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Functional Characterization of Protein Stabilized Emulsions: Standardized Emulsifying Procedure.

Tornberg, Eva LU (1978) In Journal of Food Science 43(5). p.1553-1558
Abstract
Dr. Anne‐Marie Hermansson is heartily thanked for her kind interest in this work, and Dr. P. Walstra is thanked for his valuable comments. The authors are also much indebted to Ing. Ernst Braun for valuable advice during the construction of the emulsifying apparatus and for making the construction drawings. The practical construction work of the valve homogenizer and the ultra‐turrax by Jan Walter and Sune Jonsson, respectively, is gratefully acknowledged. The authors also thank Mr. Dennis Jansson for the construction of the electronic unit of the calorimeter. The investigations were made possible by grants from the Swedish Board for Technical Development. and this financial support is gratefully acknowledged.
Please use this url to cite or link to this publication:
author
contributor
Lundh, Gunnel
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of Food Science
volume
43
issue
5
pages
1553 - 1558
publisher
Wiley-Blackwell
external identifiers
  • scopus:84985157706
ISSN
0022-1147
DOI
10.1111/j.1365-2621.1978.tb02541.x
language
English
LU publication?
yes
id
20928ab8-9a8a-4774-b34d-f5ee0b866306
date added to LUP
2018-11-12 14:55:53
date last changed
2025-04-04 14:19:24
@article{20928ab8-9a8a-4774-b34d-f5ee0b866306,
  abstract     = {{Dr. Anne‐Marie Hermansson is heartily thanked for her kind interest in this work, and Dr. P. Walstra is thanked for his valuable comments. The authors are also much indebted to Ing. Ernst Braun for valuable advice during the construction of the emulsifying apparatus and for making the construction drawings. The practical construction work of the valve homogenizer and the ultra‐turrax by Jan Walter and Sune Jonsson, respectively, is gratefully acknowledged. The authors also thank Mr. Dennis Jansson for the construction of the electronic unit of the calorimeter. The investigations were made possible by grants from the Swedish Board for Technical Development. and this financial support is gratefully acknowledged.}},
  author       = {{Tornberg, Eva}},
  issn         = {{0022-1147}},
  language     = {{eng}},
  number       = {{5}},
  pages        = {{1553--1558}},
  publisher    = {{Wiley-Blackwell}},
  series       = {{Journal of Food Science}},
  title        = {{Functional Characterization of Protein Stabilized Emulsions: Standardized Emulsifying Procedure.}},
  url          = {{http://dx.doi.org/10.1111/j.1365-2621.1978.tb02541.x}},
  doi          = {{10.1111/j.1365-2621.1978.tb02541.x}},
  volume       = {{43}},
  year         = {{1978}},
}