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Leif Lundin

Commonwealth Scientific and Industrial Research Organisation

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Polysaccharide conformations measured by solution state x-ray scattering

2019 arXiv: Soft Condensed Matter
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Modulated structuring of heat-induced whey protein isolate aggregates using concentration, pH and shear

2017
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A detailed investigation of whey protein isolate solutions and gels reveals a number of novel characteristics

2017 Food Hydrocolloids
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Modifying the microstructure and mechanical properties of whey protein isolate gels using large deformation oscillatory strain

2016 Food Hydrocolloids
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Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems.

2015 Journal of Agricultural and Food Chemistry
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Zooming in : Structural Investigations of Rheologically Characterized Hydrogen-Bonded Low-Methoxyl Pectin Networks

2015 Biomacromolecules
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Modelling acidified emulsion gels as Matryoshka composites: Firmness and syneresis

2014 Food Hydrocolloids
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Thermomechanical effects of co-solute on the structure formation of bovine serum albumin

2014 Food Chemistry
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Challenges in computational modelling of food breakdown and flavour release

2014 Food & Function
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Influence of heat and shear induced protein aggregation on the in vitro digestion rate of whey proteins

2014 Food & Function
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