Research article2018Peer reviewed
In search for protein sources: Evaluating an alternative to the traditional fish feed for Arctic charr (Salvelinus alpinus L.)
Carlberg, Hanna; Lundh, Torbjorn; Cheng, Ken et al.
Maud Langton
Department of Molecular Sciences
Faculty of Natural Resources and Agricultural Sciences
Email: maud.langton@slu.se
ORCID: 0000-0003-1565-6996
Publications
2018
Research article2018Peer reviewedOpen access
On the role of peptide hydrolysis for fibrillation kinetics and amyloid fibril morphology
Ye, Xinchen; Hedenqvist, Mikael S.; Langton, Maud et al.
Research article2018Peer reviewed
Larger particle size of oat bran inhibits degradation and lowers extractability of beta-glucan in sourdough bread - Potential implications for cholesterol-lowering properties in vivo
Johansson, Daniel P.; Andersson, Roger; Alminger, Marie et al.
Factsheet2018Open access
Forskning pågår - från foder till ost
Bernes, Gun; Höjer, Annika; Hetta, Mårten et al.
Research article2018Peer reviewed
Influence of seasonal variation and ultra high temperature processing on lipid profile and fat globule structure of Swedish cow milk
Lu, Jing; Pickova, Jana; Vazquez-Gutierrez, Jose L. et al.
2017
Research article2017Peer reviewedOpen access
Short communication: Variation in the composition and properties of Swedish raw milk for ultra-high-temperature processing
Karlsson, Maria A.; Langton, Maud; Innings, Fredrik et al.
Conference paper2017Peer reviewed
Eat’em or not? Insects as a Culinary Delicacy
Wendin, Karin; Langton, Maud; Norman, Cecilia et al.
Review article2017Peer reviewed
State of the art report: Insects as food and feed
Berg, J.; Wendin, K; Langton, Maud et al.
Research article2017Peer reviewedOpen access
Impact of sourdough fermentation on appetite and postprandial metabolic responses - a randomised cross-over trial with whole grain rye crispbread
Zamaratskaia, Galia; Johansson, Daniel P.; Junqueira, Matheus Antunes et al.
Review article2017Peer reviewed
Forest biomass waste as a potential innovative source for rearing edible insects for food and feed - A review
Varelas, Vassileios; Langton, Maud.
Research article2017Peer reviewed
Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures
Malmgren, Bozena; Ardo, Ylva; Langton, Maud et al.
2016
Research article2016Peer reviewedOpen access
Quality of bread baked from frozen dough - effects of rye, and sugar content, kneading time and proofing profile
Öhgren, Camilla; Fabregat, Trueba Nieves; Langton, Maud.
Research article2016Peer reviewedOpen access
Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties
Zhao, Xue; Vázquez Gutiérrez, José Luis; Johansson, Daniel et al.
Research article2016Peer reviewedOpen access
Effects of added inulin and wheat gluten on structure of rye porridge
Langton, Maud; Johansson, Daniel; Vázguez Gutiérrez, José Luis.
2015
Research article2015Peer reviewedOpen access
Improved material properties of solution-cast starch films: Effect of varying amylopectin structure and amylose content of starch from genetically modified potatoes
Menzel, Carolin; Andersson, Mariette; Andersson, Roger et al.
Research article2015Peer reviewed
Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties
Steglich, Thomas; Bernin, Diana; Moldin, Annelie et al.
Research article2015Peer reviewedOpen access
Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads Served as Part of a Standardized Breakfast, on Appetite and Postprandial Glucose and Insulin Responses: A Randomized Cross-over Trial
Johansson, Daniel; Lee, Isabella; Risérus, Ulf et al.
Review article2015Peer reviewedOpen access
Current potential and limitations of immunolabeling in cereal grain research
Vázquez Gutiérrez, José Luis; Langton, Maud.
2014
Research article2014Peer reviewed
Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging
Bernin, Diana; Steglich, Thomas; Röding, Magnus et al.
Research article2014Peer reviewed
Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging
Steglich, Thomas; Bernin, Diana; Röding, Magnus et al.
Research article2014Peer reviewed
Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions
Tibäck, Evelina; Langton, Maud; Oliveira, Jorge et al.
2013
Research article2013Peer reviewedOpen access
Adhesion of Streptococcus mitis and Actinomyces oris in co-culture to machined and anodized titanium surfaces as affected by atmosphere and pH
Seth Caous, Josefin; Lövenklev, Maria; Fäldt, Jenny et al.
Research article2013Peer reviewedOpen access
Long-term frozen storage of wheat bread and dough - Effect of time, temperature and fibre on sensory quality, microstructure and state of water
Eckardt, J.; Öhgren, Camilla; Alp, A. et al.
Research article2013Peer reviewed
Impact of long-term frozen storage on the dynamics of water and ice in wheat bread
Chen, Guo; Öhgren, Camilla; Langton, Maud et al.
2012
Conference paper2012Peer reviewed
Structuring Properties of Plant Particles as a Result of Physical Treatments
Lopez-Sanchez, P.; Bialek, L.; Farr, R. et al.;Williams, PA (ed.);Phillips, GO (ed.).
Research article2012Peer reviewed
Changes in Salt Solubility and Microstructure of Proteins from Herring (Clupea harengus) after pH-Shift Processing
Marmon, Sofia K.; Krona, Annika; Langton, Maud et al.
Research article2012Peer reviewed
Structural design of natural plant-based foods to promote nutritional quality
Van Buggenhout, Sandy; Ahrne, Lilia; Alminger, Marie et al.
Research article2012Peer reviewed
Starch Microstructure and Starch Hydrolysis in Barley and Oat Tempe during in Vitro Digestion
Larsson Alminger, M; Eklund-Jonsson, C; Kidman, Siv et al.
2011
Research article2011Peer reviewed
Rheology and Microstructure of Carrot and Tomato Emulsions as a Result of High-Pressure Homogenization Conditions
Lopez-Sanchez, Patricia; Svelander, Cecilia; Bialek, Lucy et al.
Research article2011Peer reviewed
Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions
Lopez-Sanchez, Patricia; Nijsse, Jaap; Blonk, Han C. G. et al.
2010
Research article2010Peer reviewed
Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties
Svelander, Cecilia A.; Tiback, Evelina A.; Ahrne, Lilia M. et al.
2009
Research article2009Peer reviewed
Transparency and Wettability of PVP/PDMS-IPN Synthesized in Different Organic Solvents
Hillerstrom, Anna; Andersson, Martin; Pedersen, Jan Skov et al.
Research article2009Peer reviewed
Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene
Tiback, Evelina A.; Svelander, Cecilia A.; Colle, Ines J. P. et al.
Research article2009Peer reviewed
Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects
Lemmens, Lien; Tiback, Evelina; Svelander, Cecilia et al.
2007
Research article2007Peer reviewed
Simultaneous analysis of the structural and mechanical changes during large deformation of whey protein isolate/gelatin gels at the macro and micro levels
Brink, Jenny; Langton, Maud; Stading, Mats et al.
2550