RESEARCH PAPERS
RESEARCH PAPERS
RESEARCH PAPERS
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Research papers<br />
A.-C. Eliasson<br />
<strong>RESEARCH</strong> <strong>PAPERS</strong><br />
Ann-Charlotte Eliasson<br />
1. Carlson, T. L.-G., Eliasson, A.-C., and Nair, B. M. (1980). Note on the<br />
determination of maximum amount of cereal storage protein in foods, J. Sci. Food<br />
Agric., 31: 223-224.<br />
2. Eliasson, A.-C. (1980). Effect of water content on the gelatinization of wheat<br />
starch, Starch/Stärke, 32: 270-272.<br />
3. Eliasson, A.-C., and Hegg, P.-O. (1981). Thermal stability of gluten, Cereal<br />
Chem., 57: 436-437.<br />
4. Eliasson, A.-C., Carlson, T. L.-G., Larsson, K., and Miezis, Y. (1981). Some<br />
effects of starch lipids on the thermal and rheological properties of wheat starch,<br />
Starch/Stärke, 33: 130-134.<br />
5. Eliasson, A.-C., Larsson, K., and Miezis, Y. (1981). On the possibility of<br />
modifying the gelatinization properties of starch by lipid surface coating,<br />
Starch/Stärke, 33: 231-235.<br />
6. Eliasson, A.-C., and Bohlin, L. (1982). Rheological properties of concentrated<br />
wheat starch gels, Starch/Stärke, 34: 267-271.<br />
7. Rajapaksa, D., Eliasson, A.-C., and Larsson, K. (1983). Bread baked from<br />
wheat/rice mixed flours using liquid-crystalline lipid phases in order to improve bread<br />
volume, J. Cereal Sci., 1: 53-61.<br />
8. Eliasson, A.-C., and Karlsson, R. (1983). Gelatinization properties of different size<br />
classes of wheat starch granules measured with differential scanning calorimetry,<br />
Starch/Stärke, 35: 130-133.<br />
9. Holm, J., Björck, I., Ostrowska, S., Eliasson, A.-C., Asp, N.-G., Larsson, K., and<br />
Lundquist, I. (1983). Digestibility of amylose-lipid complexes in vitro and in vivo,<br />
Starch/Stärke, 35: 294-297.<br />
10. Karlsson, R., Olered, R., and Eliasson, A.-C. (1983). Changes in starch granule<br />
size distribution and starch gelatinization properties during development and<br />
maturation of wheat, barley and rye, Starch/Stärke, 35: 335-340.<br />
11. Eliasson, A.-C. (1983). Differential scanning calorimetry studies on wheat starchgluten<br />
mixtures I. Effect of gluten on the gelatinization of wheat starch, J. Cereal<br />
Sci., 1: 199-205.<br />
12. Eliasson, A.-C. (1983). Differential scanning calorimetry studies on wheat starchgluten<br />
mixtures. II. Effect of gluten and sodium stearoyl lactylate on starch<br />
crystallization during ageing of wheat starch gels, J. Cereal Sci., 1: 207-213.<br />
13. Björck, I., Asp, N.-G., Birkhed, D., Eliasson, A.-C., Sjöberg, L.-B., and<br />
Lundquist, I. (1984). Effects of processing on starch availablitity in vitro and in vivo.<br />
II. Drum-drying of wheat flour, J. Cereal Sci., 2: 165-178.<br />
14. Eliasson, A.-C. (1985). Starch-lipid interactions studied by differential scanning<br />
calorimetry, Thermochim. Acta, 95: 369-374.<br />
15. Eliasson, A.-C., and Krog, N. (1985). Physical properties of amylosemonoglyceride<br />
complexes, J. Cereal Sci., 3: 239-248.<br />
16. Eliasson, A.-C. (1985). Starch gelatinization in the presence of emulsifiers. A<br />
morphological study of wheat starch, Starch/Stärke, 37: 411-415.<br />
17. Bohlin, L., Eliasson, A.-C., and Mita, T. (1986). Shear stress relaxation of native<br />
and modified potato starch gels, Starch/Stärke, 38: 120-124.<br />
18. Schweizer, T. F., Reimann, S., Solms, J., Eliasson, A.-C., and Asp, N.-G. (1986).<br />
Influence of drum-drying and twin-screw extrusion cooking on wheat carbohydrates,<br />
1
II, Effect of lipids on physical properties, degradation and complex formation of<br />
starch in wheat flour, J. Cereal Sci., 4: 249-260.<br />
19. Eliasson, A.-C. (1986). On the effects of surface active agents on the<br />
gelatinization of starch - a calorimetric investigation, Carbohydr. Polym., 6: 463-<br />
476.<br />
20. Eliasson, A.-C. (1986). Viscoelastic behaviour during the gelatinization of starch.<br />
I. Comparison of wheat, maize, potato and waxy-barley starches, J. Text. Stud., 17:<br />
253-265.<br />
21. Eliasson, A.-C. (1986). Viscoelastic behaviour during the gelatinization of starch<br />
II. Effects of emulsifiers, J. Text. Stud., 17: 357-375.<br />
22. Lindahl, L., and Eliasson, A.-C. (1986). Effects of wheat proteins on the<br />
viscoelastic properties of starch gels, J. Sci. Food Agric., 37: 1125-1132.<br />
23. Eliasson, A.-C., Larsson, K., Andersson, S., Hyde, S. T., Nesper, R., and von<br />
Schnering, H.-G. (1987). On the structure of native starch - an analogue to the quartz<br />
structure, Starch/Stärke, 39: 147-152.<br />
24. Muhrbeck, P., and Eliasson, A.-C. (1987). Influence of pH and ionic strength on<br />
the viscoelastic properties of starch gels - a comparison of potato and cassava starch,<br />
Carbohydr. Polym., 7: 291-300.<br />
25. Eliasson, A.-C. (1988). On the thermal transitions of the amylosecetyltrimethylammonium<br />
bromide complex, Carbohydr. Res., 172: 83-95.<br />
26. Lundh, G., Eliasson, A.-C., and Larsson, K. (1988). Cross-linking of wheat<br />
storage protein monolayers by compression/expansion cycles at the air/water<br />
interface, J. Cereal Sci., 7: 1-9.<br />
27. Siljeström, M., Björck, I., Eliasson, A.-C., Lönner, C., Nyman, M., and Asp, N.-<br />
G. (1988). Effects on polysaccharides during baking and storage of bread - in vitro<br />
and in vivo studies, Cereal Chem., 65: 1-8.<br />
28. Eliasson, A.-C., Finstad, H., and Ljunger, G. (1988). A study of starch-lipid<br />
interactions for some native and modified maize starches, Starch/Stärke, 40: 95-100.<br />
29. Holm, J., Lundquist, I., Björck, I., Eliasson, A.-C., and Asp, N.-G. (1988). Degree<br />
of starch gelatinization, digestion rate of starch in vitro, and metabolic response in<br />
rats, Am. J. Clin. Nutr .47: 1010-1016.<br />
30. Eliasson, A.-C., and Ljunger, G. (1988). Interactions between amylopectin and<br />
