Anna Ström
Anna Ström holds a PhD in Food and Nutritional Sciences from University College Cork, Ireland. Her PhD work focused on the fine structure of polysaccharides, and specifically pectin, and its impact on functionality. After the PhD, she moved to the Netherlands and Unilever R&D where she worked as research manager and later research project leader. After seven years within industrial research, she took up a position at Chalmers University of Technology, where she worked within SuMo Biomaterials, a Vinn Excellence center focusing on molecular transport in soft materials. She is “docent” in Biopolymer Technology since 2018. Her research interest is polysaccharide and specifically linking their fine structure and polymer conformation to their gel and material properties. Such knowledge is important for their utilization in a circular bioeconomy context, as well as in the sectors of food and pharmaceutics. During 2017 and 2019 she was Director of Food Science Sweden, a network consisting of LTH, SLU, RISE, OrU and Chalmers, aiming at visualizing and strengthen food science within Sweden.She is since 2019 Program Director for the program of biology and biotechnology at Chalmers.
Showing 33 publications
Rheological and structural characterization of carrageenan emulsion gels
Altered Thermal and Mechanical Properties of Spruce Galactoglucomannan Films Modified with an Etherification Reaction
Understanding nanostructural differences in hydrogels from commercial carrageenans: Combined small angle X-ray scattering and rheological studies
Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study
Advanced structural characterisation of agar-based hydrogels: Rheological and small angle scattering studies.
Alginate and HM-pectin in sports-drink give rise to intra-gastric gelation in-vivo
Thermoplastic and flexible films from arabinoxylan
Dynamic Nanocellulose Networks for Thermoset-like yet Recyclable Plastics with a High Melt Stiffness and Creep Resistance
Hydrogels as a water bolus during hyperthermia treatment
Determination of mechanical and rheological properties of a cell-loaded peptide gel during ECM production
High sugar content impacts microstructure, mechanics and release of calcium-alginate gels
A multi‐component reaction towards the development of highly modular hydrogelators
Soft gelatin films modified with cellulose acetate phthalate pseudolatex dispersion-structure and permeability
Liquid Norbornadiene Photoswitches for Solar Energy Storage
Microcellular foaming of arabinoxylan and PEGylated arabinoxylan with supercritical CO2
Stick–slip motion and controlled filling speed by the geometric design of soft micro-channels
Roll‐to‐Roll Dyed Conducting Silk Yarns: A Versatile Material for E‐Textile Devices
New foamed materials from hemicelluloses
Periodate oxidation of xylan-based hemicelluloses and its effect on their thermal properties
Phase behavior, rheology, and release from liquid crystalline phases containing combinations of glycerol monooleate, glyceryl monooleyl ether, propylene glycol, and water
Correlating network structure with functional properties of capillary alginate gels for muscle fiber formation
Dynamics of capillary transport in semi-solid channels
Impact of solvent quality on the network strength and structure of alginate gels
Interplay between flow and diffusion in capillary alginate hydrogels
Modeling capillary formation in calcium and copper alginate gels.
Diffusion of macromolecules in self-assembled cellulose/hemicellulose hydrogels
Preparation and physical properties of hyaluronic acid-based cryogels
Rheological characterization of acid pectin samples in the absence and presence of monovalent ions
Controlling water permeability of composite films of polylactide acid, cellulose, and xyloglucan
Microstructural, mechanical and mass transport properties of isotropic and capillary alginate gels
Hemicellulose foam
Effect of silencing the two major tomato fruit pectin methylesterase isoforms on cell wall pectin metabolism
Microstructure of polymer hydrogels studied by pulsed field gradient NMR diffusion and TEM methods
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Showing 10 research projects
Northern Lights on Food - Network to utilise MaxIV and ESS on food system
Impact of pre-processing and extraction method on physico-chemical characteristics of wheat arabinoxylan
Texturized legume-based food product by recombining fractions
Molecular gels for hydrogen storage applications
Molecular gels for hydrogen storage applications
Multiscale design of smart hydrogels for controlled drug release
Melt and film properties of modified arabinoxylans
Mot en ny generation hållbara sjömatsprodukter - en cross-process-approach (CROSS)
Ny strategi för att uppnå termoplasti sk arabinoxylan
Creation of hierarchical biopolymer gels for controlled mass transport