Division of Food and Pharma
1731 – 1740 of 1749
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- 1980
-
Mark
Functional Characteristics of Protein Stabilized Emulsions: Emulsifying Behaviour of Proteins in a Sonifier.
(
- Contribution to journal › Article
-
Mark
Inverse micellar phases in ternary systems of polar lipids/fat/water and protein emulsification of such phases to W/O/W-microemulsion-emulsions.
(
- Contribution to journal › Article
-
Mark
Emulsioner i livsmedel
(
- Contribution to specialist publication or newspaper › Specialist publication article
- 1979
-
Mark
The Adsorption Behavior of Proteins at an Interface as related to their Emulsifying Properties
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Protein som emulgator.
(
- Contribution to specialist publication or newspaper › Specialist publication article
-
Mark
Förändringar i livsmedel under torkning.
(
- Contribution to specialist publication or newspaper › Specialist publication article
- 1978
-
Mark
The Application of the Drop Volume Technique to Measurements of the Adsorption of Proteins at Interfaces.
(
- Contribution to journal › Article
-
Mark
Functional Characterization of Protein Stabilized Emulsions: Standardized Emulsifying Procedure.
(
- Contribution to journal › Article
-
Mark
The Interfacial Behaviour of Three Food Proteins Studied by the Drop Volume Technique.
(
- Contribution to journal › Article
-
Mark
Functional Characterization of Protein Stabilized Emulsions: Emulsifying Behaviour of Proteins in a Valve Homogenizer.
(
- Contribution to journal › Article