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Results: 1-25/31
Authors:
WALKENSTROM P
WINDHAB E
HERMANSSON AM
Citation: P. Walkenstrom et al., SHEAR-INDUCED STRUCTURING OF PARTICULATE WHEY-PROTEIN GELS, Food hydrocolloids, 12(4), 1998, pp. 459-468
Authors:
WALKENSTROM P
PANIGHETTI N
WINDHAB E
HERMANSSON AM
Citation: P. Walkenstrom et al., EFFECTS OF FLUID SHEAR AND TEMPERATURE ON WHEY-PROTEIN GELS, PURE OR MIXED WITH XANTHAN, Food hydrocolloids, 12(4), 1998, pp. 469-479
Authors:
LUNDIN L
HERMANSSON AM
Citation: L. Lundin et Am. Hermansson, MULTIVARIATE-ANALYSIS OF THE INFLUENCES OF LOCUST BEAN GUM, ALPHA(S-)CASEIN, K-CASEIN ON VISCOELASTIC PROPERTIES OF NA-KAPPA-CARRAGEENAN GELS, Food hydrocolloids, 12(2), 1998, pp. 175-187
Authors:
LUNDIN L
STENLOF B
HERMANSSON AM
Citation: L. Lundin et al., NIR SPECTRA IN RELATION TO VISCOELASTIC PROPERTIES OF MIXTURES OF NA-KAPPA-CARRAGEENAN, LOCUST BEAN GUM AND CASEIN, Food hydrocolloids, 12(2), 1998, pp. 189-193
Authors:
WALKENSTROM P
HERMANSSON AM
Citation: P. Walkenstrom et Am. Hermansson, EFFECTS OF SHEAR ON PURE AND MIXED GELS OF GELATIN AND PARTICULATE WHEY-PROTEIN, Food hydrocolloids, 12(1), 1998, pp. 77-87
Authors:
RINDLAVWESTLING A
STADING M
HERMANSSON AM
GATENHOLM P
Citation: A. Rindlavwestling et al., STRUCTURE, MECHANICAL AND BARRIER PROPERTIES OF AMYLOSE AND AMYLOPECTIN FILMS, Carbohydrate polymers, 36(2-3), 1998, pp. 217-224
Authors:
ANKER M
STADING M
HERMANSSON AM
Citation: M. Anker et al., MECHANICAL-PROPERTIES, WATER-VAPOR PERMEABILITY, AND MOISTURE CONTENTS OF BETA-LACTOGLOBULIN AND WHEY-PROTEIN FILMS USING MULTIVARIATE-ANALYSIS, Journal of agricultural and food chemistry, 46(5), 1998, pp. 1820-1829
Authors:
WALKENSTROM P
HERMANSSON AM
Citation: P. Walkenstrom et Am. Hermansson, MIXED GELS OF GELATIN AND WHEY PROTEINS, FORMED BY COMBINING TEMPERATURE AND HIGH-PRESSURE, Food hydrocolloids, 11(4), 1997, pp. 457-470
Authors:
WALKENSTROM P
HERMANSSON AM
Citation: P. Walkenstrom et Am. Hermansson, HIGH-PRESSURE TREATED MIXED GELS OF GELATIN AND WHEY PROTEINS, Food hydrocolloids, 11(2), 1997, pp. 195-208
Authors:
LANGTON M
ASTROM A
HERMANSSON AM
Citation: M. Langton et al., INFLUENCE OF THE MICROSTRUCTURE ON THE SENSORY QUALITY OF WHEY-PROTEIN GELS, Food hydrocolloids, 11(2), 1997, pp. 217-230
Authors:
LUNDIN L
HERMANSSON AM
Citation: L. Lundin et Am. Hermansson, RHEOLOGY AND MICROSTRUCTURE OF CA-K-CARRAGEENAN AND NA-K-CARRAGEENAN AND LOCUST BEAN GUM GELS, Carbohydrate polymers, 34(4), 1997, pp. 365-375
Authors:
LANGTON M
ASTROM A
HERMANSSON AM
Citation: M. Langton et al., TEXTURE AS A REFLECTION OF MICROSTRUCTURE, Food quality and preference, 7(3-4), 1996, pp. 185-191
Authors:
HERMANSSON AM
SVEGMARK K
Citation: Am. Hermansson et K. Svegmark, DEVELOPMENTS IN THE UNDERSTANDING OF STARCH FUNCTIONALITY, Trends in food science & technology, 7(11), 1996, pp. 345-353
