Change search
Refine search result
1 - 31 of 31
CiteExportLink to result list
Permanent link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Rows per page
  • 5
  • 10
  • 20
  • 50
  • 100
  • 250
Sort
  • Standard (Relevance)
  • Author A-Ö
  • Author Ö-A
  • Title A-Ö
  • Title Ö-A
  • Publication type A-Ö
  • Publication type Ö-A
  • Issued (Oldest first)
  • Issued (Newest first)
  • Created (Oldest first)
  • Created (Newest first)
  • Last updated (Oldest first)
  • Last updated (Newest first)
  • Disputation date (earliest first)
  • Disputation date (latest first)
  • Standard (Relevance)
  • Author A-Ö
  • Author Ö-A
  • Title A-Ö
  • Title Ö-A
  • Publication type A-Ö
  • Publication type Ö-A
  • Issued (Oldest first)
  • Issued (Newest first)
  • Created (Oldest first)
  • Created (Newest first)
  • Last updated (Oldest first)
  • Last updated (Newest first)
  • Disputation date (earliest first)
  • Disputation date (latest first)
Select
The maximal number of hits you can export is 250. When you want to export more records please use the Create feeds function.
  • 1.
    Andersson, Helene
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Sweden.
    Häbel, Henrike
    Chalmers University of Technology, Sweden.
    Olsson, Anna
    Chalmers University of Technology, Sweden.
    Sandhagen, Sofie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Sweden.
    von Corswant, Christian
    AstraZeneca, Sweden.
    Hjärtstam, Johan
    AstraZeneca, Sweden.
    Persson, Michael
    Chalmers University of Technology, Sweden; AkzoNobel, Sweden.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Larsson, Anette
    Chalmers University of Technology, Sweden.
    The influence of the molecular weight of the water-soluble polymer on phase-separated films for controlled release2016In: International Journal of Pharmaceutics, ISSN 0378-5173, E-ISSN 1873-3476, Vol. 511, no 1, p. 223-235Article in journal (Refereed)
    Abstract [en]

    Hydroxypropyl cellulose (HPC) and ethyl cellulose (EC) can be used for extended release coatings, where the water-soluble HPC may act as a pore former. The aim was to investigate the effect of the molecular weight of HPC on the microstructure and mass transport in phase-separated freestanding EC/HPC films with 30% w/w HPC. Four different HPC grades were used, with weight averaged molecular weights (Mw) of 30.0 (SSL), 55.0 (SL), 83.5 (L) and 365 (M) kg/mol. Results showed that the phase-separated structure changed from HPC-discontinuous to bicontinuous with increasing Mw of HPC. The film with the lowest Mw HPC (SSL) had unconnected oval-shaped HPC-rich domains, leaked almost no HPC and had the lowest water permeability. The remaining higher Mw films had connected complex-shaped pores, which resulted in higher permeabilities. The highest Mw film (M) had the smallest pores and very slow HPC leakage, which led to a slow increase in permeability. Films with grade L and SL released most of their HPC, yet the permeability of the L film was three times higher due to greater pore connectivity. It was concluded that the phase-separated microstructure, the level of pore percolation and the leakage rate of HPC will be affected by the choice of HPC Mw grade used in the film and this will in turn have strong impact on the film permeability.

  • 2.
    Berta, Marco
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Gmoser, Rebecca
    RISE, SP – Sveriges Tekniska Forskningsinstitut.
    Krona, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Effect of viscoelasticity on foam development in zein-starch dough2015In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 63, no 2, p. 1229-1235Article in journal (Refereed)
    Abstract [en]

    Above the zein glass transition temperature (~40°C), the viscoelasticity of zein-starch dough is similar to that of gluten. This is of interest because this dough might be used to develop gluten-free products, although it has certain limitations such as workability and aging at room temperature. The most effective way to decrease the dough glass transition temperature is to use a plasticizer, which also influences the viscosity. In this study, viscoelastic zein-starch dough samples were prepared with several concentrations of citric acid as the plasticizer, and the effect of viscoelasticity on crumb structure formation during baking was investigated. Extensional viscosity was correlated with the average bubble size after baking. We found that viscosity could be predicted for this system by measuring the shear viscosity, whereby the Trouton ratio was near-constant for the range of plasticizer concentrations investigated. In addition, our dynamic mechanical analysis (DMA) revealed that bubble growth occurs mainly when the dough reaches 100°C, due to a combination of steam formation and thermal softening of the matrix. At higher temperatures, hardening occurs due to drying and zein crosslinking.

  • 3.
    Berta, Marco
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Martín-Alfonso, J.E.
    Valencia, C.
    Shear and extensional rheology of xanthan and guar gum solutions2015In: IBEREO 2015, 2015Conference paper (Other academic)
  • 4.
    Craig, Marina
    et al.
    Chalmers University of Technology, Sweden; Mölnlycke Health Care, Sweden.
    Schuster, Erich
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Holmberg, Krister
    Chalmers University of Technology, Sweden.
    Biodegradable Nanofilms on Microcapsules for Controlled Release of Drugs to Infected Chronic Wounds2015In: Materials Today: Proceedings, E-ISSN 2214-7853, Vol. 2, no 1, p. 118-125Article in journal (Refereed)
    Abstract [en]

    Systemic antibiotic and topical antimicrobial overexposure strongly contributes to the development of bacterial resistance. We have assembled nanofilms as a lid for drugs, which respond to the Staphylococcus aureusprotease V8, while remaining intact when exposed to a human wound protease. Hollow microcapsules, loaded with a model drug and with the nanofilm as shell were assembled by template assisted assembly. With a poly-L-glutamic acid-based film, the Glu-X specific V8 caused the film to degrade, leading to release of the model drug, while the human wound protease did not affect the microcapsules. This is an example of triggered release of an active with the wound infection being the trigger.

