Publikationen in Zusammenarbeit mit Forschern von Chalmers University of Technology (28)

2024

  1. Effect of heating of pea fibres on their swelling, rheological properties and in vitro colon fermentation

    Food Hydrocolloids, Vol. 147

  2. Nanostructures of etherified arabinoxylans and the effect of arabinose content on material properties

    Carbohydrate Polymers, Vol. 331

  3. Physico-chemical properties of pea fibre and pea protein blends and the implications for in vitro batch fermentation using human inoculum

    Food Hydrocolloids, Vol. 150

2023

  1. Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers

    Journal of Texture Studies, Vol. 54, Núm. 4, pp. 532-540

  2. Shear and extensional rheological properties of whole grain rye and oat aqueous suspensions

    Food Hydrocolloids, Vol. 137

2022

  1. Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments

    LWT, Vol. 162

  2. Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile

    Journal of Food Engineering, Vol. 312

  3. Hierarchical propagation of structural features in protein nanomaterials

    Nanoscale, Vol. 14, Núm. 6, pp. 2502-2510

  4. Hydrogels with protective effects against cellular oxidative stress via enzymatic crosslinking of feruloylated arabinoxylan from corn fibre

    Green Chemistry, Vol. 24, Núm. 23, pp. 9114-9127

  5. Impact of Glucose on the Nanostructure and Mechanical Properties of Calcium-Alginate Hydrogels

    Gels, Vol. 8, Núm. 2

  6. Impact of panelist's age on the ease of swallow and sensory perception of texture-modified broccoli purees

    Journal of Sensory Studies, Vol. 37, Núm. 6

  7. Revealing the mechanisms of hydrogel formation by laccase crosslinking and regeneration of feruloylated arabinoxylan from wheat bran

    Food Hydrocolloids, Vol. 128

2021

  1. Macroalgae suspensions prepared by physical treatments: Effect of polysaccharide composition and microstructure on the rheological properties

    Food Hydrocolloids, Vol. 120

  2. Maximizing the oil content in polysaccharide-based emulsion gels for the development of tissue mimicking phantoms

    Carbohydrate Polymers, Vol. 256

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

    LWT, Vol. 144

2020

  1. Advanced structural characterisation of agar-based hydrogels: Rheological and small angle scattering studies

    Carbohydrate Polymers, Vol. 236

  2. Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel

    Food and Function, Vol. 11, Núm. 10, pp. 8648-8658

  3. Chapter 12: Food Structure Analysis Using Light and Confocal Microscopy

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 287-308

  4. Rheological and structural characterization of carrageenan emulsion gels

    Algal Research, Vol. 47

2019

  1. Alginate and HM-pectin in sports-drink give rise to intra-gastric gelation in vivo

    Food and Function, Vol. 10, Núm. 12, pp. 7892-7899