Concepedia

Gisela Richardson

GR

Statistics

Publications

6

Citations

313

H-Index

6

Active since

1995

Affiliations

Swedish Institute(Current)

Gisela Richardson is an author at Swedish Institute specializing in food emulsification, food science, and food processing.

Publications per year

1995–2004

6

Publications

6

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

Wheat Starch Gelatinization — the Effects of Sucrose, Emulsifier and the Physical State of the Emulsifier

Gisela Richardson, Maud Langton, Axel Bark et al. · Starch - Stärke · 2003 · 73 citations

Agriculture, Food Science, Cereal Science +14

Reaction kinetics and biasing in Al/Ni multilayers

A. S. Edelstein, Richard K. Everett, Gisela Richardson et al. · Materials Science and Engineering A · 1995 · 60 citations

Natural Sciences, Materials Engineering, Materials Science +14

Microstructure of α‐Crystalline Emulsifiers and Their Influence on Air Incorporation in Cake Batter

Gisela Richardson, Maud Langton, Pia Fäldt et al. · Cereal Chemistry · 2002 · 42 citations

Agriculture, Food Science, Materials Engineering +17

The function of α-crystalline emulsifiers on expanding foam surfaces

Gisela Richardson, Björn Bergenståhl, Maud Langton et al. · Food Hydrocolloids · 2003 · 28 citations

Engineering, Chemical Engineering, Materials Science +14

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