Maud Langton

Professor

Swedish University of Agricultural Sciences

Sweden

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Maud Langton is a Professor at the Swedish University of Agricultural Sciences, Sweden. Her research focuses on the properties and applications of plant-based proteins, with recent articles exploring topics such as pea protein emulsion gels, faba bean protein gels, and the nutritional and functional properties of Nordic crops. She is dedicated to advancing knowledge in food science and technology, particularly in relation to protein digestibility and functionality.

Maud Langton

Research Interests

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Articles (17)

The effect of transglutaminase and ultrasound pre-treatment on the structure and digestibility of pea protein emulsion gels

Effect of pH and ionic strength on heat-induced pea protein isolate aggregation and gel formation

Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure

Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (Vicia faba L.)

Effect of cellulose-rich fibres on faba bean protein gels is determined by the gel microstructure

Microstructure and viscosity of in vitro-digested rye and wheat food products

Assessing the digestibility and estimated bioavailability/ bioaccessibility of plant-based proteins and minerals from soy, pea, and faba bean ingredients

The effect of pine cone lignin on mechanical, thermal and barrier properties of faba bean protein films for packaging applications

Protein Nanofibrils from Fava Bean and Its Major Storage Proteins: Formation and Ability to Generate and Stabilise Foams

Gelation behaviour and gel properties of the 7S and 11S globulin protein fractions from faba bean (Vicia faba var. minor) at different NaCl concentrations

Nordic Crops as Alternatives to Soy—An Overview of Nutritional, Sensory, and Functional Properties

Applicability of leaf protein concentrates from various sources in food: Solubility at food-relevant pH values and air-water interfacial properties

Pasting and gelation of faba bean starch-protein mixtures

Physiochemical and thermal characterisation of faba bean starch

Robust Assembly of Cross-Linked Protein Nanofibrils into Hierarchically Structured Microfibers

Spidroin N-terminal domain forms amyloid-like fibril based hydrogels and provides a protein immobilization platform

Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking – A review

Collaborators (15)

Antonio Jose Capezza

Volkmar Passoth

Rafael Balart

Xin-Feng Wei

Christofer Lendel

Tina Arndt

Amparo Jiménez-Quero

Ndegwa Maina

Cagla Sahin

Youngsun Lee

Rakesh Kumar

Galia Zamaratskaia

Mikael Hedenqvist

URMIMALA CHATTERJEE

Anna Ström

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