnus ; Moldin, Annelie ; Topgaard, Daniel ^LU and Langton, Maud (2014) In Food Research International 62. p.644-652
- Contribution to journal › Article
Mark Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging
Bernin, Diana ; Steglich, Thomas ; Roeding, Magnus ; Moldin, Annelle ; Topgaard, Daniel ^LU and Langton, Maud (2014) In Food Research International 66. p.132-139
- Contribution to journal › Article
2013
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
2012
Mark Osmotic processing: Effects of osmotic medium composition on the kinetics and texture of apple tissue
Mavroudis, Nikolaos E. ; Gidley, Michael J. and Sjöholm, Ingegerd ^LU (2012) In Food Research International 48(2). p.839-847
- 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 Parsnip (Pastinaca sativa L.): Dietary fibre composition and physicochemical characterization of its homogenized suspensions
Castro, Alejandra ^LU ; Bergenståhl, Björn ^LU and Tornberg, Eva ^LU (2012) In Food Research International 48(2). p.598-608
- Contribution to journal › Article
2011
Mark Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing
Bayod, Elena ^LU and Tornberg, Eva ^LU (2011) In Food Research International 44(3). p.755-764
- Contribution to journal › Article

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