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Items: 19

1.

Interactive effects of casein micelle size and calcium and citrate content on rennet-induced coagulation in bovine milk.

Priyashantha H, Lundh Å, Höjer A, Hetta M, Johansson M, Langton M.

J Texture Stud. 2019 Jun 10. doi: 10.1111/jtxs.12454. [Epub ahead of print]

PMID:
31179539
2.

Lipolysis and Oxidation in Ultra-High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature.

Lu J, Langton M, Sampels S, Pickova J.

J Food Sci. 2019 May;84(5):1045-1053. doi: 10.1111/1750-3841.14514. Epub 2019 Apr 23.

PMID:
31012969
3.

Quality Aspects of Insects as Food-Nutritional, Sensory, and Related Concepts.

Elhassan M, Wendin K, Olsson V, Langton M.

Foods. 2019 Mar 12;8(3). pii: E95. doi: 10.3390/foods8030095. Review.

4.

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

Kirkhus B, Afseth NK, Borge GIA, Grimsby S, Steppeler C, Krona A, Langton M.

Food Chem. 2019 Jul 1;285:282-289. doi: 10.1016/j.foodchem.2019.01.124. Epub 2019 Jan 25.

PMID:
30797346
5.

Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized Cross-Over Breakfast Study.

Iversen KN, Johansson D, Brunius C, Andlid T, Andersson R, Langton M, Landberg R.

Nutrients. 2018 Oct 30;10(11). pii: E1594. doi: 10.3390/nu10111594.

6.

Impact of sourdough fermentation on appetite and postprandial metabolic responses - a randomised cross-over trial with whole grain rye crispbread.

Zamaratskaia G, Johansson DP, Junqueira MA, Deissler L, Langton M, Hellström PM, Landberg R.

Br J Nutr. 2017 Nov;118(9):686-697. doi: 10.1017/S000711451700263X.

PMID:
29185930
7.

Influence of seasonal variation and ultra high temperature processing on lipid profile and fat globule structure of Swedish cow milk.

Lu J, Pickova J, Vázquez-Gutiérrez JL, Langton M.

Food Chem. 2018 Jan 15;239:848-857. doi: 10.1016/j.foodchem.2017.07.018. Epub 2017 Jul 6.

PMID:
28873643
8.

Impact of food processing on rye product properties and their in vitro digestion.

Johansson DP, Gutiérrez JLV, Landberg R, Alminger M, Langton M.

Eur J Nutr. 2018 Jun;57(4):1651-1666. doi: 10.1007/s00394-017-1450-y. Epub 2017 Apr 17.

9.

Short communication: Variation in the composition and properties of Swedish raw milk for ultra-high-temperature processing.

Karlsson MA, Langton M, Innings F, Wikström M, Lundh ÅS.

J Dairy Sci. 2017 Apr;100(4):2582-2590. doi: 10.3168/jds.2016-12185. Epub 2017 Feb 8.

10.

Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties.

Zhao X, Vázquez-Gutiérrez JL, Johansson DP, Landberg R, Langton M.

PLoS One. 2016 Feb 3;11(2):e0147791. doi: 10.1371/journal.pone.0147791. eCollection 2016.

11.

Improved material properties of solution-cast starch films: Effect of varying amylopectin structure and amylose content of starch from genetically modified potatoes.

Menzel C, Andersson M, Andersson R, Vázquez-Gutiérrez JL, Daniel G, Langton M, Gällstedt M, Koch K.

Carbohydr Polym. 2015 Oct 5;130:388-97. doi: 10.1016/j.carbpol.2015.05.024. Epub 2015 May 19.

PMID:
26076640
12.

Effects of unfermented and fermented whole grain rye crisp breads served as part of a standardized breakfast, on appetite and postprandial glucose and insulin responses: a randomized cross-over trial.

Johansson DP, Lee I, Risérus U, Langton M, Landberg R.

PLoS One. 2015 Mar 31;10(3):e0122241. doi: 10.1371/journal.pone.0122241. eCollection 2015.

13.

Adhesion of Streptococcus mitis and Actinomyces oris in co-culture to machined and anodized titanium surfaces as affected by atmosphere and pH.

Caous JS, Lövenklev M, Fäldt J, Langton M.

BMC Oral Health. 2013 Jan 8;13:4. doi: 10.1186/1472-6831-13-4.

14.

Changes in salt solubility and microstructure of proteins from herring (Clupea harengus) after pH-shift processing.

Marmon SK, Krona A, Langton M, Undeland I.

J Agric Food Chem. 2012 Aug 15;60(32):7965-72. doi: 10.1021/jf301352s. Epub 2012 Aug 6.

PMID:
22746669
15.

Rheology and microstructure of carrot and tomato emulsions as a result of high-pressure homogenization conditions.

Lopez-Sanchez P, Svelander C, Bialek L, Schumm S, Langton M.

J Food Sci. 2011 Jan-Feb;76(1):E130-40. doi: 10.1111/j.1750-3841.2010.01894.x. Epub 2010 Nov 10.

PMID:
21535664
16.

Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions.

Lopez-Sanchez P, Nijsse J, Blonk HC, Bialek L, Schumm S, Langton M.

J Sci Food Agric. 2011 Jan 30;91(2):207-17. doi: 10.1002/jsfa.4168.

PMID:
20862717
17.

Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties.

Svelander CA, Tibäck EA, Ahrné LM, Langton MI, Svanberg US, Alminger MA.

J Sci Food Agric. 2010 Aug 15;90(10):1665-72. doi: 10.1002/jsfa.4000.

PMID:
20564447
18.

Mechanical and thermal pretreatments of crushed tomatoes: effects on consistency and in vitro accessibility of lycopene.

Tibäck EA, Svelander CA, Colle IJ, Altskär AI, Alminger MA, Hendrickx ME, Ahrné LM, Langton MI.

J Food Sci. 2009 Sep;74(7):E386-95. doi: 10.1111/j.1750-3841.2009.01255.x.

PMID:
19895468
19.

Aggregation behavior and size of lipopolysaccharide from Escherichia coli O55:B5.

Bergstrand A, Svanberg C, Langton M, Nydén M.

Colloids Surf B Biointerfaces. 2006 Nov 1;53(1):9-14. Epub 2006 Jul 5.

PMID:
16934960

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