SLU:s publikationsdatabas (SLUpub)

Maud Langton

Institutionen för molekylära vetenskaper

Fakulteten för naturresurser och jordbruksvetenskap

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

Publikationer

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2020

Forskningsartikel2020Vetenskapligt granskadÖppen tillgång

Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content

Wendin, Karin; Martensson, Lennart; Djerf, Henric et al.

Forskningsartikel2020Vetenskapligt granskadÖppen tillgång

Mineral analysis reveals extreme manganese concentrations in wild harvested and commercially available edible termites

Verspoor, Rudi L.; Soglo, Murielle; Adeoti, Razack et al.

Forskningsartikel2020Vetenskapligt granskadÖppen tillgång

Gelation of faba bean proteins - Effect of extraction method, pH and NaCl

Langton, Maud; Ehsanzamir, Sohail; Karkehabadi, Saeid et al.

Forskningsartikel2020Vetenskapligt granskadÖppen tillgång

Potato Protein Nanofibrils Produced from a Starch Industry Sidestream

Josefsson, Leila; Ye, Xinchen; Brett, Calvin J. et al.

2019

Konferensartikel2019Vetenskapligt granskad

The underutilised side streams of broccoli and kale–valorisation via proteins and phenols

Berndtsson, Emilia; Nynäs, Anna-Lovisa; Newson, William Roy et al.

Forskningsartikel2019Vetenskapligt granskad

Interactive effects of casein micelle size and calcium and citrate content on rennet-induced coagulation in bovine milk

Priyashantha, Hasitha; Lundh, Ase; Hojer, Annika et al.

Bokkapitel2019Öppen tillgång

Protein nanofibrils: Preparation, properties, and possible applications in industrial nanomaterials

Ye, X; Lendel, C; Langton, M et al.

Forskningsartikel2019Vetenskapligt granskadÖppen tillgång

The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study

Karlsson, Maria A.; Lundh, Ase; Innings, Fredrik et al.

Forskningsartikel2019Vetenskapligt granskadÖppen tillgång

Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures

Karlsson, Maria A.; Langton, Maud; Innings, Fredrik et al.

Forskningsartikel2019Vetenskapligt granskadÖppen tillgång

Mealworms as Food Ingredient-Sensory Investigation of a Model System

Wendin, Karin; Olsson, Viktoria; Langton, Maud.

Forskningsartikel2019Vetenskapligt granskadÖppen tillgång

Self-assembly of plant protein fibrils interacting with superparamagnetic iron oxide nanoparticles

Li, Jing; Pylypchuk, Ievgen; Johansson, Daniel P. et al.

Forskningsartikel2019Vetenskapligt granskadÖppen tillgång

Lipolysis and Oxidation in Ultra-High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature

Lu, Jing; Langton, Maud; Sampels, Sabine et al.

Översiktsartikel2019Vetenskapligt granskadÖppen tillgång

Quality Aspects of Insects as Food-Nutritional, Sensory, and Related Concepts

Elhassan, Mohammed; Wendin, Karin; Olsson, Viktoria et al.

Forskningsartikel2019Vetenskapligt granskadÖppen tillgång

Increased release of carotenoids and delayed in vitro lipid digestion of high pressure homogenized tomato and pepper emulsions

Kirkhus, Bente; Afseth, Nils Kristian; Borge, Grethe Iren A. et al.

2018

Konferensabstrakt2018Vetenskapligt granskadÖppen tillgång

The impact of casein micelle size, calcium and citrate content on coagulation properties; A model study.

Priyashantha, Hasitha; Johansson, Monika; Höjer, Annika et al.

Tidningsartikel2018

Surdegsknäckebröd till frukost ger längre mättnad

Zamaratskaia, Galia; Langton, Maud; Landberg, Rikard.

Forskningsartikel2018Vetenskapligt granskadÖppen tillgång

Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized Cross-Over Breakfast Study

Iversen, Kia Nohr; Johansson, Daniel; Brunius, Carl et al.

Översiktsartikel2018Vetenskapligt granskadÖppen tillgång

Rye and health - Where do we stand and where do we go?

Jonsson, Karin; Andersson, Roger; Knudsen, Knud Erik Bach et al.

Forskningsartikel2018Vetenskapligt granskadÖppen tillgång

Impact of food processing on rye product properties and their in vitro digestion

Johansson, Daniel P.; Gutierrez, Jose L. Vazquez; Landberg, Rikard et al.

Forskningsartikel2018Vetenskapligt granskad

Protein/Protein Nanocomposite Based on Whey Protein Nanofibrils in a Whey Protein Matrix

Ye, Xinchen; Junel, Kristina; Gallstedt, Mikael et al.

Forskningsartikel2018Vetenskapligt granskad

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.

Forskningsartikel2018Vetenskapligt granskadÖppen tillgång

On the role of peptide hydrolysis for fibrillation kinetics and amyloid fibril morphology

Ye, Xinchen; Hedenqvist, Mikael S.; Langton, Maud et al.

Forskningsartikel2018Vetenskapligt granskad

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.

Faktablad2018Öppen tillgång

Forskning pågår - från foder till ost

Bernes, Gun; Höjer, Annika; Hetta, Mårten et al.

Forskningsartikel2018Vetenskapligt granskad

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.

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