Malin Sjöö (Former)
1 – 41 of 41
- show: 50
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2019
-
Mark
A comparison of emulsion stability for different OSA-modified waxy maize emulsifiers : Granules, dissolved starch, and non-solvent precipitates
(
- Contribution to journal › Article
-
Mark
Physicochemical and structural properties of starch from five Andean crops grown in Bolivia
(
- Contribution to journal › Article
-
Mark
Characterization of non-solvent precipitated starch using asymmetrical flow field-flow fractionation coupled with multiple detectors
(
- Contribution to journal › Article
-
Mark
Water and Thermal Properties Characterized in Phases of Wheat Flour Dough during Thawing and Baking Conditions
(
- Contribution to journal › Article
-
Mark
Fractionation and characterization of starch granules using field-flow fractionation (FFF) and differential scanning calorimetry (DSC)
(
- Contribution to journal › Article
- 2018
-
Mark
Pickering emulsions based on CaCl2-gelatinized oat starch
(
- Contribution to journal › Article
- 2017
-
Mark
Oat β-glucan containing bread increases the glycaemic profile
(
- Contribution to journal › Article
-
Mark
Production of starch nanoparticles by dissolution and non-solvent precipitation for use in food-grade Pickering emulsions
(
- Contribution to journal › Article
- 2016
-
Mark
Novel encapsulation technology based on Pickering emulsion systems
2016) 10th Annual TechConnect World Innovation Conference and Expo, Held Jointly with the 19th Annual Nanotech Conference and Expo, and the 2016 National SBIR/STTR Conference 1. p.312-315(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Preparation and Characterization of Starch Particles for Use in Pickering Emulsions
(
- Contribution to journal › Article
-
Mark
Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization
(
- Contribution to journal › Article
- 2015
-
Mark
Amperometric In Vitro Monitoring of Penetration through Skin Membrane
(
- Contribution to journal › Article
-
Mark
Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying
(
- Contribution to journal › Article
-
Mark
Barrier properties of heat treated starch Pickering emulsions.
(
- Contribution to journal › Article
-
Mark
Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches
(
- Contribution to journal › Article
-
Mark
Particle-stabilized emulsions
2015) p.101-122(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2014
-
Mark
Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications
(
- Contribution to journal › Article
-
Mark
The use of micro- and nanoparticles in the stabilisation of pickering-type emulsions for topical delivery.
(
- Contribution to journal › Article
- 2013
-
Mark
Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules
(
- Contribution to journal › Article
-
Mark
From Molecules to Products: Some Aspects of Structure-Function Relationships in Cereal Starches
(
- Contribution to journal › Article
-
Mark
Freezing and freeze-drying of Pickering emulsions stabilized by starch granules
(
- Contribution to journal › Article
-
Mark
Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride
(
- 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
Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions.
(
- Contribution to journal › Article
-
Mark
The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread
(
- Contribution to journal › Article
-
Mark
Characterization of starch Pickering emulsions for potential applications in topical formulations.
(
- Contribution to journal › Article
-
Mark
Quinoa starch granules as stabilizing particles for production of Pickering emulsions
(
- Contribution to journal › Article
-
Mark
Emulsion stabilising capacity of intact starch granules modified by heat treatment or octenyl succinyl succinic anhydride
2012) In (submitted manuscript)(
- 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 particles for food based Pickering emulsions
(
- 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
- 2008
-
Mark
Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread
(
- Contribution to journal › Article
- 2007
-
Mark
Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios
(
- Contribution to journal › Article
- 2006
-
Mark
Pore structure of macroporous monolithic cryogels prepared from poly(vinyl alcohol)
(
- Contribution to journal › Article
-
Mark
Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio
(
- Contribution to journal › Article
- 2005
-
Mark
Pore structure in supermacroporous polyacrylamide based cryogels
(
- Contribution to journal › Article
-
Mark
Starch in Processed Potatoes -Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio
2005)(
- Thesis › Doctoral thesis (compilation)
- 2004
-
Mark
Potato starch properties within botanical structures
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 2003
-
Mark
Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC).
(
- Contribution to journal › Article
-
Mark
Effects of time/temperature treatments on potato (Solanum tuberosum) starch: a comparison of isolated starch and starch in situ.
(
- Contribution to journal › Article