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Results:
1-14
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Results: 14
Authors:
Williams, MAK
Fabri, D
Hubbard, CD
Lundin, L
Foster, TJ
Clark, AH
Norton, IT
Loren, N
Hermansson, AM
Citation: Mak. Williams et al., Kinetics of droplet growth in gelatin/maltodextrin mixtures following thermal quenching, LANGMUIR, 17(11), 2001, pp. 3412-3418
Authors:
Hamberg, L
Walkenstrom, P
Stading, M
Hermansson, AM
Citation: L. Hamberg et al., Aggregation, viscosity measurements and direct observation of protein coated latex particles under shear, FOOD HYDROC, 15(2), 2001, pp. 139-151
Authors:
Loren, N
Altskar, A
Hermansson, AM
Citation: N. Loren et al., Structure evolution during gelation at later stages of spinodal decomposition in gelatin/maltodextrin mixtures, MACROMOLEC, 34(23), 2001, pp. 8117-8128
Authors:
Loren, N
Hermansson, AM
Williams, MAK
Lundin, L
Foster, TJ
Hubbard, CD
Clark, AH
Norton, IT
Bergstrom, ET
Goodall, DM
Citation: N. Loren et al., Phase separation induced by conformational ordering of gelatin in gelatin/maltodextrin mixtures, MACROMOLEC, 34(2), 2001, pp. 289-297
Authors:
Anker, M
Stading, M
Hermansson, AM
Citation: M. Anker et al., Aging of whey protein films and the effect on mechanical and barrier properties, J AGR FOOD, 49(2), 2001, pp. 989-995
Authors:
Hermansson, AM
Langton, M
Loren, N
Citation: Am. Hermansson et al., New approaches to characterizing food microstructures, MRS BULL, 25(12), 2000, pp. 30
Authors:
Olsson, C
Stading, M
Hermansson, AM
Citation: C. Olsson et al., Rheological influence of non-gelling amylopectins on beta-lactoglobulin gel structures, FOOD HYDROC, 14(5), 2000, pp. 473-483
Authors:
Loren, N
Hermansson, AM
Citation: N. Loren et Am. Hermansson, Phase separation and gel formation in kinetically trapped gelatin/maltodextrin gels, INT J BIO M, 27(4), 2000, pp. 249-262
Authors:
Chen, JS
Dickinson, E
Langton, M
Hermansson, AM
Citation: Js. Chen et al., Mechanical properties and microstructure of heat-set whey protein emulsiongels: Effect of emulsifiers, LEBENSM-WIS, 33(4), 2000, pp. 299-307
Authors:
Anker, M
Stading, M
Hermansson, AM
Citation: M. Anker et al., Relationship between the microstructure and the mechanical and barrier properties of whey protein films, J AGR FOOD, 48(9), 2000, pp. 3806-3816
Authors:
Langton, M
Jordansson, E
Altskar, A
Sorensen, C
Hermansson, AM
Citation: M. Langton et al., Microstructure and image analysis of mayonnaises, FOOD HYDROC, 13(2), 1999, pp. 113-125
Authors:
Loren, N
Langton, M
Hermansson, AM
Citation: N. Loren et al., Confocal laser scanning microscopy and image analysis of kinetically trapped phase-separated gelatin/maltodextrin gels, FOOD HYDROC, 13(2), 1999, pp. 185-198
Effects of flow behaviour on the aggregation of whey protein suspensions, pure or mixed with xanthan
Authors:
Walkenstrom, P
Nielsen, M
Windhab, E
Hermansson, AM
Citation: P. Walkenstrom et al., Effects of flow behaviour on the aggregation of whey protein suspensions, pure or mixed with xanthan, J FOOD ENG, 42(1), 1999, pp. 15-26
Authors:
Anker, M
Stading, M
Hermansson, AM
Citation: M. Anker et al., Effects of pH and the gel state on the mechanical properties, moisture contents, and glass transition temperatures of whey protein films, J AGR FOOD, 47(5), 1999, pp. 1878-1886
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1-14
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