  • 5.
    Filli, Kalep
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Modibbo Adama University of Technology Yola, Nigeria.
    Nkama, Iro
    University of Nigeria, Nigeria.
    Rheological Properties of Extruded Fura from blends of Millet and Cowpea2016In: Annual Transactions of the Nordic Rheology Society, 2016, Vol. 24, p. 209-216Conference paper (Refereed)
    Abstract [en]

    The rheological properties of fura extrudates with different pearl millet and cowpea ratios (80:20, 70:30 and 100% pearl millet flours) were studied. Extrusion cooking was performed in a single screw extruder. Gelatinization temperatures (Tg) were 72 oC for Millet: Cowpea (70:30) and 71 oC for 100% pearl millet flour indicating that the Tg increased with inclusion of cowpea flour. The time taken to reach gelatinization temperature (Mg) was 27 minutes for 100% pearl millet flour higher than Millet: Cowpea 80:20 and 70:30 flour blends which recorded 25.3 minutes. Gelatinization temperatures for fura extrudates were 62, 64.7, 65 and 66.8 oC for millet: Cowpea 80:20, 100% traditional fura, millet: Cowpea 70:30 and 100% extruded fura respectively. There was general decrease in gelatinization temperature of all products, which can be attributed to previous gelatinization of their starches. There were significant differences in the viscosities of samples at each of the temperature considered from (30o - 90oC). At 30oC the viscosities ranged from (4.2-17.6 Nsm-2). Traditional fura indicated the highest viscosity at all temperatures. The k values increased as the temperature of fura samples decreased generally. Flow behaviour for all fura samples exhibited non-Newtonian types of fluids at the test conditions since flow behaviour index (n) for each fura sample were found to be different from one. Traditional fura recorded the highest value for yield stress 18.67 Nm-2, with millet: cowpea 80:20 fura recording 8.6 Nm-2 as the least value.

  • 6.
    Gårdebjer, Sophie
    et al.
    Chalmers University of Technology, Sweden.
    Gebäck, Tobias
    Chalmers University of Technology, Sweden.
    Andersson, Torbjörn
    Chalmers University of Technology, Sweden; Tetra Pak AB, Sweden.
    Fratini, Enrico
    University of Florence, Italy.
    Baglioni, Pietro
    University of Florence, Italy.
    Bordes, Romain
    Chalmers University of Technology, Sweden.
    Viridén, Anna
    Chalmers University of Technology, Sweden; AstraZeneca, Sweden.
    Nicholas, Mark
    Chalmers University of Technology, Sweden; AstraZeneca, Sweden.
    Loren, Niklas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Larsson, Anette
    Chalmers University of Technology, Sweden.
    The impact of interfaces in laminated packaging on transport of carboxylic acids2016In: Journal of Membrane Science, ISSN 0376-7388, E-ISSN 1873-3123, Vol. 518, p. 305-312Article in journal (Refereed)
    Abstract [en]

    The permeability of oleic and acetic acid through low density polyethylene (LDPE) and ethylene acrylic acid (EAA) have been measured using diffusion cells. In addition, the permeability through combinations of LDPE and EAA in the form of laminates with different numbers of layers has been determined. Oleic acid shows an almost 30 times higher permeability compared to acetic acid, which was partly explained by the adsorption of oleic acid to the film surface during the permeability experiment. In addition, the permeability is lower for both oleic and acetic acid in the laminates compared to the pure films. The decreased permeability can be explained by the presence of crystalline domains close to the interface. This is supported by SAXS data which suggests an ordering of polymer chains in the EAA film close to the interface. In summary, the results show that it is possible to create barrier materials with decreased permeability, which is interesting for example in the packaging industry.

  • 7.
    Hamngren Blomqvist, Charlotte
    et al.
    Chalmers University of Technology, Sweden.
    Abrahamsson, Christoffer
    Chalmers University of Technology, Sweden.
    Gebäck, Tobias
    Chalmers University of Technology, Sweden.
    Altskär, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Hermansson, Anne-Marie
    Chalmers University of Technology, Sweden.
    Nyden, Magnus
    Chalmers University of Technology, Sweden; University of South Australia, Australia.
    Gustafsson, Stefan
    Chalmers University of Technology, Sweden.
    Loren, Niklas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Olsson, Eva
    Chalmers University of Technology, Sweden.
    Pore size effects on convective flow and diffusion through nanoporous silica gels2015In: Colloids and Surfaces A: Physicochemical and Engineering Aspects, ISSN 0927-7757, E-ISSN 1873-4359, Vol. 484, p. 288-296Article in journal (Refereed)
    Abstract [en]

    Material structure has great impact on mass transport properties, a relationship that needs to be understood on several length scales. Describing and controlling the properties of flow through soft materials are both challenges concerning the industrial use of gel structures. This paper reports on how the porous structure in nanoporous materials affects the water transport through them. We used three different silica gels with large differences in the pore sizes but of equal silica concentration. Particle morphology and gel structure were studied using high-resolution transmission electron microscopy and image analysis to estimate the pore size distribution and intrinsic surface area of each gel. The mass transport was studied using a flow measurement setup and nuclear magnetic resonance diffusometry. The average pore size ranged from approximately 500 nm down to approximately 40 nm. An acknowledged limit for convective flow to occur is in the pore size range between 100 and 200 nm. The results verified the existence of a non-linear relationship between pore size and liquid flow at length scales below 500 nm, experimentally. A factor of 4.3 in flow speed separated the coarser gel from the other two, which presented almost identical flow speed data despite a factor 3 in pore size difference. In the setup, the mass transport in the gel with the largest pores was flow dominated, while the mass transport in the finer gels was diffusion dominated. Besides providing new insights into mass transport as a function of pore sizes, we conclude that three-dimensional analysis of the structures is needed for a comprehensive understanding of the correlation between structure and mass transport properties.

