RESEARCH PAPERS

Research papers
A.-C. Eliasson
RESEARCH PAPERS
Ann-Charlotte Eliasson
1. Carlson, T. L.-G., Eliasson, A.-C., and Nair, B. M. (1980). Note on the
determination of maximum amount of cereal storage protein in foods, J. Sci. Food
Agric., 31: 223-224.
2. Eliasson, A.-C. (1980). Effect of water content on the gelatinization of wheat
starch, Starch/Stärke, 32: 270-272.
3. Eliasson, A.-C., and Hegg, P.-O. (1981). Thermal stability of gluten, Cereal
Chem., 57: 436-437.
4. Eliasson, A.-C., Carlson, T. L.-G., Larsson, K., and Miezis, Y. (1981). Some
effects of starch lipids on the thermal and rheological properties of wheat starch,
Starch/Stärke, 33: 130-134.
5. Eliasson, A.-C., Larsson, K., and Miezis, Y. (1981). On the possibility of
modifying the gelatinization properties of starch by lipid surface coating,
Starch/Stärke, 33: 231-235.
6. Eliasson, A.-C., and Bohlin, L. (1982). Rheological properties of concentrated
wheat starch gels, Starch/Stärke, 34: 267-271.
7. Rajapaksa, D., Eliasson, A.-C., and Larsson, K. (1983). Bread baked from
wheat/rice mixed flours using liquid-crystalline lipid phases in order to improve bread
volume, J. Cereal Sci., 1: 53-61.
8. Eliasson, A.-C., and Karlsson, R. (1983). Gelatinization properties of different size
classes of wheat starch granules measured with differential scanning calorimetry,
Starch/Stärke, 35: 130-133.
9. Holm, J., Björck, I., Ostrowska, S., Eliasson, A.-C., Asp, N.-G., Larsson, K., and
Lundquist, I. (1983). Digestibility of amylose-lipid complexes in vitro and in vivo,
Starch/Stärke, 35: 294-297.
10. Karlsson, R., Olered, R., and Eliasson, A.-C. (1983). Changes in starch granule
size distribution and starch gelatinization properties during development and
maturation of wheat, barley and rye, Starch/Stärke, 35: 335-340.
11. Eliasson, A.-C. (1983). Differential scanning calorimetry studies on wheat starchgluten
mixtures I. Effect of gluten on the gelatinization of wheat starch, J. Cereal
Sci., 1: 199-205.
12. Eliasson, A.-C. (1983). Differential scanning calorimetry studies on wheat starchgluten
mixtures. II. Effect of gluten and sodium stearoyl lactylate on starch
crystallization during ageing of wheat starch gels, J. Cereal Sci., 1: 207-213.
13. Björck, I., Asp, N.-G., Birkhed, D., Eliasson, A.-C., Sjöberg, L.-B., and
Lundquist, I. (1984). Effects of processing on starch availablitity in vitro and in vivo.
II. Drum-drying of wheat flour, J. Cereal Sci., 2: 165-178.
14. Eliasson, A.-C. (1985). Starch-lipid interactions studied by differential scanning
calorimetry, Thermochim. Acta, 95: 369-374.
15. Eliasson, A.-C., and Krog, N. (1985). Physical properties of amylosemonoglyceride
complexes, J. Cereal Sci., 3: 239-248.
16. Eliasson, A.-C. (1985). Starch gelatinization in the presence of emulsifiers. A
morphological study of wheat starch, Starch/Stärke, 37: 411-415.
17. Bohlin, L., Eliasson, A.-C., and Mita, T. (1986). Shear stress relaxation of native
and modified potato starch gels, Starch/Stärke, 38: 120-124.
18. Schweizer, T. F., Reimann, S., Solms, J., Eliasson, A.-C., and Asp, N.-G. (1986).
Influence of drum-drying and twin-screw extrusion cooking on wheat carbohydrates,
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II, Effect of lipids on physical properties, degradation and complex formation of
starch in wheat flour, J. Cereal Sci., 4: 249-260.
19. Eliasson, A.-C. (1986). On the effects of surface active agents on the
gelatinization of starch - a calorimetric investigation, Carbohydr. Polym., 6: 463-
476.
20. Eliasson, A.-C. (1986). Viscoelastic behaviour during the gelatinization of starch.
I. Comparison of wheat, maize, potato and waxy-barley starches, J. Text. Stud., 17:
253-265.
21. Eliasson, A.-C. (1986). Viscoelastic behaviour during the gelatinization of starch
II. Effects of emulsifiers, J. Text. Stud., 17: 357-375.
22. Lindahl, L., and Eliasson, A.-C. (1986). Effects of wheat proteins on the
viscoelastic properties of starch gels, J. Sci. Food Agric., 37: 1125-1132.
23. Eliasson, A.-C., Larsson, K., Andersson, S., Hyde, S. T., Nesper, R., and von
Schnering, H.-G. (1987). On the structure of native starch - an analogue to the quartz
structure, Starch/Stärke, 39: 147-152.
24. Muhrbeck, P., and Eliasson, A.-C. (1987). Influence of pH and ionic strength on
the viscoelastic properties of starch gels - a comparison of potato and cassava starch,
Carbohydr. Polym., 7: 291-300.
25. Eliasson, A.-C. (1988). On the thermal transitions of the amylosecetyltrimethylammonium
bromide complex, Carbohydr. Res., 172: 83-95.
26. Lundh, G., Eliasson, A.-C., and Larsson, K. (1988). Cross-linking of wheat
storage protein monolayers by compression/expansion cycles at the air/water
interface, J. Cereal Sci., 7: 1-9.
27. Siljeström, M., Björck, I., Eliasson, A.-C., Lönner, C., Nyman, M., and Asp, N.-
G. (1988). Effects on polysaccharides during baking and storage of bread - in vitro
and in vivo studies, Cereal Chem., 65: 1-8.
28. Eliasson, A.-C., Finstad, H., and Ljunger, G. (1988). A study of starch-lipid
interactions for some native and modified maize starches, Starch/Stärke, 40: 95-100.
29. Holm, J., Lundquist, I., Björck, I., Eliasson, A.-C., and Asp, N.-G. (1988). Degree
of starch gelatinization, digestion rate of starch in vitro, and metabolic response in
rats, Am. J. Clin. Nutr .47: 1010-1016.
30. Eliasson, A.-C., and Ljunger, G. (1988). Interactions between amylopectin and
lipid additives during retrogradation in a model system, J. Sci. Food Agric., 44: 353-
361.
