Search Results - Zobel, Hanne Kristine

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  1. 1
    Advanced structural characterisation of agar-based hydrogels: Rheological and small angle scattering studies

    Advanced structural characterisation of agar-based hydrogels: Rheological and small angle scattering studies by Martínez-Sanz, Marta, Ström, Anna, Lopez-Sanchez, Patricia, Knutsen, Svein Halvor, Ballance, Simon, Zobel, Hanne Kristine, Sokolova, Anna, Gilbert, Elliot Paul, López-Rubio, Amparo

    Published in Carbohydrate polymers
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  2. 2
    Alternative protocols for the production of more sustainable agar-based extracts from Gelidium sesquipedale

    Alternative protocols for the production of more sustainable agar-based extracts from Gelidium sesquipedale by Martínez-Sanz, Marta, Gomez-Barrio, Laura Pilar, Zhao, Ming, Tiwari, Brijesh, Knutsen, Svein Halvor, Ballance, Simon, Zobel, Hanne Kristine, Nilsson, Anna Ekman, Krewer, Christoffer, Östergren, Karin, López-Rubio, Amparo

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  3. 3
    Meat analogues from a faba bean concentrate can be generated by high moisture extrusion

    Meat analogues from a faba bean concentrate can be generated by high moisture extrusion by Saldanha do Carmo, Cátia, Knutsen, Svein Halvor, Malizia, Giulia, Dessev, Tzvetelin, Geny, Alexia, Zobel, Hanne, Myhrer, Kristine S., Varela, Paula, Sahlstrøm, Stefan

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  4. 4
    Erratum to “Meat analogues from a faba bean concentrate can be generated by high moisture extrusion” [Future Foods, 3 (2021) 100014]

    Erratum to “Meat analogues from a faba bean concentrate can be generated by high moisture extrusion” [Future Foods, 3 (2021) 100014] by do Carmo, Cátia Saldanha, Knutsen, Svein Halvor, Malizia, Giulia, Dessev, Tzvetelin, Geny, Alexia, Zobel, Hanne, Myhrer, Kristine S., Varela, Paula, Sahlstrøm, Stefan

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  5. 5
    Meat analogues from a faba bean concentrate can be generated by high moisture extrusion

    Meat analogues from a faba bean concentrate can be generated by high moisture extrusion by do Carmo, Cátia Saldanha, Knutsen, Svein Halvor, Malizia, Giulia Sofia, Tzvetelin, Dessev, Geny, Alexia, Zobel, Hanne, Myhrer, Kristine S, Varela, Paula, Sahlstrøm, Stefan

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  6. 6
    The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions

    The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions by do Carmo, Cátia Saldanha, Varela, Paula, Poudroux, Claire, Dessev, Tzvetelin, Myhrer, Kristine S, Rieder, Anne, Zobel, Hanne, Sahlstrøm, Stefan, Knutsen, Svein Halvor

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