Anne‐Marie Hermansson

Author

Also Known As

ANNE‐MARIE HERMANSSON, Anne-Marie HERMANSSON, Anne-Marie Hermansson, Anne-Marie M Hermansson, Anne-marie Hermansson, Anne‐Marie Hermansson

122

Publications

6.4K

Citations

H-Index

Concepts

All Affiliations

Swedish Institute Chalmers University of Technology

About

Anne‐Marie Hermansson is an author at Swedish Institute specializing in biophysics, engineering, and rheology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	30	50	2.8K
2	Medicine	15	17	791
3	Health Sciences	14	14	1.2K
4	Natural Sciences	3	3	253
5	Public Health	2	2	222

Anne‐Marie Hermansson

Publications

6.1K

Citations

H-Index

Page 1

	Year	Citations
Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH Maud Langton, Anne‐Marie Hermansson Food Hydrocolloids Protein ChemistryBiopolymer GelWhey ProteinBiochemistryProtein Folding	1992	407
Developments in the understanding of starch functionality Anne‐Marie Hermansson, Karin Svegmark Trends in Food Science & Technology Food ChemistryStarch FunctionalityFunctional PropertyPolysaccharideChemistry	1996	403
Structure, mechanical and barrier properties of amylose and amylopectin films Åsa Rindlav-Westling, Mats Stading, Anne‐Marie Hermansson, Carbohydrate Polymers Biopolymer GelBiofunctional MaterialAmylopectin FilmsBiophysicsMixed Biopolymers	1998	383
Viscoelastic behaviour of β-lactoglobulin gel structures Mats Stading, Anne‐Marie Hermansson Food Hydrocolloids Biopolymer GelEngineeringMechanical PropertiesViscoelastic BehaviourRheological Property	1990	273
Fluorescence recovery after photobleaching in material and life sciences: putting theory into practice Niklas Lorén, Joel Hagman, Jenny K. Jonasson, Quarterly Reviews of Biophysics EngineeringFluorescent MoleculesPhotobiologyFrap ModelsLife Sciences	2015	165
Microstructure and rheological behaviour of particulate β-lactoglobulin gels Mats Stading, Maud Langton, Anne‐Marie Hermansson Food Hydrocolloids Biopolymer GelRheological PropertyRheologyParticulate β-Lactoglobulin GelsBiophysics	1993	160
Large deformation properties of β-lactoglobulin gel structures Mats Stading, Anne‐Marie Hermansson Food Hydrocolloids Biopolymer GelBiophysicsMechanical PropertiesLarge Deformation Properties	1991	155
Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride Martin Anker, Jonas Berntsen, Anne‐Marie Hermansson, Innovative Food Science & Emerging Technologies Food ChemistryBiomanufacturingEngineeringEdible FilmBiochemistry	2002	147
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, Journal of the Science of Food and Agriculture NutritionMuscle FunctionGadus Morhua LAnatomyMeat Quality	1996	141
Formation of two types of gels from bovine myosin Anne‐Marie Hermansson, Ole Harbitz, Maud Langton Journal of the Science of Food and Agriculture Biopolymer GelBovine MyosinEngineeringBiochemistryIonic Strength	1986	141

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