31. Holm, J., Björck, I., and Eliasson, A.-C. (1988). Effects of thermal processing of
wheat on starch: I. Physico-chemical and functional properties, J. Cereal Sci., 8: 249-
260.
32. Gudmundsson, M., and Eliasson, A.-C. (1989). Some physicochemical properties
of oat starches extracted from varieties with different oil content, Acta. Agric.
Scand., 39: 101-111.
33. Siljeström, M., Eliasson, A.-C., and Björck, I. (1989). Characterization of
resistant starch from autoclaved wheat starch, Starch/Stärke, 41: 147-151.
34. Holm, J., Hagander, B., Björck, I., Eliasson, A.-C., and Lundqvist, I. (1989). The
effect of various thermal processes on the glycemic response to whole grain wheat
products in humans and rats, J. Nutr., 119: 1631-1638.
35. Eliasson, A.-C., and Lundh, G. (1989). Rheological and interfacial behaviour of
some wheat protein fractions, J. Text. Stud., 20: 431-441.
36. Gudmundsson, M., and Eliasson, A.-C. (1990). Retrogradation of amylopectin
and the effects of amylose and added surfactants/emulsifiers, Carbohydr. Polym.,
13: 295-315.
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37. Eliasson, A.-C., and Tjerneld, E. (1990). On the influence of added lipid phases
on the rheological properties of wheat flour doughs, Z. Lebensm. Unters. Forsch.,
191: 35-39.
38. Björck, I., Eliasson, A.-C., Drews, A., Gudmundsson, M., and Karlsson, R.
(1990). Some nutritional properties of starch and dietary fiber in barley genotypes
containing different levels of amylose, Cereal Chem., 67: 327-333.
39. Eliasson, A.-C., and Tjerneld, E. (1990). Adsorption of wheat proteins on wheat
starch granules, Cereal Chem., 67: 366-372.
40. Muhrbeck, P., Eliasson, A.-C., and Salomonsson, A.-C. (1990). Physical
characterization of bromine oxidised potato starch, Starch/Stärke, 42: 418-420.
41. Eliasson, A.-C., Silverio, J., and Tjerneld, E. (1991). Surface properties of wheat
flour-milling streams and rheological and thermal properties after hydration, J.
Cereal Sci., 13: 27-39.
42. Gudmundsson, M., Eliasson, A.-C., Bengtsson, S., and Åman, P. (1991). The
effects of water soluble arabinoxylan on gelatinization and retrogradation of starch,
Starch/Stärke, 43: 5-10.
43. Gudmundsson, M., and Eliasson, A.-C. (1991). Thermal and viscous properties of
rye starch extracted from different varieties, Cereal Chem., 68: 172-177.
44. Muhrbeck, P., and Eliasson, A.-C. (1991). Influence of the naturally occuring
phosphate esters on the crystallinity of potato starch, J. Sci. Food Agric., 55: 13-18.
45. Wannerberger, L., and Eliasson, A.-C. (1991). Dispersions of wheat proteins
obtained by alkali-acid treatmeant - flow properties, J. Dispersion Science and
Technology 12: 337-347.
46. Larsson, I., and Eliasson, A.-C. (1991). Annealing of starch at an intermediate
water content, Starch/Stärke, 43: 227-231.
47. Muhrbeck, P., Svensson, E., and Eliasson, A.-C. (1991). Effect of the degree of
phosphorylation on the crystallinity of native potato starch, Starch/Stärke, 43: 466-
468.
48. Muhrbeck, P., and Eliasson, A.-C. (1991). Rheological properties of
protein/starch mixed gels, J. Text. Stud., 22: 317-332.
49. Lindahl, L., and Eliasson, A.-C. (1992). A comparison of some rheological
properties of durum and wheat flour doughs, Cereal Chem., 69: 30-34.
50. Eliasson, A.-C., and Silverio, J. (1992). Interfacial and rheological behaviour of
some commercial gluten samples, Acta Agric. Scand., Sect B, Soil and Plant Sci.,
42: 1-5.
51. Mani, K., Eliasson, A.-C., Lindahl, L., and Trägårdh, C. (1992). Rheological
properties and breadmaking quality of wheat flour doughs made with different dough
mixers, Cereal Chem., 69: 222-225.
52. Eliasson, A.-C. (1992). A calorimetric investigation of the influence of sucrose on
the gelatinization of starch, Carbohydr. Polym., 18: 131-138.
53. Lindahl, L., and Eliasson, A.-C. (1992). Influence of added enzymes on the
rheological properties of a wheat flour dough, Cereal Chem., 69: 542-546.
54. Kim, H.-R., Eliasson, A.-C., and Larsson, K. (1992). Dynamic rheological studies
on an interaction between lipid and various native and hydroxypropyl potato starches,
Carbohydr. Polym., 19: 211-218.
55. Gudmundsson, M., and Eliasson, A.-C. (1992). Some physical properties of
barley starches from cultivars differing in amylose content, J. Cereal Sci., 16: 95-
105.
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56. Gudmundsson, M., and Eliasson, A.-C. (1992). Comparison of thermal and
viscoelastic properties of four waxy starches and the effect of added surfactant,
Starch/Stärke 44: 379-385.
57. Eliasson, A.-C., and Kim, H.-R. (1992). Changes in rheological properties of
hydroxypropyl potato starch pastes during freeze-thaw treatments. I. A rheological
approach for evaluation of freeze-thaw stability, J. Text. Stud., 23: 279-295.
58. Mani, K., Trägårdh, C., Eliasson, A.-C., and Lindahl, L. (1992). Water content,
water soluble fraction, and mixing affect fundamental rheological properties of wheat
flour doughs, J. Food Sci., 57: 1198-1209.
59. Wannerberger, L., and Eliasson, A.-C. (1993). Differential scanning calorimetry
studies of rye flour-milling streams, Cereal Chem., 70: 196-198.
60. Kim, H.-R., and Eliasson, A.-C. (1993). Changes in rheological properties of
hydroxypropyl potato starch pastes during freeze-thaw treatments II. Effect of molar
substitution and cross-linking, J. Text. Stud., 24: 199-213.
61. Kim, H.-R., Muhrbeck, P., and Eliasson, A.-C. (1993). Changes in rheological
properties of hydroxypropyl potato starch pastes during freeze-thaw treatments. III.
Effect of cooking conditions and concentration of the starch paste, J. Sci. Food
Agric., 61: 109-116.
62. Kim, H.-R., and Eliasson, A.-C. (1993). The influence of molar substitution on
the thermal transition properties of hydroxypropyl potato starches, Carbohydr.
