Malin Sjöö

Dr. Sjöö has published a number of articles on starch functionality and has been involved in the investigation of the behaviour of cereal components like proteins, starches, arabinoxylans, and lipids on a molecular and colloidal level, thus trying to understand how these properties are related to the quality of products, for example bread, cakes and pasta.

Dr. Sjöö has published a number of articles on starch functionality and has been involved in the investigation of the behaviour of cereal components like proteins, starches, arabinoxylans, and lipids on a molecular and colloidal level, thus trying to understand how these properties are related to the quality of products, for example bread, cakes and pasta. See less