Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten‐free bread von Berta, Marco, Koelewijn, Ingrid, Öhgren, Camilla, Stading, Mats

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Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning von Ahlinder, Astrid, Höglund, Evelina, Öhgren, Camilla, Miljkovic, Ana, Stading, Mats

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Surface-Directed Structure Formation of β-Lactoglobulin Inside Droplets von Öhgren, Camilla, Lorén, Niklas, Altskär, Annika, Hermansson, Anne-Marie

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Saltiness enhancement: Impact of acid added to bread with heterogeneously distributed sodium chloride von Niimi, Jun, Ahlinder, Astrid, Pingel, Torben Nilsson, Niimi, Claudia, Höglund, Evelina, Öhgren, Camilla, Lorén, Niklas, Nielsen, Tim

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Development of a solid food simulant to evaluate migration of chemicals from paper and board food contact materials to moist food von Ahlinder, Astrid, Lindh, Jenny, Öhgren, Camilla, Steijer, Hans, Stading, Mats, Andersson, Susanna

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Design of microcapsules with bilberry seed oil, cold-set whey protein hydrogels and anthocyanins: Effect of pH and formulation on structure formation kinetics and resulting microst... von Svanberg, Lina, Wassén, Sophia, Gustinelli, Graziele, Öhgren, Camilla

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Effect of anthocyanins on lipid oxidation and microbial spoilage in value-added emulsions with bilberry seed oil, anthocyanins and cold set whey protein hydrogels von Svanberg, Lina, Malmberg, Kajsa, Gustinelli, Graziele, Öhgren, Camilla, Persson, Ingela, Brive, Lena, Wassén, Sophia

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Structural formation during bread baking in a combined microwave-convective oven determined by sub-second in-situ synchrotron X-ray microtomography von Schott, Florian, Isaksson, Sven, Larsson, Emanuel, Marone, Federica, Öhgren, Camilla, Röding, Magnus, Hall, Stephen, Lorén, Niklas, Mokso, Rajmund, Raaholt, Birgitta Wäppling

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Preslaughter stress and beef quality in relation to slaughter transport of cattle von Hultgren, Jan, Segerkvist, Katarina Arvidsson, Berg, Charlotte, Karlsson, Anders H., Öhgren, Camilla, Algers, Bo

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Quality of bread baked from frozen dough – effects of rye, and sugar content, kneading time and proofing profile von Öhgren, Camilla, Fabregat, Nieves, Langton, Maud

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Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids von Andersson, Helene, Öhgren, Camilla, Johansson, Daniel, Kniola, Magda, Stading, Mats

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Flow Behaviour and Microstructure of a β-Glucan Concentrate von Karlsson, Kristina, Berta, Marco, Öhgren, Camilla, Stading, Mats, Rigdahl, Mikael

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Interactions and Diffusion in Fine-Stranded β-lactoglobulin Gels Determined via FRAP and Binding von Schuster, Erich, Hermansson, Anne-Marie, Öhgren, Camilla, Rudemo, Mats, Lorén, Niklas

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Carcass characteristics and meat quality attributes in lambs reared indoors, on cultivated pasture, or on semi-natural pasture von Stenberg, Elin, Karlsson, Anders H., Ohgren, Camilla, Arvidsson-Segerkvist, Katarina

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Impact of long-term frozen storage on the dynamics of water and ice in wheat bread von Chen, Guo, Öhgren, Camilla, Langton, Maud, Lustrup, Kaare F., Nydén, Magnus, Swenson, Jan

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Long-term frozen storage of wheat bread and dough – Effect of time, temperature and fibre on sensory quality, microstructure and state of water von Eckardt, J., Öhgren, C., Alp, A., Ekman, S., Åström, A., Chen, G., Swenson, J., Johansson, D., Langton, M.

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Interactions and Diffusion in Fine-Stranded [Beta]-lactoglobulin Gels Determined via FRAP and Binding von Schuster, Erich, Hermansson, Anne-Marie, Öhgren, Camilla, Rudemo, Mats, Lorén, Niklas

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Improved understanding of the effect of food on drug absorption and bioavailability for lipophilic compounds using an intestinal pig perfusion model von Persson, E.M., Nordgren, A., Forsell, P., Knutson, L., Öhgren, C., Forssén, S., Lennernäs, H., Abrahamsson, B.

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Structure-fracture measurements of particulate gels von ÖHGREN, C, LANGTON, M, HERMANSSON, A.-M

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Smakliga rätter för ökad konsumtion av nyttiga vegetabilier : slutrapport von Öhgren, Camilla

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