Concepedia
Statistics
Publications
89
Citations
6.2K
H-Index
42
Active since
1982
Affiliations
Swedish Institute(Current)
Chalmers University of Technology
Anne‐Marie Hermansson is an author at Swedish Institute specializing in gels, food science, and materials science.
Publications per year
1982–2020
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
Developments in the understanding of starch functionality
Anne‐Marie Hermansson, Karin Svegmark · Trends in Food Science & Technology · 1996 · 405 citations
Agriculture, Food Science, Materials Science +12
Structure, mechanical and barrier properties of amylose and amylopectin films
Åsa Rindlav-Westling, Mats Stading, Anne‐Marie Hermansson et al. · Carbohydrate Polymers · 1998 · 384 citations
Natural Sciences, Materials Engineering, Materials Science +11
Viscoelastic behaviour of β-lactoglobulin gel structures
Mats Stading, Anne‐Marie Hermansson · Food Hydrocolloids · 1990 · 275 citations
Natural Sciences, Materials Engineering, Materials Science +14
Fluorescence recovery after photobleaching in material and life sciences: putting theory into practice
Niklas Lorén, Joel Hagman, Jenny K. Jonasson et al. · Quarterly Reviews of Biophysics · 2015 · 169 citations · Full text
Natural Sciences, Biophysics, Cell Biology +17
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