Polym., 22: 31-35.
63. Lindahl, L., Eliasson, A.-C., Larsson, E., and Hall, G. (1993). Vergleichende
Studie zwischen Durum-Weizen und anderen Mehlmischungen für die Teig-waren-
Herstellung, Getreide, Mehl und Brot, 47: 57-60.
64. Wikström, K., Bohlin, L., and Eliasson, A.-C. (1994). Biaxial extensional flow of
wheat flour doughs, Rheology 94, 4: 192-197.
65. Eliasson, A.-C., Gudmundsson, M., and Svensson, G. (1995). Gelatinization of
wheat starch in flour - relation to flour quality, Lebensm.-Wiss. u. -Technol., 28:
227-235.
66. Svensson, E. and Eliasson, A.-C. (1995). Crystalline changes of native wheat and
potato starches at intermediate water levels during gelatinization, Carbohydr.
Polym., 26: 171-176.
67. Eliasson, A.-C., and Kim, H.-R. (1995). A dynamic rheological method to study
the interaction between starch and lipids, J. Rheology, 39:1519-1534
68. Larsson, H. and Eliasson, A.-C. (1996). Phase separation of wheat flour dough
studied by ultracentrifugation and stress-relaxation I. Influence of water content,
Cereal Chem., 73: 18-24.
69. Larsson, H. and Eliasson, A.-C. (1996). Phase separation of wheat flour doughs
studied by ultracentrifugation and stress-relaxation II. Influence of mixing time,
ascorbic acid and lipids, Cereal Chem., 73: 25-31.
70. Wannerberger, L., Wahlgren, M. and Eliasson, A.-C. (1996). Adsorption of
protein fractions from wheat onto methylated silica surfaces, Cereal Chem., 73: 499-
505.
71. Svensson, E., Gudmundsson, M. and Eliason, A.-C. (1996). Binding of sodium
dodecylsulphate to starch polysaccharides quantified by surface tension
measurements, Colloids and Surfaces B: Biointerfaces, 6: 227-233.
72. da Cruz Francisco, J., Silverio, J., Eliasson, A.-C. and Larsson, K. (1996).
A comparative study of gelatinization of cassava and potato starch in an aqueous lipid
phase (L2) compared to water, Food Hydrocolloids, 10: 317-322.
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73. Silverio, J., Svensson, E., Eliasson, A.-C., and Olofsson, G. (1996). Isothermal
microcalorimetric studies on starch retrogradation, Journal of Thermal Analysis,
47: 1179-1200.
74. Mani Lindborg, K., Trägårdh, C., Eliasson, A.-C. and Dejmek, P. (1997). Timeresolved
shear viscosity of wheat flour doughs - Effect of mixing, shear rate, and
resting on the viscosity of doughs of different flours, Cereal Chemistry, 74: 49-55.
75. Wannerberger, L., Eliasson, A.-C., and Sindberg, A. (1997). Interfacial properties
of rye flour-milling streams and secalin in comparison with gluten, J. Cereal Sci., 25:
243-252
76. Wannerberger, L., Nylander, T., Eliasson, A.-C., Tatham, A., Fido, R., Miles,
M.J. and McMaster, T.J. (1997). Interaction between α-gliadin layers, J. Cereal Sci.,
26: 1-13.
77. Larsson, H. and Eliasson, A.-C. (1997). Influence of the starch granule surface on
the rheological behaviour of wheat flour dough, J. Texture Stud., 28: 487-501.
78. Wikström, K. and Eliasson, A.-C. (1998). Effects of enzymes and oxidizing
agents on shear stress relaxation of wheat flour dough: Additions of protease, glucose
oxidase, ascorbic acid and potassium bromate, Cereal Chem., 75: 331-337.
79. Fredriksson, H., Silverio, J., Andersson, R., Eliasson, A.-C. and Åman, P. (1998).
The influence of amylose and amylopectin characteristics on gelatinization and
retrogradation properties of different starches, Carbohydr. Polym., 35: 119-134.
80. Larsson, H. and Eliasson, A.-C. (1998) A comparison of equilibrated lipid water
systems and the effect of added lecithin on dough rheology of flour milling-streams,
J. Sci. Food Agric., 77:552-558.
81. Svensson, E., Autio, K. and Eliasson, A.-C. (1998). The effect of sodium
dodecylsulfate on gelatinization and gelation properties of wheat and potato starches,
Food Hydrocolloids, 12:151-158
82. Villwock, V.K., Eliasson, A.-C., Silverio, J. and BeMiller, J. (1999) Starch-lipid
interactions in common, waxy, ae du, and ae su2 maize starches examined by
differential scanning calorimetry, Cereal Chem, 76:292-298.
83. Cies´la, K. Svensson, E. and Eliasson, A.-C. (1999) Preliminary studies using
differential scanning calorimetry of radiation-induced transformations in starch and
flour, J. Thermal Analysis and Calorimetry, 56:1197-1202.
84. Larsson, H. and Eliasson, A.-C. (1999) Rheological behaviour of mixed gels of
wheat starch and ethyl(hydroxyethyl)cellulose (EHEC), J. Texture Stud., 30: 181-
196.
85. Örnebro, J., Wahlgren, M., Eliasson, A.-C., Fido, R.J. and Tatham, A.S. (1999)
Adsorption of α-, β-, γ- and ω-gliadins onto hydrophobic surfaces., J. Cereal Sci.,
30: 105-114.
86. McMaster, T.J., Miles, M.J., Wannerberger, L., Eliasson, A.-C., Shewry, P.R. and
Tatham, A.S. (1999) Identification of microphases in mixed α-and ω-gliadin protein
films investigated by atomic force microscopy, J. Agric. Food Chem., 47: 5093-
5099.
87. Silverio, J., Fredriksson, H., Andersson, R., Eliasson, A.-C. and Åman, P. (2000)
The effect of temperature cycling on the amylopectin retrogradation of starches with
different amylopectin unit-chain length distribution, Carbohydr. Polym. 42: 175-
184.
88. Örnebro, J., Nylander, T. and Eliasson, A.-C. (2000) Critical Review: Interfacial
behaviour of wheat proteins, J. Cereal Sci. 31: 195-221.
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89. Fredriksson, H., Björck, I., Andersson, R., Liljeberg, H., Silverio, J., Eliasson, A.-
C. and Åman, P. (2000) Studies on α-amylase degradation of retrograded starch gels
from waxy maize and high-amylopectin potato, Carbohydr. Polym. 43: 81-87.
