Camilla Öhgren

Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids

Helene Andersson, Camilla Öhgren, Daniel Johansson et al. · Food Hydrocolloids · 2011 · 70 citations

Rheology, Extensional Flow, Food Engineering +1

Long-term frozen storage of wheat bread and dough – Effect of time, temperature and fibre on sensory quality, microstructure and state of water

J. Eckardt, Camilla Öhgren, Ali Alp et al. · Journal of Cereal Science · 2012 · 43 citations · Full text

Shelf Life, Wheat Bread, Agricultural Economics +7

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

Guo Chen, Camilla Öhgren, Maud Langton et al. · Journal of Cereal Science · 2012 · 37 citations

Freeze-thaw Cycling, Wheat Bread, Agricultural Economics +5

Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten‐free bread

Marco Berta, Ingrid Koelewijn, Camilla Öhgren et al. · Journal of Texture Studies · 2019 · 32 citations

Food Chemistry, Hydroxypropyl Methylcellulose, Biochemistry +14

Improved understanding of the effect of food on drug absorption and bioavailability for lipophilic compounds using an intestinal pig perfusion model

E.M. Persson, Anders Nordgren, Patrik Forsell et al. · European Journal of Pharmaceutical Sciences · 2008 · 27 citations

Nutrition, Pharmacological Study, Biochemistry +8