Research output per year
Research output per year
Search results
-
2011
Freeze-thaw stability of mayonnaise type oil-in-water emulsions
Magnusson, E., Rosén, C. & Nilsson, L., 2011, Food Hydrocolloids. Elsevier, Vol. 25. p. 707-715Research output: Chapter in Book/Report/Conference proceeding › Paper in conference proceeding › peer-review
-
Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions
Magnusson, E. & Nilsson, L., 2011, Food Hydrocolloids. Elsevier, Vol. 25. p. 764-772Research output: Chapter in Book/Report/Conference proceeding › Paper in conference proceeding › peer-review
-
2007
Adsorption of macromolecules at oil-water interfaces during emulsification
Nilsson, L., Osmark, P., Leeman, M., Fernandez, C., Wahlund, K.-G. & Bergenståhl, B., 2007, Food Colloids: Self-Assembly and Material Science. Dickinson, E. & Leser, M. E. (eds.). Royal Society of Chemistry, Vol. 302. p. 433-448Research output: Chapter in Book/Report/Conference proceeding › Paper in conference proceeding › peer-review
Open Access