A.‐M. Hermansson

Chalmers University of Technology — Sweden

Agricultural and Biological Sciences · Life Sciences

24h-index2.3kcitations46works0.02yr avg
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Research Topics

Proteins in Food Systems(23), Polysaccharides Composition and Applications(10), Pickering emulsions and particle stabilization(9), Microencapsulation and Drying Processes(8), Food composition and properties(6)

Publications46 total

Interconnectivity imaged in three dimensions: Nano-particulate silica-hydrogel structure revealed using electron tomography
Micron·2017· 11 cited
Microstructural, mechanical and mass transport properties of alginate capillary gels
2013
PHASE SEPARATION IN MIXED BIOPOLYMER SYSTEMS
Woodhead Publishing Limited eBooks·2010· 1 citedOpen Access
Marine‐Inspired Water‐Structured Biomaterials
2010· 1 cited
Protein Hydration in Structure Creation
2010
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Elsevier eBooks·2007
Confocal fluorescence microscopy (CLSM) for food structure characterisation
Elsevier eBooks·2007· 17 cited
Engineering microstructure
2006
A Study on the Influence of Water and Fines on the Deformation Properties and Frost Heave of Unbound Aggregates
2006· 29 cited
Saturation of Granular Base Material Due to Water Vapor Flow during Freezing: Laboratory Experimentation and Numerical Modeling
2006· 22 cited
CLSM - a powerful tool for structure design
2006Open Access
Measuring shapes for application in complex food structures
Food Hydrocolloids·2005· 12 cited
Water mobility in heterogeneous emulsions determined by a new combination of confocal laser scanning microscopy, image analysis, nuclear magnetic resonance diffusometry, and finite element method simulation
The Journal of Chemical Physics·2004· 22 cited
Structure-fracture measurements of particulate gels
Journal of Materials Science·2004· 23 cited
Microstructure of α‐Crystalline Emulsifiers and Their Influence on Air Incorporation in Cake Batter
Cereal Chemistry·2002· 41 cited
Kinetics of Droplet Growth in Gelatin/Maltodextrin Mixtures Following Thermal Quenching
Langmuir·2001· 28 cited
Phase Separation Induced by Conformational Ordering of Gelatin in Gelatin/Maltodextrin Mixtures
Macromolecules·2000· 77 cited
SUPERMOLECULAR AND COLLOIDAL FOOD STRUCTURES: NOVEL MICROSCOPIC APPROACHES
2000· 1 cited
PHASE SEPARATION IN MIXED BIOPOLYMER SYSTEMS
Elsevier eBooks·2000· 21 cited
Effects of flow behaviour on the aggregation of whey protein suspensions, pure or mixed with xanthan
Journal of Food Engineering·1999· 39 cited
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Frequent Co-authors

Niklas Lorén(8), Maud Langton(6), Martin A. K. Williams(4), Leif Lundin(4), Tim Foster(4), Ian T. Norton(4), Edmund T. Bergström(3), Pernilla Walkenström(3), Erich J. Windhab(3), Annika Altskär(3), Elvy Jordansson(2), Caj Ake Akesson(2), Hak‐Ryang Kim(2), Colin D. Hubbard(2), Allan Clark(2), Gisela Richardson(2), David Julian McClements(2), A. Bot(2), Eva Eriksson(1), Marit W. Anthonsen(1)