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C

Camilla Öhgren

division of bioeconomy

H指数:12

被引数:390

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Protein source and starter culture shape the sensory, structural, and metabolic profiles of plant-based yoghurt analogues

蛋白质来源和发酵剂塑造植物基酸奶类似物的感官、结构和代谢特征

IF8.2

2026-07-230

OAAI

Calcium-based pH-shift processing for production of low sodium pea protein isolates - Impact on yields, composition, properties and life-cycle impacts

基于钙的pH-shift加工法生产低钠豌豆蛋白分离物——对产率、组成、性质和生命周期影响的影响

IF9.8

2026-07-010

OAAI

A mean-field phase separation model enabling the coupling of non-isothermal flow phenomena with fibre formation in high-moisture extrusion of meat analogues

一种能够将非等温流动现象与纤维形成耦合的均场相分离模型，用于高水分肉类仿制品的挤压过程。

Journal of Food Engineering

IF5.8

2026-01-070

OAAI

Development of a solid food simulant to evaluate migration of chemicals from paper and board food contact materials to moist food

FOOD PACKAGING AND SHELF LIFE

IF10.6

2024-09-010

OAAI

Structural formation during bread baking in a combined microwave-convective oven determined by sub-second in-situ synchrotron X-ray microtomography

FOOD RESEARCH INTERNATIONAL

IF8

2023-11-015

OAAI

Saltiness enhancement: Impact of acid added to bread with heterogeneously distributed sodium chloride

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-02-016

OAAI

Design of microcapsules with bilberry seed oil, cold-set whey protein hydrogels and anthocyanins: Effect of pH and formulation on structure formation kinetics and resulting microstructure during purification processing and storage

IF9.8

2019-05-017

PREAI

Effect of anthocyanins on lipid oxidation and microbial spoilage in value-added emulsions with bilberry seed oil, anthocyanins and cold set whey protein hydrogels

IF9.8

2019-01-0114

OAAI

Quality of bread baked from frozen dough - effects of rye, and sugar content, kneading time and proofing profile

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2016-05-0119

OAAI

Interactions and Diffusion in Fine-Stranded β-lactoglobulin Gels Determined via FRAP and Binding

BIOPHYSICAL JOURNAL

IF3.1

2014-01-0122

OAAI

Impact of long-term frozen storage on the dynamics of water and ice in wheat bread

JOURNAL OF CEREAL SCIENCE

IF3.7

2013-01-0139

PREAI

Long-term frozen storage of wheat bread and dough - Effect of time, temperature and fibre on sensory quality, microstructure and state of water

JOURNAL OF CEREAL SCIENCE

IF3.7

2013-01-0139

OAAI

Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids

添加亲水胶体的无麸质玉米蛋白淀粉面团的拉伸流动，粘弹性和烘烤性能

FOOD HYDROCOLLOIDS

IF12.4

2011-08-0163

PREAI

Surface-Directed Structure Formation of β-Lactoglobulin Inside Droplets

BIOMACROMOLECULES

IF5.4

2011-05-165

PREAI

Improved understanding of the effect of food on drug absorption and bioavailability for lipophilic compounds using an intestinal pig perfusion model

EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

IF4.7

2008-05-0129

PREAI

Structure-fracture measurements of particulate gels

JOURNAL OF MATERIALS SCIENCE

IF3.9

2004-11-0124

PREAI