Concepedia

Ann‐Charlotte Eliasson

AE

72

Publications

4K

Citations

39

H-Index

1986

Active since

Affiliations

Lund University(Current)

Ann‐Charlotte Eliasson is an author at Lund University specializing in food chemistry, health sciences, and engineering.

Top concepts

Food ChemistryHealthEngineeringFood EngineeringBiochemistryBiomolecular EngineeringBiophysicsFood ProcessingRheologyFood Technology

Publications per year

1986–2016

72

Publications

72

Formation of Amylose‐Lipid Complexes and Effects of Temperature Treatment. Part 2. Fatty Acids

Fredrik Tufvesson, Marie Wahlgren, Ann‐Charlotte Eliasson · Starch - Stärke · 2003 · 254 citations

Lipid Analysis, Engineering, Food Biophysics +18

Interactions between starch and lipids studied by DSC

Ann‐Charlotte Eliasson · Thermochimica Acta · 1994 · 248 citations

Food Chemistry, Lipid Analysis, Biochemistry +4

Starch: Physicochemical and Functional Aspects

Ann‐Charlotte Eliasson, Magnús T. Guðmundsson · 2006 · 182 citations

Food Chemistry, Biopolymer Gel, Engineering +15

Formation of Amylose‐Lipid Complexes and Effects of Temperature Treatment. Part 1. Monoglycerides

Fredrik Tufvesson, Marie Wahlgren, Ann‐Charlotte Eliasson · Starch - Stärke · 2003 · 169 citations

Lipid Analysis, Engineering, Differential Scanning Calorimetry +18

CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE‐THAW TREATMENTS I. A RHEOLOGICAL APPROACH FOR EVALUATION OF FREEZE‐THAW STABILITY

Ann‐Charlotte Eliasson, Hak Ryang Kim · Journal of Texture Studies · 1992 · 129 citations

Food Chemistry, Biomanufacturing, Engineering +10

Rows per page

1–5 of 72