Authors:
WALKENSTROM P
HERMANSSON AM
Citation: P. Walkenstrom et Am. Hermansson, FINE-STRANDED MIXED GELS OF WHEY PROTEINS AND GELATIN, Food hydrocolloids, 10(1), 1996, pp. 51-62
Authors:
OFSTAD R
KIDMAN S
MYKLEBUST R
OLSEN RL
HERMANSSON AM
Citation: R. Ofstad et al., FACTORS INFLUENCING LIQUID-HOLDING CAPACITY AND STRUCTURAL-CHANGES DURING HEATING OF COMMINUTED COD (GADUS-MORHUA L) MUSCLE, Lebensmittel-Wissenschaft + Technologie, 29(1-2), 1996, pp. 173-183
Authors:
OFSTAD R
KIDMAN S
HERMANSSON AM
Citation: R. Ofstad et al., ULTRAMICROSCOPICAL STRUCTURES AND LIQUID LOSS IN HEATED COD (GADUS-MORHUA L) AND SALMON (SALMO-SALAR) MUSCLE, Journal of the Science of Food and Agriculture, 72(3), 1996, pp. 337-347
Authors:
OFSTAD R
EGELANDSDAL B
KIDMAN S
MYKLEBUST R
OLSEN RL
HERMANSSON AM
Citation: R. Ofstad et al., LIQUID LOSS AS EFFECTED BY POST-MORTEM ULTRASTRUCTURAL-CHANGES IN FISH MUSCLE - COD (GADUS-MORHUA L) AND SALMON (SALMO-SALAR), Journal of the Science of Food and Agriculture, 71(3), 1996, pp. 301-312
Authors:
STADING M
LANGTON M
HERMANSSON AM
Citation: M. Stading et al., SMALL AND LARGE-DEFORMATION STUDIES OF PROTEIN GELS, Journal of rheology, 39(6), 1995, pp. 1445-1450
Authors:
LUNDIN L
HERMANSSON AM
Citation: L. Lundin et Am. Hermansson, INFLUENCE OF LOCUST BEAN GUM ON THE RHEOLOGICAL BEHAVIOR AND MICROSTRUCTURE OF K-KAPPA-CARRAGEENAN, Carbohydrate polymers, 28(2), 1995, pp. 91-99
Authors:
LUNDIN L
HERMANSSON AM
Citation: L. Lundin et Am. Hermansson, SUPERMOLECULAR ASPECTS OF XANTHAN LOCUST BEAN GUM GELS BASED ON RHEOLOGY AND ELECTRON-MICROSCOPY, Carbohydrate polymers, 26(2), 1995, pp. 129-140
Authors:
OFSTAD R
KIDMAN S
MYKLEBUST R
OLSEN RL
HERMANSSON AM
Citation: R. Ofstad et al., LIQUID-HOLDING CAPACITY AND STRUCTURAL-CHANGES IN COMMINUTED SALMON (SALMO-SALAR) MUSCLE AS INFLUENCED BY PH, SALT AND TEMPERATURE, Lebensmittel-Wissenschaft + Technologie, 28(3), 1995, pp. 329-339
Authors:
WALKENSTROM P
HERMANSSON AM
Citation: P. Walkenstrom et Am. Hermansson, MIXED GELS OF FINE-STRANDED AND PARTICULATE NETWORKS OF GELATIN AND WHEY PROTEINS, Food hydrocolloids, 8(6), 1994, pp. 589-607
Authors:
ANTHONSEN MW
VARUM KM
HERMANSSON AM
SMIDSROD O
BRANT DA
Citation: Mw. Anthonsen et al., AGGREGATES IN ACIDIC SOLUTIONS OF CHITOSANS DETECTED BY STATIC LASER-LIGHT SCATTERING, Carbohydrate polymers, 25(1), 1994, pp. 13-23
Authors:
VERREZBAGNIS V
BOUCHET B
GALLANT DJ
HERMANSSON AM
KIM JM
Citation: V. Verrezbagnis et al., RELATIONSHIP BETWEEN THE STARCH GRANULE STRUCTURE AND THE TEXTURAL PROPERTIES OF HEAT-INDUCED SURIMI GELS, Food structure, 12(3), 1993, pp. 309-320
Authors:
OFSTAD R
KIDMAN S
MYKLEBUST R
HERMANSSON AM
Citation: R. Ofstad et al., LIQUID HOLDING CAPACITY AND STRUCTURAL-CHANGES DURING HEATING OF FISHMUSCLE - COD (GADUS-MORHUA L) AND SALMON (SALMO-SALAR), Food structure, 12(2), 1993, pp. 163-174