Ann-Charlotte Eliasson (Former)
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- 2020
-
Mark
Wheat starch structure and bread quality
2020) p.137-167(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2019
-
Mark
Water and Thermal Properties Characterized in Phases of Wheat Flour Dough during Thawing and Baking Conditions
(
- Contribution to journal › Article
- 2017
-
Mark
Carbohydrates in food
- Book/Report › Anthology (editor)
-
Mark
Preface
2017)(
- Chapter in Book/Report/Conference proceeding › Foreword/Postscript
-
Mark
Starch : Physicochemical and functional aspects
2017) p.479-578(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2016
-
Mark
The effect of baking and enzymatic treatment on the structural properties of wheat starch
(
- Contribution to journal › Article
- 2015
-
Mark
Advanced fiber tracking in early acquired brain injury causing cerebral palsy
(
- Contribution to journal › Article
- 2014
-
Mark
The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.
(
- Contribution to journal › Article
-
Mark
The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.
(
- Contribution to journal › Article
- 2013
-
Mark
Sensory Perception of Rye Bran Particles of Varying Size and Concentration in a Viscous Phase
(
- Contribution to journal › Article
-
Mark
From Molecules to Products: Some Aspects of Structure-Function Relationships in Cereal Starches
(
- Contribution to journal › Article
-
Mark
Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran.
(
- Contribution to journal › Article
- 2012
-
Mark
Fibre-rich additives-the effect on staling and their function in free-standing and pan-baked bread.
(
- Contribution to journal › Article
-
Mark
The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread
(
- Contribution to journal › Article
- 2011
-
Mark
The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes
(
- Contribution to journal › Article
-
Mark
Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
(
- Contribution to journal › Article
- 2009
-
Mark
Comparison of different microscopic methods for the study of starch and other components within potato cells
(
- Contribution to journal › Article
-
Mark
The effect of starch material, encapsulated protein and production conditions on the protein release from starch microspheres.
(
- Contribution to journal › Article
-
Mark
Changera in starch structure during manufacturing of starch microspheres for use in parenteral drug formulations: Effects of temperature treatment
(
- Contribution to journal › Article
- 2008
-
Mark
Rheological characteristics of different tropical root starches
(
- Contribution to journal › Article
-
Mark
Rye starch
2008)(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread
(
- Contribution to journal › Article
- 2007
-
Mark
DSC studies of gamma irradiation effect on the amylose-lipid complex formed in wheat and potato starches
(
- Contribution to journal › Article
-
Mark
Recrystallization of waxy maize starch during manufacturing of starch microspheres for drug delivery: Influence of excipients
(
- Contribution to journal › Article
-
Mark
Recrystallization of waxy maize starch during manufacturing of starch microspheres for drug delivery: Optimization by experimental design
(
- Contribution to journal › Article
-
Mark
Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios
(
- Contribution to journal › Article
-
Mark
DSC studies of retrogradation and amylose-lipid complex transition taking place in gamma irradiated wheat starch
2007) In Nuclear Instruments & Methods in Physics Research. Section B: Beam Interactions with Materials and Atoms 265(1). p.399-405(
- Contribution to journal › Article
-
Mark
Oat starch
2007)(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2006
-
Mark
From starch to starch microspheres: Factors controlling the microspheres quality
(
- Contribution to journal › Article
-
Mark
Determination of amylose content in different starches using modulated differential scanning calorimetry
(
- Contribution to journal › Article
-
Mark
Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio
(
- Contribution to journal › Article
-
Mark
Influence of native lipids on the rheological properties of wheat flour dough and gluten
(
- Contribution to journal › Article
-
Mark
Carbohydrates in Food
- Book/Report › Anthology (editor)
-
Mark
Starch: Physicochemical and Functional Aspects
2006) p.391-469(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
DSC studies of retrogradation and amylose-lipid complex transition taking place in gamma irradiated wheat starch
(
- Contribution to conference › Abstract
-
Mark
Surface tension and WAXS diffraction studies of binding cetytrimethyl-ammonium bromide to gamma irradiated and nonirradiated potato starch
(
- Contribution to conference › Abstract
- 2005
-
Mark
DSC studies of gamma-irradiation influence on amylose-lipid complex transition in wheat flour
(
- Contribution to journal › Article
-
Mark
Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch
(
- Contribution to journal › Article
-
Mark
Effect of surfactant structure on the pasting properties of wheat flour and starch suspensions
(
- Contribution to journal › Article
-
Mark
Influence of the whey proteins b-lactoglobulins and a-lactalbumin on retrogradation of starch
(
- Contribution to journal › Article
- 2004
-
Mark
Direct molecular weight determination in the evaluation of dissolution methods for unreduced glutenin
(
- Contribution to journal › Article
-
Mark
Recrystallisation behaviour of native and processed waxy maize starch in relation to the molecular characteristics
(
- Contribution to journal › Article
-
Mark
Gel formation in mixtures of amylose and high amylopectin potato starch
(
- Contribution to journal › Article
-
Mark
A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
(
- Contribution to journal › Article
-
Mark
Starch-lipid interactions and their relevance in food products
2004) p.441-460(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Starch in Food : Structure, Function and Applications
- Book/Report › Anthology (editor)
-
Mark
Molecular characterization of native and processed waxy maize starch in relation to the recrystallization behavior of model systems and starch microspheres
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Potato starch properties within botanical structures
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Molecular characterisation of native and processed waxy maize starch in relation to the recrystallisation behaviour of model systems and starch microspheres
(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2003
-
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.
(
- Contribution to journal › Article