Emulsion formation and stability - Impact of the dispersed state of the emulsifier on emulsification

Emma Magnusson

Research output: Thesis › Doctoral Thesis (compilation)

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2011
Freeze-thaw stability of mayonnaise type oil-in-water emulsions
Magnusson, E., Rosén, C. & Nilsson, L., 2011, Food Hydrocolloids. Elsevier, Vol. 25. p. 707-715
Research 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. 764-772
Research output: Chapter in Book/Report/Conference proceeding › Paper in conference proceeding › peer-review

Research output