lipid additives during retrogradation in a model system, J. Sci. Food Agric., 44: 353-<br />
361.<br />
31. Holm, J., Björck, I., and Eliasson, A.-C. (1988). Effects of thermal processing of<br />
wheat on starch: I. Physico-chemical and functional properties, J. Cereal Sci., 8: 249-<br />
260.<br />
32. Gudmundsson, M., and Eliasson, A.-C. (1989). Some physicochemical properties<br />
of oat starches extracted from varieties with different oil content, Acta. Agric.<br />
Scand., 39: 101-111.<br />
33. Siljeström, M., Eliasson, A.-C., and Björck, I. (1989). Characterization of<br />
resistant starch from autoclaved wheat starch, Starch/Stärke, 41: 147-151.<br />
34. Holm, J., Hagander, B., Björck, I., Eliasson, A.-C., and Lundqvist, I. (1989). The<br />
effect of various thermal processes on the glycemic response to whole grain wheat<br />
products in humans and rats, J. Nutr., 119: 1631-1638.<br />
35. Eliasson, A.-C., and Lundh, G. (1989). Rheological and interfacial behaviour of<br />
some wheat protein fractions, J. Text. Stud., 20: 431-441.<br />
36. Gudmundsson, M., and Eliasson, A.-C. (1990). Retrogradation of amylopectin<br />
and the effects of amylose and added surfactants/emulsifiers, Carbohydr. Polym.,<br />
13: 295-315.<br />
Research papers<br />
A.-C. Eliasson<br />
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37. Eliasson, A.-C., and Tjerneld, E. (1990). On the influence of added lipid phases<br />
on the rheological properties of wheat flour doughs, Z. Lebensm. Unters. Forsch.,<br />
191: 35-39.<br />
38. Björck, I., Eliasson, A.-C., Drews, A., Gudmundsson, M., and Karlsson, R.<br />
(1990). Some nutritional properties of starch and dietary fiber in barley genotypes<br />
containing different levels of amylose, Cereal Chem., 67: 327-333.<br />
39. Eliasson, A.-C., and Tjerneld, E. (1990). Adsorption of wheat proteins on wheat<br />
starch granules, Cereal Chem., 67: 366-372.<br />
40. Muhrbeck, P., Eliasson, A.-C., and Salomonsson, A.-C. (1990). Physical<br />
characterization of bromine oxidised potato starch, Starch/Stärke, 42: 418-420.<br />
41. Eliasson, A.-C., Silverio, J., and Tjerneld, E. (1991). Surface properties of wheat<br />
flour-milling streams and rheological and thermal properties after hydration, J.<br />
Cereal Sci., 13: 27-39.<br />
42. Gudmundsson, M., Eliasson, A.-C., Bengtsson, S., and Åman, P. (1991). The<br />
effects of water soluble arabinoxylan on gelatinization and retrogradation of starch,<br />
Starch/Stärke, 43: 5-10.<br />
43. Gudmundsson, M., and Eliasson, A.-C. (1991). Thermal and viscous properties of<br />
rye starch extracted from different varieties, Cereal Chem., 68: 172-177.<br />
44. Muhrbeck, P., and Eliasson, A.-C. (1991). Influence of the naturally occuring<br />
phosphate esters on the crystallinity of potato starch, J. Sci. Food Agric., 55: 13-18.<br />
45. Wannerberger, L., and Eliasson, A.-C. (1991). Dispersions of wheat proteins<br />
obtained by alkali-acid treatmeant - flow properties, J. Dispersion Science and<br />
Technology 12: 337-347.<br />
46. Larsson, I., and Eliasson, A.-C. (1991). Annealing of starch at an intermediate<br />
water content, Starch/Stärke, 43: 227-231.<br />
47. Muhrbeck, P., Svensson, E., and Eliasson, A.-C. (1991). Effect of the degree of<br />
phosphorylation on the crystallinity of native potato starch, Starch/Stärke, 43: 466-<br />
468.<br />
48. Muhrbeck, P., and Eliasson, A.-C. (1991). Rheological properties of<br />
protein/starch mixed gels, J. Text. Stud., 22: 317-332.<br />
49. Lindahl, L., and Eliasson, A.-C. (1992). A comparison of some rheological<br />
properties of durum and wheat flour doughs, Cereal Chem., 69: 30-34.<br />
50. Eliasson, A.-C., and Silverio, J. (1992). Interfacial and rheological behaviour of<br />
some commercial gluten samples, Acta Agric. Scand., Sect B, Soil and Plant Sci.,<br />
42: 1-5.<br />
51. Mani, K., Eliasson, A.-C., Lindahl, L., and Trägårdh, C. (1992). Rheological<br />
properties and breadmaking quality of wheat flour doughs made with different dough<br />
mixers, Cereal Chem., 69: 222-225.<br />
52. Eliasson, A.-C. (1992). A calorimetric investigation of the influence of sucrose on<br />
the gelatinization of starch, Carbohydr. Polym., 18: 131-138.<br />
53. Lindahl, L., and Eliasson, A.-C. (1992). Influence of added enzymes on the<br />
rheological properties of a wheat flour dough, Cereal Chem., 69: 542-546.<br />
54. Kim, H.-R., Eliasson, A.-C., and Larsson, K. (1992). Dynamic rheological studies<br />
on an interaction between lipid and various native and hydroxypropyl potato starches,<br />
Carbohydr. Polym., 19: 211-218.<br />
55. Gudmundsson, M., and Eliasson, A.-C. (1992). Some physical properties of<br />
barley starches from cultivars differing in amylose content, J. Cereal Sci., 16: 95-<br />
105.<br />
Research papers<br />
A.-C. Eliasson<br />
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56. Gudmundsson, M., and Eliasson, A.-C. (1992). Comparison of thermal and<br />
viscoelastic properties of four waxy starches and the effect of added surfactant,<br />
Starch/Stärke 44: 379-385.<br />
57. Eliasson, A.-C., and Kim, H.-R. (1992). Changes in rheological properties of<br />
hydroxypropyl potato starch pastes during freeze-thaw treatments. I. A rheological<br />
approach for evaluation of freeze-thaw stability, J. Text. Stud., 23: 279-295.<br />
58. Mani, K., Trägårdh, C., Eliasson, A.-C., and Lindahl, L. (1992). Water content,<br />
water soluble fraction, and mixing affect fundamental rheological properties of wheat<br />
flour doughs, J. Food Sci., 57: 1198-1209.<br />
59. Wannerberger, L., and Eliasson, A.-C. (1993). Differential scanning calorimetry<br />
studies of rye flour-milling streams, Cereal Chem., 70: 196-198.<br />
60. Kim, H.-R., and Eliasson, A.-C. (1993). Changes in rheological properties of<br />
hydroxypropyl potato starch pastes during freeze-thaw treatments II. Effect of molar<br />
