Lista de obras - Maud Langton - Dominio Público Uruguay

43. Influence of microstructure on the sensory quality

artículo científico publicado en 1996

Adhesion of Streptococcus mitis and Actinomyces oris in co-culture to machined and anodized titanium surfaces as affected by atmosphere and pH.

artículo científico publicado en 2013

Aggregation behavior and size of lipopolysaccharide from Escherichia coli O55:B5.

artículo científico publicado en 2006

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

artículo científico publicado en 2018

Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties

artículo científico publicado en 2015

Changes in Salt Solubility and Microstructure of Proteins from Herring (Clupea harengus) after pH-Shift Processing

artículo científico publicado en 2012

Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures

artículo científico publicado en 2017

Current potential and limitations of immunolabeling in cereal grain research

artículo científico publicado en 2015

Designing structure into food

Determination of temperature dependent structure evolution by fast-Fourier transform at late stage spinodal decomposition in bicontinuous biopolymer mixtures

artículo científico publicado en 2002

Differences in amylose aggregation and starch gel formation with emulsifiers

artículo científico publicado en 2004

Dynamic measurements of β-lactoglobulin structures during aggregation, gel formation and gel break-up in mixed biopolymer systems

artículo científico publicado en 2002

Effect of Microstructure on Sensory Perception of Particulate Gels

artículo científico publicado en 2004

Effect of emulsifiers on the aggregation of ?-lactoglobulin

Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions.

artículo científico publicado en 2011

Effects of Ca- and Na-lignosulfonate on starch gelatinization and network formation

artículo científico publicado en 2004

Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics

artículo científico publicado en 2001

Effects of added inulin and wheat gluten on structure of rye porridge

artículo científico publicado en 2016

Effects of unfermented and fermented whole grain rye crisp breads served as part of a standardized breakfast, on appetite and postprandial glucose and insulin responses: a randomized cross-over trial

artículo científico publicado en 2015

Electron Microscopy

artículo científico publicado en 1994

Filamentous structures of bovine myosin in diluted suspensions and gels

artículo científico publicado en 1988

Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH

artículo científico publicado en 1992

Forest biomass waste as a potential innovative source for rearing edible insects for food and feed – A review

artículo científico publicado en 2017

Formation of two types of gels from bovine myosin

artículo científico publicado en 1986

Image analysis determination of particle size distribution

artículo científico publicado en 1993

Image analysis of particulate whey protein gels

artículo científico publicado en 1996

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

artículo científico publicado en 2017

Impact of long-term frozen storage on the dynamics of water and ice in wheat bread

artículo científico publicado en 2013

Impact of sourdough fermentation on appetite and postprandial metabolic responses - a randomised cross-over trial with whole grain rye crispbread.

artículo científico publicado en 2017

Improved material properties of solution-cast starch films: Effect of varying amylopectin structure and amylose content of starch from genetically modified potatoes

artículo científico publicado en 2015

In search for protein sources: Evaluating an alternative to the traditional fish feed for Arctic charr ( Salvelinus alpinus L.)

artículo científico publicado en 2018

Influence of seasonal variation and ultra high temperature processing on lipid profile and fat globule structure of Swedish cow milk

artículo científico publicado en 2017

Influence of the microstructure on the sensory quality of whey protein gels

artículo científico publicado en 1997

Inhomogeneous biopolymer gels

artículo científico publicado en 1993

Inhomogeneous fine-stranded β-lactoglobulin gels

artículo científico publicado en 1992

Larger particle size of oat bran inhibits degradation and lowers extractability of β-glucan in sourdough bread – Potential implications for cholesterol-lowering properties in vivo

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

scientific article published on 23 April 2019

Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions

artículo científico publicado en 2014

Mealworms as Food Ingredient-Sensory Investigation of a Model System

artículo científico publicado en 2019

Mechanical Properties and Microstructure of Heat-set Whey Protein Emulsion Gels: Effect of Emulsifiers

Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene

artículo científico publicado en 2009

Microstructural evolution of mixed gels and their rheological behaviour

Microstructure and image analysis of mayonnaises

artículo científico publicado en 1999

Microstructure and rheological behaviour of particulate β-lactoglobulin gels

artículo científico publicado en 1993

Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging

artículo científico publicado en 2014

Microstructures of β-lactoglobulin/amylopectin gels on different length scales and their significance for rheological properties

artículo científico publicado en 2002

Microwave and convective dehydration of ethanol treated and frozen apple - physical properties and drying kinetics

artículo científico publicado en 2002

Microwave heat treatment of apple before air dehydration – effects on physical properties and microstructure

artículo científico publicado en 2000

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

artículo científico publicado en 2020

Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging

artículo científico publicado en 2014

New Approaches to Characterizing Food Microstructures

artículo científico publicado en 2000

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

artículo científico publicado en 2018

Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties.

artículo científico publicado en 2010

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

scientific article published on 16 June 2020

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

artículo científico publicado en 2018

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

artículo científico publicado en 2019

Quality of bread baked from frozen dough – effects of rye, and sugar content, kneading time and proofing profile

artículo científico publicado en 2016

Rheology and Microstructure of Carrot and Tomato Emulsions as a Result of High-Pressure Homogenization Conditions

artículo científico publicado en 2010

Rheology and Structure of Heat-Treated Pasta Dough: Influence of Water Content and Heating Rate

artículo científico publicado en 1999

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

article

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

scientific article published on 20 June 2019

Short communication: Variation in the composition and properties of Swedish raw milk for ultra-high-temperature processing.