  • 8.
    Hermansson, Elin
    et al.
    Chalmers University of Technology, Sweden.
    Schuster, Erich
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Lindgren, Lars
    Chalmers University of Technology, Sweden; Mölnlycke Health Care, Sweden.
    Altskär, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Ström, Anna
    Chalmers University of Technology, Sweden.
    Impact of solvent quality on the network strength and structure of alginate gels2016In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 144, p. 289-296Article in journal (Refereed)
    Abstract [en]

    The influence of the mixture of water and alcohols on the solubility and properties of alginate and its calcium-induced gels is of interest for the food, wound care and pharmaceutical industries. The solvent quality of water with increasing amounts of ethanol (0-20%) on alginate was studied using intrinsic viscosity. The effect of ethanol addition on the rheological and mechanical properties of calcium alginate gels was determined. Small-angle X-ray scattering and transmission electron microscopy were used to study the network structure. It is shown that the addition of ethanol up to 15% (wt) increases the extension of the alginate chain, which correlates with increased moduli and stress being required to fracture the gels. The extension of the polymer chain is reduced at 20% (wt) ethanol, which is followed by reduced moduli and stress at breakage of the gels. The network structure of gels at high ethanol concentrations (24%) is characterized by thick and poorly connected network strands.

  • 9.
    Hussein, J. B.
    et al.
    Modibbo Adama University of Technology Yola, Nigeria.
    Sanusi, M. S.
    University of Ibadan, Nigeria.
    Filli, Kalep
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Modibbo Adama University of Technology Yola, Nigeria.
    Evaluation of drying methods on the content of some bio-actives (lycopene, β-carotene and ascorbic acid) of tomato slices2016In: African Journal of Food Science, ISSN 1996-0794, E-ISSN 1996-0794, Vol. 10, no 12, p. 359-367Article in journal (Refereed)
    Abstract [en]

    Tomato (Solanum lycopersycum L.) is one of the most important vegetables worldwide. As it is a relatively short duration crop and gives a high yield, it is economically attractive. Thus, the objective of this study was to evaluate the effect of drying method on the quality of the dried tomatoes based on three parameters viz; lycopene, ß-carotene and ascorbic acid contents. Thirty-six kilograms of tomatoes were sorted, cleaned, blanched and divided into three equal portions of 12 kg each. The tomatoes were sliced into 4, 6 and 8 mm, then sun, solar and hybrid dried, respectively. The value of lycopene content obtained for sun dried tomatoes ranged from 23.89 to 18.77 mg/100 g, solar dried ranged from 24.51 to 22.56 mg/100 g and hybrid dried ranged from 25.12 to 24.65 mg/100 g. The average value of β-carotene content obtained for sun dried tomatoes ranged from 4.12 to 3.72 mg/100 g, solar dried ranged from 4.94 to 4.25 mg/100 g and hybrid dried ranged from 4.98 to 4.65 mg/100 g. The values of ascorbic acid obtained for sun dried tomatoes ranged from 17.04 to 5.60 mg/100 g, solar dried ranged from 23.73 to 13.37 mg/100 g and hybrid dried ranged from 29.20 to 24.82 mg/100 g. Hybrid dried tomatoes slice showed higher retention of lycopene, ß-Carotene and ascorbic acid than both the solar and open sun dried methods.

  • 10.
    Karlsson, Kristina
    et al.
    Chalmers University of Technology, Sweden.
    Schuster, Erich
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Rigdahl, Mikael
    Chalmers University of Technology, Sweden.
    Foaming behavior of water-soluble cellulose derivatives: hydroxypropyl methylcellulose and ethyl hydroxyethyl cellulose2015In: Cellulose (London), ISSN 0969-0239, E-ISSN 1572-882X, Vol. 22, no 4, p. 2651-2664Article in journal (Refereed)
    Abstract [en]

    Hydroxypropyl methylcellulose and ethyl hydroxyethyl cellulose could be interesting candidates for production of lightweight, foamed packaging material originating from non-fossil, renewable resources. The foaming ability of nine different grades of the two cellulose derivatives, using water as the blowing agent, was investigated using a hot-mold process. The foaming process was studied by evaluating the water loss during the heating, both in a real-time experiment and by thermal gravimetric analysis. Further, the development of the rheological properties of the derivative-water mixtures during a simulated foaming process was assessed using dynamical mechanical thermal analysis and viscosity measurements. Five of the studied derivatives showed promising properties for hot-mold foaming and the final foams were characterized with regard to their apparent density. It was concluded that the foamability of these systems seems to require a rather careful tailoring of the viscoelastic properties in relation to the water content in order to ensure that a network structure is built up and expanded during the water evaporation.