substitution and cross-linking, J. Text. Stud., 24: 199-213.<br />
61. Kim, H.-R., Muhrbeck, P., and Eliasson, A.-C. (1993). Changes in rheological<br />
properties of hydroxypropyl potato starch pastes during freeze-thaw treatments. III.<br />
Effect of cooking conditions and concentration of the starch paste, J. Sci. Food<br />
Agric., 61: 109-116.<br />
62. Kim, H.-R., and Eliasson, A.-C. (1993). The influence of molar substitution on<br />
the thermal transition properties of hydroxypropyl potato starches, Carbohydr.<br />
Polym., 22: 31-35.<br />
63. Lindahl, L., Eliasson, A.-C., Larsson, E., and Hall, G. (1993). Vergleichende<br />
Studie zwischen Durum-Weizen und anderen Mehlmischungen für die Teig-waren-<br />
Herstellung, Getreide, Mehl und Brot, 47: 57-60.<br />
64. Wikström, K., Bohlin, L., and Eliasson, A.-C. (1994). Biaxial extensional flow of<br />
wheat flour doughs, Rheology 94, 4: 192-197.<br />
65. Eliasson, A.-C., Gudmundsson, M., and Svensson, G. (1995). Gelatinization of<br />
wheat starch in flour - relation to flour quality, Lebensm.-Wiss. u. -Technol., 28:<br />
227-235.<br />
66. Svensson, E. and Eliasson, A.-C. (1995). Crystalline changes of native wheat and<br />
potato starches at intermediate water levels during gelatinization, Carbohydr.<br />
Polym., 26: 171-176.<br />
67. Eliasson, A.-C., and Kim, H.-R. (1995). A dynamic rheological method to study<br />
the interaction between starch and lipids, J. Rheology, 39:1519-1534<br />
68. Larsson, H. and Eliasson, A.-C. (1996). Phase separation of wheat flour dough<br />
studied by ultracentrifugation and stress-relaxation I. Influence of water content,<br />
Cereal Chem., 73: 18-24.<br />
69. Larsson, H. and Eliasson, A.-C. (1996). Phase separation of wheat flour doughs<br />
studied by ultracentrifugation and stress-relaxation II. Influence of mixing time,<br />
ascorbic acid and lipids, Cereal Chem., 73: 25-31.<br />
70. Wannerberger, L., Wahlgren, M. and Eliasson, A.-C. (1996). Adsorption of<br />
protein fractions from wheat onto methylated silica surfaces, Cereal Chem., 73: 499-<br />
505.<br />
71. Svensson, E., Gudmundsson, M. and Eliason, A.-C. (1996). Binding of sodium<br />
dodecylsulphate to starch polysaccharides quantified by surface tension<br />
measurements, Colloids and Surfaces B: Biointerfaces, 6: 227-233.<br />
72. da Cruz Francisco, J., Silverio, J., Eliasson, A.-C. and Larsson, K. (1996).<br />
A comparative study of gelatinization of cassava and potato starch in an aqueous lipid<br />
phase (L2) compared to water, Food Hydrocolloids, 10: 317-322.<br />
Research papers<br />
A.-C. Eliasson<br />
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73. Silverio, J., Svensson, E., Eliasson, A.-C., and Olofsson, G. (1996). Isothermal<br />
microcalorimetric studies on starch retrogradation, Journal of Thermal Analysis,<br />
47: 1179-1200.<br />
74. Mani Lindborg, K., Trägårdh, C., Eliasson, A.-C. and Dejmek, P. (1997). Timeresolved<br />
shear viscosity of wheat flour doughs - Effect of mixing, shear rate, and<br />
resting on the viscosity of doughs of different flours, Cereal Chemistry, 74: 49-55.<br />
75. Wannerberger, L., Eliasson, A.-C., and Sindberg, A. (1997). Interfacial properties<br />
of rye flour-milling streams and secalin in comparison with gluten, J. Cereal Sci., 25:<br />
243-252<br />
76. Wannerberger, L., Nylander, T., Eliasson, A.-C., Tatham, A., Fido, R., Miles,<br />
M.J. and McMaster, T.J. (1997). Interaction between α-gliadin layers, J. Cereal Sci.,<br />
26: 1-13.<br />
77. Larsson, H. and Eliasson, A.-C. (1997). Influence of the starch granule surface on<br />
the rheological behaviour of wheat flour dough, J. Texture Stud., 28: 487-501.<br />
78. Wikström, K. and Eliasson, A.-C. (1998). Effects of enzymes and oxidizing<br />
agents on shear stress relaxation of wheat flour dough: Additions of protease, glucose<br />
oxidase, ascorbic acid and potassium bromate, Cereal Chem., 75: 331-337.<br />
79. Fredriksson, H., Silverio, J., Andersson, R., Eliasson, A.-C. and Åman, P. (1998).<br />
The influence of amylose and amylopectin characteristics on gelatinization and<br />
retrogradation properties of different starches, Carbohydr. Polym., 35: 119-134.<br />
80. Larsson, H. and Eliasson, A.-C. (1998) A comparison of equilibrated lipid water<br />
systems and the effect of added lecithin on dough rheology of flour milling-streams,<br />
J. Sci. Food Agric., 77:552-558.<br />
81. Svensson, E., Autio, K. and Eliasson, A.-C. (1998). The effect of sodium<br />
dodecylsulfate on gelatinization and gelation properties of wheat and potato starches,<br />
Food Hydrocolloids, 12:151-158<br />
82. Villwock, V.K., Eliasson, A.-C., Silverio, J. and BeMiller, J. (1999) Starch-lipid<br />
interactions in common, waxy, ae du, and ae su2 maize starches examined by<br />
differential scanning calorimetry, Cereal Chem, 76:292-298.<br />
83. Cies´la, K. Svensson, E. and Eliasson, A.-C. (1999) Preliminary studies using<br />
differential scanning calorimetry of radiation-induced transformations in starch and<br />
flour, J. Thermal Analysis and Calorimetry, 56:1197-1202.<br />
84. Larsson, H. and Eliasson, A.-C. (1999) Rheological behaviour of mixed gels of<br />
wheat starch and ethyl(hydroxyethyl)cellulose (EHEC), J. Texture Stud., 30: 181-<br />
196.<br />
85. Örnebro, J., Wahlgren, M., Eliasson, A.-C., Fido, R.J. and Tatham, A.S. (1999)<br />
Adsorption of α-, β-, γ- and ω-gliadins onto hydrophobic surfaces., J. Cereal Sci.,<br />
30: 105-114.<br />
86. McMaster, T.J., Miles, M.J., Wannerberger, L., Eliasson, A.-C., Shewry, P.R. and<br />
Tatham, A.S. (1999) Identification of microphases in mixed α-and ω-gliadin protein<br />
films investigated by atomic force microscopy, J. Agric. Food Chem., 47: 5093-<br />
5099.<br />
87. Silverio, J., Fredriksson, H., Andersson, R., Eliasson, A.-C. and Åman, P. (2000)<br />
The effect of temperature cycling on the amylopectin retrogradation of starches with<br />
