Till startsida
Sitemap
To content Read more about how we use cookies on gu.se

Publications

Composition and structure of cell wall ulvans recovered from Ulva spp. along the Swedish west coast, by Niklas Wahlström, Filip Nylander, Eric Malmhäll-Bah, Karin Sjövold, Ulrica Edlund, Gunnar Westman and Eva Albers. In Carbohydrate Polymers, 2020.

Food ingredients from cultivated seaweeds. Improving storage stability and protein recovery. Doctoral thesis by Hanna Harrysson, October 2019.

Strategies for Improving the Protein Yield in pH-Shift Processing of Ulva lactuca Linnaeus: Effects of Ulvan Lyases, pH-Exposure Time, and Temperature, by Hanna Harrysson, Venkat Rao Konasani, Gunilla B. Toth, Henrik Pavia, Eva Albers and Ingrid Undeland. In ACS Sustainable Chemistry & Engineering, July 2019.

Ulvan lyase from Formosa agariphila and its applicability in depolymerisation of ulvan extracted from three different Ulva species, by Venkat Rao Konasani, Chunsheng Jin, Niclas G. Karlsson and Eva Albers. In Algal Research, 2018.

A novel ulvan lyase family with broad-spectrum activity from the ulvan utilisation loci of Formosa agariphila KMM 3901, by Venkat Rao Konasani, Chunsheng Jin, Nicklas G Karlsson and Eva Albers. In Scientific Reports, October 2018

Production of protein extracts from Swedish red, green, and brown seaweeds, Porphyra umbilicalis Kützing, Ulva lactuca Linnaeus, and Saccharina latissima (Linnaeus) J. V. Lamouroux using three different methods, by Hanna Harrysson, Maria Hayes, Friederike Eimer, Nils-Gunnar Carlsson, Gunilla B. Toth and Ingrid Undeland. In Journal of Applied Phycology, April 2018.

A Strategy for the Sequential Recovery of Biomacromolecules from Red Macroalgae Porphyra umbilicalis Kützing, by Niklas Wahlström, Hanna Harrysson, Ingrid Undeland, and Ulrica M Edlund. In Industrial & Engineering Chemistry Research, November 2017.

Page Manager: Susanne Liljenström|Last update: 1/16/2020
Share:

The University of Gothenburg uses cookies to provide you with the best possible user experience. By continuing on this website, you approve of our use of cookies.  What are cookies?