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Anne‐Marie Hermansson

Observed names: A Hermansson, A.M. Hermansson,, ANNE‐MARIE HERMANSSON, Anne-Marie HERMANSSON, Anne-Marie Hermansson, Anne-Marie M Hermansson, Anne-marie Hermansson
OpenAlex ID: A5110134232
Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH
1992 · Maud Langton, Anne-Marie Hermansson · Food Hydrocolloids · 418
Developments in the understanding of starch functionality
1996 · Anne-Marie Hermansson, Karin Svegmark · Trends in Food Science & Technology · 413
Structure, mechanical and barrier properties of amylose and amylopectin films
1998 · A˚sa Rindlav-Westling, Mats Stading, et al. · Carbohydrate Polymers · 405
Viscoelastic behaviour of β-lactoglobulin gel structures
1990 · Mats Stading, Anne-Marie Hermansson · Food Hydrocolloids · 288
Fluorescence recovery after photobleaching in material and life sciences: putting theory into practice
2015 · Niklas Lorén, Joel Hagman, et al. · Quarterly Reviews of Biophysics · 191
Microstructure and rheological behaviour of particulate β-lactoglobulin gels
1993 · Mats Stading, Maud Langton, et al. · Food Hydrocolloids · 160
Large deformation properties of β-lactoglobulin gel structures
1991 · Mats Stading, Anne-Marie Hermansson · Food Hydrocolloids · 157
Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride
2002 · Martin Anker, Jonas Berntsen, et al. · Innovative Food Science & Emerging Technologies · 152
Liquid Loss as Effected byPost mortem Ultrastructural Changes in Fish Muscle: Cod (Gadus morhua L) and Salmon (Salmo salar)
1996 · Ragni Ofstad, Bjørg Egelandsdal, et al. · Journal of the Science of Food and Agriculture · 143
Microstructure and rheological behaviour of alginate/pectin mixed gels
2003 · Pernilla Walkenström, Siw Kidman, et al. · Food Hydrocolloids · 140
Formation of two types of gels from bovine myosin
1986 · Anne‐Marie Hermansson, Ole Harbitz, et al. · Journal of the Science of Food and Agriculture · 140
Rheological and microstructural evidence for transient states during gelation of kappa-carrageenan in the presence of potassium
1989 · Anne-Marie Hermansson · Carbohydrate Polymers · 134
Microstructure and Rheological Behavior of Pure and Mixed Pectin Gels
2002 · Caroline Löfgren, Pernilla Walkenström, et al. · Biomacromolecules · 131
Liquid Holding Capacity and Structural Changes During Heating of Fish Muscle: Cod (Gadus morhua L.) and Salmon (Salmo salar)
1993 · Ragni Ofstad, Siw Kidman, et al. · Digital Commons - USU (Utah State University) · 128
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Effects of Calcium, pH, and Blockiness on Kinetic Rheological Behavior and Microstructure of HM Pectin Gels
2005 · Caroline Löfgren, Stéphanie Guillotin, et al. · Biomacromolecules · 123
Synergistic rheological behaviour of mixed HM/LM pectin gels
2006 · Caroline Löfgren, Anne-Marie Hermansson · Food Hydrocolloids · 112
Gel Characteristics—Structure as Related to Texture and Waterbinding of Blood Plasma Gels
1982 · ANNE‐MARIE HERMANSSON · Journal of Food Science · 108
Global missions and the critical needs of food science and technology
2020 · Peter Lillford, Anne-Marie Hermansson · Trends in Food Science & Technology · 100
Phase separation and gel formation in kinetically trapped gelatin/maltodextrin gels
2000 · Niklas Lorén, Anne-Marie Hermansson · International Journal of Biological Macromolecules · 91
Gel Characteristics—Waterbinding Properties of Blood Plasma Gels and Methodological Aspects on the Waterbinding of Gel Systems
1982 · ANNE‐MARIE HERMANSSON, MARA LUCISANO · Journal of Food Science · 91
Microstructure and Kinetic Rheological Behavior of Amidated and Nonamidated LM Pectin Gels
2005 · Caroline Löfgren, Stéphanie Guillotin, et al. · Biomacromolecules · 90
Relationship between the Microstructure and the Mechanical and Barrier Properties of Whey Protein Films
2000 · Martin Anker, Mats Stading, et al. · Journal of Agricultural and Food Chemistry · 87
Differences in amylose aggregation and starch gel formation with emulsifiers
2004 · Gisela Richardson, Siw Kidman, et al. · Carbohydrate Polymers · 85
Mechanical Properties and Microstructure of Heat-set Whey Protein Emulsion Gels: Effect of Emulsifiers
2000 · Jianshe Chen, Eric Dickinson, et al. · LWT · 85
Aging of Whey Protein Films and the Effect on Mechanical and Barrier Properties
2001 · Martin Anker, Mats Stading, et al. · Journal of Agricultural and Food Chemistry · 83
Works count: 124
Citation count: 6,635
H-index: 43
I10-index: 95
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