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Siw Kidman

Swedish Institute for Food and Biotechnology

13

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841

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Dendrimer Diffusion in κ-Carrageenan Gel Structures

2009 Biomacromolecules
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Microstructure and rheological behaviour of alginate/pectin mixed gels

2003 Food Hydrocolloids
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Microwave and convective dehydration of ethanol treated and frozen apple - physical properties and drying kinetics

2002 International Journal of Food Science and Technology
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Effects of combined osmotic and microwave dehydration of apple on texture, microstructure and rehydration characteristics

2001 Lwt - Food Science and Technology
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Rheology and Structure of Heat-Treated Pasta Dough: Influence of Water Content and Heating Rate

1999 Lwt - Food Science and Technology
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Factors Influencing Liquid-holding Capacity and Structural Changes During Heating of Comminuted Cod (Gadus morhuaL.) Muscle

1996 Lwt - Food Science and Technology
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Liquid-holding capacity and structural changes in comminuted salmon (Salmo salar) muscle as influenced by pH, salt and temperature

1995 Lwt - Food Science and Technology
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Liquid holding capacity and structural changes during heating of fish muscle: cod (Gadus morhua L.) and salmon (Salmo salar).

1993 Food Structure
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Molecular structures obtained from mixed amylose and potato starch dispersions and their rheological behaviour

1993 Carbohydrate Polymers
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Citations (23)