90. Tufvesson, F. and Eliasson, A.-C. (2000) Formation and crystallization of
amylose-monoglyceride complex in a starch matrix, Carbohydr. Polym. 43: 359-
365.
91. Larsson, H., Eliasson, A.-C., Johansson, E. and Svensson, G. (2000) Influence of
added starch on mixing of dough made with three wheat flours differing in high
molecular weight subunit composition: Rheological behaviour, Cereal Chem. 77:
633-639.
92. Elofsson, U., Eliasson, A.-C., Wahlgren, M., Loosveld, A-M.A., Courtin, C.M.
and Delcour, J.A. (2000) Adsorption studies of interaction between water -
extractable nonstarch polysaccharides and prolamines in cereals, Cereal Chem. 77:
679-684.
93. Granfeldt, Y., Eliasson, A.-C. and Björck, I. (2000) An examination of the
possibility of lowering the glycemic index of oat and barley flakes by minimal
processing, J. Nutr. 130: 2207-2214.
94. Repeckiene, A., Eliasson, A.-C., Juodeikiene, G. and Gunnarsson, E. (2001)
Predicting baking performance from rheological and adhesive properties of rye meal
suspensions during heating, Cereal Chem. 78:193-199.
95. Tufvesson, F., Skrabanja, V., Björck, I., Liljeberg, H., and Eliasson, A.-C. (2001)
Digestibility of starch systems containing amylose-glycerol monopalmitin complexes,
Lebensm.-Wiss. u -Technol. 34:131-139.
96. Örnebro, J., Nylander, T., Eliasson, A.-C., Shewry, P.R., Tatham A.S. and
Gilbert, S.M. (2001) Adsorption of the high molecular weight glutenin subunit 1Dx5
compared to the 58 kDa central repetitive domain and α-gliadins, J. Cereal Sci.
34:141-150.
97. Ortega-Ojeda, F.E. and Eliasson, A.-C. (2001) Gelatinisation and retrogradation
behaviour of some starch mixtures, Starch/Stärke, 53:520-529.
98. Santacruz, S., Koch, K., Svensson, E., Ruales, J. and Eliasson, A.-C. (2002) Three
underutilised sources of starch from the Andean region in Ecuador Part I. Physicochemical
characterisations, Carbohydr. Polymer, 49: 63-70.
99. Watanabe, A., Larsson, H. and Eliasson, A.-C. (2002) Effect of ohysical state of
nonpolar lipids on rheology and microstructure of gluten-starch dough and wheat
flour doughs, Cereal Chem., 79: 203-209.
100. Lundqvist, H., Eliasson, A.-C. and Olofsson, G. (2002) Binding of
hexadecyltrimethylammonium bromide to starch polysaccharides. Part I. Surface
tension measurements. Carbohydr. Polym. 49: 43-55.
101. John, J.K., Raja, K.C.M., Rani, S., Moorthy, S.N. and Eliasson, A. (2002)
Properties of arrowroot starch treated with aqueous HCl at ambient temperature. J.
Food Sci. 67: 10-14.
102. Lundqvist, H., Eliasson, A.-C. and Olofsson, G. (2002) Binding of
hexadecyltrimethylammonium bromide to starch polysaccharides. Part II.
Calorimetric study. Carbohydr. Polym. 49:109-120.
103. Lundqvist, H., Nilsson, G., Eliasson, A.-C. and Gorton, L. (2002) Changing the
amylopectin-sodium dodecyl sulphate interaction by modifying the exterior chain
length. Starch/Stärke 54:100-107.
104. Ciesla, K. and Eliasson, A.-C. (2002) Influence of gamma radiation on potato
starch gelatinization studied by differential scanning calorimetry. Radiation Physics
and Chemistry 64:137-148.
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105. Santacruz, S., Ruales, J. and Eliasson, A.-C. (2003) Three underutilised sources
of starch from the Andean region in Ecuador Part II. Rheological characaterisation
Carbohydr. Polym 51: 85-92.
106. Tufvesson, F., Wahlgren, M. and Eliasson, A.-C. (2003) Formation of amyloselipid
complexes and effects of temperature. Part 1. Monoglycerides Starch/Stärke
55:61-71.
107. Tufvesson, F., Wahlgren, M. and Eliasson, A.-C. (2003) Formation of amyloselipid
complexes and effects of temperature treatment. Part 2. Fatty acids
Starch/Stärke 55: 138-149.
108. Ortego-Ojeda, F.E., Larsson, H. and Eliasson, A.-C. (2003) On the dispersion
and small-amplitude oscillation measurements of high amylopectin potato starch
Starch/Stärke 55: 121-130.
109. Watanabe, A., Yokomizo, K. and Eliasson, A.-C. (2003) Effect of physical states
of nonpolar lipids on rheology, ultracentrifugation, and microstructure of wheat flour
dough Cereal Chem. 80: 281-284.
110. Örenbro, J., Nylander, T., Eliasson, A.-C., Shewry, P.R., Tatham, A.S. and
Gilbert, S.M. (2003) The behvaiour of the high molecular-weight glutenin subunit
1Dx5, the 58 kDa central repetitive domain and α-gliadins at the air-aqueous
interface J. Cereal Sci. 38: 147-156.
111. Karlsson, M.E. and Eliasson, A.-C. (2003) Gelatinization and retrogradation of
potato (Solanum tuberosum) starch in situ as assessed by differential scanning
calorimetry Lebensm.-Wiss. u.-Technol. 36: 735-741.
112. Karlsson, M.E. and Eliasson, A.-C. (2003) Effects of time/temperature
treatments on potato (Solanum tuberosum) starch: a comparison of isolated starch and
starch in situ Journal of the Science of Food and Agriculture 83: 1587-1592..
113. Ciesla, K. and Eliasson, A.-C. (2003) DSC studies of gamma irradiation
influence on gelatinisation and amylose-lipid complex transition occurring in wheat
starch Radiation Physics and Chemistry 68: 933-940.
114. Georgopoulos, Larsson, H. and Eliasson, A.-C. (2004) A comparison of the
rheological properties of wheat flour dough and its gluten prepared by
ultracentrifugation Food Hydrocolloids 18: 143-151.
115. Arfvidsson, C., Wahlund, K.-G. and Eliasson, A.-C. (2004) Direct molecular
weight determination in the evaluation of dissolution methods for unreduced glutenin
J. Cereal Sci. 39: 1-8
116. Ortega-Ojeda, F., Larsson, H. and Eliasson, A.-C. (2004) Gel formation in
mixtures of high amylopectin potato starch and potato starch Carbohydrate
Polymers 56: 505-514.
