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2022
Mark In situ ¹³C solid-state polarization transfer NMR to follow starch transformations in food
Nowacka-Perrin, Agnieszka ^LU ; Steglich, Thomas ; Topgaard, Daniel ^LU and Bernin, Diana (2022) In Magnetic Resonance in Chemistry 60(7). p.671-677
- Contribution to journal › Article
2020
Mark Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties
Martínez-Sanz, Marta ; Larsson, Emanuel ^LU ; Filli, Kalep B. ; Loupiac, Camille ; Assifaoui, Ali ; López-Rubio, Amparo and Lopez-Sanchez, Patricia (2020) In Food Hydrocolloids 103.
- Contribution to journal › Article
2003
Mark Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC).
Sjöö, Malin ^LU and Eliasson, Ann-Charlotte ^LU (2003) In LWT - Food Science and Technology 36(8). p.735-741
- Contribution to journal › Article
Mark Foam Formation and Starch Gelatinization with Alpha-Crystalline Emulsifiers
Richardson, Gisela ^LU (2003)
- Thesis › Doctoral thesis (compilation)
2002
Mark Gelatinization of cassava, potato and wheat starches in supercritical carbon dioxide
da Cruz Francisco, José ^LU and Sivik, Björn ^LU (2002) In Journal of Supercritical Fluids 22(3). p.247-254
- Contribution to journal › Article
1997
Mark Retrogradation Properties of Starch
Silverio, José ^LU (1997)
- Thesis › Doctoral thesis (compilation)
1996
Mark Crystalline Properties of Starch
Svensson, Erik (1996)
- Thesis › Doctoral thesis (compilation)

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