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Annika Krona

agriculture and food

H指数:14

被引数:721

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Unlocking the performance of wet and dry-fractionated pea proteins in 3D food printing

解锁湿法和干法分离豌豆蛋白在3D食品打印中的性能

IF8.2

2026-07-150

OAAI

Rheological behaviour of pea hull fibres treated with pectate lyase

IF8.2

2026-02-060

OAAI

Printability and interfacial performance of emulsion gels and bigels in multi-material dual and coaxial food 3D printing

乳液凝胶和大分子复合凝胶在多材料双喷头及同轴食品3D打印中的可打印性与界面性能

Food Hydrocolloids

IF12.4

2025-09-100

OAAI

The influence of wax-based oleogelators on microstructure evolution, rheology and diffusion

蜡基油凝胶剂对微观结构演变、流变学和扩散的影响

Food Hydrocolloids

IF12.4

2025-07-110

PRE

“It's not bad, but it's not chicken”: Sensorial drivers of liking and their correlates for plant-based chicken analogues in Sweden

“它不算差，但也不是鸡肉”：植物基鸡肉模拟品的感官驱动因素及其在瑞典的相关因素

International Journal of Gastronomy and Food Science

IF3.6

2025-06-190

PREAI

Targeting aleurone cells for enhanced protein recovery from wheat bran: Impact on protein functionality and phytate content

靶向糊粉层细胞以提高小麦麸质蛋白回收率：对蛋白质功能特性和植酸含量的影响

Journal of Cereal Science

IF3.7

2025-05-130

OA

A new method for protein extraction from sea lettuce ( Ulva fenestrata) via surfactants and alkaline aqueous solutions

IF9.8

2025-02-011

OA

Physico-chemical properties of pea fibre and pea protein blends and the implications for in vitro batch fermentation using human inoculum

FOOD HYDROCOLLOIDS

IF12.4

2024-05-012

OA

Effect of heating of pea fibres on their swelling, rheological properties and in vitro colon fermentation

FOOD HYDROCOLLOIDS

IF12.4

2024-02-012

OA

Relationship between hemolysis and lipid oxidation in red blood cell-spiked fish muscle; dependance on pH and blood plasma

SCIENTIFIC REPORTS

IF3.9

2024-01-231

OAAI

Personalized tissue-engineered veins - long term safety, functionality and cellular transcriptome analysis in large animals

BIOMATERIALS SCIENCE

IF5.7

2023-01-016

OA

Personalized tissue-engineered arteries as vascular graft transplants: A safety study in sheep

REGENERATIVE THERAPY

IF3.5

2022-12-0110

OAAI

Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2022-06-014

OAAI

Macroalgae suspensions prepared by physical treatments: Effect of polysaccharide composition and microstructure on the rheological properties

FOOD HYDROCOLLOIDS

IF12.4

2021-11-0122

OAAI

Bioprocessed Brewers' Spent Grain Improves Nutritional and Antioxidant Properties of Pasta

IF6.6

2021-05-0742

OAAI

Bioprocessing of Brewers' Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

FRONTIERS IN MICROBIOLOGY

IF4.5

2020-07-3194

OAAI

Increased release of carotenoids and delayed in vitro lipid digestion of high pressure homogenized tomato and pepper emulsions

IF9.8

2019-07-0122

OAAI

A Highly Accurate Pixel-Based FRAP Model Based on Spectral-Domain Numerical Methods

BIOPHYSICAL JOURNAL

IF3.1

2019-04-019

OAAI

An antibiofilm coating of 5-aryl-2-aminoimidazole covalently attached to a titanium surface

JOURNAL OF BIOMEDICAL MATERIALS RESEARCH PART B-APPLIED BIOMATERIALS

IF3.4

2018-12-1311

OAAI

Self-Assembly of Recombinant Silk as a Strategy for Chemical-Free Formation of Bioactive Coatings: A Real-Time Study

BIOMACROMOLECULES

IF5.4

2017-02-2151

PREAI