Maud Langton

发表

Designing structure into food

Anne-Marie Hermansson, Camilla Olsson, P. A. Williams, 2004 .

Structural design of natural plant-based foods to promote nutritional quality

Keith W. Waldron, Lilia Ahrné, Sandy Van Buggenhout, 2012 .

Insects as a culinary ingredient : consumer acceptance and neophobia

Karin Wendin, Fredrik Davidsson, Sarah Forsberg, 2017 .

Microwave heat treatment of apple before air dehydration – effects on physical properties and microstructure

Lilia Ahrné, Christina Skjöldebrand, Maud Langton, 2000 .

Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH

Anne-Marie Hermansson, Maud Langton, A. Hermansson, 1992 .

Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging

Magnus Röding, Daniel Topgaard, Magnus Nydén, 2014 .

Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics

Lilia Ahrné, Maud Langton, Ingegerd Sjöholm, 2001 .

Confocal laser scanning microscopy and image analysis of kinetically trapped phase-separated gelatin/maltodextrin gels

Niklas Lorén, Maud Langton, A. Hermansson, 1999 .

Texture as a reflection of microstructure

Anne-Marie Hermansson, Maud Langton, Annika Åström, 1996 .

Wax morphology in bitumen

Xiaohu Lu, Maud Langton, Xiaohu Lu, 2005 .

Image analysis of particulate whey protein gels

Anne-Marie Hermansson, Maud Langton, A. Hermansson, 1996 .