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M

Maud Langton

swedish university of agricultural sciences

42H指数
215论文数
5.8K被引数
收录论文 47
发表时间
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Compositional and microstructural changes in faba bean (Vicia faba L.) during soaking and boiling蚕豆（Vicia faba L.）在浸泡和煮沸过程中的组分和微观结构变化
errCurrent Research in Food Science
IF7
err2026-03-17
err0
errOAAI
errLaura Alejandra Fernandez Castaneda; Oksana Kravchenko; Patrik Mátl; Jing Lu; Fabio Tuccillo; Minnamari Edelmann; Kati Katina; Mesrure Atas; Su-lin L. Leong; Maud Langton; Galia Zamaratskaia
err分享
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Effect of processing on the protein digestibility and mineral bioavailability of legumes加工对豆类蛋白质消化率和矿物质生物利用度的影响
errFood Research International
IF8
err2026-03-10
err0
PREAI
errJaqueline Auer; Loes Duivenvoorde; Meike van der Zande; Marie Alminger; Laura Alejandra Fernandez Castaneda; Jing Lu; Giovanni Tizzanini; Galia Zamaratskaia; Anders Högberg; Maud Langton
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Effect of soaking with Lactiplantibacillus plantarum LB-1 and heat treatment on the nutritional composition and microstructure of wholegrain oat (Avena sativa L.)Lactiplantibacillus plantarum LB-1浸泡和热处理对全谷物燕麦（Avena sativa L.）营养成分和微观结构的影响
errJournal of Cereal Science
IF3.7
err2026-03-10
err0
errOAAI
errLaura Alejandra Fernandez Castaneda; Olivia Zehnder-Wyss; Oksana Kravchenko; Jing Lu; Laura Nyström; Maud Langton; Galia Zamaratskaia
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Pea Starch and Pea Fiber—A Review of Functional Properties, Sensory Characteristics, and Value-Added Uses豌豆淀粉和豌豆纤维——功能性特性、感官特性和高附加值用途的综述
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2026-02-14
err0
errOAAI
errMathias Johansson; Klara Nilsson; Madeleine Jönsson; Karin Wendin; Anna Ström; Maud Langton
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Consumer Preferences of Plant-Based Minced Meat Analogs: Linking Physico-Chemical Properties, Structural Features, and Sensory Attributes植物基碎肉模拟品的消费者偏好：物理化学性质、结构特征与感官属性的关联
errFood Structure
IF5.9
err2025-12-03
err0
errOAAI
errJaqueline Auer; Ansung Kim; Sarah Heupl; Mihaela Mihnea; Åsa Öström; Jun Niimi; Maud Langton
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Boosting structural food science using X-ray and neutron techniques利用X射线和中子技术促进结构食品科学的发展
errFood Hydrocolloids
IF12.4
err2025-06-18
err0
PREAI
errMilena Corredig; Anna Millqvist Fureby; Henrik Hansson; Andrew Jackson; Maud Langton; Selma Maric; Emma Nordell; Tommy Nylander; Marjorie Ladd Parada; Jens Risbo; Elisabet Rytter; Anna Ström; Francisco Vilaplana; Niklas Lorén
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err收藏
Seed-induced gelation of whey protein via fibril elongation amplification通过纤维伸长放大作用诱导乳清蛋白的种子诱导凝胶化
errFOOD HYDROCOLLOIDS
IF12.4
err2025-05-02
err0
errOAAI
errPires, Rodrigo Sanches; Capezza, Antonio J.; Johansson, Mathias; Langton, Maud; Lendel, Christofer
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Sensory and volatile compound profiles in tempeh-like products from faba bean and oats来自蚕豆和大麦的类似天培产品中的感官和挥发性化合物谱图
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2025-01-01
err0
errOAAI
errCastaneda, Laura Alejandra Fernandez; Saini, Shania; Laaksonen, Oskar; Karlund, Anna; Leong, Su-lin L.; Newson, William R.; Passoth, Volkmar; Hanhineva, Kati; Langton, Maud; Zamaratskaia, Galia
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Effect of cellulose-rich fibres on faba bean protein gels is determined by the gel microstructure
errFOOD HYDROCOLLOIDS
IF12.4
err2024-11-01
err0
errOAAI
errJohansson, Mathias; Karlsson, Jakob; van den Berg, Frans W. J.; Strom, Anna; Ahrne, Lilia; Sandstrom, Corine; Langton, Maud
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Microstructure and viscosity of in vitro-digested rye and wheat food products
