Maud Langton

Department of Molecular Sciences

Faculty of Natural Resources and Agricultural Sciences

Email: maud.langton@slu.se
ORCID: 0000-0003-1565-6996

Publications

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2023

Design of hierarchical protein materials for a sustainable society

Lendel, Christofer; Hedenqvist, Mikael; Langton, Maud et al. 2023. DOI: 10.1007/s00249-023-01668-7

Conference abstract

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. 2023. DOI: 10.1016/j.lwt.2023.114962

Research article (Peer reviewed)

Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties

Auer, Jaqueline; Ostlund, Johanna; Nilsson, Klara et al. 2023. DOI: 10.3390/foods12132607

Review article (Peer reviewed)

Food protein-derived amyloids do not accelerate amyloid beta aggregation

Rahman, M. Mahafuzur; Sanches Pires, Rodrigo; Herneke, Anja et al. 2023. DOI: 10.1038/s41598-023-28147-5

Research article (Peer reviewed)

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. 2023. DOI: 10.1016/j.foodhyd.2023.108789

Research article (Peer reviewed)

Pasting and gelation of faba bean starch-protein mixtures

Nilsson, Klara; Johansson, Mathias; Sandstrom, Corine et al. 2023. DOI: 10.1016/j.foodhyd.2023.108494

Research article (Peer reviewed)

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. 2023. DOI: 10.3390/foods12030521

Research article (Peer reviewed)

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. 2023. DOI: 10.1016/j.foodhyd.2022.108315

Research article (Peer reviewed)

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. 2023. DOI: 10.1016/j.jfoodeng.2022.111282

Research article (Peer reviewed)

Tuneable Recombinant Spider Silk Protein Hydrogels for Drug Release and 3D Cell Culture

Arndt, Tina; Chatterjee, Urmimala; Shilkova, Olga et al. 2023. DOI: 10.1002/adfm.202303622

Research article (Peer reviewed)

2022

Robust Assembly of Cross-Linked Protein Nanofibrils into Hierarchically Structured Microfibers

Ye, Xinchen; Capezza, Antonio J.; Davoodi, Saeed et al. 2022. DOI: 10.1021/acsnano.2c03790

Research article (Peer reviewed)

Physiochemical and thermal characterisation of faba bean starch

Nilsson, Klara; Sandstrom, Corine; Ozeren, Husamettin Deniz et al. 2022. DOI: 10.1007/s11694-022-01543-7

Research article (Peer reviewed)

Hierarchical propagation of structural features in protein nanomaterials

Kamada, Ayaka; Herneke, Anja; Lopez-Sanchez, Patricia et al. 2022. DOI: 10.1039/d1nr05571b

Research article (Peer reviewed)

Spidroin N-terminal domain forms amyloid-like fibril based hydrogels and provides a protein immobilization platform

Arndt, Tina; Jaudzems, Kristaps; Shilkova, Olga et al. 2022. DOI: 10.1038/s41467-022-32093-7

Research article (Peer reviewed)

Effect of starch and fibre on faba bean protein gel characteristics

Johansson, Mathias; Johansson, Daniel; Strom, Anna et al. 2022. DOI: 10.1016/j.foodhyd.2022.107741

Research article (Peer reviewed)

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. 2022. DOI: 10.3390/nu14081669

Research article (Peer reviewed)

Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods

Johansson, Mathias; Nilsson, Klara; Knab, Fanny et al. 2022. DOI: 10.3390/pr10030466

Research article (Peer reviewed)

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. 2022. DOI: 10.1016/j.foodchem.2022.132584

Review article (Peer reviewed)

2021

Introducing mealworm as an ingredient in crisps and pates - sensory characterization and consumer liking

Wendin, K.; Berg, J.; Jonsson, K., I et al. 2021. DOI: 10.1016/j.fufo.2021.100082

Research article (Peer reviewed)

The Structure of Cereal Grains and Their Products

Langton, Maud; Vázquez Gutiérrez, Jose Luis. 2021. DOI: 10.1002/9781118939420.ch1

Book chapter (Peer reviewed)

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. 2021. DOI: 10.1021/acsfoodscitech.1c00034

Research article (Peer reviewed)

A hypocaloric diet rich in high fiber rye foods causes greater reduction in body weight and body fat than a diet rich in refined wheat: A parallel randomized controlled trial in adults with overweight and obesity (the RyeWeight study)

Iversen, Kia Nohr; Carlsson, Frida; Andersson, Agneta et al. 2021. DOI: 10.1016/j.clnesp.2021.07.007

Research article (Peer reviewed)

Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese

Priyashantha, Hasitha; Johansson, Monika; Langton, Maud et al. 2021. DOI: 10.3390/dairy2030027

Research article (Peer reviewed)

"Faba bean protein films reinforced with cellulose nanocrystals as edible food packaging material"

Rojas-Lema, Sandra; Nilsson, Klara; Trifol, Jon et al. 2021. DOI: 10.1016/j.foodhyd.2021.107019

Research article (Peer reviewed)

Mixed legume systems of pea protein and unrefined lentil fraction: Textural properties and microstructure

Johansson, Mathias; Xanthakis, Epameinondas; Langton, Maud et al. 2021. DOI: 10.1016/j.lwt.2021.111212

Research article (Peer reviewed)

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