Noninvasive Authentication of Pharmaceutical Products through Packaging Using Spatially Offset Raman Spectroscopy von Eliasson, Charlotte, Matousek, Pavel

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Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran von Petersson, Karin, Nordlund, Emilia, Tornberg, Eva, Eliasson, Ann-Charlotte, Buchert, Johanna

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Formation of Amylose-Lipid Complexes and Effects of Temperature Treatment. Part 2. Fatty Acids von Tufvesson, Fredrik, Wahlgren, Marie, Eliasson, Ann-Charlotte

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Fibre-rich additives-the effect on staling and their function in free-standing and pan-baked bread von Purhagen, Jeanette K, Sjöö, Malin E, Eliasson, Ann-Charlotte

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From Molecules to Products: Some Aspects of Structure–Function Relationships in Cereal Starches von Eliasson, Ann‐Charlotte, Bergenståhl, Björn, Nilsson, Lars, Sjöö, Malin

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Characterization of genuine and fake artesunate anti-malarial tablets using Fourier transform infrared imaging and spatially offset Raman spectroscopy through blister packs von Ricci, Camilla, Eliasson, Charlotte, Macleod, Neil A, Newton, Paul N, Matousek, Pavel, Kazarian, Sergei G

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Sensory Perception of Rye Bran Particles of Varying Size and Concentration in a Viscous Phase von Petersson, Karin, Eliasson, Ann-Charlotte, Tornberg, Eva, Bergenståhl, Björn

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The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre von Petersson, Karin, Godard, Ophélie, Eliasson, Ann-Charlotte, Tornberg, Eva

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Non-invasive quantitative assessment of the content of pharmaceutical capsules using transmission Raman spectroscopy von Eliasson, Charlotte, Macleod, Neil A., Jayes, Linda C., Clarke, Fiona C., Hammond, Stephen V., Smith, Mark R., Matousek, Pavel

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Formation of Amylose-Lipid Complexes and Effects of Temperature Treatment. Part 1. Monoglycerides von Tufvesson, Fredrik, Wahlgren, Marie, Eliasson, Ann-Charlotte

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The Effect of Starch Material, Encapsulated Protein and Production Conditions on the Protein Release from Starch Microspheres von Elfstrand, Lidia, Eliasson, Ann-Charlotte, Wahlgren, Marie

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Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio von Margareta Leeman, A., Karlsson, Malin E., Eliasson, Ann-Charlotte, Björck, Inger M.E.

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Predictability of the consistency of porridges using different methods to measure flour swelling von de Carvalho, Irene Stuart Torrie, Granfeldt, Yvonne, Eliasson, Ann-Charlotte, Dejmek, Petr

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Effect of surfactant structure on the pasting properties of wheat flour and starch suspensions von Mira, I, Eliasson, A.C, Persson, K

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The effect of baking and enzymatic treatment on the structural properties of wheat starch von Fuentes, Catalina, Zielke, Claudia, Prakash, Manish, Kumar, Puneeth, Peñarrieta, J. Mauricio, Eliasson, Ann-Charlotte, Nilsson, Lars

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Interactions between starch and lipids studied by DSC von Eliasson, Ann-Charlotte

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Effect of Physical State of Nonpolar Lipids on Rheology and Microstructure of Gluten‐Starch and Wheat Flour Doughs von Watanabe, Akihiro, Larsson, Helena, Eliasson, Ann‐Charlotte

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The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran von Petersson, Karin, Godard, Ophélie, Eliasson, Ann-Charlotte, Tornberg, Eva

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Starch affecting anti-staling agents and their function in freestanding and pan-baked bread von Purhagen, Jeanette K., Sjöö, Malin E., Eliasson, Ann-Charlotte

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Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread von Purhagen, J.K, Sjoo, M.E, Eliasson, A.C

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