Ann-Charlotte Eliasson
Titel
professor
Organisation
046-2229674
Ann-Charlotte [dot] Eliasson [at] food [dot] lth [dot] se
Publikationer (hämtat ur Lunds universitets publikationsdatabas)
författare
- 2013
- 2012
- 2011
- 2009
- 2008
- 2007
- DSC studies of gamma irradiation effect on the amylose-lipid complex formed in wheat and potato starches
- DSC studies of retrogradation and amylose-lipid complex transition taking place in gamma irradiated wheat starch
- Oat starch
- Recrystallization of waxy maize starch during manufacturing of starch microspheres for drug delivery: Influence of excipients
- Recrystallization of waxy maize starch during manufacturing of starch microspheres for drug delivery: Optimization by experimental design
- Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios
- 2006
- DSC studies of retrogradation and amylose-lipid complex transition taking place in gamma irradiated wheat starch
- Determination of amylose content in different starches using modulated differential scanning calorimetry
- From starch to starch microspheres: Factors controlling the microspheres quality
- Influence of native lipids on the rheological properties of wheat flour dough and gluten
- Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio
- Starch: Physicochemical and Functional Aspects
- Surface tension and WAXS diffraction studies of binding cetytrimethyl-ammonium bromide to gamma irradiated and nonirradiated potato starch
- 2005
- DSC studies of gamma-irradiation influence on amylose-lipid complex transition in wheat flour
- Effect of surfactant structure on the pasting properties of wheat flour and starch suspensions
- Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch
- Influence of the whey proteins b-lactoglobulins and a-lactalbumin on retrogradation of starch
- 2004
- A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
- Direct molecular weight determination in the evaluation of dissolution methods for unreduced glutenin
- Gel formation in mixtures of amylose and high amylopectin potato starch
- Molecular characterization of native and processed waxy maize starch in relation to the recrystallization behavior of model systems and starch microspheres
- Potato starch properties within botanical structures
- Recrystallisation behaviour of native and processed waxy maize starch in relation to the molecular characteristics
- Starch-lipid interactions and their relevance in food products
- Starch-lipid interactions and their relevance in food products
- 2003
- DSC studies of gamma irradiation influence on gelatinisation and amylose-lipid complex transition occurring in wheat starch.
- Effect of physical states of nonpolar lipids on rheology, ultracentrifugation, and microstructure of wheat flour dough.
- Effects of time/temperature treatments on potato (Solanum tuberosum) starch: a comparison of isolated starch and starch in situ.
- Formation of amylose-lipid complexes and effects of temperature treatment. Part 1: Monoglycerides.
- Formation of amylose-lipid complexes and effects of temperature treatment. Part 2. Fatty acids.
- Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC).
- On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch.
- Starch structure and bread quality
- The behaviour of the high molecular-weight glutenin subunit 1Dx5, the 58 kDa central repetitive domain and a-gliadins at the air-aqueous interface.
- Three under-utilised sources of starch from the Andena region in Ecuador. Part II. Rheological characterisation.
- Utilization of thermal properties for understanding baking and staling processes.
- 2002
- Binding of hexadecyltrimethylammonium bromide to starch polysaccharides. Part 1. Surface tension measurements
- Binding of hexadecyltrimethylammonium bromide to starch polysaccharides. Part II. Calorimetric study
- Changing the amylopectin-sodium dodecyl sulphate interaction by modifying the exterior chain length
- Effect of physical state of nonpolar lipids on rheology and microstructure of gluten-starch dough and wheat flour doughs
- Effect of physical state of nonpolar lipids on rheology and microstructure of gluten-starch and wheat flour doughs
- Influence of gamma radiation on potato starch gelatinization studied by differential scanning calorimetry
- Properties of arrowroot starch treated with aqueous HCl at ambient temperature
- Starch inclusion complexes
- Three underutilised sources of starch from the Andean region in Ecuador Part 1. Physico-chemical characterisation
- 2000
- 1996
