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Boosting structural food science using X-ray and neutron techniques
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Publikationer
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Effect of cellulose-rich fibres on faba bean protein gels is determined by the gel microstructure
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Tuneable Recombinant Spider Silk Protein Hydrogels for Drug Release and 3D Cell Culture
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Attitudes and preferences regarding plant-based yoghurt analogues among Swedish consumers with different dietary habits
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Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure
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The effect of pine cone lignin on mechanical, thermal and barrier properties of faba bean protein films for packaging applications
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Pasting and gelation of faba bean starch-protein mixtures
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Forskningsartikel2023Vetenskapligt granskadÖppen tillgång
Applicability of leaf protein concentrates from various sources in food: Solubility at food-relevant pH values and air-water interfacial properties
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Protein Nanofibrils from Fava Bean and Its Major Storage Proteins: Formation and Ability to Generate and Stabilise Foams
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Food protein-derived amyloids do not accelerate amyloid beta aggregation
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Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties
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Gelation behaviour and gel properties of the 7S and 11S globulin protein fractions from faba bean (Vicia faba var. minor) at different NaCl concentrations
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Physiochemical and thermal characterisation of faba bean starch
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Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods
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