different amylopectin unit-chain length distribution, Carbohydr. Polym. 42: 175-<br />
184.<br />
88. Örnebro, J., Nylander, T. and Eliasson, A.-C. (2000) Critical Review: Interfacial<br />
behaviour of wheat proteins, J. Cereal Sci. 31: 195-221.<br />
Research papers<br />
A.-C. Eliasson<br />
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89. Fredriksson, H., Björck, I., Andersson, R., Liljeberg, H., Silverio, J., Eliasson, A.-<br />
C. and Åman, P. (2000) Studies on α-amylase degradation of retrograded starch gels<br />
from waxy maize and high-amylopectin potato, Carbohydr. Polym. 43: 81-87.<br />
90. Tufvesson, F. and Eliasson, A.-C. (2000) Formation and crystallization of<br />
amylose-monoglyceride complex in a starch matrix, Carbohydr. Polym. 43: 359-<br />
365.<br />
91. Larsson, H., Eliasson, A.-C., Johansson, E. and Svensson, G. (2000) Influence of<br />
added starch on mixing of dough made with three wheat flours differing in high<br />
molecular weight subunit composition: Rheological behaviour, Cereal Chem. 77:<br />
633-639.<br />
92. Elofsson, U., Eliasson, A.-C., Wahlgren, M., Loosveld, A-M.A., Courtin, C.M.<br />
and Delcour, J.A. (2000) Adsorption studies of interaction between water -<br />
extractable nonstarch polysaccharides and prolamines in cereals, Cereal Chem. 77:<br />
679-684.<br />
93. Granfeldt, Y., Eliasson, A.-C. and Björck, I. (2000) An examination of the<br />
possibility of lowering the glycemic index of oat and barley flakes by minimal<br />
processing, J. Nutr. 130: 2207-2214.<br />
94. Repeckiene, A., Eliasson, A.-C., Juodeikiene, G. and Gunnarsson, E. (2001)<br />
Predicting baking performance from rheological and adhesive properties of rye meal<br />
suspensions during heating, Cereal Chem. 78:193-199.<br />
95. Tufvesson, F., Skrabanja, V., Björck, I., Liljeberg, H., and Eliasson, A.-C. (2001)<br />
Digestibility of starch systems containing amylose-glycerol monopalmitin complexes,<br />
Lebensm.-Wiss. u -Technol. 34:131-139.<br />
96. Örnebro, J., Nylander, T., Eliasson, A.-C., Shewry, P.R., Tatham A.S. and<br />
Gilbert, S.M. (2001) Adsorption of the high molecular weight glutenin subunit 1Dx5<br />
compared to the 58 kDa central repetitive domain and α-gliadins, J. Cereal Sci.<br />
34:141-150.<br />
97. Ortega-Ojeda, F.E. and Eliasson, A.-C. (2001) Gelatinisation and retrogradation<br />
behaviour of some starch mixtures, Starch/Stärke, 53:520-529.<br />
98. Santacruz, S., Koch, K., Svensson, E., Ruales, J. and Eliasson, A.-C. (2002) Three<br />
underutilised sources of starch from the Andean region in Ecuador Part I. Physicochemical<br />
characterisations, Carbohydr. Polymer, 49: 63-70.<br />
99. Watanabe, A., Larsson, H. and Eliasson, A.-C. (2002) Effect of ohysical state of<br />
nonpolar lipids on rheology and microstructure of gluten-starch dough and wheat<br />
flour doughs, Cereal Chem., 79: 203-209.<br />
100. Lundqvist, H., Eliasson, A.-C. and Olofsson, G. (2002) Binding of<br />
hexadecyltrimethylammonium bromide to starch polysaccharides. Part I. Surface<br />
tension measurements. Carbohydr. Polym. 49: 43-55.<br />
101. John, J.K., Raja, K.C.M., Rani, S., Moorthy, S.N. and Eliasson, A. (2002)<br />
Properties of arrowroot starch treated with aqueous HCl at ambient temperature. J.<br />
Food Sci. 67: 10-14.<br />
102. Lundqvist, H., Eliasson, A.-C. and Olofsson, G. (2002) Binding of<br />
hexadecyltrimethylammonium bromide to starch polysaccharides. Part II.<br />
Calorimetric study. Carbohydr. Polym. 49:109-120.<br />
103. Lundqvist, H., Nilsson, G., Eliasson, A.-C. and Gorton, L. (2002) Changing the<br />
amylopectin-sodium dodecyl sulphate interaction by modifying the exterior chain<br />
length. Starch/Stärke 54:100-107.<br />
104. Ciesla, K. and Eliasson, A.-C. (2002) Influence of gamma radiation on potato<br />
starch gelatinization studied by differential scanning calorimetry. Radiation Physics<br />
and Chemistry 64:137-148.<br />
Research papers<br />
A.-C. Eliasson<br />
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105. Santacruz, S., Ruales, J. and Eliasson, A.-C. (2003) Three underutilised sources<br />
of starch from the Andean region in Ecuador Part II. Rheological characaterisation<br />
Carbohydr. Polym 51: 85-92.<br />
106. Tufvesson, F., Wahlgren, M. and Eliasson, A.-C. (2003) Formation of amyloselipid<br />
complexes and effects of temperature. Part 1. Monoglycerides Starch/Stärke<br />
55:61-71.<br />
107. Tufvesson, F., Wahlgren, M. and Eliasson, A.-C. (2003) Formation of amyloselipid<br />
complexes and effects of temperature treatment. Part 2. Fatty acids<br />
Starch/Stärke 55: 138-149.<br />
108. Ortego-Ojeda, F.E., Larsson, H. and Eliasson, A.-C. (2003) On the dispersion<br />
and small-amplitude oscillation measurements of high amylopectin potato starch<br />
Starch/Stärke 55: 121-130.<br />
109. Watanabe, A., Yokomizo, K. and Eliasson, A.-C. (2003) Effect of physical states<br />
of nonpolar lipids on rheology, ultracentrifugation, and microstructure of wheat flour<br />
dough Cereal Chem. 80: 281-284.<br />
110. Örenbro, J., Nylander, T., Eliasson, A.-C., Shewry, P.R., Tatham, A.S. and<br />
Gilbert, S.M. (2003) The behvaiour of the high molecular-weight glutenin subunit<br />
1Dx5, the 58 kDa central repetitive domain and α-gliadins at the air-aqueous<br />
interface J. Cereal Sci. 38: 147-156.<br />
111. Karlsson, M.E. and Eliasson, A.-C. (2003) Gelatinization and retrogradation of<br />
potato (Solanum tuberosum) starch in situ as assessed by differential scanning<br />
calorimetry Lebensm.-Wiss. u.-Technol. 36: 735-741.<br />
112. Karlsson, M.E. and Eliasson, A.-C. (2003) Effects of time/temperature<br />
treatments on potato (Solanum tuberosum) starch: a comparison of isolated starch and<br />
starch in situ Journal of the Science of Food and Agriculture 83: 1587-1592..<br />
113. Ciesla, K. and Eliasson, A.-C. (2003) DSC studies of gamma irradiation<br />