117. Ortega-Ojeda, F., Larsson, H. and Eliasson, A.-C. Gel formation in mixtures of
amylose and high amylopectin potato starch (2004) Carbohydrate Polymers 57:55-
66.
118. Elfstrand, L., Frigård, T., Andersson, R., Eliasson, A.-C., Jönsson, M., Reslow,
M. and Wahlgren, M. Recrystallisation behaviour of native and processed waxy
maize starch in relation to the molecular characteristics (2004) Carbohydrate
Polymers 57: 389-400.
119. Ciesla, K. and Eliasson, A.-C. (2005) DSC studies of g-irradiation influence on
amylase-lipid complex transition in wheat flour J Thermal Analysis and
Calorimetry 79:19-27.
120. Ortega-Ojeda, F., Larsson, H. and Eliasson, A.-C. (2005) Gel formation in
mixtures of hydrophobically modified potato and high amylopectin potato starch
Carbohydrate Polymers 59:313-327.
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121. Mira, I., Eliasson, A.-C. and Persson, K. (2005) Effect of surfactant structure on
the pasting properties of wheat flour and starch suspensions Cereal Chem. 82: 44-52.
122. Lundqvist, H. and Eliasson, A.-C. (2005) Influence of whey protiens β-
lactoglobulin and α-lactalbumin on retrogradation of starch Progress in Food
Biopolymer research 1: 87-99
123. Georgopoulos, F., Larsson, H. and Eliasson, A.-C. (2006) Influence of native
lipids on the rheological properties of wheat flour dough and gluten J. Texture Stud.
37: 49-62.
124. Moorthy, S.N., Andersson, L., Eliasson, A-C., Santacruz, S. and Ruales, J.
(2006) Determination of amylose content in different starches using modulated
differential scanning calorimetry Starch/Stärke 58: 209-214.
125. Leeman, A.M., Karlsson, M.E., Eliasson, A.-C. and Björck, I. (2006) Resistant
starch formation in temperature treated potato starches varying in
amylose/amylopectin ratio Carbohydrate Polymers 65: 306-313.
126. Elfstrand. L., Eliasson, A.-C., Jönsson, M., Reslow, M., and Wahlgren, M.
(2006) From starch to starch microspheres: Factors controlling the microspheres
quality Starch/Stärke 58: 381-390.
127. Karlsson, M.E., Leeman, A.M., Björck, I.M.E. and Eliasson, A.-C. (2007) Some
physical and nutritional characteristics of genetically modified potatoes varying in
amylose/amylopectin ratios Food Chemistry 100: 136-146.
128. Elfstrand, L., Eliasson, A.-C., Jönsson, M., Larsson, M., Simpraga, A., Thelin,
B. and Wahlgren, M. (2007) Recrystallization of waxy maize starch during
manufacturing of starch microspheres for drug delivery: Influence of excipients
Carbohydrate Polymers 69: 732-741.
129. Ciesla, K. and Eliasson, A.-C. (2007) DSC studies of gamma irradiation effect
on the amylose-lipid complex formed in wheat and potato starches Acta Alimentaria
36: 11-126.
130. Ciesla, K. and Eliasson, A.-C. (2007) DSC studies of retrogradation and
amylose-lipid complex transition taking place in gamma irradiated wheat starch
Nuclear Instruments and Methods in Physics Research B 265: 399-405
Research papers
A.-C. Eliasson
REVIEW PAPERS, BOOK CHAPTERS, MONOGRAPHS, ETC
1. Eliasson, A.-C. (1983). Physical Properties of Starch in Concentrated Systems
such as Dough and Bread, Lund University, Lund (thesis).
2. Eliasson, A.-C. (1988). Physical and chemical characteristics of legume starches,
ISI Atlas of Science, Animal and Plant Sciences 1: 89-94.
3. Eliasson, A.-C. (1990). Rheological properties of cereal proteins, In "Dough
Rheology and Baked Product Texture" (Faridi, H. and Faubion, J., eds), van
Nostrand Reinhold, New York, pp 67-110.
4. Eliasson, A.-C., and Larsson, K. (1993). Cereals in breadmaking: A
molecular/colloidal approach, Marcel Dekker, New York.
5. Eliasson, A.-C., (1994) Interactions between starch and lipids studied by DSC,
Thermochim. Acta 246:343-356.
6. Eliasson, A.-C. (editor) (1996) Carbohydrates in Food, Marcel Dekker, New
York.
7. Eliasson, A.-C. and Gudmundsson, M. (1996). Starch: Physicochemical and
Functional Properties. In "Carbohydrates in Food" (Eliasson, A.-C., ed) Marcel
Dekker, NewYork, pp 431-503.
8

8. Eliasson, A.-C. (1998) Lipid-carbohydrate interactions. In "Interactions: The
Keys to Cereal Quality" (Hamer, R.J. and Hoseney, R.C., eds) American
Association of Cereal Chemists, St. Paul, USA, pp 47-79.
9. Eliasson, A.-C. and Silverio, J. (1997). Fat in baking. In "Food Emulsions"
(Larsson, K., ed) Marcel Dekker, New York,pp 525-548.
10. Örnebro, J., Nylander, T. and Eliasson, A.-C. (2000) Interfacial Behaviour of
Wheat Proteins. A Critical Review. J. Cereal Sci. 31: 195-221.
11. Eliasson, A.-C. and Tatham, A. (2001) Cereal Starches and Proteins. In "Cereals
and Cereal Products. Chemistry and Technology" (Dendy, D. and Dobraszczyk,
B. J., eds.), Aspen Publishers Inc., pp 68-89.
12. Eliasson, A.-C. (2003) Starch structure and bread quality. In “Bread
making:improving quality” (Cauvain, S., ed), Wood head Publishing Ltd,
Cambridge pp 145-167.
13. Eliasson, A.-C. (2003) Utilization of thermal properties for understanding baking
and staling processes. In "Characterization of Cereals and Flours: Properties,
Analysis, and Applications" (Kaletunc and Breslauer, eds.), Marcel Dekker, pp 65-
115.
14. Eliasson, A.-C. (ed) (2004) “Starch in Food Structure, function and
applications”, Woodhead Publishing, Boca Raton.
15. Eliasson, A.-C. and Wahlgren, M. (2004) Starch-lipid interactions and their
relevance in food products In “Starch in Food Structure, function and
applications”, Woodhead Publishing, Boca Raton, pp 441-460.
