Anne-Marie Hermansson
Anne-Marie Hermansson, professor (emerita) in structured biomaterials, graduated in chemical engineering at Chalmers, PhD in Lund, and has over the years focused her research on biopolymers and biomaterials related to food. She has been Head of Department at the Institute of Food and Biotechnology, (now RISE Agrifood and Bioscience) and adjunct professor of food science at Chalmers. In 2007 she moved to Chalmers, initiated the center of excellence SuMo Biomaterials and became professor at the department of Applied Surface Chemistry at Chalmers. In 2007, Anne-Marie Hermansson was awarded the IVA gold medal. She became Vice President of Chalmers 2010. For her work on establishing the Chalmers Areas of Advance as well as highlighting the role of science in society and the research required to meet global challenges for growth and sustainable development, she was awarded the Chalmers Medal 2016.
Showing 39 publications
Global missions and the critical needs of food science and technology
Innovation genom forskning och långsiktig samverkan mellan akademi och näringsliv
Interplay between flow and diffusion in capillary alginate hydrogels
Pore size effects on convective flow and diffusion through nanoporous silica gels
Water in Soft Materials - ISOPOW XII conference (2013)
Probe diffusion in phase-separated bicontinuous biopolymer gels
Microstructural, mechanical and mass transport properties of isotropic and capillary alginate gels
Interactions and Diffusion in Fine-Stranded beta-lactoglobulin Gels Determined via FRAP and Binding
Novel Method for Visualizing Water Transport Through Phase-Separated Polymer Films
Novel Method for Controlled Wetting of Materials in the Environmental Scanning Electron Microscope
Probe diffusion in κ-carrageenan gels determined by fluorescence recovery after photobleaching
Surface-Directed Structure Formation of beta-Lactoglobulin Inside Droplets
Marine-Inspired Water-Structured Biomaterials
Modelling and confocal microscopy of biopolymer mixtures in confined geometries
Effect of Gelatin Gelation Kinetics on Probe Diffusion Determined by FRAP and Rheology
Protein Hydration in Structure Creation
Determination of local diffusion properties in heterogeneous biomaterials
Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains
Dendrimer diffusion in k-carrageenan gel structures
Sweetness and texture perception in mixed pectin gels with 30% sugar and a designed rheology
Microstructure and kinetic rheological behavior of amidated and nonamidated LM pectin gels
Microstructure control for ingredient processing
The importance of microstructure for water diffusion on micro and nano length scales
Effects of confined geometry on water-in-water emulsions exposed to shear
Drop deformation dynamics and gel kinetics in a co-flowing water-in-oil system
Measuring shapes for application in complex food structures
Microstructure and kinetic rheological behaviour of amidated and non-amidated LM pectin gels
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