Ann‐Charlotte Eliasson

Author

Lund University

Also Known As

ANN‐CHARLOTTE ELIASSON, Ann-Charlotte Eliasson, Ann‐Charlotte Eliasson

128

Publications

4.4K

Citations

H-Index

Concepts

All Affiliations

Lund University

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	24	33	2.1K
2	Engineering	21	29	1.7K
3	Medicine	6	6	304
4	Business	4	4	174
5	Natural Sciences	4	4	287

Ann‐Charlotte Eliasson

Publications

Citations

H-Index

Page 1

	Year	Citations
Formation of Amylose‐Lipid Complexes and Effects of Temperature Treatment. Part 2. Fatty Acids Fredrik Tufvesson, Marie Wahlgren, Ann‐Charlotte Eliasson Starch - Stärke Lipid AnalysisEngineeringFood BiophysicsPolysaccharideChemistry	2003	254
Interactions between starch and lipids studied by DSC Ann‐Charlotte Eliasson Thermochimica Acta Food ChemistryLipid AnalysisBiochemistryLipidsLipid Movement	1994	248
Starch: Physicochemical and Functional Aspects Ann‐Charlotte Eliasson, Magnús T. Guðmundsson Food ChemistryBiopolymer GelEngineeringBiochemistryE Gelatinization Process	2006	182
Formation of Amylose‐Lipid Complexes and Effects of Temperature Treatment. Part 1. Monoglycerides Fredrik Tufvesson, Marie Wahlgren, Ann‐Charlotte Eliasson Starch - Stärke Lipid AnalysisEngineeringDifferential Scanning CalorimetryChemistryLipid Movement	2003	169
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 Food ChemistryBiomanufacturingEngineeringMechanical EngineeringComplex Modulus	1992	129
Interactions between amylopectin and lipid additives during retrogradation in a model system Ann‐Charlotte Eliasson, Gudrun Ljunger Journal of the Science of Food and Agriculture Food ChemistryBiochemistrySoya Bean OilLipid AdditivesModel System	1988	116
Crystalline changes in native wheat and potato starches at intermediate water levels during gelatinization Erik Svensson, Ann‐Charlotte Eliasson Carbohydrate Polymers Food ChemistryPlant PhysiologyNative WheatCrystalline ChangesBotany	1995	105
Annealing of Starch at an Intermediate Water Content Ingela Larsson, Ann‐Charlotte Eliasson Starch - Stärke Food ChemistryChemical EngineeringBiomanufacturingFood PhysicGelatinization Behaviour	1991	103
Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC) Malin E. Karlsson, Ann‐Charlotte Eliasson LWT Food ChemistryFood AnalysisFood BiophysicsSolanum TuberosumGrain Quality	2003	101
Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio A. Margareta Leeman, Malin E. Karlsson, Ann‐Charlotte Eliasson, Carbohydrate Polymers Food ChemistryAmylose/amylopectin RatioPolysaccharideFood ProcessingGrain Quality	2006	95

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