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Results: 24
Authors:
SVENSSON E
AUTIO K
ELIASSON AC
Citation: E. Svensson et al., THE EFFECT OF SODIUM DODECYL-SULFATE ON GELATINIZATION AND GELATION PROPERTIES OF WHEAT AND POTATO STARCHES, Food hydrocolloids, 12(2), 1998, pp. 151-158
Authors:
FREDRIKSSON H
SILVERIO J
ANDERSSON R
ELIASSON AC
AMAN P
Citation: H. Fredriksson et al., THE INFLUENCE OF AMYLOSE AND AMYLOPECTIN CHARACTERISTICS ON GELATINIZATION AND RETROGRADATION PROPERTIES OF DIFFERENT STARCHES, Carbohydrate polymers, 35(3-4), 1998, pp. 119-134
Authors:
LARSSON H
ELIASSON AC
Citation: H. Larsson et Ac. Eliasson, A COMPARISON OF EQUILIBRATED LIPID-WATER SYSTEMS AND THE EFFECT OF ADDED LECITHIN ON DOUGH RHEOLOGY OF FLOUR MILLING-STREAMS, Journal of the Science of Food and Agriculture, 77(4), 1998, pp. 552-558
Authors:
ELIASSON AC
EKHOLM C
CARLSTEDT T
Citation: Ac. Eliasson et al., HAND FUNCTION IN CHILDREN WITH CEREBRAL-PALSY AFTER UPPER-LIMB TENDONTRANSFER AND MUSCLE RELEASE, Developmental Medicine and Child Neurology, 40(9), 1998, pp. 612-621
Authors:
SUNDHOLM LK
ELIASSON AC
FORSSBERG H
Citation: Lk. Sundholm et al., OBSTETRIC BRACHIAL-PLEXUS INJURIES - ASSESSMENT PROTOCOL AND FUNCTIONAL OUTCOME AT AGE 5 YEARS, Developmental Medicine and Child Neurology, 40(1), 1998, pp. 4-11
Authors:
WIKSTROM K
ELIASSON AC
Citation: K. Wikstrom et Ac. Eliasson, EFFECTS OF ENZYMES AND OXIDIZING-AGENTS ON SHEAR-STRESS RELAXATION OFWHEAT-FLOUR DOUGH - ADDITIONS OF PROTEASE, GLUCOSE-OXIDASE, ASCORBIC-ACID, AND POTASSIUM BROMATE, Cereal chemistry, 75(3), 1998, pp. 331-337
Authors:
WANNERBERGER L
NYLANDER T
ELIASSON AC
TATHAM AS
FIDO RJ
MILES MJ
MCMASTER TJ
Citation: L. Wannerberger et al., INTERACTION BETWEEN ALPHA-GLIADIN LAYERS, Journal of cereal science, 26(1), 1997, pp. 1-13
Authors:
WANNERBERGER L
ELIASSON AC
SINDBERG A
Citation: L. Wannerberger et al., INTERFACIAL BEHAVIOR OF SECALIN AND RYE FLOUR-MILLING STREAMS IN COMPARISON WITH GLIADIN, Journal of cereal science, 25(3), 1997, pp. 243-252
Authors:
LARSSON H
ELIASSON AC
Citation: H. Larsson et Ac. Eliasson, INFLUENCE OF THE STARCH GRANULE SURFACE ON THE RHEOLOGICAL BEHAVIOR OF WHEAT-FLOUR DOUGH, Journal of texture studies, 28(5), 1997, pp. 487-501
Authors:
LINDBORG KM
TRAGARDH C
ELIASSON AC
DEJMEK P
Citation: Km. Lindborg et al., TIME-RESOLVED SHEAR VISCOSITY OF WHEAT-FLOUR DOUGHS - EFFECT OF MIXING, SHEAR RATE, AND RESTING ON THE VISCOSITY OF DOUGHS OF DIFFERENT FLOURS, Cereal chemistry, 74(1), 1997, pp. 49-55
Authors:
SILVERIO J
SVENSSON E
ELIASSON AC
OLOFSSON G
Citation: J. Silverio et al., ISOTHERMAL MICROCALORIMETRIC STUDIES ON STARCH RETROGRADATION, Journal of thermal analysis, 47(5), 1996, pp. 1179-1200
Authors:
FRANCISCO JD
SILVERIO J
ELIASSON AC
LARSSON K