  • 11.
    Kotzé, Reinhardt
    et al.
    Cape Peninsula University of Technology, South Africa.
    Ricci, Stefano
    University of Florence, Italy.
    Birkhofer, Beat
    Sika Services AG, Switzerland.
    Wiklund, Johan
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Performance tests of a new non-invasive sensor unit and ultrasound electronics2016In: Flow Measurement and Instrumentation, ISSN 0955-5986, E-ISSN 1873-6998, Vol. 48, p. 104-111Article in journal (Refereed)
    Abstract [en]

    Industrial applications involving pulsed ultrasound instrumentation require complete non-invasive setups due to high temperatures, pressures and possible abrasive fluids. Recently, new pulser-receiver electronics and a new sensor unit were developed by Flow-Viz. The complete sensor unit setup enables non-invasive Doppler measurements through high grade stainless steel. In this work a non-invasive sensor unit developed for one inch pipes (22.5 mm ID) and two inch pipes (48.4 mm ID) were evaluated. Performance tests were conducted using a Doppler string phantom setup and the Doppler velocity results were compared to the moving string target velocities. Eight different positions along the pipe internal diameter (22.5 mm) were investigated and at each position six speeds (0.1-0.6 m/s) were tested. Error differences ranged from 0.18 to 7.8% for the tested velocity range. The average accuracy of Doppler measurements for the 22.5 mm sensor unit decreased slightly from 1.3 to 2.3% across the ultrasound beam axis. Eleven positions were tested along the diameter of the 48.4 mm pipe (eight positions covered the pipe radius) and five speeds were tested (0.2-0.6 m/s). The average accuracy of Doppler measurements for the 48.4 mm sensor unit was between 2.4 and 5.9%, with the lowest accuracy at the point furthest away from the sensor unit. Error differences varied between 0.07 and 11.85% for the tested velocity range, where mostly overestimated velocities were recorded. This systematic error explains the higher average error difference percentage when comparing the 48.4 mm (2.4-5.9%) and 22.5 mm (1.3-2.3%) sensor unit performance. The overall performance of the combined Flow-Viz system (electronics, software, sensor) was excellent as similar or higher errors were typically reported in the medical field. This study has for the first time validated non-invasive Doppler measurements through high grade stainless steel pipes by using an advanced string phantom setup.

  • 12.
    Longfils, Marco
    et al.
    Chalmers University of Technology, Sweden.
    Schuster, Erich
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Särkkä, Aila
    Chalmers University of Technology, Sweden.
    Loren, Niklas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Rudemo, Mats
    Chalmers University of Technology, Sweden.
    Single particle raster image diffusion analysis2015In: Proceedings of the 14th International Congress for Stereology and Image Analysis, 2015, , p. 3Conference paper (Refereed)
  • 13.
    Lopez-Sanchez, Patricia
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. University of Queensland, Australia.
    Schuster, Erich
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Wang, Dongjie
    University of Queensland, Australia.
    Gidley, Michael J.
    University of Queensland, Australia.
    Ström, Anna
    Chalmers University of Technology, Sweden.
    Diffusion of macromolecules in self-assembled cellulose/hemicellulose hydrogels2015In: Soft Matter, ISSN 1744-683X, E-ISSN 1744-6848, Vol. 11, no 20, p. 4002-4010Article in journal (Refereed)
    Abstract [en]

    Cellulose hydrogels are extensively applied in many biotechnological fields and are also used as models for plant cell walls. We synthesised model cellulosic hydrogels containing hemicelluloses, as a biomimetic of plant cell walls, in order to study the role of hemicelluloses on their mass transport properties. Microbial cellulose is able to self-assemble into composites when hemicelluloses, such as xyloglucan and arabinoxylan, are present in the incubation media, leading to hydrogels with different nano and microstructures. We investigated the diffusivities of a series of fluorescently labelled dextrans, of different molecular weight, and proteins, including a plant pectin methyl esterase (PME), using fluorescence recovery after photobleaching (FRAP). The presence of xyloglucan, known to be able to crosslink cellulose fibres, confirmed by scanning electron microscopy (SEM) and 13C NMR, reduced mobility of macromolecules of molecular weight higher than 10 kDa, reflected in lower diffusion coefficients. Furthermore PME diffusion was reduced in composites containing xyloglucan, despite the lack of a particular binding motif in PME for this polysaccharide, suggesting possible non-specific interactions between PME and this hemicellulose. In contrast, hydrogels containing arabinoxylan coating cellulose fibres showed enhanced diffusivity of the molecules studied. The different diffusivities were related to the architectural features found in the composites as a function of polysaccharide composition. Our results show the effect of model hemicelluloses in the mass transport properties of cellulose networks in highly hydrated environments relevant to understanding the role of hemicelluloses in the permeability of plant cell walls and aiding design of plant based materials with tailored properties.

  • 14.
    Loren, Niklas
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Hagman, Joel
    RISE, SP – Sveriges Tekniska Forskningsinstitut.
    Jonasson, Jenny K.
    Chalmers University of Technology, Sweden.
    Deschout, Hendrik
    Ghent University, Belgium.
    Bernin, Diana
    Chalmers University of Technology, Sweden.
    Cella-Zanacchi, Francesca
    Istituto Italiano di Tecnologia, Italy.
    Diaspro, Alberto
    Istituto Italiano di Tecnologia, Italy.
    McNally, James G.
    Helmholtz Center Berlin, Germany.
    Ameloot, Marcel
    Hasselt University, Belgium.
    Smisdom, Nick
    Hasselt University, Belgium.
    Nyden, Magnus
    University of South Australia, Australia.
    Hermansson, Anne-Marie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Rudemo, Mats
    Chalmers University of Technology, Sweden.
    Braeckmans, Kevin
    Ghent University, Belgium.
    Fluorescence recovery after photobleaching in material and life sciences: putting theory into practice2015In: Quarterly reviews of biophysics (Print), ISSN 0033-5835, E-ISSN 1469-8994, Vol. 48, no 3, p. 323-387Article in journal (Refereed)
    Abstract [en]

