| Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking W Wen-Qiong, Z Lan-Wei, H Xue, L Yi Food chemistry 215, 31-40, 2017 | 66 | 2017 |
| Interaction between cereal β-glucan and proteins in solution and at interfaces C Zielke, Y Lu, R Poinsot, L Nilsson Colloids and Surfaces B: Biointerfaces 162, 256-264, 2018 | 32 | 2018 |
| Aggregation and microstructure of cereal β-glucan and its association with other biomolecules C Zielke, Y Lu, L Nilsson Colloids and Surfaces A: Physicochemical and Engineering Aspects 560, 402-409, 2019 | 30 | 2019 |
| Interfacial properties and interaction between beer wort protein fractions and iso-humulone Y Lu, B Bergenståhl, L Nilsson Food hydrocolloids 103, 105648, 2020 | 20 | 2020 |
| Surface rheology and morphology of beer protein and iso-humulone at air-liquid surface Y Lu, B Choi, T Nylander, B Bergenståhl, L Nilsson Food hydrocolloids 108, 105897, 2020 | 7 | 2020 |
| Vesicular structures formed from barley wort proteins and iso-humulone Y Lu, P Osmark, B Bergenståhl, L Nilsson Food hydrocolloids 105, 105788, 2020 | 7 | 2020 |
| An alternative method for calibration of flow field flow fractionation channels for hydrodynamic radius determination: The nanoemulsion method (featuring multi angle light … H Bolinsson, Y Lu, S Hall, L Nilsson, A Håkansson Journal of Chromatography A 1533, 155-163, 2018 | 5 | 2018 |
| Condensation of iso-humulone in solution and at hydrophobic surfaces Y Lu, B Bergenståhl Colloids and Surfaces A: Physicochemical and Engineering Aspects 613, 126102, 2021 | 4 | 2021 |
| On the interaction between wort protein and iso-humulone: A study of surface rheology, interfacial structures and particle formation with the relevance to beer foam Y Lu Lund University, 2019 | | 2019 |
Lars NilssonProfessor in Formulation Technology, Lund UniversityVerified email at ple.lth.se
