Per‐Olof Hegg - Concepedia

Author

Per‐Olof Hegg

Lund University

Also Known As

P.-O Hegg, Per-Olof Hegg, Per‐Olof Hegg

Publications

432

Citations

H-Index

Concepts

All Affiliations

Lund University Linköping University Swedish e-Science Research Centre

About

Per‐Olof Hegg is an author at Lund University specializing in engineering, biophysics, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	278
2	Health Sciences	2	2	55
3	Humanities	1	1	16
4	Medicine	1	1	39
5	Natural Sciences	1	1	11

Per‐Olof Hegg

Publications

418

Citations

H-Index

Page 1

	Year	Citations
Viscoelastic Properties of Coagulating Milk L. Bohlin, Per‐Olof Hegg, Helena Ljusberg‐Wahren Journal of Dairy Science	1984	90
Adsorption of proteins on metal surfaces studied by ellipsometric and capacitance measurements Bengt Ivarsson, Per‐Olof Hegg, Kent Lundström, Colloids and Surfaces Surface CharacterizationChemical EngineeringEngineeringCapacitance MeasurementsSurface Chemistry	1985	84
Effects of ph and neutral salts on the formation and quality of thermal aggregates of ovalbumin. A study on thermal aggregation and denaturation Per‐Olof Hegg, Harald Martens, Bo Löfqvist Journal of the Science of Food and Agriculture Food ColloidSalt ConcentrationEngineeringThermal ProcessingChemistry	1979	81
On the adsorption of β-lactoglobulin on hydrophilic gold surfaces: Studies by infrared reflection-absorption spectroscopy and ellipsometry Bo Liedberg, Bodil Ivarsson, Per‐Olof Hegg, Journal of Colloid and Interface Science EngineeringInfrared Reflection-absorption SpectroscopySurface ChemistryHydrophilic Gold SurfacesSurface Science	1986	58
The protective effect of sodium dodecylsulphate on the thermal precipitation of conalbumin. A study on thermal aggregation and denaturation Per‐Olof Hegg, Harald Martens, Bo Löfqvist Journal of the Science of Food and Agriculture EngineeringFood BiophysicsThermal ProcessingThermal PrecipitationThermal Aggregation	1978	39
Precipitation of egg white proteins below their isoelectric points by sodium dodecyl sulphate and temperature Per‐Olof Hegg Biochimica et Biophysica Acta (BBA) - Protein Structure Food ChemistryIsoelectric PointsProtein ChemistryBiochemistryProtein Folding	1979	39
Fouling of whey proteins on stainless steel at different temperatures Per‐Olof Hegg, H. B. Castberg, Gunnel Lundh Journal of Dairy Research Materials ScienceGet Access LinkHumanitiesEngineeringStainless Steel	1985	16
EFFECTS OF AMPHIPHILES ON TRYPSIN ACTIVITY AND CONFORMATION Bodil Ericsson, Per‐Olof Hegg, Kaj Mårtensson Journal of Dispersion Science and Technology Protein ChemistryProteinlipid InteractionProtein FunctionBiochemistryNatural Sciences	1987	11

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