influence on gelatinisation and amylose-lipid complex transition occurring in wheat<br />
starch Radiation Physics and Chemistry 68: 933-940.<br />
114. Georgopoulos, Larsson, H. and Eliasson, A.-C. (2004) A comparison of the<br />
rheological properties of wheat flour dough and its gluten prepared by<br />
ultracentrifugation Food Hydrocolloids 18: 143-151.<br />
115. Arfvidsson, C., Wahlund, K.-G. and Eliasson, A.-C. (2004) Direct molecular<br />
weight determination in the evaluation of dissolution methods for unreduced glutenin<br />
J. Cereal Sci. 39: 1-8<br />
116. Ortega-Ojeda, F., Larsson, H. and Eliasson, A.-C. (2004) Gel formation in<br />
mixtures of high amylopectin potato starch and potato starch Carbohydrate<br />
Polymers 56: 505-514.<br />
117. Ortega-Ojeda, F., Larsson, H. and Eliasson, A.-C. Gel formation in mixtures of<br />
amylose and high amylopectin potato starch (2004) Carbohydrate Polymers 57:55-<br />
66.<br />
118. Elfstrand, L., Frigård, T., Andersson, R., Eliasson, A.-C., Jönsson, M., Reslow,<br />
M. and Wahlgren, M. Recrystallisation behaviour of native and processed waxy<br />
maize starch in relation to the molecular characteristics (2004) Carbohydrate<br />
Polymers 57: 389-400.<br />
119. Ciesla, K. and Eliasson, A.-C. (2005) DSC studies of g-irradiation influence on<br />
amylase-lipid complex transition in wheat flour J Thermal Analysis and<br />
Calorimetry 79:19-27.<br />
120. Ortega-Ojeda, F., Larsson, H. and Eliasson, A.-C. (2005) Gel formation in<br />
mixtures of hydrophobically modified potato and high amylopectin potato starch<br />
Carbohydrate Polymers 59:313-327.<br />
Research papers<br />
A.-C. Eliasson<br />
7
121. Mira, I., Eliasson, A.-C. and Persson, K. (2005) Effect of surfactant structure on<br />
the pasting properties of wheat flour and starch suspensions Cereal Chem. 82: 44-52.<br />
122. Lundqvist, H. and Eliasson, A.-C. (2005) Influence of whey protiens β-<br />
lactoglobulin and α-lactalbumin on retrogradation of starch Progress in Food<br />
Biopolymer research 1: 87-99<br />
123. Georgopoulos, F., Larsson, H. and Eliasson, A.-C. (2006) Influence of native<br />
lipids on the rheological properties of wheat flour dough and gluten J. Texture Stud.<br />
37: 49-62.<br />
124. Moorthy, S.N., Andersson, L., Eliasson, A-C., Santacruz, S. and Ruales, J.<br />
(2006) Determination of amylose content in different starches using modulated<br />
differential scanning calorimetry Starch/Stärke 58: 209-214.<br />
125. Leeman, A.M., Karlsson, M.E., Eliasson, A.-C. and Björck, I. (2006) Resistant<br />
starch formation in temperature treated potato starches varying in<br />
amylose/amylopectin ratio Carbohydrate Polymers 65: 306-313.<br />
126. Elfstrand. L., Eliasson, A.-C., Jönsson, M., Reslow, M., and Wahlgren, M.<br />
(2006) From starch to starch microspheres: Factors controlling the microspheres<br />
quality Starch/Stärke 58: 381-390.<br />
127. Karlsson, M.E., Leeman, A.M., Björck, I.M.E. and Eliasson, A.-C. (2007) Some<br />
physical and nutritional characteristics of genetically modified potatoes varying in<br />
amylose/amylopectin ratios Food Chemistry 100: 136-146.<br />
128. Elfstrand, L., Eliasson, A.-C., Jönsson, M., Larsson, M., Simpraga, A., Thelin,<br />
B. and Wahlgren, M. (2007) Recrystallization of waxy maize starch during<br />
manufacturing of starch microspheres for drug delivery: Influence of excipients<br />
Carbohydrate Polymers 69: 732-741.<br />
129. Ciesla, K. and Eliasson, A.-C. (2007) DSC studies of gamma irradiation effect<br />
on the amylose-lipid complex formed in wheat and potato starches Acta Alimentaria<br />
36: 11-126.<br />
130. Ciesla, K. and Eliasson, A.-C. (2007) DSC studies of retrogradation and<br />
amylose-lipid complex transition taking place in gamma irradiated wheat starch<br />
Nuclear Instruments and Methods in Physics Research B 265: 399-405<br />
Research papers<br />
A.-C. Eliasson<br />
REVIEW <strong>PAPERS</strong>, BOOK CHAPTERS, MONOGRAPHS, ETC<br />
1. Eliasson, A.-C. (1983). Physical Properties of Starch in Concentrated Systems<br />
such as Dough and Bread, Lund University, Lund (thesis).<br />
2. Eliasson, A.-C. (1988). Physical and chemical characteristics of legume starches,<br />
ISI Atlas of Science, Animal and Plant Sciences 1: 89-94.<br />
3. Eliasson, A.-C. (1990). Rheological properties of cereal proteins, In "Dough<br />
Rheology and Baked Product Texture" (Faridi, H. and Faubion, J., eds), van<br />
Nostrand Reinhold, New York, pp 67-110.<br />
4. Eliasson, A.-C., and Larsson, K. (1993). Cereals in breadmaking: A<br />
molecular/colloidal approach, Marcel Dekker, New York.<br />
5. Eliasson, A.-C., (1994) Interactions between starch and lipids studied by DSC,<br />
Thermochim. Acta 246:343-356.<br />
6. Eliasson, A.-C. (editor) (1996) Carbohydrates in Food, Marcel Dekker, New<br />
York.<br />
7. Eliasson, A.-C. and Gudmundsson, M. (1996). Starch: Physicochemical and<br />
Functional Properties. In "Carbohydrates in Food" (Eliasson, A.-C., ed) Marcel<br />
Dekker, NewYork, pp 431-503.<br />
8
8. Eliasson, A.-C. (1998) Lipid-carbohydrate interactions. In "Interactions: The<br />
Keys to Cereal Quality" (Hamer, R.J. and Hoseney, R.C., eds) American<br />
Association of Cereal Chemists, St. Paul, USA, pp 47-79.<br />
9. Eliasson, A.-C. and Silverio, J. (1997). Fat in baking. In "Food Emulsions"<br />
(Larsson, K., ed) Marcel Dekker, New York,pp 525-548.<br />
10. Örnebro, J., Nylander, T. and Eliasson, A.-C. (2000) Interfacial Behaviour of<br />
Wheat Proteins. A Critical Review. J. Cereal Sci. 31: 195-221.<br />
11. Eliasson, A.-C. and Tatham, A. (2001) Cereal Starches and Proteins. In "Cereals<br />
and Cereal Products. Chemistry and Technology" (Dendy, D. and Dobraszczyk,<br />
B. J., eds.), Aspen Publishers Inc., pp 68-89.<br />
12. Eliasson, A.-C. (2003) Starch structure and bread quality. In “Bread<br />
making:improving quality” (Cauvain, S., ed), Wood head Publishing Ltd,<br />