errFOOD HYDROCOLLOIDS
IF12.4
err2024-09-01
err2
errOAAI
errLu, Jing; Hansson, Henrik; Johansson, Daniel P.; Landberg, Rikard; Langton, Maud
err分享
err收藏
Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (Vicia faba L.)优化蚕豆 (Vicia Faba L.) 豆豉样产品开发中的浸泡和煮沸时间
errFERMENTATION-BASEL
IF3.3
err2024-08-07
err0
errOAAI
errCastaneda, Laura Alejandra Fernandez; Auer, Jaqueline; Leong, Su-lin L.; Newson, William R.; Passoth, Volkmar; Langton, Maud; Zamaratskaia, Galia
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Feruloylation and hydrolysis of arabinoxylan extracted from wheat bran: Effect on bread quality and shelf-life
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2024-05-01
err2
errOAAI
errPietiainen, Solja; Jimenez-Quero, Amparo; Moldin, Annelie; Strom, Anna; Katina, Kati; Langton, Maud
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Assessing the digestibility and estimated bioavailability/ bioaccessibility of plant-based proteins and minerals from soy, pea, and faba bean ingredients
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-04-01
err10
errOAAI
errAuer, Jaqueline; Alminger, Marie; Marinea, Marina; Johansson, Mathias; Zamaratskaia, Galia; Hogberg, Anders; Langton, Maud
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Attitudes and preferences regarding plant-based yoghurt analogues among Swedish consumers with different dietary habits
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2024-03-01
err1
errOAAI
errOstlund, Johanna; Rohnisch, Hanna Eriksson; Zamaratskaia, Galia; Langton, Maud; Wendin, Karin
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Effect of starch and fibre on faba bean protein gel characteristics (vol 131,107741, 2022)
errFOOD HYDROCOLLOIDS
IF12.4
err2023-11-01
err0
PREAI
errJohansson, Mathias; Johansson, Daniel; Strom, Anna; Ryden, Jesper; Nilsson, Klara; Karlsson, Jakob; Moriana, Rosana; Langton, Maud
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Gelation behaviour and gel properties of the 7S and 11S globulin protein fractions from faba bean (Vicia faba var. minor) at different NaCl concentrations来自蚕豆 (Vicia faba var. minor) 的7s和11s球蛋白蛋白馏分在不同NaCl浓度下的胶凝行为和凝胶特性
errFOOD HYDROCOLLOIDS
IF12.4
err2023-09-01
err10
errOAAI
errJohansson, Mathias; Karkehabadi, Saeid; Johansson, Daniel P.; Langton, Maud
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Applicability of leaf protein concentrates from various sources in food: Solubility at food-relevant pH values and air-water interfacial properties
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-07-01
err14
errOAAI
errNynas, Anna-Lovisa; Newson, William R.; Langton, Maud; Wouters, Arno G. B.; Johansson, Eva
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Tuneable Recombinant Spider Silk Protein Hydrogels for Drug Release and 3D Cell Culture用于药物释放和3D细胞培养的可调重组蜘蛛丝蛋白水凝胶
errADVANCED FUNCTIONAL MATERIALS
IF19
err2023-05-26
err16
errOAAI
errArndt, Tina; Chatterjee, Urmimala; Shilkova, Olga; Francis, Juanita; Lundkvist, Johan; Johansson, Daniel; Schmuck, Benjamin; Greco, Gabriele; Nordberg, Asa Ekblad; Li, Yan; Wahlberg, Lars U.; Langton, Maud; Johansson, Jan; Goetherstroem, Cecilia; Rising, Anna
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Pasting and gelation of faba bean starch-protein mixtures蚕豆淀粉-蛋白质混合物的糊化和凝胶化
errFOOD HYDROCOLLOIDS
IF12.4
err2023-05-01
err35
errOAAI
errNilsson, Klara; Johansson, Mathias; Sandstrom, Corine; Rohnisch, Hanna Eriksson; Hedenqvist, Mikael S.; Langton, Maud
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Protein nanofibrils from mung bean: The effect of pH on morphology and the ability to form and stabilise foams
errFOOD HYDROCOLLOIDS
IF12.4
err2023-03-01
err21
errOAAI
errHerneke, Anja; Karkehabadi, Saeid; Lu, Jing; Lendel, Christofer; Langton, Maud
err分享
err收藏

研究方向

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