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Astrid Ahlinder

Forskare

Tel
+46 10 516 55 47
Email
astrid.ahlinder@ri.se
Location
Göteborg
ORCID
0000-0002-6877-7858
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Publications
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Project

Taste enhancement of plant-based meat analogues using healthy fats

Fat is an important carrier of aroma compounds and can thus improve the flavor profile of foods. In this project, RISE, together with AAK AB, NordArom AB and Orkla Foods Sverige, will study the importance of fat for taste and acce…
Expertise

Rheomicroscopy

Crystallisation of polymers and fat is complex and difficult to explain, as is process effects during incipient structure formation. The explanation is considerably easier when you can measure material properties while simultaneou…
Expertise

Optimization of texture

How can a meat substitute based on peas have a texture like chicken? How can yogurt made from field bean get a creamy texture? With the help of formulation, structural design and material science, RISE can provide answers to what …
Expertise

Rheology

Rheology describes texture, flowability and product stability leading to the right product properties, ability to process and shelf life.
Expertise

Functional biomaterials

Future functional materials and sustainable foods are developed by designing specific material properties.
Expertise

Product design food and biomaterials

Future sustainable, healthy and tasty foods and functional biomaterials are developed by designing of composition, taste, nutrition, texture and structure.
Publications
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