Maud Langton

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 16

Top Venues

Foods (Basel, Switzerland)

Nutrients

Scientific reports

Nature communications

Swedish University of Agricultural Sciences

Chalmers University of Technology (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Swedish University of Agricultural Sciences May 31 2012

Sweden

Professor :: Food Science

Education History

Chalmers University of Technology Nov 17 1995

Sweden

PHD

Chalmers University of Technology May 20 1979

Sweden

MSC

Publications

Solja Pietiäinen, Youngsun Lee, Amparo Jimenez-Quero, Kati Katina, Ndegwa H Maina, Henrik Hansson, Annelie Moldin, Maud Langton
Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure. Foods (Basel, Switzerland) 13 (15) (2024)
Solja Pietiäinen, Youngsun Lee, Amparo Jimenez-Quero, Kati Katina, Ndegwa H Maina, Henrik Hansson, Annelie Moldin, Maud Langton
Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure. Foods (Basel, Switzerland) 13 (15) (2024)
Jaqueline Auer, Johanna Östlund, Klara Nilsson, Mathias Johansson, Anja Herneke, Maud Langton
Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties. Foods (Basel, Switzerland) 12 (13) (2023)
Anja Herneke, Christofer Lendel, Saeid Karkehabadi, Jing Lu, Maud Langton
Protein Nanofibrils from Fava Bean and Its Major Storage Proteins: Formation and Ability to Generate and Stabilise Foams. Foods (Basel, Switzerland) 12 (3) (2023)
Anja Herneke, Christofer Lendel, Saeid Karkehabadi, Jing Lu, Maud Langton
Protein Nanofibrils from Fava Bean and Its Major Storage Proteins: Formation and Ability to Generate and Stabilise Foams. Foods (Basel, Switzerland) 12 (3) (2023)
Ayaka Kamada, Anja Herneke, Patricia Lopez-Sanchez, Constantin Harder, Eirini Ornithopoulou, Qiong Wu, Xinfeng Wei, Matthias Schwartzkopf, Peter Müller-Buschbaum, Stephan V Roth, Mikael S Hedenqvist, Maud Langton, Christofer Lendel
Hierarchical propagation of structural features in protein nanomaterials. Nanoscale 14 (6) (2022)
Kia Nøhr Iversen, Johan Dicksved, Camille Zoki, Rikard Fristedt, Erik A Pelve, Maud Langton, Rikard Landberg
The Effects of High Fiber Rye, Compared to Refined Wheat, on Gut Microbiota Composition, Plasma Short Chain Fatty Acids, and Implications for Weight Loss and Metabolic Risk Factors (the RyeWeight Study). Nutrients 14 (8) (2022)
Tina Arndt, Kristaps Jaudzems, Olga Shilkova, Juanita Francis, Mathias Johansson, Peter R Laity, Cagla Sahin, Urmimala Chatterjee, Nina Kronqvist, Edgar Barajas-Ledesma, Rakesh Kumar, Gefei Chen, Roger Strömberg, Axel Abelein, Maud Langton, Michael Landreh, Andreas Barth, Chris Holland, Jan Johansson, Anna Rising
Spidroin N-terminal domain forms amyloid-like fibril based hydrogels and provides a protein immobilization platform. Nature communications 13 (1) (2022)
Rudi L Verspoor, Murielle Soglo, Razack Adeoti, Rousseau Djouaka, Sam Edwards, Rikard Fristedt, Maud Langton, Rosana Moriana, Matthew Osborne, Catherine L Parr, Kathryn Powell, Gregory D D Hurst, Rikard Landberg
Mineral analysis reveals extreme manganese concentrations in wild harvested and commercially available edible termites. Scientific reports 10 (1) (2020)
Jeanette Purhagen, Viktoria Olsson, Maud Langton
Mealworms as Food Ingredient-Sensory Investigation of a Model System. Foods (Basel, Switzerland) 8 (8) (2019)
Mohammed Elhassan, Jeanette Purhagen, Viktoria Olsson, Maud Langton
Quality Aspects of Insects as Food-Nutritional, Sensory, and Related Concepts. Foods (Basel, Switzerland) 8 (3) (2019)
Jing Li, Ievgen V Pylypchuk, Daniel P Johansson, Vadim K Kessler, Gulaim A Seisenbaeva, Maud Langton
Self-assembly of plant protein fibrils interacting with superparamagnetic iron oxide nanoparticles. Scientific reports 9 (1) (2019)
Maria A Karlsson, Åse Lundh, Fredrik Innings, Annika Höjer, Malin Wikström, Maud Langton
The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study. Foods (Basel, Switzerland) 8 (9) (2019)
Jing Lu, Maud Langton, Sabine Sampels, Jana Pickova
Lipolysis and Oxidation in Ultra-High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature. Journal of food science 84 (5) (2019)
Xinchen Ye, Mikael S Hedenqvist, Maud Langton, Christofer Lendel
On the role of peptide hydrolysis for fibrillation kinetics and amyloid fibril morphology. RSC advances 8 (13) (2018)
Kia Nøhr Iversen, Daniel Johansson, Carl Brunius, Thomas Andlid, Roger Andersson, Maud Langton, Rikard Landberg
Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized Cross-Over Breakfast Study. Nutrients 10 (11) (2018)

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Publication Activity (10 Years)

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Maud Langton