Research article2024Peer reviewedOpen access
Microstructure and viscosity of in vitro-digested rye and wheat food products
Lu, Jing; Hansson, Henrik; Johansson, Daniel et al.
Publications
2024
Research article2024Peer reviewedOpen access
Attitudes and preferences regarding plant-based yoghurt analogues among Swedish consumers with different dietary habits
Östlund, Johanna; Eriksson Röhnisch, Hanna; Zamaratskaia, Galia et al.
Research article2024Peer reviewedOpen access
Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (Vicia faba L.)
Castaneda, Laura Alejandra Fernandez; Auer, Jaqueline; Leong, Su-lin L. et al.
Research article2024Peer reviewedOpen access
Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure
Pietiainen, Solja; Lee, Youngsun; Jimenez-Quero, Amparo et al.
Research article2024Peer reviewedOpen access
Assessing the digestibility and estimated bioavailability/ bioaccessibility of plant-based proteins and minerals from soy, pea, and faba bean ingredients
Auer, Jaqueline; Alminger, Marie; Marinea, Marina et al.
Research article2024Peer reviewedOpen access
Effect of cellulose-rich fibres on faba bean protein gels is determined by the gel microstructure
Johansson, Mathias; Karlsson, Jakob; van den Berg, Frans W. J. et al.
Research article2024Peer reviewedOpen access
Minimizing anti-nutritional factors in wet protein extraction from Swedish faba beans through the application of response surface methodology
Lu, Jing; Zamaratskaia, Galia; Langton, Maud et al.
Research article2024Peer reviewedOpen access
Tuneable Recombinant Spider Silk Protein Hydrogels for Drug Release and 3D Cell Culture
Arndt, Tina; Chatterjee, Urmimala; Shilkova, Olga et al.
2023
Review article2023Peer reviewedOpen access
Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties
Auer, Jaqueline; Ostlund, Johanna; Nilsson, Klara et al.
Conference abstract2023
Design of hierarchical protein materials for a sustainable society
Lendel, Christofer; Hedenqvist, Mikael; Langton, Maud et al.
Research article2023Peer reviewedOpen access
Applicability of leaf protein concentrates from various sources in food: Solubility at food-relevant pH values and air-water interfacial properties
Nynäs, Anna-Lovisa; Newson, William Roy; Langton, Maud et al.
Research article2023Peer reviewedOpen access
Food protein-derived amyloids do not accelerate amyloid beta aggregation
Rahman, M. Mahafuzur; Sanches Pires, Rodrigo; Herneke, Anja et al.
Research article2023Peer reviewedOpen access
Gelation behaviour and gel properties of the 7S and 11S globulin protein fractions from faba bean (Vicia faba var. minor) at different NaCl concentrations
Johansson, Mathias; Karkehabadi, Saeid; Johansson, Daniel P. et al.
Research article2023Peer reviewedOpen access
Pasting and gelation of faba bean starch-protein mixtures
Nilsson, Klara; Johansson, Mathias; Sandstrom, Corine et al.
Research article2023Peer reviewedOpen access
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.
Research article2023Peer reviewedOpen access
Protein nanofibrils from mung bean: The effect of pH on morphology and the ability to form and stabilise foams
Herneke, Anja; Karkehabadi, Saeid; Lu, Jing et al.
Research article2023Peer reviewedOpen access
The effect of pine cone lignin on mechanical, thermal and barrier properties of faba bean protein films for packaging applications
Rojas-Lema, Sandra; Nilsson, Klara; Langton, Maud et al.
2022
Research article2022Peer reviewedOpen access
Hierarchical propagation of structural features in protein nanomaterials
Kamada, Ayaka; Herneke, Anja; Lopez-Sanchez, Patricia et al.
Research article2022Peer reviewedOpen access
Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods
Johansson, Mathias; Nilsson, Klara; Knab, Fanny et al.
Review article2022Peer reviewedOpen access
Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking - A review
Pietiainen, Solja; Moldin, Annelie; Strom, Anna et al.
Research article2022Peer reviewedOpen access
The Effects of High Fiber Rye, Compared to Refined Wheat, on Gut Microbiota Composition, Plasma Short Chain Fatty Acids, and Implications for Weight Loss and Metabolic Risk Factors (the RyeWeight Study)
Iversen, Kia Nohr; Dicksved, Johan; Zoki, Camille et al.
Research article2022Peer reviewedOpen access
Effect of starch and fibre on faba bean protein gel characteristics
Johansson, Mathias; Johansson, Daniel; Strom, Anna et al.
Research article2022Peer reviewedOpen access
Physiochemical and thermal characterisation of faba bean starch
Nilsson, Klara; Sandstrom, Corine; Ozeren, Husamettin Deniz et al.
Research article2022Peer reviewedOpen access
Robust Assembly of Cross-Linked Protein Nanofibrils into Hierarchically Structured Microfibers
Ye, Xinchen; Capezza, Antonio J.; Davoodi, Saeed et al.
Research article2022Peer reviewedOpen access
Spidroin N-terminal domain forms amyloid-like fibril based hydrogels and provides a protein immobilization platform
Arndt, Tina; Jaudzems, Kristaps; Shilkova, Olga et al.