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Malin Sjoo (former M Karlsson)
Malin Sjoo (former M Karlsson)
Lund University, Sweden and Speximo AB
Adresă de e-mail confirmată pe food.lth.se
Titlu
Citat de
Citat de
Anul
Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications
M Rayner, D Marku, M Eriksson, M Sjöö, P Dejmek, M Wahlgren
Colloids and Surfaces A: Physicochemical and Engineering Aspects 458, 48-62, 2014
4372014
Pore structure in supermacroporous polyacrylamide based cryogels
FM Plieva, M Karlsson, MR Aguilar, D Gomez, S Mikhalovsky, IY Galaev
Soft Matter 1 (4), 303-309, 2005
3012005
Characterization of starch Pickering emulsions for potential applications in topical formulations
D Marku, M Wahlgren, M Rayner, M Sjöö, A Timgren
International journal of pharmaceutics 428 (1-2), 1-7, 2012
2762012
Quinoa starch granules: a candidate for stabilising food‐grade Pickering emulsions
M Rayner, A Timgren, M Sjöö, P Dejmek
Journal of the Science of Food and Agriculture 92 (9), 1841-1847, 2012
2712012
Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride
A Timgren, M Rayner, P Dejmek, D Marku, M Sjöö
Food science & nutrition 1 (2), 157-171, 2013
2442013
Starch particles for food based Pickering emulsions
A Timgren, M Rayner, M Sjöö, P Dejmek
Procedia Food Science 1, 95-103, 2011
2122011
Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization
A Marefati, M Bertrand, M Sjöö, P Dejmek, M Rayner
Food Hydrocolloids 63, 309-320, 2017
1792017
Quinoa starch granules as stabilizing particles for production of Pickering emulsions
M Rayner, M Sjöö, A Timgren, P Dejmek
Faraday discussions 158 (1), 139-155, 2012
1692012
Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules
M Matos, A Timgren, M Sjöö, P Dejmek, M Rayner
Colloids and Surfaces A: Physicochemical and Engineering Aspects 423, 147-153, 2013
1592013
Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches
S Simsek, M Ovando-Martinez, A Marefati, M Sjӧӧ, M Rayner
Food Research International 75, 41-49, 2015
1502015
Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC)
ME Karlsson, AC Eliasson
LWT-Food Science and Technology 36 (8), 735-741, 2003
1372003
Barrier properties of heat treated starch Pickering emulsions
M Sjöö, SC Emek, T Hall, M Rayner, M Wahlgren
Journal of colloid and interface science 450, 182-188, 2015
1272015
Pore structure of macroporous monolithic cryogels prepared from poly (vinyl alcohol)
FM Plieva, M Karlsson, MR Aguilar, D Gomez, S Mikhalovsky, IY Galaev, ...
Journal of Applied Polymer Science 100 (2), 1057-1066, 2006
1222006
Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying
A Marefati, M Sjöö, A Timgren, P Dejmek, M Rayner
Food Hydrocolloids 51, 261-271, 2015
1202015
Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio
AM Leeman, ME Karlsson, AC Eliasson, IME Björck
Carbohydrate Polymers 65 (3), 306-313, 2006
1192006
Freezing and freeze-drying of Pickering emulsions stabilized by starch granules
A Marefati, M Rayner, A Timgren, P Dejmek, M Sjöö
Colloids and Surfaces A: Physicochemical and Engineering Aspects 436, 512-520, 2013
1132013
Production of starch nanoparticles by dissolution and non-solvent precipitation for use in food-grade Pickering emulsions
H Saari, C Fuentes, M Sjöö, M Rayner, M Wahlgren
Carbohydrate polymers 157, 558-566, 2017
1062017
Preparation and characterization of starch particles for use in pickering emulsions
H Saari, K Heravifar, M Rayner, M Wahlgren, M Sjöö
Cereal Chemistry 93 (2), 116-124, 2016
1062016
Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
JK Purhagen, ME Sjöö, AC Eliasson
Food Hydrocolloids 25 (7), 1656-1666, 2011
992011
Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios
ME Karlsson, AM Leeman, IME Björck, AC Eliasson
Food Chemistry 100 (1), 136-146, 2007
982007
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Articole 1–20