Anne-Marie Hermansson universitaire suédoise
Hermansson, Anne-Marie 1945-
Hermansson, Anne-Marie
VIAF ID: 161751085 (Personal)
Permalink: http://viaf.org/viaf/161751085
Preferred Forms
- 100 0 _ ‡a Anne-Marie Hermansson ‡c universitaire suédoise
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- 100 1 _ ‡a Hermansson, Anne-Marie ‡d 1945-
4xx's: Alternate Name Forms (7)
Works
Title | Sources |
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Anatomi och rörelselära inom idrotten | |
Athletic ability & the anatomy of motion / Rolf Wirhed. - London, 1988. | |
Biofysik hos sönderdelat kött | |
Designing structure into food | |
Determination of local diffusion properties in heterogeneous biomaterials | |
Determination of temperature dependent structure evolution by fast-Fourier transform at late stage spinodal decomposition in bicontinuous biopolymer mixtures | |
Developments in the understanding of starch functionality | |
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 confinement and kinetics on the morphology of phase separating gelatin-maltodextrin droplets | |
Effect of emulsifiers on the aggregation of ?-lactoglobulin | |
Effect of gelatin gelation kinetics on probe diffusion determined by FRAP and rheology | |
Effects of Ca- and Na-lignosulfonate on starch gelatinization and network formation | |
Effects of confined geometry on phase-separated dextran/gelatine mixtures exposed to shear | |
Filamentous structures of bovine myosin in diluted suspensions and gels | |
Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH | |
Fluorescence recovery after photobleaching in material and life sciences: putting theory into practice | |
Formation of two types of gels from bovine myosin | |
The function of α-crystalline emulsifiers on expanding foam surfaces | |
Gel characteristics : waterbinding properties of blood plasma gels and methodical aspects on the waterbinding of gel systems | |
Image analysis determination of particle size distribution | |
Influence of kappa-carrageenan gel structures on the diffusion of probe molecules determined by transmission electron microscopy and NMR diffusometry | |
Influence of the microstructure on the sensory quality of whey protein gels | |
Ingen mat utan vatten | |
Interactions and diffusion in fine-stranded β-lactoglobulin gels determined via FRAP and binding | |
Interplay between flow and diffusion in capillary alginate hydrogels | |
Mechanical Properties and Microstructure of Heat-set Whey Protein Emulsion Gels: Effect of Emulsifiers | |
Microstructure and image analysis of mayonnaises | |
Microstructure and kinetic rheological behavior of amidated and nonamidated LM pectin gels | |
Microstructure of polymer hydrogels studied by pulsed field gradient NMR diffusion and TEM methods | |
Microstructures of β-lactoglobulin/amylopectin gels on different length scales and their significance for rheological properties | |
Modelling and confocal microscopy of biopolymer mixtures in confined geometries | |
New Approaches to Characterizing Food Microstructures | |
Probe diffusion in phase-separated bicontinuous biopolymer gels | |
Shaping of gelling biopolymer drops in an elongation flow. | |
Simultaneous analysis of the structural and mechanical changes during large deformation of whey protein isolate/gelatin gels at the macro and micro levels | |
Structure, mechanical and barrier properties of amylose and amylopectin films | |
Structure of soya glycinin and conglycinin gels | |
Studier av livsmedelsstrukturer med ljusmikroskopi | |
Surface-directed structure formation of β-lactoglobulin inside droplets | |
Texture as a reflection of microstructure | |
Wheat Starch Gelatinization — the Effects of Sucrose, Emulsifier and the Physical State of the Emulsifier | |
μPIV methodology using model systems for flow studies in heterogeneous biopolymer gel microstructures |