Concepedia

Author

Annika Altskär

Chalmers University of Technology

Also Known As

A. ALTSKÄR, A. Altskär, Altskar, A, Annika Altskär, Annika I. Altskär

35

Publications

866

Citations

18

H-Index

56

Concepts

All Affiliations

Chalmers University of TechnologySwedish InstituteRISE Research Institutes of SwedenLund UniversityTetra Pak (Sweden)
AA

About

Annika Altskär is an author at Chalmers University of Technology specializing in engineering, materials science, and chemical engineering.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Engineering

11

12

418

2

Medicine

4

4

257

3

Biomedical Engineering

3

3

108

4

Health Sciences

2

2

48

5

Applied Physics

1

1

11

Annika Altskär

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23

Publications

832

Citations

18

H-Index

YearCitations

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

Bozena Malmgren, Ylva Ardö, Maud Langton,

International Dairy Journal

2017

90

Microstructure and image analysis of mayonnaises

Maud Langton, Elvy Jordansson, Annika Altskär,

Food Hydrocolloids

1999

76

Impact of solvent quality on the network strength and structure of alginate gels

E. Hermansson, Erich Schüster, Lars Lindgren,

Carbohydrate Polymers

2016

67

Microstructural, mechanical and mass transport properties of isotropic and capillary alginate gels

Erich Schüster, J. Eckardt, Anne‐Marie Hermansson,

Soft Matter

2013

62

Mesoporous silica nanoparticles with controllable morphology prepared from oil-in-water emulsions

Hanna Gustafsson, Simon Isaksson, Annika Altskär,

Journal of Colloid and Interface Science

2016

62

Structure Evolution during Gelation at Later Stages of Spinodal Decomposition in Gelatin/Maltodextrin Mixtures

Niklas Lorén, Annika Altskär, Anne‐Marie Hermansson

Macromolecules

2001

56

Shear and extensional rheology of commercial thickeners used for dysphagia management

Waqas Muhammad Qazi, Johan Wiklund, Annika Altskär,

Journal of Texture Studies

2017

55

Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and  <i>In Vitro</i>  Accessibility of Lycopene

Evelina Tibäck, Cecilia Svelander, Ines Colle,

Journal of Food Science

2009

45

High sugar content impacts microstructure, mechanics and release of calcium-alginate gels

Patricia López-Sánchez, Nils Fredriksson, Anette Larsson,

Food Hydrocolloids

2018

39

Composition and structure of high temperature dairy fouling

Carin Hagsten, Annika Altskär, Stefan Gustafsson,

Food Structure

2016

37

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