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2012
Mark Pressurised hot water extraction with on-line particle formation by supercritical fluid technology
Andersson, J. M. ; Lindahl, Sofia ^LU ; Turner, Charlotta ^LU and Rodriguez Meizoso, Irene ^LU (2012) In Food Chemistry 134(4). p.1724-1731
- Contribution to journal › Article
Mark Evaluation of commercial microbial hydrocolloids concerning their effects on plasma lipids and caecal formation of SCFA in mice
Lindström, Cecilia ^LU ; Holst, Olle ^LU ; Hellstrand, Per ^LU ; Öste, Rickard ^LU and Andersson, Kristina E ^LU (2012) In Food Hydrocolloids 28(2). p.367-372
- Contribution to journal › Article
Mark Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project
Björck, Inger ^LU ; Östman, Elin ^LU ; Kristensen, Mette ; Anson, Nuria Mateo ; Price, Ruth K. ; Haenen, Guido R. M. M. ; Havenaar, Rob ; Knudsen, Knud Erik Bach ; Frid, Anders ^LU and Mykkanen, Hannu , et al. (2012) In Trends in Food Science & Technology 25(2). p.87-100
- Contribution to journal › Article
Mark Indirect, non-competitive amperometric immunoassay for accurate quantification of calpastatin, a meat tenderness marker, in bovine muscle
Zor, Kinga ^LU ; Dymek, Katarzyna ^LU ; Ortiz, Roberto ^LU ; Faure, Audrey ^LU ; Saatci, Ebru ^LU ; Gorton, Lo ^LU ; Bardsley, Ronald and Nistor, Mihaela ^LU (2012) In Food Chemistry 133(2). p.598-603
- Contribution to journal › Article
Mark Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
Alftrén, Johan ^LU ; Penarrieta, Mauricio ^LU ; Bergenståhl, Björn ^LU and Nilsson, Lars ^LU (2012) In Food Hydrocolloids 26(1). p.54-62
- Contribution to journal › Article
2011
Mark Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets
Thorarinsdottir, Kristin Anna ; Arason, Sigurjon ; Sigurgisladottir, Sjofn ; Valsdottir, Thora and Tornberg, Eva ^LU (2011) In Food Chemistry 124(1). p.7-14
- Contribution to journal › Article
Mark Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient
Romero-Lopez, Maria R. ; Osorio-Diaz, Perla ; Bello-Perez, Luis A. ; Tovar, Juscelino ^LU and Bernardino-Nicanor, Aurea (2011) In International Journal of Molecular Sciences 12(4). p.2174-2186
- Contribution to journal › Article
Mark Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions
Magnusson, Emma ^LU and Nilsson, Lars ^LU (2011) Conference on Food Colloids 2010 - On the Road From Interfaces to Consumers 25(4). p.764-772
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
Mark Pigments protect the light harvesting proteins of chloroplast thylakoid membranes against digestion by gastrointestinal proteases
Emek, Sinan Cem ^LU ; Åkerlund, Hans-Erik ^LU ; Clausén, Maria ^LU ; Ohlsson, Lena ^LU ; Weström, Björn ^LU ; Erlanson-Albertsson, Charlotte ^LU and Albertsson, Per-Åke ^LU (2011) In Food Hydrocolloids 25(6). p.1618-1626
- Contribution to journal › Article
Mark Freeze-thaw stability of mayonnaise type oil-in-water emulsions
Magnusson, Emma ^LU ; Rosén, Christer ^LU and Nilsson, Lars ^LU (2011) Conference on Food Colloids 2010 - On the Road From Interfaces to Consumers 25(4). p.707-715
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding

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