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2020
Mark Effects of storage conditions on degradation of chlorophyll and emulsifying capacity of thylakoid powders produced by different drying methods
Östbring, Karolina ^LU ; Sjöholm, Ingegerd ^LU ; Rayner, Marilyn ^LU and Erlanson-Albertsson, Charlotte ^LU (2020) In Foods 9(5).
- Contribution to journal › Article
Mark Emulsifying and anti-oxidative properties of proteins extracted from industrially cold-pressed rapeseed press-cake
Östbring, Karolina ^LU ; Nilsson, Kajsa ^LU ; Ahlström, Cecilia ^LU ; Fridolfsson, Anna and Rayner, Marilyn ^LU (2020) In Foods 9(5).
- Contribution to journal › Article
Mark The effects of oil extraction methods on recovery yield and emulsifying properties of proteins from rapeseed meal and press cake
Östbring, Karolina ^LU ; Malmqvist, Emma ; Nilsson, Kajsa ^LU ; Rosenlind, Ia ^LU and Rayner, Marilyn ^LU (2020) In Foods 9(1).
- Contribution to journal › Article
Mark Comparison of three methods to determine the degree of substitution of quinoa and rice starch acetates, propionates, and butyrates : Direct stoichiometry, FTIR, and ¹H-NMR
Hadi, Nabilah Abdul ^LU ; Wiege, Berthold ; Stabenau, Sebastian ; Marefati, Ali ^LU and Rayner, Marilyn ^LU (2020) In Foods 9(1).
- Contribution to journal › Article
2019
Mark Lipid oxidation inhibition capacity of 11 plant materials and extracts evaluated in highly oxidised cooked meatballs
Burri, Stina C.M. ^LU ; Granheimer, Kajsa ; Rémy, Marine ; Ekholm, Anders ; Håkansson, Åsa ^LU ; Rumpunen, Kimmo and Tornberg, Eva ^LU (2019) In Foods 8(9).
- Contribution to journal › Article
Mark Multilayer Bixin Microcapsules: The Impact of Native Carbohydrates on the Microencapsulation Efficiency and Dispersion Stability
Curi-Borda, Cecilia K ^LU ; Linares-Pastén, Javier A ^LU ; Tat, Tuba ; Tarqui-Dueñas, Rosmery ; Chino-Flores, Ninoska ; Alvarado, Juan-Antonio and Bergenståhl, Björn ^LU (2019) In Foods 8(3).
- Contribution to journal › Article
Mark Protein recovery from rapeseed press cake : Varietal and processing condition effects on yield, emulsifying capacity and antioxidant activity of the protein rich extract
Östbring, Karolina ^LU ; Tullberg, Cecilia ^LU ; Burri, Stina ^LU ; Malmqvist, Emma and Rayner, Marilyn ^LU (2019) In Foods 8(12).
- Contribution to journal › Article
2018
Mark The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise
Olsson, Viktoria ; Håkansson, Andreas ^LU ; Purhagen, Jeanette ^LU and Wendin, Karin (2018) In Foods 7(1).
- Contribution to journal › Article
2017
Mark How much credence does it take? Evidence on the trade-off between country-of-origin information and credence attributes for beef from a choice experiment in Sweden
Lagerkvist, Carl Johan ; Hess, Sebastian and Johansson, Helena ^LU (2017) In Foods 6(10).
- Contribution to journal › Article
2015
Mark Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods-A SUSFOOD Project
Rohm, Harald ; Brennan, Charles ; Turner, Charlotta ^LU ; Guenther, Edeltraud ; Campbell, Grant ; Hernando, Isabel ; Struck, Susanne and Kontogiorgos, Vassilis (2015) In Foods 4(4). p.690-697
- Contribution to journal › Article

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