Research Papers

1. Carlson, T. L.-G., Eliasson, A.-C., and Nair, B. M. (1980). Note on the determination of maximum amount of cereal storage protein in foods, J. Sci. Food Agric., 31: 223-224. 2. Eliasson, A.-C. (1980). Effect of water content on the gelatinization of wheat starch, Starch/Stärke, 32: 270-272. 3. Eliasson, A.-C., and Hegg, P.-O. (1981). Thermal stability of gluten, Cereal Chem., 57: 436-437. 4. Eliasson, A.-C., Carlson, T. L.-G., Larsson, K., and Miezis, Y. (1981). Some effects of starch lipids on the thermal and rheological properties of wheat starch, Starch/Stärke, 33: 130-134. 5. Eliasson, A.-C., Larsson, K., and Miezis, Y. (1981). On the possibility of modifying the gelatinization properties of starch by lipid surface coating, Starch/Stärke, 33: 231-235. 6. Eliasson, A.-C., and Bohlin, L. (1982). Rheological properties of concentrated wheat starch gels, Starch/Stärke, 34: 267-271. 7. Rajapaksa, D., Eliasson, A.-C., and Larsson, K. (1983). Bread baked from wheat/rice mixed flours using liquid-crystalline lipid phases in order to improve bread volume, J. Cereal Sci., 1: 53-61. 8. Eliasson, A.-C., and Karlsson, R. (1983). Gelatinization properties of different size classes of wheat starch granules measured with differential scanning calorimetry, Starch/Stärke, 35: 130-133. 9. Holm, J., Björck, I., Ostrowska, S., Eliasson, A.-C., Asp, N.-G., Larsson, K., and Lundquist, I. (1983). Digestibility of amylose-lipid complexes in vitro and in vivo, Starch/Stärke, 35: 294-297. 10. Karlsson, R., Olered, R., and Eliasson, A.-C. (1983). Changes in starch granule size distribution and starch gelatinization properties during development and maturation of wheat, barley and rye, Starch/Stärke, 35: 335-340. 11. Eliasson, A.-C. (1983). Differential scanning calorimetry studies on wheat starchgluten mixtures I. Effect of gluten on the gelatinization of wheat starch, J. Cereal Sci., 1: 199-205. 12. Eliasson, A.-C. (1983). Differential scanning calorimetry studies on wheat starchgluten mixtures. II. Effect of gluten and sodium stearoyl lactylate on starch crystallization during ageing of wheat starch gels, J. Cereal Sci., 1: 207-213. 13. Björck, I., Asp, N.-G., Birkhed, D., Eliasson, A.-C., Sjöberg, L.-B., and Lundquist, I. (1984). Effects of processing on starch availablitity in vitro and in vivo. II. Drum-drying of wheat flour, J. Cereal Sci., 2: 165-178. 14. Eliasson, A.-C. (1985). Starch-lipid interactions studied by differential scanning calorimetry, Thermochim. Acta, 95: 369-374. 15. Eliasson, A.-C., and Krog, N. (1985). Physical properties of amylosemonoglyceride complexes, J. Cereal Sci., 3: 239-248. 16. Eliasson, A.-C. (1985). Starch gelatinization in the presence of emulsifiers. A morphological study of wheat starch, Starch/Stärke, 37: 411-415. 17. Bohlin, L., Eliasson, A.-C., and Mita, T. (1986). Shear stress relaxation of native and modified potato starch gels, Starch/Stärke, 38: 120-124. 18. Schweizer, T. F., Reimann, S., Solms, J., Eliasson, A.-C., and Asp, N.-G. (1986). Influence of drum-drying and twin-screw extrusion cooking on wheat carbohydrates,

• Publication year

  1914

• Venue

  The Dental Register

• Publication date

  1914-10-15

• Fields of study

  Not labeled

• Identifiers
  DOI 10.1016/s0038-1098(01)00352-0PMCID 6991612
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• No references are available for this paper.

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