16. Eliasson, A.-C. (ed) (2006) “Carbohydrates in Food Second Edition” Taylor &
Francis, Boca Raton.
17. Eliasson, A.-C. and Gudmundsson, M. (2006) Starch: physicochemical and
functional properties “Carbohydrates in Food Second Edition”, Taylor & Francis,
Boca Raton pp 391-469.
18. Eliasson, A.-C. and Autio, K. Rye starch. In "Starch: Chemistry and
Technology" (BeMiller, J.B. ed) Academic Press, (submitted).
19. Autio, K. and Eliasson, A.-C. Oat starch. In "Starch: Chemistry and
Technology" (BeMiller, J.B. ed) Academic Press, (submitted).
Research papers
A.-C. Eliasson
CONFERENCE CONTRIBUTIONS
(• invited speaker)
1. Eliasson, A.-C. (1983). Starch-lipid complexes in bread, Fats (Lipids) in Baking
and Extrusion, Lipidforum, Göteborg, 11-12 April (Proceedings pp 50-51)
2. Eliasson, A.-C. (1984). Rheology of starch gelatinization, Tagung für
Lebensmittelrheologie, Detmold, 12-16 March.
3. Eliasson, A.-C. (1984). Retrogradation of starch as measured by differential
scanning calorimetry, New approaches to Research on Cereal Carbohydrates,
Carlsberg, Copenhagen, 25-28 June.
(In "New approaches to Research on Cereal Carbohydrates", eds R.D. Hill and L.
Munck, Elsevier Science Publishers, Amsterdam, 1985, pp 93-98)
4. Eliasson, A.-C. (1984). Some studies on effects of polar lipids on bread volume and
on bread staling, International Symposium on Advances in Baking Science and
Technology, Kansas State University, Manhattan, Kansas, USA, 27-28 September.
(Proceedings pp X-1-X-14)
5. Eliasson, A.-C. (1984). Starch gelatinization in the presence of lipids, AACC 69th
Annual Meeting, Minneapolis, USA, 30 September - 4 October.
9

6. Eliasson, A.-C. (1985). Starch-lipid interactions studied by differential scanning
calorimetry, 9th Nordic Symposium on Thermal Analysis and Calorimetry,
Chemical Center, Lund, Sweden, June 3-5 .
7. Lindahl, L. and Eliasson, A.-C. (1986). Effects of wheat proteins on the
viscoelastic properties of starch gels, Rheology in Food Science and Biotechnology,
Lund, March 11-12 .
8. Eliasson, A.-C. (1987). Starch retrogradation in bread staling, 23. Nordic Cereal
Congress, Copenhagen, Denmark, 17-20 August.
9. Lindahl, L. and Eliasson, A.-C. (1987). Viscoelastic properties of starch gels with
added gluten and of dough systems, 3rd International Workshop on Gluten
Proteins, Budapest, Hungary, May 9-12.
(In "Proceedings of the 3rd International Workshop on Gluten Proteins", eds R.
Lasztity and F. Bekes, World Scientific, pp 507-517)
• 10. Eliasson, A.-C. (1988). Rheological and interfacial behaviour of some wheat
protein fractions, Cereals 88, Lausanne, Switzerland, May 30 - June 3.
11. Eliasson, A.-C. (1988). Rheology and structure of wheat flour dough,
International Symposium Cereal Science and Technology in Sweden, Ystad, June
13-16.
12. Eliasson, A.-C. (1988). Starch gelatinization in the presence of sugars and
polysaccharides, Starch Round Table, San Diego, USA, October 6.
• 13. Eliasson, A.-C. (1988). Characterization of wheat starch and gluten as related
to end-use properties, Wheat is Unique, San Diego, October 7-8. (In "Wheat is
Unique", Y. Pomeranz, ed., AACC, St Paul, pp 177-192).
14. Eliasson, A.-C. and Tjerneld, E. (1988). Adsorption of wheat proteins on wheat
starch granules, AACC 73rd Annual Meeting, San Diego, October 9-13.
• 15. Eliasson, A.-C. (1988). Characterization of wheat starch and gluten as related
to end-use properties, International Wheat Gluten Association, San Diego,
October 13.
16. Eliasson, A.-C. (1989). Some physico-chemical properties of wheat starch, ICC
'89 Symposium Wheat End-Use Properties, Lahti, Finland, June 13-15.
(In "Wheat End-use Properties. Wheat and Flour Characterization for Specific Enduse",
Salovaara, H., ed., Helsinki University, Helsinki, pp355-364)
17. Eliasson, A.-C. (1990). On the possibility to improve baking performance with the
addition of gluten or polar lipids, 24 Noric Cereal Congress, Djurö, Sweden, 20-23
May.
• 18. Eliasson, A.-C. (1990). The influence of cereal processing on the behaviour of
starch, ICC 13 Congress, Wienna, May 29-31.
19. Eliasson, A.-C. and Silverio, J. (1990). Interfacial behaviour of gluten proteins
after heat treatment, IV Gluten Workshop, Winnipeg, June 27-29.
(In "Gluten Proteins 1990", eds W. Bushuk and R. Tkachuk, AACC, pp 11-20)
• 20. Eliasson, A.-C. (1990). Lipid-starch interactions, New Horizons in the
Analysis of Oils, Fats, Lipids and Lipoproteins, AOCS, Rebild Bakker,
Denmark, July 15-19.
21. Eliasson, A.-C. (1993). On the surface activity of wheat proteins, VIth
Workshop on Gluten Proteins, Detmold, June 7-9.
(In "Gluten Proteins 1993", Association of Cereal Research, Detmold, pp 198-206)
22. Eliasson, A.-C. (1993). Some mechanisms for the starch-lipid interaction, Starch
Round Table, Miami, USA, September 30 - October 2.
Research papers
A.-C. Eliasson
10

23. Eliasson, A.-C. and Tjerneld, E. (1993). Influence of the starch granule surface on
starch-protein interactions, 78th AACC Annual Meeting, Miami Beach, USA,
October 3-7.
24. van Gijssel, J. and Eliasson, A.-C. (1993). Effect of fat on rheological behavior of
high-fat doughs, 78th AACC Annual Meeting, Miami Beach, USA, October 3-7.
• 25. Eliasson, A.-C. and Kim, H.-R. (1993). A dynamic rheological method to study
the interaction between starch and lipids, The Society of Rheology 65th Annual
Meeting, Boston, USA, October 17-21.