Cambridge pp 145-167.<br />
13. Eliasson, A.-C. (2003) Utilization of thermal properties for understanding baking<br />
and staling processes. In "Characterization of Cereals and Flours: Properties,<br />
Analysis, and Applications" (Kaletunc and Breslauer, eds.), Marcel Dekker, pp 65-<br />
115.<br />
14. Eliasson, A.-C. (ed) (2004) “Starch in Food Structure, function and<br />
applications”, Woodhead Publishing, Boca Raton.<br />
15. Eliasson, A.-C. and Wahlgren, M. (2004) Starch-lipid interactions and their<br />
relevance in food products In “Starch in Food Structure, function and<br />
applications”, Woodhead Publishing, Boca Raton, pp 441-460.<br />
16. Eliasson, A.-C. (ed) (2006) “Carbohydrates in Food Second Edition” Taylor &<br />
Francis, Boca Raton.<br />
17. Eliasson, A.-C. and Gudmundsson, M. (2006) Starch: physicochemical and<br />
functional properties “Carbohydrates in Food Second Edition”, Taylor & Francis,<br />
Boca Raton pp 391-469.<br />
18. Eliasson, A.-C. and Autio, K. Rye starch. In "Starch: Chemistry and<br />
Technology" (BeMiller, J.B. ed) Academic Press, (submitted).<br />
19. Autio, K. and Eliasson, A.-C. Oat starch. In "Starch: Chemistry and<br />
Technology" (BeMiller, J.B. ed) Academic Press, (submitted).<br />
Research papers<br />
A.-C. Eliasson<br />
CONFERENCE CONTRIBUTIONS<br />
(• invited speaker)<br />
1. Eliasson, A.-C. (1983). Starch-lipid complexes in bread, Fats (Lipids) in Baking<br />
and Extrusion, Lipidforum, Göteborg, 11-12 April (Proceedings pp 50-51)<br />
2. Eliasson, A.-C. (1984). Rheology of starch gelatinization, Tagung für<br />
Lebensmittelrheologie, Detmold, 12-16 March.<br />
3. Eliasson, A.-C. (1984). Retrogradation of starch as measured by differential<br />
scanning calorimetry, New approaches to Research on Cereal Carbohydrates,<br />
Carlsberg, Copenhagen, 25-28 June.<br />
(In "New approaches to Research on Cereal Carbohydrates", eds R.D. Hill and L.<br />
Munck, Elsevier Science Publishers, Amsterdam, 1985, pp 93-98)<br />
4. Eliasson, A.-C. (1984). Some studies on effects of polar lipids on bread volume and<br />
on bread staling, International Symposium on Advances in Baking Science and<br />
Technology, Kansas State University, Manhattan, Kansas, USA, 27-28 September.<br />
(Proceedings pp X-1-X-14)<br />
5. Eliasson, A.-C. (1984). Starch gelatinization in the presence of lipids, AACC 69th<br />
Annual Meeting, Minneapolis, USA, 30 September - 4 October.<br />
9
6. Eliasson, A.-C. (1985). Starch-lipid interactions studied by differential scanning<br />
calorimetry, 9th Nordic Symposium on Thermal Analysis and Calorimetry,<br />
Chemical Center, Lund, Sweden, June 3-5 .<br />
7. Lindahl, L. and Eliasson, A.-C. (1986). Effects of wheat proteins on the<br />
viscoelastic properties of starch gels, Rheology in Food Science and Biotechnology,<br />
Lund, March 11-12 .<br />
8. Eliasson, A.-C. (1987). Starch retrogradation in bread staling, 23. Nordic Cereal<br />
Congress, Copenhagen, Denmark, 17-20 August.<br />
9. Lindahl, L. and Eliasson, A.-C. (1987). Viscoelastic properties of starch gels with<br />
added gluten and of dough systems, 3rd International Workshop on Gluten<br />
Proteins, Budapest, Hungary, May 9-12.<br />
(In "Proceedings of the 3rd International Workshop on Gluten Proteins", eds R.<br />
Lasztity and F. Bekes, World Scientific, pp 507-517)<br />
• 10. Eliasson, A.-C. (1988). Rheological and interfacial behaviour of some wheat<br />
protein fractions, Cereals 88, Lausanne, Switzerland, May 30 - June 3.<br />
11. Eliasson, A.-C. (1988). Rheology and structure of wheat flour dough,<br />
International Symposium Cereal Science and Technology in Sweden, Ystad, June<br />
13-16.<br />
12. Eliasson, A.-C. (1988). Starch gelatinization in the presence of sugars and<br />
polysaccharides, Starch Round Table, San Diego, USA, October 6.<br />
• 13. Eliasson, A.-C. (1988). Characterization of wheat starch and gluten as related<br />
to end-use properties, Wheat is Unique, San Diego, October 7-8. (In "Wheat is<br />
Unique", Y. Pomeranz, ed., AACC, St Paul, pp 177-192).<br />
14. Eliasson, A.-C. and Tjerneld, E. (1988). Adsorption of wheat proteins on wheat<br />
starch granules, AACC 73rd Annual Meeting, San Diego, October 9-13.<br />
• 15. Eliasson, A.-C. (1988). Characterization of wheat starch and gluten as related<br />
to end-use properties, International Wheat Gluten Association, San Diego,<br />
October 13.<br />
16. Eliasson, A.-C. (1989). Some physico-chemical properties of wheat starch, ICC<br />
'89 Symposium Wheat End-Use Properties, Lahti, Finland, June 13-15.<br />
(In "Wheat End-use Properties. Wheat and Flour Characterization for Specific Enduse",<br />
Salovaara, H., ed., Helsinki University, Helsinki, pp355-364)<br />
17. Eliasson, A.-C. (1990). On the possibility to improve baking performance with the<br />
addition of gluten or polar lipids, 24 Noric Cereal Congress, Djurö, Sweden, 20-23<br />
May.<br />
• 18. Eliasson, A.-C. (1990). The influence of cereal processing on the behaviour of<br />
starch, ICC 13 Congress, Wienna, May 29-31.<br />
19. Eliasson, A.-C. and Silverio, J. (1990). Interfacial behaviour of gluten proteins<br />
after heat treatment, IV Gluten Workshop, Winnipeg, June 27-29.<br />
(In "Gluten Proteins 1990", eds W. Bushuk and R. Tkachuk, AACC, pp 11-20)<br />
• 20. Eliasson, A.-C. (1990). Lipid-starch interactions, New Horizons in the<br />
Analysis of Oils, Fats, Lipids and Lipoproteins, AOCS, Rebild Bakker,<br />
Denmark, July 15-19.<br />
21. Eliasson, A.-C. (1993). On the surface activity of wheat proteins, VIth<br />
Workshop on Gluten Proteins, Detmold, June 7-9.<br />
(In "Gluten Proteins 1993", Association of Cereal Research, Detmold, pp 198-206)<br />
22. Eliasson, A.-C. (1993). Some mechanisms for the starch-lipid interaction, Starch<br />
Round Table, Miami, USA, September 30 - October 2.<br />
Research papers<br />
