Forskningsartikel2025Vetenskapligt granskadÖppen tillgång
Effect of pH and ionic strength on heat-induced pea protein isolate aggregation and gel formation
Zhang, Yi; Herneke, Anja; Langton, Maud et al.
Publikationer
2025
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Forskningsartikel2023Vetenskapligt granskadÖppen tillgång
Protein nanofibrils from mung bean: The effect of pH on morphology and the ability to form and stabilise foams
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Forskningsartikel2023Vetenskapligt granskadÖppen tillgång
Food protein-derived amyloids do not accelerate amyloid beta aggregation
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Forskningsartikel2023Vetenskapligt granskadÖppen tillgång
Protein Nanofibrils from Fava Bean and Its Major Storage Proteins: Formation and Ability to Generate and Stabilise Foams
Herneke, Anja; Lendel, Christofer; Karkehabadi, Saeid et al.
Översiktsartikel2023Vetenskapligt granskadÖppen tillgång
Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties
Auer, Jaqueline; Ostlund, Johanna; Nilsson, Klara et al.
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Forskningsartikel2022Vetenskapligt granskadÖppen tillgång
Hierarchical propagation of structural features in protein nanomaterials
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Doktorsavhandling2022Öppen tillgång
Plant protein nanofibrils : characterising properties for future food
Herneke, Anja.
2021
Forskningsartikel2021Vetenskapligt granskadÖppen tillgång
Protein Nanofibrils for Sustainable Food–Characterization and Comparison of Fibrils from a Broad Range of Plant Protein Isolates
Herneke, Anja; Lendel, Christofer; Johansson, Daniel et al.