• 26. Eliasson, A.-C. (1994). Fundamental rheological methods in cereal technology,
3rd Annual Meeting of the Nordic Rheology Society, Copenhagen, Denmark,
June 1-3.
• 27. Eliasson, A.-C. (1994). Lipid-carbohydrate interactions, Quality Cereals in a
Changing World, The Hague, Netherlands, June 5-9.
28. Wannerberger, L., Nylander, T. and Eliasson, A.-C. (1994). Interfacial properties
of gliadin fractions, Wheat Kernel Proteins. Molecular and Functional Aspects,
Viterbo, Italy, September 28-30 (poster).
29. Larsson, H. and Eliasson, A.-C. (1994). A study of the aqueous phases present in
dough, Wheat Kernel Proteins. Molecular and Functional Aspects, Viterbo, Italy,
September 28-30 (poster).
30. Konik, C.M., Eliasson, A.-C., Batey, I.L., MacRitchie, F. and Wrigley, C.W.
(1995). Prediction of starch-related aspects of wheat processing using differential
scanning calorimetry, Cereals '95, Adelaide, Australia, September 10-14. (In
"Cereals '95 Proceedings of the 45th Australian Cereal Chemistry Conference", eds
Y.A. Williams and C.W. Wrigley, Royal Australian Chemical Institute, pp 192-195)
31. Eliasson, A.-C. (1995). Starch-lipid interactions. Some examples from the food
industry, Sixth Annual Symposium on Surface and Colloid Science, Lund,
Sweden, October 18-19.
• 32. Eliasson, A.-C. (1995). Rye proteins at the air/water interface, Rye
Symposium, Helsinki, Finland, December 6-7. (In "International rye symposium:
Technology and products", eds K. Poutanen and K. Autio, VTT Technical
Research Centre of Finland, Espoo, pp 131-136)
33. Eliasson, A.-C. (1996). Some colloidal aspects of bread making, Food colloids -
proteins, lipids and polysaccharides, Ystad, Sweden, April 24-26.
34. Borné, J., Eliasson, A.-C., Si, J.Q. and Dybdal, L. (1996) Lipases in baking: new
approaches to a mechanistic understanding, First European Symposium on
Enzymes in Grain Processing, Noordwijkerhout, The Netherlands, December 2-4
(poster).
35. Larsson, H. and Eliasson, A.-C. (1998) Gels made of wheat starch and
ethyl(hydroxyethyl)cellulose (EHEC): Rheological behaviour. In ”Gums and
stabilisers for the food industry 9, eds P.A. Williams and G.O. Phillips, The Royal
Society of Chemistry, Cambridge, UK, pp 184-188.
• 36. Eliasson, A.-C. (1998) Thermal transitions of starch in relation to food product
quality, Bale Meeting. Chemical and Physical Process Development and
Process Safety. Thermal Analysis in Food Science, Basel, Switzerland, May 26-
28.
• 37. Eliasson, A.-C. (1998) Fundamental rheological measurements on wheat flour
dough, 83rd AACC Annual Meeting, Minneapolis, USA, September 13-17.
Research papers
A.-C. Eliasson
11

• 38. Eliasson, A.-C. (1998) Carbohydrates in food, XXth National Congress
Calorimetry, Thermal Analysis, Experimental Thermodynamics, Rome, Italy,
december 14-18,
• 39. Eliasson, A.-C. (1999) A physico-chemical approach to the study of starchlipid
interactions, Starch Round Table, Seattle, USA, October 28-30, 1999.
40. Moorthy, S.N. and Eliasson, A.-C. (1999) Starch-lipid interactions of tuber
starches, XIV Carbohydrate Conference, India, Trends in Carbohydrate Chemistry,
vol. 6, 97-105.
41. Ruales, J., Barba, M., Eliasson, A.-C. and Larsson, H. (2001) Influence of the
sugar addition in the rheological behaviour of native starches under-used in Ecuador,
II Latin-American Symposium of Roots and Tubers (SLART II), Lima, Peru,
November 28-30, 2001 (the Best Poster award).
• 42. Eliasson, A.-C. (2001) Starch-lipid Interactions, General Mills, Minneapolis,
USA, July, 11, 2001.
• 43. Eliasson, A.-C. (2002) Starch inclusion complexes, Starch in aqueous
solution, Åbo Akademi, Åbo, Finland, February 21, 2002.
44. Eliasson, A.-C. (2002) Foams in the food industry, Foams, YKI, Stockholm,
Sweden, March 8, 2002.
45. Eliasson, A.-C. (2002) Starch-lipid interactions in batters, AACC Annual
Meeting and Exhibition, Montreal, Canada, October 13-17.
46. Georgopoulos, T., Larsson, H. and Eliasson, A.-C. (2002) Influence of lipase on
the rheological properties of dough and gluten (poster), AACC Annual Meeting and
Exhibition, Montreal, Canada, October 13-17.
• 47. Eliasson, A.-C. (2004) Starch retrogradation and staling of bread Nordic
Starch Network Meeting, Gothenburg, October 28-29.
48. Eliasson, A.-C. (2005) Starch in oral delivery, CAP Annual Meeting,
Ängelholm, May 18-19.
• 49. Eliasson, A.-C. (2005) Amylose, amylopectin, surfactants and
hydrophobically modified polymers – Complexation and gelation, 5 th Annual
Surface and Colloid Symposium Amphiphilic Polymers, Lund, November
16-18.
50. Eliasson, A.-C. (2006) Starch-lipid interactions: Functional and nutritional
implications 2006 Belfort Carbohydrate Lecture, Purdue University, West
Lafayette, USA, May 10.
51. Ciesla, K., Lundqvist, H. and Eliasson, A.-C. (2006) Surface tension and WAXS
diffraction studies of binding cetyltremethyl-ammonium bromide to gamma irradiated
and nonirradiated potato starch XIV International Starch Convention, Cracow,
Poland, June 20-24.
52. Ciesla, K. and Eliasson, A.-C. (2006) DSC studies of retrogradation and amyloselipid
complex transition taking place in gamma irradiated wheat starch IRaP 2006 7 th
International Symposium on Ionizing Radiation and Polymers, Antalya, Turkey,
September 23-28.
POPULAR SCIENCE, INFORMATION TO THE PUBLIC
REPORTS, ETC
(All contributions given or written in Swedish. Some titles are translated to English.)
1. Eliasson, A.-C. (1979). Veteproteinerna och deras roll i celiaki, Livsmedelsteknik
21(4): 201-203.
