A.‐M. Hermansson - Concepedia

Author

A.‐M. Hermansson

Also Known As

A HERMANSSON, A-M. Hermansson, A. M. HERMANSSON, A. M. Hermansson, A. ‐M. HERMANSSON, A. ‐M. Hermansson, A.-M Hermansson, A.-M. HERMANSSON, A.-M. Hermansson, A.M. Hermansson

Publications

2.3K

Citations

H-Index

Concepts

All Affiliations

Swedish Institute Lund University Unilever (United Kingdom)Swedish National Road and Transport Research Institute Chalmers University of Technology

About

A.‐M. Hermansson is an author at Swedish Institute specializing in biophysics, engineering, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	14	15	953
2	Medicine	12	12	925
3	Health Sciences	9	9	635
4	Natural Sciences	5	5	499
5	Education	1	1	12

A.‐M. Hermansson

Publications

Citations

H-Index

Page 1

	Year	Citations
PHYSICO‐CHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATION A.‐M. Hermansson Journal of Texture Studies Food ChemistryProtein ChemistryBiochemistryProtein FoldingMedicine	1978	265
Effects of potassium, sodium and calcium on the microstructure and rheological behaviour of kappa-carrageenan gels A.‐M. Hermansson, Eva Eriksson, Elvy Jordansson Carbohydrate Polymers Food ChemistryMaterials ScienceRheological BehaviourBiopolymer GelEngineering	1991	210
Soy protein gelation A.‐M. Hermansson Journal of the American Oil Chemists Society Soy Protein GelationFood BiophysicsProtein Phase SeparationAnalytical UltracentrifugationProtein Refolding	1986	177
FUNCTIONAL PROPERTIES OF PROTEINS FOR FOODS‐FLOW PROPERTIES A.‐M. Hermansson Journal of Texture Studies Food ColloidSalt ConcentrationEngineeringFood AnalysisFood Biophysics	1975	150
Aggregates in acidic solutions of chitosans detected by static laser light scattering Marit W. Anthonsen, Kjell M. Vårum, A.‐M. Hermansson, Carbohydrate Polymers Static Laser LightLaser PhotochemistryAcidic SolutionsSpectroscopyNatural Sciences	1994	143
Methods of studying functional characteristics of vegetable proteins A.‐M. Hermansson Journal of the American Oil Chemists Society EngineeringFunctional PropertyVegetable ProteinsFood AnalysisProtein Purification	1979	113
FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: EFFECT OF PROCESSING Eva Tornberg, A.‐M. Hermansson Journal of Food Science Food ColloidBiomanufacturingEngineeringEmulsifying TimeSoybean Protein Isolate	1977	102
FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS. Effect of Concentration and Temperature on Water‐Binding Properties of Model Meat Systems A.‐M. Hermansson, Caj Ake Akesson Journal of Food Science BiochemistryProtein FoldingBioanalysisFood StructureWater‐binding Properties	1975	82
Structural Characteristics of Hydroxypropyl Potato Starch Granules Depending on Their Molar Substitution Hak‐Ryang Kim, A.‐M. Hermansson, Caj Eriksson Starch - Stärke Food ChemistryAgricultural ChemistryStructural CharacteristicsBiomanufacturingPotato Starch Granules	1992	79
Phase Separation Induced by Conformational Ordering of Gelatin in Gelatin/Maltodextrin Mixtures Niklas Lorén, A.‐M. Hermansson, Martin A. K. Williams, Macromolecules Biopolymer GelGelatin OrderingEngineeringPolymer SolutionMedicine	2000	77

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