artículo científico publicado en 2017

Simultaneous analysis of the structural and mechanical changes during large deformation of whey protein isolate/gelatin gels at the macro and micro levels

artículo científico publicado en 2007

Small and large deformation studies of protein gels

artículo científico publicado en 1995

Starch Microstructure and Starch Hydrolysis in Barley and Oat Tempe During In Vitro Digestion

artículo científico publicado en 2012

Structural design of natural plant-based foods to promote nutritional quality

article

Texture as a reflection of microstructure

artículo científico publicado en 1996

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

artículo científico publicado en 2019

The effect of pine cone lignin on mechanical, thermal and barrier properties of faba bean protein films for packaging applications

artículo científico publicado en 2023

The function of α-crystalline emulsifiers on expanding foam surfaces

artículo científico publicado en 2004

Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

Transparency and wettability of PVP/PDMS-IPN synthesized in different organic solvents

Wheat Starch Gelatinization — the Effects of Sucrose, Emulsifier and the Physical State of the Emulsifier

artículo científico publicado en 2003

Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties

artículo científico publicado en 2016

Lista de obras de Maud Langton

43. Influence of microstructure on the sensory quality

Adhesion of Streptococcus mitis and Actinomyces oris in co-culture to machined and anodized titanium surfaces as affected by atmosphere and pH.

Aggregation behavior and size of lipopolysaccharide from Escherichia coli O55:B5.

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

Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties

Changes in Salt Solubility and Microstructure of Proteins from Herring (Clupea harengus) after pH-Shift Processing

Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures

Current potential and limitations of immunolabeling in cereal grain research

Designing structure into food

Determination of temperature dependent structure evolution by fast-Fourier transform at late stage spinodal decomposition in bicontinuous biopolymer mixtures

Differences in amylose aggregation and starch gel formation with emulsifiers

Dynamic measurements of β-lactoglobulin structures during aggregation, gel formation and gel break-up in mixed biopolymer systems

Effect of Microstructure on Sensory Perception of Particulate Gels

Effect of emulsifiers on the aggregation of ?-lactoglobulin

Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions.

Effects of Ca- and Na-lignosulfonate on starch gelatinization and network formation

Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics

Effects of added inulin and wheat gluten on structure of rye porridge

Effects of unfermented and fermented whole grain rye crisp breads served as part of a standardized breakfast, on appetite and postprandial glucose and insulin responses: a randomized cross-over trial

Electron Microscopy

Filamentous structures of bovine myosin in diluted suspensions and gels

Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH

Forest biomass waste as a potential innovative source for rearing edible insects for food and feed – A review

Formation of two types of gels from bovine myosin

Image analysis determination of particle size distribution

Image analysis of particulate whey protein gels

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

Impact of long-term frozen storage on the dynamics of water and ice in wheat bread

Impact of sourdough fermentation on appetite and postprandial metabolic responses - a randomised cross-over trial with whole grain rye crispbread.

Improved material properties of solution-cast starch films: Effect of varying amylopectin structure and amylose content of starch from genetically modified potatoes

In search for protein sources: Evaluating an alternative to the traditional fish feed for Arctic charr ( Salvelinus alpinus L.)

Influence of seasonal variation and ultra high temperature processing on lipid profile and fat globule structure of Swedish cow milk

Influence of the microstructure on the sensory quality of whey protein gels

Inhomogeneous biopolymer gels

Inhomogeneous fine-stranded β-lactoglobulin gels

Larger particle size of oat bran inhibits degradation and lowers extractability of β-glucan in sourdough bread – Potential implications for cholesterol-lowering properties in vivo

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

Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions

Mealworms as Food Ingredient-Sensory Investigation of a Model System

Mechanical Properties and Microstructure of Heat-set Whey Protein Emulsion Gels: Effect of Emulsifiers

Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene

Microstructural evolution of mixed gels and their rheological behaviour

Microstructure and image analysis of mayonnaises

Microstructure and rheological behaviour of particulate β-lactoglobulin gels

Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging

Microstructures of β-lactoglobulin/amylopectin gels on different length scales and their significance for rheological properties

Microwave and convective dehydration of ethanol treated and frozen apple - physical properties and drying kinetics

Microwave heat treatment of apple before air dehydration – effects on physical properties and microstructure

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

Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging

New Approaches to Characterizing Food Microstructures

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

Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties.

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

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

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

Quality of bread baked from frozen dough – effects of rye, and sugar content, kneading time and proofing profile

Rheology and Microstructure of Carrot and Tomato Emulsions as a Result of High-Pressure Homogenization Conditions

Rheology and Structure of Heat-Treated Pasta Dough: Influence of Water Content and Heating Rate

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

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

Short communication: Variation in the composition and properties of Swedish raw milk for ultra-high-temperature processing.

Simultaneous analysis of the structural and mechanical changes during large deformation of whey protein isolate/gelatin gels at the macro and micro levels

Small and large deformation studies of protein gels

Starch Microstructure and Starch Hydrolysis in Barley and Oat Tempe During In Vitro Digestion

Structural design of natural plant-based foods to promote nutritional quality

Texture as a reflection of microstructure

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

The effect of pine cone lignin on mechanical, thermal and barrier properties of faba bean protein films for packaging applications

The function of α-crystalline emulsifiers on expanding foam surfaces

Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

Transparency and wettability of PVP/PDMS-IPN synthesized in different organic solvents

Wheat Starch Gelatinization — the Effects of Sucrose, Emulsifier and the Physical State of the Emulsifier

Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties