A.‐C. Eliasson - Concepedia

Author

A.‐C. Eliasson

Also Known As

A-C Eliasson, A. -C. Eliasson, A. C. Eliasson, A. Eliasson, A.-C Eliasson, A.-C. Eliasson, A.C. Eliasson, A.‐C. ELIASSON, A.‐C. Eliasson, AC Eliasson

Publications

Citations

H-Index

Concepts

All Affiliations

Lund University Swedish University of Agricultural Sciences Instytut Chemii i Techniki Jądrowej

About

A.‐C. 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	30	2.7K
2	Engineering	23	31	2.8K
3	Medicine	8	8	512
4	Natural Sciences	5	5	133
5	Public Health	1	1	64

A.‐C. Eliasson

Publications

4.9K

Citations

H-Index

Page 1

	Year	Citations
The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches Helena Fredriksson, J. Silverio, Roger Andersson, Carbohydrate Polymers Food ChemistryBiopolymer GelEngineeringBiochemistryDifferent Starches	1998	685
Digestibility of Amylose‐Lipid Complexes in‐vitro and in‐vivo J. Holm, Inger Björck, S. Ostrowska, Starch - Stärke Food ChemistryAbstract AmyloseHealth SciencesBiochemistryIn Vitro Fermentation	1983	325
VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH I. COMPARISON OF WHEAT, MAIZE, POTATO and WAXY‐BARLEY STARCHES A.‐C. Eliasson Journal of Texture Studies EngineeringMechanical EngineeringFood BiophysicsWaxy‐barley StarchesGrain Quality	1986	308
Physical properties of amylose-monoglyceride complexes A.‐C. Eliasson, N. Krog Journal of Cereal Science PolysaccharideBiophysicsBiochemistryPhysical Properties	1985	275
Degree of starch gelatinization, digestion rate of starch in vitro, and metabolic response in rats J. Holm, Ingmar Lundquist, Inger Björck, American Journal of Clinical Nutrition Food ChemistryNutritionIn Vitro FermentationBiochemistryAnimal Nutrition	1988	263
Effect of Water Content on the Gelatinization of Wheat Starch A.‐C. Eliasson Starch - Stärke Food ChemistryWheat StarchThird EndothermsThermal ProcessingThermodynamics	1980	212
Retrogradation of amylopectin and the effects of amylose and added surfactants/emulsifiers A.‐C. Eliasson Carbohydrate Polymers EngineeringBiochemical EngineeringBiotechnologyPolysaccharideBiomolecular Engineering	1990	186
The effect of temperature cycling on the amylopectin retrogradation of starches with different amylopectin unit-chain length distribution J. Silverio, Helena Fredriksson, Roger Andersson, Carbohydrate Polymers Food ChemistryEngineeringBiochemistryFood BiophysicsBiochemical Engineering	2000	171
A Study of Starch‐Lipid Interactions for Some Native and Modified Maize Starches A.‐C. Eliasson, H. Finstad, Gudrun Ljunger Starch - Stärke Food ChemistryAgricultural ChemistryAbstract Starch‐lipid InteractionsEngineeringStarch‐lipid Interactions	1988	138
The Effects of Water Soluble Arabinoxylan on Gelatinization and Retrogradation of Starch A.‐C. Eliasson, Staffan Bengtsson, Pierre Åman Starch - Stärke EngineeringAgricultural EconomicsPolysaccharideStarch ConcentrationGrain Quality	1991	125

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