    Fluorescence recovery after photobleaching (FRAP) is a versatile tool for determining diffusion and interaction/binding properties in biological and material sciences. An understanding of the mechanisms controlling the diffusion requires a deep understanding of structure-interaction-diffusion relationships. In cell biology, for instance, this applies to the movement of proteins and lipids in the plasma membrane, cytoplasm and nucleus. In industrial applications related to pharmaceutics, foods, textiles, hygiene products and cosmetics, the diffusion of solutes and solvent molecules contributes strongly to the properties and functionality of the final product. All these systems are heterogeneous, and accurate quantification of the mass transport processes at the local level is therefore essential to the understanding of the properties of soft (bio)materials. FRAP is a commonly used fluorescence microscopy-based technique to determine local molecular transport at the micrometer scale. A brief high-intensity laser pulse is locally applied to the sample, causing substantial photobleaching of the fluorescent molecules within the illuminated area. This causes a local concentration gradient of fluorescent molecules, leading to diffusional influx of intact fluorophores from the local surroundings into the bleached area. Quantitative information on the molecular transport can be extracted from the time evolution of the fluorescence recovery in the bleached area using a suitable model. A multitude of FRAP models has been developed over the years, each based on specific assumptions. This makes it challenging for the non-specialist to decide which model is best suited for a particular application. Furthermore, there are many subtleties in performing accurate FRAP experiments. For these reasons, this review aims to provide an extensive tutorial covering the essential theoretical and practical aspects so as to enable accurate quantitative FRAP experiments for molecular transport measurements in soft (bio)materials.

  • 15.
    Malafronte, Loredana
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing. Chalmers University of Technology, Sweden.
    Ahrné, Lilia
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing. Chalmers University of Technology, Sweden.
    Schuster, Erich
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Innings, Fredrik
    Tetra Pak Processing Systems, Sweden.
    Rasmuson, Anders
    Chalmers University of Technology, Sweden.
    Exploring drying kinetics and morphology of commercial dairy powders2015In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 158, p. 58-65Article in journal (Refereed)
    Abstract [en]

    Understanding the effect of the initial composition of a liquid feed on the spray drying process and morphology of powders is important in order to reduce the time and costs for process design, and ensure the desired properties of the final product. In this work, seven commercial dairy products with different fat content were selected. The effect of initial composition on drying time during single drop experiments was studied. The morphology of powder particles and the influence of morphology changes on the drying rate were investigated in order to assess the effect of fat content on the effective diffusivity of water in dairy products. Results show that fat content influences drying time and morphology of powder particles. The higher the fat content the longer the drying time and particles appear to be less shrivelled. Changes in morphology and the drying rate seem to be related. Two falling drying periods were observed for most of the products. During the first period the drops shrink spherically, while during the second period shrivelling occurs. The effective diffusivity of water shows that high fat contents lead to a lower diffusivity of water in the products.

  • 16.
    Nyström, Magda
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Qazi, Waqas Muhammad
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Bulow, Margareta
    Skåne University Hospital, Sweden.
    Ekberg, Olle
    Skåne University Hospital, Sweden.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Effects of rheological factors on perceived ease of swallowing2015In: Applied Rheology, ISSN 1430-6395, E-ISSN 1617-8106, Vol. 25, no 6, p. 9-17Article in journal (Refereed)
    Abstract [en]

    This study is a contribution to the understanding of how rheological properties of a fluid influences swallowing, especially people suffering from swallowing disorders (dysphagia). Our hypothesis was that fluid elasticity contributes to safe and pleasant swallowing. In the present study three food grade model fluids with specific rheological properties were developed and used: a Newtonian fluid with constant shear viscosity, an elastic Boger fluid with constant shear viscosity and a shear-thinning fluid which was elastic and had rate dependent shear viscosity. By comparing the swallowing of these model fluids the specific rheological effects could be distinguished. Sensory analysis of the perceived ease of swallowing was performed by a panel of healthy individuals, and by a group of dysphagic patients. The swallowing of the latter group was also characterized by videoflouroscopy and the transit times in the mouth and pharynx were determined. The hypothesis was confirmed by dysphagic patients who perceived swallowing easier for the elastic model fluids. A sensory panel of healthy individuals could not distinguish differences in swallowing, likely because their swallowing functions well and is an involuntary process. Quantitative videofluoroscopic measurements of swallowing transit times for the dysphagic patients suggested that fluid elasticity contributed to easy and safe swallowing, but the effect was not statistically significant due to the large spread of type of swallowing disorder.

  • 17.
    Nyström, Magda
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Tamaddon Jahromi, Hamid R.
    Swansea University, UK.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Webster, Michael F.
    Swansea University, UK.
    Extracting extensional properties through excess pressure drop estimation in axisymmetric contraction and expansion flows for constant shear viscosity, extension strain-hardening fluids2016In: Rheologica Acta, ISSN 0035-4511, E-ISSN 1435-1528, Vol. 55, no 5, p. 373-396Article in journal (Refereed)
    Abstract [en]

    In this study, hyperbolic contraction–expansion flow (HCF) devices have been investigated with the specific aim of devising new experimental measuring systems for extensional rheological properties. To this end, a hyperbolic contraction–expansion configuration has been designed to minimize the influence of shear in the flow. Experiments have been conducted using well-characterized model fluids, alongside simulations using a viscoelastic White–Metzner/FENE-CR model and finite element/finite volume analysis. Here, the application of appropriate rheological models to reproduce quantitative pressure drop predictions for constant shear viscosity fluids has been investigated, in order to extract the relevant extensional properties for the various test fluids in question. Accordingly, experimental evaluation of the hyperbolic contraction–expansion configuration has shown rising corrected pressure drops with increasing elastic behaviour (De=0∼16), evidence which has been corroborated through numerical prediction. Moreover, theoretical to predicted solution correspondence has been established between extensional viscosity and first normal stress difference. This leads to a practical means to measure extensional viscosity for elastic fluids, obtained through the derived pressure drop data in these HCF devices.

