Björn Bergenståhl
Titel
professor
Organisation
046-2228310
Bjorn [dot] Bergenstahl [at] food [dot] lth [dot] se
Publikationer (hämtat ur Lunds universitets publikationsdatabas)
författare
- 2013
- A high-pressure homogenization emulsification model—Improved emulsifier transport and hydrodynamic coupling
- Dietary fiber, fructooligosaccharides, and physicochemical properties of homogenized aqueous suspensions of yacon (Smallanthus sonchifolius)
- Effect of heat tretment and homogenization on the rheological properties of aqueous parsnip suspensions
- Enzymatic hydrolysis of Canna indica, Manihot esculenta and Xanthosoma sagittifolium native starches below the gelatinization temperature
- Velocity Measurements of Turbulent Two-Phase Flow in a High-Pressure Homogenizer Model
- 2012
- A method for estimating effective coalescence rates during emulsification from oil transfer experiments.
- Adsorption and shear rheology of beta-lactoglobulin/SDS mixtures at water/hexane and water/MCT interfaces
- Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
- Edible proteins from coconut milk press cake; one step alkaline extraction and characterization by electrophoresis and mass spectrometry
- Estimation of turbulent fragmenting forces in a high-pressure homogenizer from computational fluid dynamics
- Experimental validation of k–ε RANS-CFD on a high-pressure homogenizer valve
- Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows. Part 1. A theoretical approach.
- Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows. Part II. Experimental evaluation.
- Parsnip (Pastinaca sativa L.): Dietary fibre composition and physicochemical characterization of its homogenized suspensions
- Study of the porous structure of white chocolate by confocal Raman microscopy
- The influence of powder properties on the imbibation rate
- 2011
- Changes in phenolic antioxidants during chuno production (traditional Andean freeze and sun-dried potato)
- Flavonoids – Precipitation Kinetics and Interaction with Surfactant Micelles
- Gastrointestinal Release of beta-Glucan and Pectin Using an In Vitro Method
- High resolution experimental measurement of turbulent flow field in a high pressure homogenizer model and its implications on turbulent drop fragmentation
- Investigation of Chocolate Surfaces Using Profilometry and Low Vacuum Scanning Electron Microscopy
- 2010
- A method for measuring the imbibation rate of powder in a liquid
- Characterization of the agglomeration of roasted shredded cassava (Manihot esculenta crantz) roots
- Effects of oats on plasma cholesterol and lipoproteins in C57BL/6 mice are substrain specific.
- Visual observations and acoustic measurements of cavitation in an experimental model of a high-pressure homogenizer
- 2009
- Boronate-containing polymer brushes: Characterization, interaction with saccharides and mammalian cancer cells.
- Colloidal Structures in Media Simulating Intestinal Fed State Conditions with and Without Lipolysis Products
- Cyanogenic Potential of Roasted Cassava (Manihot esculenta Crantz) roots Rale from Inhambane Province, Mozambique
- Dynamic simulation of emulsion formation in a high pressure homogenizer
- Extraction of beta-Glucan from Oat Bran in Laboratory Scale
- Physicochemical Characterization of Simulated Intestinal Fed-State Fluids Containing Lyso-Phosphatidylcholine and Cholesterol
- Studying the effects of adsorption, recoalescence and fragmentation in a high pressure homogenizer using a dynamic simulation model
- Total Antioxidant Capacity and Content of Phenolic Compounds in Wild Strawberries (Fragaria vesca) Collected in Bolivia
- 2008
- Addition of Polysaccharides Influences Colloidal interactions during Latex Film Formation along with Film Morphology and Permeability
- Effect of colloidal structures on the stability of five flavonoids with different hydrophilicity
- Interactions between Iron, Phenolic Compounds, Emulsifiers, and pH in Omega-3-Enriched Oil-in-Water Emulsions
- Macromolecular geometries determined with field-flow fractionation and their impact on the overlap concentration.
- Phase segregation of amylopectin and beta-lactoglobulin in aqueous system
- Phenolic Acid Nanoparticle Formation in Iron-Containing Aqueous Solutions.
- Rheological behavior of amylopectin and beta-lactoglobulin phase-segregated aqueous system
- Rundabordssamtal: Är det skillnad att utbilda naturvetare och tekniker?
- Total antioxidant capacity and content of flavonoids and other phenolic compounds in canihua (Chenopodium pallidicaule): An Andean pseudocereal
- 2007
- Adsorption of hydrophobically modified anionic starch at oppositely charged oil/water interfaces
- Adsorption of macromolecules at oil-water interfaces during emulsification
- Characterisation of microstructure of Phase segregated Amylopectin and lactoglobulin dry mixtures
- Characterization of the microstructure of phase segregated amylopectin and beta-lactoglobulin dry mixtures
- Competitive Adsoprtion of Proteins from Total Hen Egg Yolk during Emulsification
- Competitive adsorption of a polydisperse polymer during emulsification: Experiments and modeling
- Competitive adsorption of proteins from total hen egg yolk during emulsification
- Emulsification and adsorption properties of hydrophobically modified potato and barley starch
- Influence of amphiphilic structures on the stability of polyphenols with different hydrophobicity
- Low shear rheology of concentrated tomato products. Effect of particle size and time
- Morphological observations on a lipid-based drug delivery system during in vitro digestion
- Phase segregation of amylopectin and lactoglobulin in aqueous systems
- Structural development of self nano emulsifying drug delivery systems (SNEDDS) during In vitro lipid digestion monitored by small-angle x-ray scattering
- 2006
- Adsorption of hydrophobically modified starch at oil/water interfaces during emulsification
- Affinity adhesion of carbohydrate particles and yeast cells to boronate-containing polymer brushes grafted onto siliceous supports
- Combined effect of both stress and time on the viscosity of highly concentrated food suspensions
- Competitive adsorption of water soluble plasma proteins from egg yolk at the oil/water interface
- Homogenization-induced degradation of hydrophobically modified starch determined by asymmetrical flow field-flow fractionation and multi-angle light scattering
- Macroporous elastic polyacrylamide gels prepared at subzero temperatures: control of porous structure
- Mechanical degradation and changes in conformation of hydrophobically modified starch
- Variations of wettability and protein adsorption on solid siliceous carriers grafted with poly(N-isopropylacrylamide)
- 2005
- 2004
- Cryo-TEM of isolated milk fat globule membrane structures in cream
- Phase behavior of the monoolein-water system - The effects of addition of the hydrocarbon 1,8-cineole and supercritical carbon dioxide
- Phase behavior of the system lecithin-water - The effects of addition of the hydrocarbon 1,8-cineole and supercritical carbon dioxide
- The function of alpha-crystalline emulsifiers on expanding foam surfaces
- 2003
- Competitive protein adsorption between b-casein and b-lactoglobulin during spray-drying: effect of calcium induced association.
- Exchange rate between crystalline tripalmitin and liquid triglyceride oil analysed by NMR.
- Liquid crystalline properties and extractability of monoolein-water systems by supercritical carbon dioxide
- Milk membrane lipid vesicle structures studied with Cryo-TEM.
- Molecular exchange in thermal equilibrium between dissolved and crystalline tripalmitin by NMR
- Phase equilibria of model milk membrane lipid systems.
