Siw Kidman

Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics

Frédéric Prothon, Lı́lia Ahrné, Tomas Funebo et al. · LWT · 2001 · 170 citations

Agriculture, Food Science, Horticultural Sciences +16

Liquid Loss as Effected byPost mortem Ultrastructural Changes in Fish Muscle: Cod (Gadus morhua L) and Salmon (Salmo salar)

Ragni Ofstad, Bjørg Egelandsdal, Siw Kidman et al. · Journal of the Science of Food and Agriculture · 1996 · 142 citations

Life Sciences, Animal Sciences, Biochemistry +15

Microstructure and rheological behaviour of alginate/pectin mixed gels

Pernilla Walkenström, Siw Kidman, Anne‐Marie Hermansson et al. · Food Hydrocolloids · 2003 · 132 citations

Natural Sciences, Materials Engineering, Materials Science +12

Liquid Holding Capacity and Structural Changes During Heating of Fish Muscle: Cod (Gadus morhua L.) and Salmon (Salmo salar)

Ragni Ofstad, Siw Kidman, R. Myklebust et al. · Digital Commons - USU (Utah State University) · 1993 · 132 citations · Full text

Natural Resources, Animal Sciences, Fisheries +8

Differences in amylose aggregation and starch gel formation with emulsifiers

Gisela Richardson, Siw Kidman, Maud Langton et al. · Carbohydrate Polymers · 2004 · 84 citations

Agriculture, Biochemistry, Food Science +14