  • 18.
    Ovaska, Sami-Seppo
    et al.
    Lappeenranta University of Technology, Finland.
    Hiltunen, Salla
    Lappeenranta University of Technology, Finland.
    Ernstsson, Marie
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Kemi Material och Ytor, Material och ytteknik.
    Schuster, Erich
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Altskär, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Backfolk, Kaj
    Lappeenranta University of Technology, Finland.
    Characterization of rapeseed oil/coconut oil mixtures and their penetration into hydroxypropylated-starch-based barrier coatings containing an oleophilic mineral2016In: Progress in organic coatings, ISSN 0300-9440, E-ISSN 1873-331X, Vol. 101, p. 569-576Article in journal (Refereed)
    Abstract [en]

    A study was conducted that demonstrated that the blending of edible oils leads to changes in surface tension, thermal properties, viscosity, and oil penetration times through a barrier-coated paperboard. The results emphasize the significance of testing the oil and grease resistance (OGR) oil blends in order-to verify the suitability of the packaging material for real-life end-use applications. The results of the OGR determinations suggest that hydroxypropylated-starch-based composite coatings containing an oleophilic high aspect ratio mineral can be tailored for food shaving different fatty acid compositions by varying the pigmentation level. Compared to standard OGR tests, confocal laser scanning microscopy (CLSM)-based techniques make it possible to evaluate the oil penetration time and its diffusion behavior very accurately, both inside the coating layer and in the bulk matrix. It was found that, at room temperature, coconut oil tends to crystallize inside the substrate, inducing swelling of the coating layer, which probably has an influence on the physicomechanical properties of the packaging material.

  • 19.
    Qazi, Waqas Muhammad
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Rheological modification of fluid foods for patients with dysphagia2016In: Annual Transactions of the Nordic Rheology Society, 2016, Vol. 24, p. 75-76Conference paper (Refereed)
    Abstract [en]

    Swallowing disorders, or dysphagia, is a growing problem especially as the population gets older. Fluid thickening is a well-established strategy for treating dysphagia, but the effects of thickening on the physiology of impaired swallowing are not fully understood and the relations to basic rheology are scarce. Commercial thickeners studied showed different behavior in both shear thinning, yield stress and first normal stress difference, and even larger differences in extensional viscosity.

  • 20.
    Qazi, Waqas Muhammad
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Wiklund, Johan
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Ekberg, Olle
    Lund University, Sweden.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    A swallowing model for efficient food product development2016In: The Materials Science Graduate Student Days 2016, 2016, p. 38-, article id P20Conference paper (Other academic)
    Abstract [en]

    Dysphagia refers to difficulties in swallowing, caused by conditions ranging from trauma to neurological disorders such as dementia. People suffering from dysphagia cannot adequately transfer food from the mouth to the stomach especially low viscosity, fluid foods. Texture modification is imperative to ensure safe passage of food from mouth into the stomach. Food products with elastic properties, i.e. high extensional viscosity, have been identified as helpful in promoting safe swallowing. However, this hypothesis is difficult to prove by clinical studies due to ethical issues and availability of suitable patients. Moreover, the problems of individual patients vary largely in nature and extent which further complicates the matter as identified in our previous research (1). We are currently constructing an in vitro human swallowing apparatus mimicking swallowing through the pharynx to the esophagus. The apparatus will have the pressure and ultrasound sensors to monitor real time flow properties of the bolus as it travels along the swallowing tract. This will enable us to measure relevant parameters during swallowing such as residence times and bolus velocity along the way. The model can be adjusted to different dysphagic conditions such as abnormal epiglottis closure. The goal of the project is to develop food products for safe swallowing and currently we are determining the rheological properties of commercial dysphagia thickeners, as well as model fluids. Two companies active in dysphagia foods are contributing (Fresenius Kabi and Findus). The shear and extensional properties have been shown to vary significantly, which has been correlated with fluid microstructure.

  • 21.
    Qazi, Waqas
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Nyström, Magda
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Ekberg, Olle
    Skåne University Hospital, Sweden.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Edible Boger fluid and its rheology at human physiological conditions2015In: Annual Transactions - The Nordic Rheology Society, ISSN 1601-4057, Vol. 23, p. 195-198Article in journal (Refereed)
    Abstract [en]

    Studies have shown that patients suffering from dysphagia have a slower oropharyngeal transit times than the healthy individuals. Therefore, elastic properties of liquids foods are hypothesized to be imperative for safe swallowing in those suffering from dysphagia. This makes the consideration of body temperature necessary while studying elastic fluids. Our result indicated that the elastic and viscous properties of the liquids products are considerably reduced when studied under the actual physiologic temperature conditions on the oral cavity and pharynx.

