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.
Publications
2017
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.
2012
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.
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