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Cecilia Ahlström
Cecilia Ahlström
Lund University
Rapeseed
Food science
Chemistry
Press cake
Moisture
4
Papers
30
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The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed Proteins
2021
Foods
Karolina Östbring
María Matos
Ali Marefati
Cecilia Ahlström
Gemma Gutiérrez
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Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking
2021
Foods
Izalin Zahari
Ferawati Ferawati
Jeanette K. Purhagen
Marilyn Rayner
Cecilia Ahlström
Amanda Helstad
Karolina Östbring
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Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking.
2020
Foods
Izalin Zahari
Ferawati Ferawati
Amanda Helstad
Cecilia Ahlström
Karolina Östbring
Marilyn Rayner
Jeanette K. Purhagen
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Citations (24)
Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake.
2020
Foods
Karolina Östbring
Kajsa Nilsson
Cecilia Ahlström
Anna Fridolfsson
Marilyn Rayner
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Citations (6)
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