  • 22.
    Qazi, Waqas
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Wiklund, Johan
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Ekberg, Olle
    Lund University, Sweden.
    Stading, Mats
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    VALIDATION OF INLINE RHEOMETRY WITH THICKENER BASED LIQUIDS FOR DYSPHAGIA2016In: 6th ESSD Congress, 2016, article id 16.06Conference paper (Other academic)
  • 23.
    Rahman, Mashuqur
    et al.
    KTH Royal Institute of Technology, Sweden.
    Håkansson, Ulf
    KTH Royal Institute of Technology, Sweden; Skanska AB, Sweden.
    Wiklund, Johan
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    In-line rheological measurements of cement grouts: Effects of water/cement ratio and hydration2015In: Tunnelling and Underground Space Technology, ISSN 0886-7798, E-ISSN 1878-4364, Vol. 45, p. 34-42Article in journal (Refereed)
    Abstract [en]

    The rheological properties of cement based grouts change with water/cement ratio and time, during the course of hydration. For this reason, it is desirable to be able to measure this change continuously, in-line, with a robust instrument during the entire grouting operation in the field.The rheological properties of commonly used cement grouts were determined using the Ultrasound Velocity Profiling combined with the Pressure Difference (UVP. +. PD) method. A non-model approach was used that directly provides the properties, and the results were compared with the properties obtained using the Bingham and Herschel-Bulkley rheological models. The results show that it is possible to determine the rheological properties, as well as variations with concentration and time, with this method.The UVP. +. PD method has been found to be an effective measuring device for velocity profile visualization, volumetric flow determination and the characteristics of the grout pump used.

  • 24.
    Röding, Magnus
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. University of South Australia, Australia.
    Del Castillo, L. A.
    University of South Australia, Australia.
    Nydén, M.
    University College London, Australia.
    Follink, B.
    University of South Australia, Australia; Monash University, Australia.
    Microstructure of a granular amorphous silica ceramic synthesized by spark plasma sintering2016In: Journal of Microscopy, ISSN 0022-2720, E-ISSN 1365-2818, Vol. 264, no 3, p. 298-303Article in journal (Refereed)
    Abstract [en]

    We study the microstructure of a granular amorphous silica ceramic material synthesized by spark plasma sintering. Using monodisperse spherical silica particles as precursor, spark plasma sintering yields a dense granular material with distinct granule boundaries. We use selective etching to obtain nanoscopic pores along the granule borders. We interrogate this highly interesting material structure by combining scanning electron microscopy, X-ray computed nanotomography and simulations based on random close packed spherical particles. We determine the degree of anisotropy caused by the uni-axial force applied during sintering, and our analysis shows that our synthesis method provides a means to avoid significant granule growth and to fabricate a material with well-controlled microstructure.

  • 25.
    Röding, Magnus
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden; University College London, Australia.
    Schuster, Erich
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Logg, Katarina
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Lundman, Malin
    Chalmers University of Technology, Sweden; SCA Hygiene Products, Sweden.
    Bergström, Per
    Chalmers University of Technology, Sweden; SCA Hygiene Products, Sweden.
    Hanson, Charlotta
    Chalmers University of Technology, Sweden; SCA Hygiene Products, Sweden.
    Gebäck, Tobias
    Chalmers University of Technology, Sweden.
    Loren, Niklas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Computational high-throughput screening of fluid permeability in heterogeneous fiber materials2016In: Soft Matter, ISSN 1744-683X, E-ISSN 1744-6848, Vol. 12, no 29, p. 6293-6299Article in journal (Refereed)
    Abstract [en]

    We explore computational high-throughput screening as a design strategy for heterogeneous, isotropic fiber materials. Fluid permeability, a key property in the design of soft porous materials, is systematically studied using a multi-scale lattice Boltzmann framework. After characterizing microscopic permeability as a function of solid volume fraction in the microstructure, we perform high-throughput computational screening of in excess of 35000 macrostructures consisting of a continuous bulk interrupted by spherical/elliptical domains with either lower or higher microscopic permeability (hence with two distinct microscopic solid volume fractions and therefore two distinct microscopic permeabilities) to assess which parameters determine macroscopic permeability for a fixed average solid volume fraction. We conclude that the fractions of bulk and domains and the distribution of solid volume fraction between them are the primary determinants of macroscopic permeability, and that a substantial increase in permeability compared to the corresponding homogenous material is attainable.

  • 26.
    Schuster, Erich
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Sott, Kristin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Ström, Anna
    Chalmers University of Technology, Sweden.
    Altskär, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Smisdom, Nick
    Hasselt University, Belgium; Flemish Institute for Technological Research, Belgium.
    Gebäck, Tobias
    Chalmers University of Technology, Sweden.
    Loren, Niklas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Hermansson, Anne-Marie
    Chalmers University of Technology, Sweden.
    Interplay between flow and diffusion in capillary alginate hydrogels2016In: Soft Matter, ISSN 1744-683X, E-ISSN 1744-6848, Vol. 12, no 17, p. 3897-3907Article in journal (Refereed)
    Abstract [en]

    Alginate gels with naturally occurring macroscopic capillaries have been used as a model system to study the interplay between laminar flow and diffusion of nanometer-sized solutes in real time. Calcium alginate gels that contain homogeneously distributed parallel-aligned capillary structures were formed by external addition of crosslinking ions to an alginate sol. The effects of different flow rates (0, 1, 10, 50 and 100 μl min-1) and three different probes (fluorescein, 10 kDa and 500 kDa fluorescein isothiocyanate-dextran) on the diffusion rates of the solutes across the capillary wall and in the bulk gel in between the capillaries were investigated using confocal laser scanning microscopy. The flow in the capillaries was produced using a syringe pump that was connected to the capillaries via a tube. Transmission electron microscopy revealed an open aggregated structure close to the capillary wall, followed by an aligned network layer and the isotropic network of the bulk gel. The most pronounced effect was observed for the 1 nm-diameter fluorescein probe, for which an increase in flow rate increased the mobility of the probe in the gel. Fluorescence recovery after photobleaching confirmed increased mobility close to the channel, with increasing flow rate. Mobility maps derived using raster image correlation spectroscopy showed that the layer with the lowest mobility corresponded to the anisotropic layer of ordered network chains. The combination of microscopy techniques used in the present study elucidates the flow and diffusion behaviors visually, qualitatively and quantitatively, and represents a promising tool for future studies of mass transport in non-equilibrium systems.

