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

Emma Magnusson

Forskningsoutput: Avhandling › Doktorsavhandling (sammanläggning)

6 Nedladdningar (Pure)

2012
Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows. Part II. Experimental evaluation.
Magnusson, E., Håkansson, A., Janiak, J., Bergenståhl, B. & Nilsson, L., 2012, I: Journal of chromatography. A. 1253, s. 127-133
Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review
2011
Freeze-thaw stability of mayonnaise type oil-in-water emulsions
Magnusson, E., Rosén, C. & Nilsson, L., 2011, Food Hydrocolloids. Elsevier, Vol. 25. s. 707-715
Forskningsoutput: Kapitel i bok/rapport/Conference proceeding › Konferenspaper i 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. s. 764-772
Forskningsoutput: Kapitel i bok/rapport/Conference proceeding › Konferenspaper i proceeding › Peer review

Forskningsoutput