A.-C. Eliasson<br />
10
23. Eliasson, A.-C. and Tjerneld, E. (1993). Influence of the starch granule surface on<br />
starch-protein interactions, 78th AACC Annual Meeting, Miami Beach, USA,<br />
October 3-7.<br />
24. van Gijssel, J. and Eliasson, A.-C. (1993). Effect of fat on rheological behavior of<br />
high-fat doughs, 78th AACC Annual Meeting, Miami Beach, USA, October 3-7.<br />
• 25. Eliasson, A.-C. and Kim, H.-R. (1993). A dynamic rheological method to study<br />
the interaction between starch and lipids, The Society of Rheology 65th Annual<br />
Meeting, Boston, USA, October 17-21.<br />
• 26. Eliasson, A.-C. (1994). Fundamental rheological methods in cereal technology,<br />
3rd Annual Meeting of the Nordic Rheology Society, Copenhagen, Denmark,<br />
June 1-3.<br />
• 27. Eliasson, A.-C. (1994). Lipid-carbohydrate interactions, Quality Cereals in a<br />
Changing World, The Hague, Netherlands, June 5-9.<br />
28. Wannerberger, L., Nylander, T. and Eliasson, A.-C. (1994). Interfacial properties<br />
of gliadin fractions, Wheat Kernel Proteins. Molecular and Functional Aspects,<br />
Viterbo, Italy, September 28-30 (poster).<br />
29. Larsson, H. and Eliasson, A.-C. (1994). A study of the aqueous phases present in<br />
dough, Wheat Kernel Proteins. Molecular and Functional Aspects, Viterbo, Italy,<br />
September 28-30 (poster).<br />
30. Konik, C.M., Eliasson, A.-C., Batey, I.L., MacRitchie, F. and Wrigley, C.W.<br />
(1995). Prediction of starch-related aspects of wheat processing using differential<br />
scanning calorimetry, Cereals '95, Adelaide, Australia, September 10-14. (In<br />
"Cereals '95 Proceedings of the 45th Australian Cereal Chemistry Conference", eds<br />
Y.A. Williams and C.W. Wrigley, Royal Australian Chemical Institute, pp 192-195)<br />
31. Eliasson, A.-C. (1995). Starch-lipid interactions. Some examples from the food<br />
industry, Sixth Annual Symposium on Surface and Colloid Science, Lund,<br />
Sweden, October 18-19.<br />
• 32. Eliasson, A.-C. (1995). Rye proteins at the air/water interface, Rye<br />
Symposium, Helsinki, Finland, December 6-7. (In "International rye symposium:<br />
Technology and products", eds K. Poutanen and K. Autio, VTT Technical<br />
Research Centre of Finland, Espoo, pp 131-136)<br />
33. Eliasson, A.-C. (1996). Some colloidal aspects of bread making, Food colloids -<br />
proteins, lipids and polysaccharides, Ystad, Sweden, April 24-26.<br />
34. Borné, J., Eliasson, A.-C., Si, J.Q. and Dybdal, L. (1996) Lipases in baking: new<br />
approaches to a mechanistic understanding, First European Symposium on<br />
Enzymes in Grain Processing, Noordwijkerhout, The Netherlands, December 2-4<br />
(poster).<br />
35. Larsson, H. and Eliasson, A.-C. (1998) Gels made of wheat starch and<br />
ethyl(hydroxyethyl)cellulose (EHEC): Rheological behaviour. In ”Gums and<br />
stabilisers for the food industry 9, eds P.A. Williams and G.O. Phillips, The Royal<br />
Society of Chemistry, Cambridge, UK, pp 184-188.<br />
• 36. Eliasson, A.-C. (1998) Thermal transitions of starch in relation to food product<br />
quality, Bale Meeting. Chemical and Physical Process Development and<br />
Process Safety. Thermal Analysis in Food Science, Basel, Switzerland, May 26-<br />
28.<br />
• 37. Eliasson, A.-C. (1998) Fundamental rheological measurements on wheat flour<br />
dough, 83rd AACC Annual Meeting, Minneapolis, USA, September 13-17.<br />
Research papers<br />
A.-C. Eliasson<br />
11
• 38. Eliasson, A.-C. (1998) Carbohydrates in food, XXth National Congress<br />
Calorimetry, Thermal Analysis, Experimental Thermodynamics, Rome, Italy,<br />
december 14-18,<br />
• 39. Eliasson, A.-C. (1999) A physico-chemical approach to the study of starchlipid<br />
interactions, Starch Round Table, Seattle, USA, October 28-30, 1999.<br />
40. Moorthy, S.N. and Eliasson, A.-C. (1999) Starch-lipid interactions of tuber<br />
starches, XIV Carbohydrate Conference, India, Trends in Carbohydrate Chemistry,<br />
vol. 6, 97-105.<br />
41. Ruales, J., Barba, M., Eliasson, A.-C. and Larsson, H. (2001) Influence of the<br />
sugar addition in the rheological behaviour of native starches under-used in Ecuador,<br />
II Latin-American Symposium of Roots and Tubers (SLART II), Lima, Peru,<br />
November 28-30, 2001 (the Best Poster award).<br />
• 42. Eliasson, A.-C. (2001) Starch-lipid Interactions, General Mills, Minneapolis,<br />
USA, July, 11, 2001.<br />
• 43. Eliasson, A.-C. (2002) Starch inclusion complexes, Starch in aqueous<br />
solution, Åbo Akademi, Åbo, Finland, February 21, 2002.<br />
44. Eliasson, A.-C. (2002) Foams in the food industry, Foams, YKI, Stockholm,<br />
Sweden, March 8, 2002.<br />
45. Eliasson, A.-C. (2002) Starch-lipid interactions in batters, AACC Annual<br />
Meeting and Exhibition, Montreal, Canada, October 13-17.<br />
46. Georgopoulos, T., Larsson, H. and Eliasson, A.-C. (2002) Influence of lipase on<br />
the rheological properties of dough and gluten (poster), AACC Annual Meeting and<br />
Exhibition, Montreal, Canada, October 13-17.<br />
• 47. Eliasson, A.-C. (2004) Starch retrogradation and staling of bread Nordic<br />
Starch Network Meeting, Gothenburg, October 28-29.<br />
48. Eliasson, A.-C. (2005) Starch in oral delivery, CAP Annual Meeting,<br />
Ängelholm, May 18-19.<br />
• 49. Eliasson, A.-C. (2005) Amylose, amylopectin, surfactants and<br />
hydrophobically modified polymers – Complexation and gelation, 5 th Annual<br />
Surface and Colloid Symposium Amphiphilic Polymers, Lund, November<br />
16-18.<br />
50. Eliasson, A.-C. (2006) Starch-lipid interactions: Functional and nutritional<br />
implications 2006 Belfort Carbohydrate Lecture, Purdue University, West<br />
Lafayette, USA, May 10.<br />
51. Ciesla, K., Lundqvist, H. and Eliasson, A.-C. (2006) Surface tension and WAXS<br />
diffraction studies of binding cetyltremethyl-ammonium bromide to gamma irradiated<br />
and nonirradiated potato starch XIV International Starch Convention, Cracow,<br />
