Lars Nilsson

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Björn BergenståhlProfessor in Food Technology, Lund UniversityVerified email at food.lth.se
Claudia ZielkeStaff ScientistVerified email at stanford.edu
Mats LeemanSOLVE Research and ConsultancyVerified email at solveresearch.com
Mauricio PenarrietaCarrera de Ciencias Químicas, Universidad Mayor de San Andrés, UMSA, La Paz, BoliviaVerified email at umsa.bo
Andreas HåkanssonAssociate Professor in Food Engineering, Lund UniversityVerified email at food.lth.se
Marie WahlgrenProfessor i Läkemedelsteknologi Department of Food Technology, Engineering and NutritionVerified email at food.lth.se
Karl-Gustav WahlundProfessor i teknisk analytisk kemi, Lund universityVerified email at chem.lu.se
Alexander E. IvanovResearch Scientist, VitroSorb ABVerified email at vitrosorb.com
PEREZ-REA DAYSIResearcher, Centro de Alimentos y Productos Naturales, Universidad Mayor de San SimonVerified email at fcyt.umss.edu.bo
Malin Sjoo (former M Karlsson)Lund University, Sweden and Speximo ABVerified email at food.lth.se
Bo MattiassonProfessor o Biotechnology, Lund UniversityVerified email at biotek.lu.se
Lara BogartUniversity College LondonVerified email at ucl.ac.uk
Christer JohanssonSenior Expert, Professor, RISE Research Institutes of SwedenVerified email at ri.se
Javier Linares-PasténAssociate Professor of Biotechnology, Lund UniversityVerified email at biotek.lu.se
Peter R. EllisBiopolymers Group, King's College LondonVerified email at kcl.ac.uk
Peter ButterworthSenior Reserach Fellow, Diabetes & Nutritional Sciences Division, King's College London UKVerified email at kcl.ac.uk
Cathrina Hansen EdwardsCareer-Track Group Leader, Quadram Institute BioscienceVerified email at quadram.ac.uk
Sedef Nehir ELEge UniversityVerified email at ege.edu.tr
Terri GrassbyLecturer, University of SurreyVerified email at surrey.ac.uk
Philipp BenderFRM II, Technical University MunichVerified email at frm2.tum.de

Lars Nilsson

Professor in Formulation Technology, Lund University

Verified email at ple.lth.se

pharma and food formulation dispersions asymmetrical flow field-flow fractionation


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Starch in food: Structure, function and applications M Sjöö, L Nilsson Woodhead Publishing, 2017	871*	2017
Role of polysaccharides in food, digestion, and health A Lovegrove, CH Edwards, I De Noni, H Patel, SN El, T Grassby, C Zielke, ... Critical reviews in food science and nutrition 57 (2), 237-253, 2017	601	2017
Proteins and antibodies in serum, plasma, and whole blood—size characterization using asymmetrical flow field-flow fractionation (AF4) M Leeman, J Choi, S Hansson, MU Storm, L Nilsson Analytical and bioanalytical chemistry 410, 4867-4873, 2018	218	2018
Separation and characterization of food macromolecules using field-flow fractionation: A review L Nilsson Food Hydrocolloids 30 (1), 1-11, 2013	152	2013
Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions ADM Sørensen, AM Haahr, EM Becker, LH Skibsted, B Bergenståhl, ... Journal of agricultural and food chemistry 56 (5), 1740-1750, 2008	151	2008
Adsorption of hydrophobically modified starch at oil/water interfaces during emulsification L Nilsson, B Bergenståhl Langmuir 22 (21), 8770-8776, 2006	149	2006
Mechanical degradation and changes in conformation of hydrophobically modified starch L Nilsson, M Leeman, KG Wahlund, B Bergenståhl Biomacromolecules 7 (9), 2671-2679, 2006	119	2006
Adsorption of hydrophobically modified anionic starch at oppositely charged oil/water interfaces L Nilsson, B Bergenståhl Journal of Colloid and Interface Science 308 (2), 508-513, 2007	111	2007
Emulsification and adsorption properties of hydrophobically modified potato and barley starch L Nilsson, B Bergenståhl Journal of agricultural and food chemistry 55 (4), 1469-1474, 2007	104	2007
Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation J Alftrén, JM Peñarrieta, B Bergenståhl, L Nilsson Food Hydrocolloids 26 (1), 54-62, 2012	99	2012
Homogenization-induced degradation of hydrophobically modified starch determined by asymmetrical flow field-flow fractionation and multi-angle light scattering G Modig, L Nilsson, B Bergenståhl, KG Wahlund Food Hydrocolloids 20 (7), 1087-1095, 2006	86	2006
Freeze–thaw stability of mayonnaise type oil-in-water emulsions E Magnusson, C Rosén, L Nilsson Food Hydrocolloids 25 (4), 707-715, 2011	80	2011
Revealing the size, conformation, and shape of casein micelles and aggregates with asymmetrical flow field-flow fractionation and multiangle light scattering M Glantz, A Hakansson, H Lindmark Månsson, M Paulsson, L Nilsson Langmuir 26 (15), 12585-12591, 2010	77	2010
Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows. Part I. A theoretical approach A Håkansson, E Magnusson, B Bergenståhl, L Nilsson Journal of chromatography A 1253, 120-126, 2012	73	2012
Field-flow fractionation in biopolymer analysis SKR Williams, KD Caldwell Springer Science & Business Media, 2011	70	2011
Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions E Magnusson, L Nilsson Food Hydrocolloids 25 (4), 764-772, 2011	67	2011
Physicochemical and structural properties of starch from five Andean crops grown in Bolivia C Fuentes, D Perez-Rea, B Bergenståhl, S Carballo, M Sjöö, L Nilsson International Journal of Biological Macromolecules 125, 829-838, 2019	62	2019
Distribution functions of magnetic nanoparticles determined by a numerical inversion method P Bender, C Balceris, F Ludwig, O Posth, LK Bogart, W Szczerba, ... New Journal of Physics 19 (7), 073012, 2017	59	2017
Characterization of cereal β-glucan extracts from oat and barley and quantification of proteinaceous matter C Zielke, O Kosik, ML Ainalem, A Lovegrove, A Stradner, L Nilsson PLoS One 12 (2), e0172034, 2017	59	2017
Macromolecular geometries determined with field-flow fractionation and their impact on the overlap concentration CC Rojas, KG Wahlund, B Bergenståhl, L Nilsson Biomacromolecules 9 (6), 1684-1690, 2008	58	2008

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