  • 27.
    Stading, Mats
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Qazi, Waqas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Nyström, Magda
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Berta, Marco
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Bulow, Margareta
    Skåne University Hospital, Sweden.
    Ekberg, Olle
    Skåne University Hospital, Sweden.
    Effect of shear vs. extensional flow during swallowing2015In: Annual Transactions - The Nordic Rheology Society, ISSN 1601-4057, Vol. 23, p. 63-65Article in journal (Refereed)
    Abstract [en]

    When we eat the swallowing is mainly an involuntary process. However, for an increasing number of the population the actual swallowing causes problems. The effect of elasticity on swallowing was thus evaluated. Edible model fluid foods were developed and the rheological properties were evaluated. The study indicated positive effects of fluid elasticity on the ease of swallowing for patients suffering from dysphagia.

  • 28.
    Thadavathi, Yogesh L. N.
    et al.
    Chalmers University of Technology, Sweden.
    Wassén, Sophia
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Kádár, Roland
    Chalmers University of Technology, Sweden.
    Feed compositional effects on rheological and microstructural characteristics of high protein vegetable extrudates2016In: Annual Transactions of the Nordic Rheology Society, 2016, Vol. 24, p. 63-70Conference paper (Refereed)
    Abstract [en]

    In this study, novel high protein biopolymeric melts were quantified by extrusion inline rheological measurements and the microstructure of the extrudates was characterized with optical microscopy. The raw ingredients, i.e. feed composition, used consisted of ternary protein mixtures, i.e. oat, wheat and potato proteins, together with potato starch and potato fibers mixed in different combinations. The rheological response of the high protein vegetable mixtures showed shear thinning behavior independent of the feed composition and moisture content in the range of shear rates investigated. The experimental data fitted well with power law model and the variation of the model parameters was interpreted based on the feed composition and resulting microstructure of the extrudates. Microstructural investigations revealed protein and fibre agglomerates while starch formed a continuous phase.

  • 29.
    Wallin, Maria
    et al.
    Chalmers University of Technology, Sweden.
    Altskär, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Nordstierna, Lars
    Chalmers University of Technology, Sweden.
    Andersson, Martin
    Chalmers University of Technology, Sweden.
    Meso-ordered PEG-based particles2015In: Langmuir, ISSN 0743-7463, E-ISSN 1520-5827, Vol. 31, no 1, p. 13-16Article in journal (Refereed)
    Abstract [en]

    We report on the formation of meso-ordered hydrogel particles by cross-linking poly(ethylene glycol) diacrylate (PEG-DA) in the presence of surfactants in a confined environment. The results demonstrated that well-ordered mesoporous hydrogel particles having a pore size of about 5 nm could be formed. It is suggested that these meso-ordered hydrogel particles might have unique drug-delivery capabilities

  • 30.
    Wiklund, Johan
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Håkansson, Ulf
    Skanska, Sweden; KTH Royal Institute of Technology, Sweden.
    Flow-Viz – Ultrasound based in-line characterization and real-time control of the flow properties of cementitious material2016In: BERGMEKANIKDAGENS 50-års jubileum, 2016, p. 1-18Conference paper (Other (popular science, discussion, etc.))
  • 31.
    Öhgren, Camilla
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Fabregat, Nieves
    RISE, SP – Sveriges Tekniska Forskningsinstitut. SLU Swedish University of Agricultural Sciences, Sweden.
    Langton, Maud
    SLU Swedish University of Agricultural Sciences, Sweden.
    Quality of bread baked from frozen dough - effects of rye, and sugar content, kneading time and proofing profile2016In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 68, p. 626-633Article in journal (Refereed)
    Abstract [en]

    The objectives of this study were to evaluate whether proofing profile influences volume and crumb firmness in bread baked from frozen dough, and whether rye or sugar content and different kneading times affect the microstructure of the frozen dough. Microscopy was used to explain the differences.Wheat doughs mixed with rye ("rye") and with sugar ("sweet") were frozen after 3 different proofing times (0, 18, and 38 min) and visualized with confocal laser scanning microscopy and 3-dimensional micro-computed tomography. The baked breads were evaluated for volume and texture. Breads from un-proofed frozen dough allowed to proof after thawing showed the highest volume (4.0 cm3/g) and the softest crumb texture. The pre-proofed sweet bread had firmer crumbs and lower volume (2.5-3.0 cm3/g) than the pre-proofed rye bread (2.7-3.7 cm3/g). Reasons for the differences in quality parameters between the rye and sweet breads were investigated by studying the different influences of kneading time and sugar content on fresh and frozen dough. The gluten network was found to be more homogeneously distributed in doughs with longer kneading times and lower sugar content, and less well distributed and more lumped in frozen than in fresh dough.

1 - 31 of 31
CiteExportLink to result list
Permanent link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.35.7