Maud Langton

Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH

Maud Langton, Anne‐Marie Hermansson · Food Hydrocolloids · 1992 · 408 citations

Agriculture, Biochemistry, Food Science +13

Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties

Xue Zhao, José L. Vázquez-Gutiérrez, Daniel Johansson et al. · PLoS ONE · 2016 · 311 citations · Full text

Agriculture, Biochemistry, Food Science +13

Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions

Patricia López-Sánchez, Jaap Nijsse, H. Blonk et al. · Journal of the Science of Food and Agriculture · 2010 · 177 citations

Agriculture, Food Science, Materials Science +10

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

Microstructure and rheological behaviour of particulate β-lactoglobulin gels

Mats Stading, Maud Langton, Anne‐Marie Hermansson · Food Hydrocolloids · 1993 · 160 citations

Natural Sciences, Materials Engineering, Materials Science +12