(Wheat proteins and their role in coelic disease)
Research papers
A.-C. Eliasson
12

2. Carlson, T. och Eliasson, A.-C. (1980). Bakning ur ett nytt perspektiv,
Livsmedelsteknik 22(2): 66-70.
(Baking from a new perspective)
3. Eliasson, A.-C. och Larsson, K. (1981). Stärkelsen i bröd, Livsmedelsteknik
23(7): 332-335.
(Starch in bread)
4. Eliasson, A.-C. och Hernqvist, L. (1981). Livsmedel, Liber Läromedel, Malmö,
112 s.
(Food)
5. Eliasson, A.-C. (1982). Lag och ordning i vetedegen, Bröd/Konditorn 6-7: 10-13.
(Law and order in the wheat flour dough)
6. Eliasson, A.-C. (1983). Vattnets funktion vid gelatinisering av stärkelse,
Livsmedelsteknik 25(5): 216-217.
(The role of water in the gelatinization of starch)
7. Eliasson, A.-C. (1984). Livsmedelstekniska tillämpningar, Perkin Elmer
Termoanalys symposium, Arrheniuslaboratoriet, Stockholm
(DSC in food applications)
8. Eliasson, A.-C., Tjerneld, E. och Larsson, K. (1985). Tillverkning av glutenfritt
matbröd, Livsmedelsteknik 27(4): 150.
(Production of gluten-free bread)
9. Eliasson, A.-C. (1985). Livsmedelsteknologi - forskning med många gränsytor,
ORDO LTH 5.
10. Eliasson, A.-C. och Lindahl, L. (1986). Ett bröd blir till, Bröd/Konditorn 9: 22-
23.
(The making of bread)
11. Eliasson, A.-C. (1988). Växelverkan stärkelse - lipider, Livsmedelsteknik 30(4):
162-164.
12. Eliasson, A.-C. (1991). Brödbakningens kemi, Professorsinstallation, Lund, 15
mars.
13. Eliasson, A.-C. (1991). Vetemjöl - till mycket mera än bakning,
Fakultetsklubben, Lund, 21 oktober.
14. Eliasson, A.-C. (1991). Några aktuella frågeställningar inom cerealieforskningen,
Nordiska kvarnföreningens årsmöte, Göteborg 21 oktober.
15. Eliasson, A.-C. (1991). Brödbakningens kemi, Vår Näring (4): 22-24.
(The chemistry of breadbaking)
16. Eliasson, A.-C. (1991). Vårt dagliga bröd, Lundaforskare föreläser 23: 96-101.
(Our daily bread)
17. Eliasson, A.-C. (1992). Vetemjöl - inte bara till bakning, Rotary-lunch, Lund, 27
mars.
18. Eliasson, A.-C. (1992). Våra sädesslag - råvaror för bröd och mycket mer,
Hemekonomernas förenings årsmöte, Göteborg 10 oktober.
19. Eliasson, A.-C., Molin, G., Lind, I., Persson, K., Skjöldebrand, C., Sjöholm, I. och
Öste, R. (1993). Livsmedelsförädling, Utbildningsradion och Sveriges
Lantbruksuniversitet, 100 s.
20. Eliasson, A.-C. (1993). Vårt dagliga bröd, Ideons 10-årsjubileum, Lund, 3
september.
21. Tornberg, E. och Eliasson, A.-C. (1994). Köttet och brödet i morgondagens
hamburgare, Forskningsfestival 94, Malmö, 10 augusti.
Research papers
A.-C. Eliasson
13

22. Eliasson, A.-C. (1994). Nya cerealieprodukter - vårt dagliga bröd tar sig numera
många uttryck, Informationsdag med Nyheter, Fakta och Forskning inom Kost,
Miljö och Hälsa, Studiefrämjandet, Linköping, 25 november.
23. Eliasson, A.-C. (1995). Vårt dagliga bröd, Rotary-lunch, Staffanstorp, 30 mars.
24. Eliasson, A.-C och Larsson, K. (1995). Det är bubblorna som gör brödet,
Forskning och framsteg 30(8): 51-55. (It is the gas bubbles that make the bread)
25. Eliasson, A.-C. (1996) Proteiner i vete och havre, Workshop “Havre och celiaki
- en ny syn på den glutenfria kosten”, Norrköping, 6 februari.
26. Eliasson, A.-C. (2000) Varför gör vi som vi gör när vi bakar? Seminarium vid
Wilhelminatävlingen, Stockholm, 5 september.
27. Eliasson, A.-C. (2000) Några glimtar från Livsmedelsteknologi, presentation av
forskning Kungl. Skogs- och Lantbruksakademien, Jordbruksavdelningens
höstsammanträde, Lund, 14 september.
28. Eliasson, A.-C. (2000) Fullkorn. Möjligheter och svårigheter. Fullkorn, Cerealia
R&D utvecklingsdagar 2000, Stockholm, 11 oktober.
29. Eliasson, A.-C. (2000) Brödbakningens kemi. Riksföreningen för Lärarna i
Matematik, Naturvetenskap och Teknik, höstmöte, Lund, 14 oktober.
30. Eliasson, A.-C. (2000) Brödbakningens kemi, Informationmöte med
avdelningsföreståndare och konsultgruppen för Kemicentrums ombyggnad,
Kemicentrum, Lund, 31 oktober
31. Eliasson, A.-C. (2001) Från deg till brödburk. Lunds celiakiförening. Lund, 17
oktober.
Eliasson, A.-C. (2001) 17 oktober. Artikel i ICA-kuriren.
32. Deltagit i Magasin årets kock och Nybakat (AB Svenskt smör), februari-mars,
2002.
33. Eliasson, A.-C. (2002) Professorn har koll på brödet, Sydsvenska Dagbladet,
Sydsvenskan, 2002-08-19
34. Eliasson, A.-C. (2003) Föreningen för svensk näringslära
35. Eliasson, A.-C. (2003) Malmö magasin
36. Eliasson, A.-C. (2003) Bra och bekväm mat i stor skala – stärkelserika
måltidselement. Kick-off för Vinnväxt-programmet ”Innovationer i gränsland”,
Skånes livsmedelsakademis dag, 23 september.
37. Eliasson, A.-C. (2003) Vårt dagliga bröd. Bok- & biblioteksmässan, Göteborg,
27 september.
38. Eliasson, A.-C. (2006) Stärkelse-lipid-växelverkan – ett sätt att modifiera
stärkelse Livsmedelskollegiet, miniseminarium, Kristianstad, 24 maj
Research papers
A.-C. Eliasson
14