Lars Nilsson
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- 2013
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Mark
Emulsifying properties of egg yolk
2013) p.69-86(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2012
-
Mark
Binding of Mucin to Water-Soluble and Surface-Grafted Boronate-Containing Polymers
(
- Contribution to journal › Article
-
Mark
Effects of Pediococcus parvulus 2.6 and its exopolysaccharide on plasma cholesterol levels and inflammatory markers in mice
(
- Contribution to journal › Article
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Mark
Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows. Part II. Experimental evaluation.
(
- Contribution to journal › Article
-
Mark
Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows. Part 1. A theoretical approach.
(
- Contribution to journal › Article
-
Mark
Solution behavior of barley beta-glucan as studied with asymmetrical flow field-flow fractionation
(
- Contribution to journal › Article
-
Mark
Asymmetrical flow field-flow fractionation enables the characterization of molecular and supramolecular properties of cereal beta-glucan dispersions
(
- Contribution to journal › Article
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Mark
Chemical composition, antioxidant capacity and content of phenolic compounds in meals collected in hospitals in Bolivia and Sweden
(
- Contribution to journal › Scientific review
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Mark
Gastrointestinal conditions influence the solution behaviour of cereal beta-glucans in vitro
(
- Contribution to journal › Article
-
Mark
Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
(
- Contribution to journal › Article