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L. Lundin ; B. Stenlof ; A. Hermansson | 1998Near-infrared spectral data were correlated with the viscoelastic property storage modulus, G', for mixtures of five biopolymers using multivariate analysis. Gels containing Na-kappa-carrageenan (0.5-1.0%) mixed with locust bean gums with two di[...]
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C. Olsson ; M. Stading ; A. Hermansson | 2000The effect of non-gelling potato amylopectin on the gel properties of a particulate -lactoglobulin gel was studied by small and large deformation rheology and by light microscopy. Two different techniques using small deformations, one measuring [...]
article/chapitre/communication
L. Lundin ; A. Hermansson | 1997The viscoelastic and microstructural influences of 0.1-0.6% locust bean gum on 0.5 or 1.0% kappa-carrageenan gels, in different ionic environments, have been studied using small deformation oscillatory measurements and transmission electron micr[...]
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P. Walkenstrom ; E. Windhab ; A. Hermansson | 1998The effects of steady shear on particulate whey protein isolate (WPI) gels, at pH 5.4, have been investigated by light microscopy (LM) and dynamic oscillatory measurements. The steady shear was performed on suspensions at constant rates between [...]
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M. Langton ; A. Astrom ; A. Hermansson | 1996The perception of texture has been correlated to the microstructure of particulate whey protein gels. A full, two-level, factorial experimental design was used in which the processing conditions, pH, heating rate and addition of salt were used a[...]
