author-photo

Ann-Charlotte Eliasson

Lund University

168

Papers

7983

Citations

Citation Trend

Filter By

Papers (127) Sort By

Journal Conference Others

Water and Thermal Properties Characterized in Phases of Wheat Flour Dough during Thawing and Baking Conditions

2019
Show All
- Source
- Cite
- Save
Citations (0)
Physicochemical Behavior of the Components of Wheat Flour

2018
- Ann-Charlotte Eliasson
- Kåre Larsson
Show All
- Source
- Cite
- Save
Citations (1)
Interactions Between Components

2018
- Ann-Charlotte Eliasson
- Kåre Larsson
Show All
- Source
- Cite
- Save
Citations (2)
Cereals in breadmaking: a molecular colloidal approach

2018
- Ann-Charlotte Eliasson
- Kåre Larsson
Show All
- Source
- Cite
- Save
Citations (128)
Components in Other Cereals

2018
- Ann-Charlotte Eliasson
- Kåre Larsson
Show All
- Source
- Cite
- Save
Citations (0)
Basic Concepts of Surface and Colloid Chemistry

2018
- Ann-Charlotte Eliasson
- Kåre Larsson
Show All
- Source
- Cite
- Save
Citations (1)
The effect of baking and enzymatic treatment on the structural properties of wheat starch.

2016 Food Chemistry
Show All
- Source
- Cite
- Save
Citations (16)
Carbohydrates in food

2016
- Ann-Charlotte Eliasson
Show All
- Source
- Cite
- Save
Citations (283)
The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.

2014 Meat Science
Show All
- Source
- Cite
- Save
Citations (11)
Predictability of the consistency of porridges using different methods to measure flour swelling

2014 Starch-starke
Show All
- Source
- Cite
- Save
Citations (10)