Lina Svanberg
Lina Svanberg
PhD, Researcher, SP Food and Bioscience
Bestätigte E-Mail-Adresse bei sp.se
Titel
Zitiert von
Zitiert von
Jahr
Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems
L Svanberg, L Ahrné, N Lorén, E Windhab
Journal of Food Engineering 104 (1), 70-80, 2011
882011
Impact of pre-crystallization process on structure and product properties in dark chocolate
L Svanberg, L Ahrné, N Lorén, E Windhab
Journal of food engineering 114 (1), 90-98, 2013
392013
Effect of pre-crystallization process and solid particle addition on microstructure in chocolate model systems
L Svanberg, L Ahrné, N Lorén, E Windhab
Food research international 44 (5), 1339-1350, 2011
312011
Chocolate swelling during storage caused by fat or moisture migration
L Svanberg, N Lorén, L Ahrné
Journal of food science 77 (11), E328-E334, 2012
182012
Effect of pre-crystallization process and solid particle addition on cocoa butter crystallization and resulting microstructure in chocolate model systems
L Svanberg, L Ahrné, N Lorén, E Windhab
Procedia Food Science 1, 1910-1917, 2011
152011
A method to assess changes in mechanical properties of chocolate confectionery systems subjected to moisture and fat migration during storage
L Svanberg, L Ahrné, N Loren, E Windhab
Journal of texture studies 43 (2), 106-114, 2012
142012
Effect of anthocyanins on lipid oxidation and microbial spoilage in value-added emulsions with bilberry seed oil, anthocyanins and cold set whey protein hydrogels
L Svanberg, K Malmberg, G Gustinelli, C Öhgren, I Persson, L Brive, ...
Food chemistry 272, 273-278, 2019
52019
Design of microcapsules with bilberry seed oil, cold-set whey protein hydrogels and anthocyanins: Effect of pH and formulation on structure formation kinetics and resulting …
L Svanberg, S Wassén, G Gustinelli, C Öhgren
Food chemistry 280, 146-153, 2019
22019
Pre-crystallization to control the fat crystal structure and its relation to storage stability in dark chocolate
L Svanberg, N Lorén, L Ahrné, E Windhab
InsideFood Symposium, 9-12 April 2013, Leuven, Belgium, 9-12, 2013
22013
Pre-crystallization Processing of Dark Chocolate: Effect on Fat Crystal Structure and Product Properties
LES Lina
ETH-Eidgenössische Technische Hochschule, 2012
22012
Noncocoa ingredients on cocoa butter crystallization
L Svanberg
Cocoa Butter and Related Compounds, 233-243, 2012
12012
Pre-crystallization processing of dark chocolate: Effect on fat crystal structure and product properties: effect on fat crystal structure and product properties
LLE Svanberg
Food process engineering 47, 2012
2012
Fat migration, fat bloom and cracking in chocolate pralines: a literature review
L Svanberg
SIK Institutet för livsmedel och bioteknik, 2009
2009
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