Citation: Jd. Francisco et al., A COMPARATIVE-STUDY OF GELATINIZATION OF CASSAVA AND POTATO STARCH INAN AQUEOUS LIPID PHASE (L2) COMPARED TO WATER, Food hydrocolloids, 10(3), 1996, pp. 317-322
Authors:
WANNERBERGER L
WAHLGREN M
ELIASSON AC
Citation: L. Wannerberger et al., ADSORPTION OF PROTEIN-FRACTIONS FROM WHEAT ONTO METHYLATED SILICA, Cereal chemistry, 73(4), 1996, pp. 499-505
Authors:
LARSSON H
ELIASSON AC
Citation: H. Larsson et Ac. Eliasson, PHASE-SEPARATION OF WHEAT-FLOUR DOUGH STUDIED BY ULTRACENTRIFUGATION AND STRESS-RELAXATION .1. INFLUENCE OF WATER-CONTENT, Cereal chemistry, 73(1), 1996, pp. 18-24
Authors:
LARSSON H
ELIASSON AC
Citation: H. Larsson et Ac. Eliasson, PHASE-SEPARATION OF WHEAT-FLOUR DOUGH STUDIED BY ULTRACENTRIFUGATION AND STRESS-RELAXATION .2. INFLUENCE OF MIXING TIME, ASCORBIC-ACID, ANDLIPIDS, Cereal chemistry, 73(1), 1996, pp. 25-31
Authors:
ELIASSON AC
KIM HR
Citation: Ac. Eliasson et Hr. Kim, A DYNAMIC RHEOLOGICAL METHOD TO STUDY THE INTERACTION BETWEEN STARCH AND LIPIDS, Journal of rheology, 39(6), 1995, pp. 1519-1534
Authors:
SVENSSON E
ELIASSON AC
Citation: E. Svensson et Ac. Eliasson, CRYSTALLINE CHANGES IN NATIVE WHEAT AND POTATO STARCHES AT INTERMEDIATE WATER LEVELS DURING GELATINIZATION, Carbohydrate polymers, 26(3), 1995, pp. 171-176
Authors:
ELIASSON AC
GUDMUNDSSON M
SVENSSON G
Citation: Ac. Eliasson et al., THERMAL-BEHAVIOR OF WHEAT-STARCH IN FLOUR - RELATION TO FLOUR QUALITY, Lebensmittel-Wissenschaft + Technologie, 28(2), 1995, pp. 227-235
Authors:
ELIASSON AC
FORSSBERG H
IKUTA K
APEL I
WESTLING G
JOHANSSON R
Citation: Ac. Eliasson et al., DEVELOPMENT OF HUMAN PRECISION GRIP .5. ANTICIPATORY AND TRIGGERED GRIP ACTIONS DURING SUDDEN LOADING, Experimental Brain Research, 106(3), 1995, pp. 425-433
Authors:
FORSSBERG H
ELIASSON AC
KINOSHITA H
WESTLING G
JOHANSSON RS
Citation: H. Forssberg et al., DEVELOPMENT OF HUMAN PRECISION GRIP .4. TACTILE ADAPTATION OF ISOMETRIC FINGER FORCES TO THE FRICTIONAL CONDITION, Experimental Brain Research, 104(2), 1995, pp. 323-330
Authors:
ELIASSON AC
GORDON AM
FORSSBERG H
Citation: Ac. Eliasson et al., TACTILE CONTROL OF ISOMETRIC FINGERTIP FORCES DURING GRASPING IN CHILDREN WITH CEREBRAL-PALSY, Developmental Medicine and Child Neurology, 37(1), 1995, pp. 72-84
Authors:
ELIASSON AC
Citation: Ac. Eliasson, INTERACTIONS BETWEEN STARCH AND LIPIDS STUDIED BY DSC, Thermochimica acta, 246(2), 1994, pp. 343-356
Authors:
KIM HR
ELIASSON AC
Citation: Hr. Kim et Ac. Eliasson, THE INFLUENCE OF MOLAR SUBSTITUTION ON THE THERMAL TRANSITION PROPERTIES OF HYDROXYPROPYL POTATO STARCHES, Carbohydrate polymers, 22(1), 1993, pp. 31-35
Authors:
KIM HR
ELIASSON AC
Citation: Hr. Kim et Ac. Eliasson, CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE-THAW TREATMENTS .2. EFFECT OF MOLAR SUBSTITUTION AND CROSS-LINKING, Journal of texture studies, 24(2), 1993, pp. 199-213
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