I. Appelqvist

发表

Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations

I. Norton, M. E. Malone, I. Appelqvist, 2003 .

Gelled emulsion particles for the controlled release of lipophilic volatiles during eating.

M. E. Malone, I. Appelqvist, 2003, Journal of controlled release : official journal of the Controlled Release Society.

Oral behaviour of food hydrocolloids and emulsions. Part 2. Taste and aroma release

I. Norton, M. E. Malone, I. Appelqvist, 2003 .

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

I. Appelqvist, C. Delahunty, L. Lundin, 2015, Journal of agricultural and food chemistry.

Emulsions as Delivery Systems in Foods

R. Vreeker, I. Appelqvist, M. Golding, 2007 .

Drying and Rehydration of Calcium Alginate Gels

Yapeng Fang, R. Vreeker, I. Appelqvist, 2008 .

Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts

I. Appelqvist, A. Logan, S. Laiho, 2017 .

Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects.

I. Appelqvist, C. Delahunty, T. Wooster, 2011, Journal of agricultural and food chemistry.

Starch‐biopolymer interactions—a review

M. Debet, I. Appelqvist, 1997 .

Influence of saliva on individual in-mouth aroma release from raw cabbage (Brassica oleracea var. capitata f. rubra L.) and links to perception

I. Appelqvist, N. Archer, D. Frank, 2018, Heliyon.

Effects of thermal denaturation on the solid-state structure and molecular mobility of glycinin.

J. Church, M. Rout, M. Huson, 2011, Biomacromolecules.

Glass transitions and the fracture behaviour of gluten and starches within the glassy state

P. J. Lillford, P. Lillford, I. Appelqvist, 1995 .

Associative and Segregative Phase Separations of Gelatin/κ-Carrageenan Aqueous Mixtures

Yapeng Fang, I. Appelqvist, L. Lundin, 2006 .

Tribological measurements of foods using a rheometer

I. Appelqvist, S. M. Goh, P. Versluis, 2010 .

Morphologies, volume fraction and viscosity of cell wall particle dispersions particle related to sensory perception

L. Day, I. Appelqvist, M. Cochet-Broch, 2015 .

In vitro measurement of volatile release in model lipid emulsions using proton transfer reaction mass spectrometry.

I. Appelqvist, C. Delahunty, D. Frank, 2012, Journal of agricultural and food chemistry.

Thermal properties of polysaccharides at low moisture: 1—An endothermic melting process and water-carbohydrate interactions

M. Gidley, I. Appelqvist, D. Cooke, 1993 .

Reexamining the egg-box model in calcium-alginate gels with X-ray diffraction.

Yapeng Fang, R. Vreeker, I. Appelqvist, 2007, Biomacromolecules.

The effect of acid dextrinisation on enzyme-resistant starch content in extruded maize starch.

Elliot P. Gilbert, Amparo López-Rubio, S. Uthayakumaran, 2010 .

Influence of storage conditions on the structure, thermal behavior, and formation of enzyme-resistant starch in extruded starches.

Amparo López-Rubio, Michael J Gidley, M. Gidley, 2007, Journal of agricultural and food chemistry.

Processing high amylose wheat varieties with a capillary rheometer: Structure and thermomechanical properties of products

P. Lillford, M. Morell, I. Appelqvist, 2013 .

In-mouth measurement of food quality.

I. Appelqvist, 2013 .

Measuring the oral behaviour of foods.

I. Appelqvist, 2009 .

Processing of novel elevated amylose wheats: functional properties and starch digestibility of extruded products.

P. Lillford, M. Morell, E. Gilbert, 2007, Journal of agricultural and food chemistry.

Structure and molecular mobility of soy glycinin in the solid state.

Michael J Gidley, P. Lillford, M. Rout, 2008, Biomacromolecules.

A Novel Approach to the Selective Control of Lipophilic Flavor Release in Low Fat Food

J. Homan, M. E. Malone, I. Appelqvist, 2000 .