Investigación en Ciencias Químicas y Forenses ; Research group in chemical and forensic sciences
CINQUIFOR
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Lund University
Lund, SueciaPublicaciones en colaboración con investigadores/as de Lund University (8)
2007
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Shear-induced topology changes in liquid crystals of the soybean lecithin/DDAB/water system
Langmuir, Vol. 23, Núm. 21, pp. 10518-10524
2005
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Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch
Carbohydrate Polymers, Vol. 59, Núm. 3, pp. 313-327
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Rheological properties of a surfactant-induced gel for the lysozyme-sodium dodecyl sulfate-water system
Colloid and Polymer Science, Vol. 283, Núm. 4, pp. 402-412
2004
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Gel formation in mixtures of amylose and high amylopectin potato starch
Carbohydrate Polymers, Vol. 57, Núm. 1, pp. 55-66
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Gel formation in mixtures of high amylopectin potato starch and potato starch
Carbohydrate Polymers, Vol. 56, Núm. 4, pp. 505-514
2003
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On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch
Starch/Staerke, Vol. 55, Núm. 3-4, pp. 121-130
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Small angle neutron scattering study of lysozyme-sodium dodecyl sulfate aggregates
Journal of Physical Chemistry B, Vol. 107, Núm. 44, pp. 12331-12338
2001
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Gelatinisation and retrogradation behaviour of some starch mixtures
Starch/Staerke, Vol. 53, Núm. 10, pp. 520-529