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 66 publications
Oat protein in vitro digestion is not influenced by pectin in dispersion or gel systems
Texture engineering of aquatic protein-based products via 3D food printing
Critical review of cultivated meat from a Nordic perspective
Thermal and rheological properties and processability of thermoplastic lignocellulose
Alkyl ketene dimer modification of thermomechanical pulp promotes processability with polypropylene
Effect of cellulose-rich fibres on faba bean protein gels is determined by the gel microstructure
Ethylcellulose-stabilized fat-tissue phantom for quality assurance in clinical hyperthermia
Design and manufacture procedures of phantoms for hyperthermia QA guidelines
Thermoplastic lignocellulose materials: A review on recent advancement and utilities
Morphology and swelling of thin films of dialcohol xylan
Potential of Wood Hemicelluloses and Their Derivates as Food Ingredients
Effect of starch and fibre on faba bean protein gel characteristics
Modification of xylan via an oxidation–reduction reaction
Impact of Glucose on the Nanostructure and Mechanical Properties of Calcium-Alginate Hydrogels
Fat tissue equivalent phantoms for microwave applications by reinforcing gelatin with nanocellulose
Challenge Episodes and Coping Strategies in Undergraduate Engineering Research
The effect of sulfate half-ester groups on cellulose nanocrystal periodate oxidation
Oxidized xylan additive for nanocellulose films – A swelling modifier
CHALLENGE EPISODES AND COPING STRATEGIES IN UNDERGRADUATE ENGINEERING RESEARCH
Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study
Rheological and structural characterization of carrageenan emulsion gels
Alginate and HM-pectin in sports-drink give rise to intra-gastric gelation in-vivo
Hydrogels as a water bolus during hyperthermia treatment
Thermoplastic and flexible films from arabinoxylan
High sugar content impacts microstructure, mechanics and release of calcium-alginate gels
Stick–slip motion and controlled filling speed by the geometric design of soft micro-channels
A multi‐component reaction towards the development of highly modular hydrogelators
Liquid Norbornadiene Photoswitches for Solar Energy Storage
Roll‐to‐Roll Dyed Conducting Silk Yarns: A Versatile Material for E‐Textile Devices
Microcellular foaming of arabinoxylan and PEGylated arabinoxylan with supercritical CO2
Periodate oxidation of xylan-based hemicelluloses and its effect on their thermal properties
New foamed materials from hemicelluloses
Dynamics of capillary transport in semi-solid channels
Interplay between flow and diffusion in capillary alginate hydrogels
Impact of solvent quality on the network strength and structure of alginate gels
Modeling capillary formation in calcium and copper alginate gels.
Preparation and physical properties of hyaluronic acid-based cryogels
Diffusion of macromolecules in self-assembled cellulose/hemicellulose hydrogels
Controlling water permeability of composite films of polylactide acid, cellulose, and xyloglucan
Rheological characterization of acid pectin samples in the absence and presence of monovalent ions
Microstructural, mechanical and mass transport properties of isotropic and capillary alginate gels
Microstructure of polymer hydrogels studied by pulsed field gradient NMR diffusion and TEM methods
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Showing 19 research projects
Plant-based Proteins for Health and Wellbeing (PAN Sweden)
Kontroll av havre protein aggregation med hjälp av kostfiber
Raising seafood self-sufficiency aided by agricultural side streams - SEASIDE
Biomaterials from agrifood side streams: Advanced characterisation of thermoplastic arabinoxylan
Strengthen food sector research and innovation by enabling use of neutron and synchrotron techniques
Unlocking the thermoplastic potential of polysaccharides
Växtbaserade proteiner för hälsa och välmående - PAN Sverige
Northern Lights on Food - Network to utilise MaxIV and ESS on food system
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
Towards a new generation sustainable seafood products–a cross-process approach (CROSS)
Ny strategi för att uppnå termoplasti sk arabinoxylan
Creation of hierarchical biopolymer gels for controlled mass transport