Poland, June 20-24.<br />
52. Ciesla, K. and Eliasson, A.-C. (2006) DSC studies of retrogradation and amyloselipid<br />
complex transition taking place in gamma irradiated wheat starch IRaP 2006 7 th<br />
International Symposium on Ionizing Radiation and Polymers, Antalya, Turkey,<br />
September 23-28.<br />
POPULAR SCIENCE, INFORMATION TO THE PUBLIC<br />
REPORTS, ETC<br />
(All contributions given or written in Swedish. Some titles are translated to English.)<br />
1. Eliasson, A.-C. (1979). Veteproteinerna och deras roll i celiaki, Livsmedelsteknik<br />
21(4): 201-203.<br />
(Wheat proteins and their role in coelic disease)<br />
Research papers<br />
A.-C. Eliasson<br />
12
2. Carlson, T. och Eliasson, A.-C. (1980). Bakning ur ett nytt perspektiv,<br />
Livsmedelsteknik 22(2): 66-70.<br />
(Baking from a new perspective)<br />
3. Eliasson, A.-C. och Larsson, K. (1981). Stärkelsen i bröd, Livsmedelsteknik<br />
23(7): 332-335.<br />
(Starch in bread)<br />
4. Eliasson, A.-C. och Hernqvist, L. (1981). Livsmedel, Liber Läromedel, Malmö,<br />
112 s.<br />
(Food)<br />
5. Eliasson, A.-C. (1982). Lag och ordning i vetedegen, Bröd/Konditorn 6-7: 10-13.<br />
(Law and order in the wheat flour dough)<br />
6. Eliasson, A.-C. (1983). Vattnets funktion vid gelatinisering av stärkelse,<br />
Livsmedelsteknik 25(5): 216-217.<br />
(The role of water in the gelatinization of starch)<br />
7. Eliasson, A.-C. (1984). Livsmedelstekniska tillämpningar, Perkin Elmer<br />
Termoanalys symposium, Arrheniuslaboratoriet, Stockholm<br />
(DSC in food applications)<br />
8. Eliasson, A.-C., Tjerneld, E. och Larsson, K. (1985). Tillverkning av glutenfritt<br />
matbröd, Livsmedelsteknik 27(4): 150.<br />
(Production of gluten-free bread)<br />
9. Eliasson, A.-C. (1985). Livsmedelsteknologi - forskning med många gränsytor,<br />
ORDO LTH 5.<br />
10. Eliasson, A.-C. och Lindahl, L. (1986). Ett bröd blir till, Bröd/Konditorn 9: 22-<br />
23.<br />
(The making of bread)<br />
11. Eliasson, A.-C. (1988). Växelverkan stärkelse - lipider, Livsmedelsteknik 30(4):<br />
162-164.<br />
12. Eliasson, A.-C. (1991). Brödbakningens kemi, Professorsinstallation, Lund, 15<br />
mars.<br />
13. Eliasson, A.-C. (1991). Vetemjöl - till mycket mera än bakning,<br />
Fakultetsklubben, Lund, 21 oktober.<br />
14. Eliasson, A.-C. (1991). Några aktuella frågeställningar inom cerealieforskningen,<br />
Nordiska kvarnföreningens årsmöte, Göteborg 21 oktober.<br />
15. Eliasson, A.-C. (1991). Brödbakningens kemi, Vår Näring (4): 22-24.<br />
(The chemistry of breadbaking)<br />
16. Eliasson, A.-C. (1991). Vårt dagliga bröd, Lundaforskare föreläser 23: 96-101.<br />
(Our daily bread)<br />
17. Eliasson, A.-C. (1992). Vetemjöl - inte bara till bakning, Rotary-lunch, Lund, 27<br />
mars.<br />
18. Eliasson, A.-C. (1992). Våra sädesslag - råvaror för bröd och mycket mer,<br />
Hemekonomernas förenings årsmöte, Göteborg 10 oktober.<br />
19. Eliasson, A.-C., Molin, G., Lind, I., Persson, K., Skjöldebrand, C., Sjöholm, I. och<br />
Öste, R. (1993). Livsmedelsförädling, Utbildningsradion och Sveriges<br />
Lantbruksuniversitet, 100 s.<br />
20. Eliasson, A.-C. (1993). Vårt dagliga bröd, Ideons 10-årsjubileum, Lund, 3<br />
september.<br />
21. Tornberg, E. och Eliasson, A.-C. (1994). Köttet och brödet i morgondagens<br />
hamburgare, Forskningsfestival 94, Malmö, 10 augusti.<br />
Research papers<br />
A.-C. Eliasson<br />
13
22. Eliasson, A.-C. (1994). Nya cerealieprodukter - vårt dagliga bröd tar sig numera<br />
många uttryck, Informationsdag med Nyheter, Fakta och Forskning inom Kost,<br />
Miljö och Hälsa, Studiefrämjandet, Linköping, 25 november.<br />
23. Eliasson, A.-C. (1995). Vårt dagliga bröd, Rotary-lunch, Staffanstorp, 30 mars.<br />
24. Eliasson, A.-C och Larsson, K. (1995). Det är bubblorna som gör brödet,<br />
Forskning och framsteg 30(8): 51-55. (It is the gas bubbles that make the bread)<br />
25. Eliasson, A.-C. (1996) Proteiner i vete och havre, Workshop “Havre och celiaki<br />
- en ny syn på den glutenfria kosten”, Norrköping, 6 februari.<br />
26. Eliasson, A.-C. (2000) Varför gör vi som vi gör när vi bakar? Seminarium vid<br />
Wilhelminatävlingen, Stockholm, 5 september.<br />
27. Eliasson, A.-C. (2000) Några glimtar från Livsmedelsteknologi, presentation av<br />
forskning Kungl. Skogs- och Lantbruksakademien, Jordbruksavdelningens<br />
höstsammanträde, Lund, 14 september.<br />
28. Eliasson, A.-C. (2000) Fullkorn. Möjligheter och svårigheter. Fullkorn, Cerealia<br />
R&D utvecklingsdagar 2000, Stockholm, 11 oktober.<br />
29. Eliasson, A.-C. (2000) Brödbakningens kemi. Riksföreningen för Lärarna i<br />
Matematik, Naturvetenskap och Teknik, höstmöte, Lund, 14 oktober.<br />
30. Eliasson, A.-C. (2000) Brödbakningens kemi, Informationmöte med<br />
avdelningsföreståndare och konsultgruppen för Kemicentrums ombyggnad,<br />
Kemicentrum, Lund, 31 oktober<br />
31. Eliasson, A.-C. (2001) Från deg till brödburk. Lunds celiakiförening. Lund, 17<br />
oktober.<br />
Eliasson, A.-C. (2001) 17 oktober. Artikel i ICA-kuriren.<br />
32. Deltagit i Magasin årets kock och Nybakat (AB Svenskt smör), februari-mars,<br />
2002.<br />
33. Eliasson, A.-C. (2002) Professorn har koll på brödet, Sydsvenska Dagbladet,<br />
Sydsvenskan, 2002-08-19<br />
34. Eliasson, A.-C. (2003) Föreningen för svensk näringslära<br />
35. Eliasson, A.-C. (2003) Malmö magasin<br />
36. Eliasson, A.-C. (2003) Bra och bekväm mat i stor skala – stärkelserika<br />
måltidselement. Kick-off för Vinnväxt-programmet ”Innovationer i gränsland”,<br />
Skånes livsmedelsakademis dag, 23 september.<br />
37. Eliasson, A.-C. (2003) Vårt dagliga bröd. Bok- & biblioteksmässan, Göteborg,<br />
27 september.<br />
38. Eliasson, A.-C. (2006) Stärkelse-lipid-växelverkan – ett sätt att modifiera<br />
stärkelse Livsmedelskollegiet, miniseminarium, Kristianstad, 24 maj<br />
Research papers<br />
A.-C. Eliasson<br />
14