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Lars Nilsson
Lars Nilsson
Professor in Formulation Technology, Lund University
Adresă de e-mail confirmată pe ple.lth.se
Titlu
Citat de
Citat de
Anul
Starch in food: Structure, function and applications
M Sjöö, L Nilsson
Woodhead Publishing, 2017
783*2017
Role of polysaccharides in food, digestion, and health
A Lovegrove, CH Edwards, I De Noni, H Patel, SN El, T Grassby, C Zielke, ...
Critical reviews in food science and nutrition 57 (2), 237-253, 2017
5652017
Proteins and antibodies in serum, plasma, and whole blood—size characterization using asymmetrical flow field-flow fractionation (AF4)
M Leeman, J Choi, S Hansson, MU Storm, L Nilsson
Analytical and bioanalytical chemistry 410, 4867-4873, 2018
1892018
Separation and characterization of food macromolecules using field-flow fractionation: A review
L Nilsson
Food Hydrocolloids 30 (1), 1-11, 2013
1502013
Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions
ADM Sørensen, AM Haahr, EM Becker, LH Skibsted, B Bergenståhl, ...
Journal of agricultural and food chemistry 56 (5), 1740-1750, 2008
1502008
Adsorption of hydrophobically modified starch at oil/water interfaces during emulsification
L Nilsson, B Bergenståhl
Langmuir 22 (21), 8770-8776, 2006
1432006
Mechanical degradation and changes in conformation of hydrophobically modified starch
L Nilsson, M Leeman, KG Wahlund, B Bergenståhl
Biomacromolecules 7 (9), 2671-2679, 2006
1172006
Adsorption of hydrophobically modified anionic starch at oppositely charged oil/water interfaces
L Nilsson, B Bergenståhl
Journal of Colloid and Interface Science 308 (2), 508-513, 2007
1082007
Emulsification and adsorption properties of hydrophobically modified potato and barley starch
L Nilsson, B Bergenståhl
Journal of agricultural and food chemistry 55 (4), 1469-1474, 2007
1032007
Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
J Alftrén, JM Peñarrieta, B Bergenståhl, L Nilsson
Food Hydrocolloids 26 (1), 54-62, 2012
962012
Homogenization-induced degradation of hydrophobically modified starch determined by asymmetrical flow field-flow fractionation and multi-angle light scattering
G Modig, L Nilsson, B Bergenståhl, KG Wahlund
Food Hydrocolloids 20 (7), 1087-1095, 2006
862006
Freeze–thaw stability of mayonnaise type oil-in-water emulsions
E Magnusson, C Rosén, L Nilsson
Food Hydrocolloids 25 (4), 707-715, 2011
772011
Revealing the size, conformation, and shape of casein micelles and aggregates with asymmetrical flow field-flow fractionation and multiangle light scattering
M Glantz, A Hakansson, H Lindmark Månsson, M Paulsson, L Nilsson
Langmuir 26 (15), 12585-12591, 2010
752010
Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows. Part I. A theoretical approach
A Håkansson, E Magnusson, B Bergenståhl, L Nilsson
Journal of chromatography A 1253, 120-126, 2012
732012
Field-flow fractionation in biopolymer analysis
SKR Williams, KD Caldwell
Springer Science & Business Media, 2011
692011
Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions
E Magnusson, L Nilsson
Food Hydrocolloids 25 (4), 764-772, 2011
652011
Physicochemical and structural properties of starch from five Andean crops grown in Bolivia
C Fuentes, D Perez-Rea, B Bergenståhl, S Carballo, M Sjöö, L Nilsson
International Journal of Biological Macromolecules 125, 829-838, 2019
582019
Characterization of cereal β-glucan extracts from oat and barley and quantification of proteinaceous matter
C Zielke, O Kosik, ML Ainalem, A Lovegrove, A Stradner, L Nilsson
PLoS One 12 (2), e0172034, 2017
582017
Macromolecular geometries determined with field-flow fractionation and their impact on the overlap concentration
CC Rojas, KG Wahlund, B Bergenståhl, L Nilsson
Biomacromolecules 9 (6), 1684-1690, 2008
572008
Distribution functions of magnetic nanoparticles determined by a numerical inversion method
P Bender, C Balceris, F Ludwig, O Posth, LK Bogart, W Szczerba, ...
New Journal of Physics 19 (7), 073012, 2017
562017
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