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List of works by Maud Langton

43. Influence of microstructure on the sensory quality

scientific article published in July 1996

Adhesion of Streptococcus mitis and Actinomyces oris in co-culture to machined and anodized titanium surfaces as affected by atmosphere and pH.

scientific article

Aggregation behavior and size of lipopolysaccharide from Escherichia coli O55:B5.

scientific article published on 5 July 2006

Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized Cross-Over Breakfast Study

scientific article published on 30 October 2018

Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties

scientific article published in November 2015

Changes in Salt Solubility and Microstructure of Proteins from Herring (Clupea harengus) after pH-Shift Processing

scientific article published on 6 August 2012

Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures

scientific article published in August 2017

Current potential and limitations of immunolabeling in cereal grain research

scientific article published in February 2015

Designing structure into food

Determination of temperature dependent structure evolution by fast-Fourier transform at late stage spinodal decomposition in bicontinuous biopolymer mixtures

scientific article published on 15 June 2002

Differences in amylose aggregation and starch gel formation with emulsifiers

scientific article published in October 2004

Dynamic measurements of β-lactoglobulin structures during aggregation, gel formation and gel break-up in mixed biopolymer systems

scientific article published in September 2002

Effect of Microstructure on Sensory Perception of Particulate Gels

scientific article published in 2004

Effect of emulsifiers on the aggregation of ?-lactoglobulin

Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions.

scientific article

Effects of Ca- and Na-lignosulfonate on starch gelatinization and network formation

scientific article published in September 2004

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

scientific article published in March 2001

Effects of added inulin and wheat gluten on structure of rye porridge

scientific article published in March 2016

Effects of unfermented and fermented whole grain rye crisp breads served as part of a standardized breakfast, on appetite and postprandial glucose and insulin responses: a randomized cross-over trial

scientific article

Electron Microscopy

scientific article published in 1994

Filamentous structures of bovine myosin in diluted suspensions and gels

scientific article published in 1988

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

scientific article published in February 1992

Forest biomass waste as a potential innovative source for rearing edible insects for food and feed – A review

scientific article published in June 2017

Formation of two types of gels from bovine myosin

scientific article published in January 1986

Image analysis determination of particle size distribution

scientific article published in March 1993

Image analysis of particulate whey protein gels

scientific article published in April 1996

Impact of food processing on rye product properties and their in vitro digestion.

scientific article

Impact of long-term frozen storage on the dynamics of water and ice in wheat bread

scientific article published in January 2013

Impact of sourdough fermentation on appetite and postprandial metabolic responses - a randomised cross-over trial with whole grain rye crispbread.

scientific article published in November 2017

Improved material properties of solution-cast starch films: Effect of varying amylopectin structure and amylose content of starch from genetically modified potatoes

scientific article published on 19 May 2015

In search for protein sources: Evaluating an alternative to the traditional fish feed for Arctic charr ( Salvelinus alpinus L.)

scientific article published in February 2018

Influence of seasonal variation and ultra high temperature processing on lipid profile and fat globule structure of Swedish cow milk

scientific article published on 6 July 2017

Influence of the microstructure on the sensory quality of whey protein gels

scientific article published in April 1997

Inhomogeneous biopolymer gels

scientific article published in November 1993

Inhomogeneous fine-stranded β-lactoglobulin gels

scientific article published in November 1992

Larger particle size of oat bran inhibits degradation and lowers extractability of β-glucan in sourdough bread – Potential implications for cholesterol-lowering properties in vivo

Lipolysis and Oxidation in Ultra-High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature

scientific article published on 23 April 2019

Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions

scientific article published in March 2014

Mealworms as Food Ingredient-Sensory Investigation of a Model System

scientific article published on 06 August 2019

Mechanical Properties and Microstructure of Heat-set Whey Protein Emulsion Gels: Effect of Emulsifiers

Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene

scientific article published on 01 September 2009

Microstructural evolution of mixed gels and their rheological behaviour

Microstructure and image analysis of mayonnaises

scientific article published in March 1999

Microstructure and rheological behaviour of particulate β-lactoglobulin gels

scientific article published in September 1993

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

scientific article published in August 2014

Microstructures of β-lactoglobulin/amylopectin gels on different length scales and their significance for rheological properties

scientific article published in March 2002

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

scientific article published in August 2002

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

scientific article published in November 2000

Mineral analysis reveals extreme manganese concentrations in wild harvested and commercially available edible termites

scientific article published on 09 April 2020

Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging

scientific article published in December 2014

New Approaches to Characterizing Food Microstructures

scientific article published in December 2000

On the role of peptide hydrolysis for fibrillation kinetics and amyloid fibril morphology

scientific article published in 2018

Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties.

scientific article published in August 2010

Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content

scientific article published on 16 June 2020

Protein/Protein Nanocomposite Based on Whey Protein Nanofibrils in a Whey Protein Matrix

scientific article published on 15 March 2018

Quality Aspects of Insects as Food-Nutritional, Sensory, and Related Concepts

scientific article published on 12 March 2019

Quality of bread baked from frozen dough – effects of rye, and sugar content, kneading time and proofing profile

scientific article published in May 2016

Rheology and Microstructure of Carrot and Tomato Emulsions as a Result of High-Pressure Homogenization Conditions

scientific article published on 10 November 2010

Rheology and Structure of Heat-Treated Pasta Dough: Influence of Water Content and Heating Rate

scientific article published in May 1999

Rye and health - Where do we stand and where do we go?

article

Self-assembly of plant protein fibrils interacting with superparamagnetic iron oxide nanoparticles

scientific article published on 20 June 2019

Short communication: Variation in the composition and properties of Swedish raw milk for ultra-high-temperature processing.

scientific article published on 8 February 2017

Simultaneous analysis of the structural and mechanical changes during large deformation of whey protein isolate/gelatin gels at the macro and micro levels

scientific article published in May 2007

Small and large deformation studies of protein gels

scientific article published in November 1995

Starch Microstructure and Starch Hydrolysis in Barley and Oat Tempe During In Vitro Digestion

scientific article published on 29 November 2012

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

article

Texture as a reflection of microstructure

scientific article published in July 1996

The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study

scientific article published on 17 September 2019

The effect of pine cone lignin on mechanical, thermal and barrier properties of faba bean protein films for packaging applications

scientific article published in 2023

The function of α-crystalline emulsifiers on expanding foam surfaces

scientific article published in July 2004

Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

Transparency and wettability of PVP/PDMS-IPN synthesized in different organic solvents

Wheat Starch Gelatinization — the Effects of Sucrose, Emulsifier and the Physical State of the Emulsifier

scientific article published in April 2003

Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties

scientific article published on 3 February 2016

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