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2016
Mark Study on aggregation behavior of low density lipoprotein in hen egg yolk plasma by asymmetrical flow field-flow fractionation coupled with multiple detectors.
Dou, Haiyang ; Magnusson, Emma ^LU ; Choi, Jaeyeong ; Duan, Fei ; Nilsson, Lars ^LU and Lee, Seungho (2016) In Food Chemistry 192. p.228-234
- Contribution to journal › Article
Mark Effect of the dispersed state of phospholipids on emulsification—Part 1. Phosphatidylcholine
Magnusson, Emma ^LU ; Nilsson, Lars ^LU and Bergenståhl, Björn ^LU (2016) In Colloids and Surfaces A: Physicochemical and Engineering Aspects 506. p.794-803
- Contribution to journal › Article
2015
Mark Emulsion formation and stability - Impact of the dispersed state of the emulsifier on emulsification
Magnusson, Emma ^LU (2015)
- Thesis › Doctoral thesis (compilation)
2013
Mark Emulsifying properties of egg yolk
Magnusson, Emma ^LU and Nilsson, Lars ^LU (2013) p.69-86
- Chapter in Book/Report/Conference proceeding › Book chapter
2012
Mark Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows. Part II. Experimental evaluation.
Magnusson, Emma ^LU ; Håkansson, Andreas ^LU ; Janiak, John ^LU ; Bergenståhl, Björn ^LU and Nilsson, Lars ^LU (2012) In Journal of chromatography. A 1253. p.127-133
- Contribution to journal › Article
Mark Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows. Part 1. A theoretical approach.
Håkansson, Andreas ^LU ; Magnusson, Emma ^LU ; Bergenståhl, Björn ^LU and Nilsson, Lars ^LU (2012) In Journal of chromatography. A 1253. p.120-126
- Contribution to journal › Article
2011
Mark Freeze-thaw stability of mayonnaise type oil-in-water emulsions
Magnusson, Emma ^LU ; Rosén, Christer ^LU and Nilsson, Lars ^LU (2011) Conference on Food Colloids 2010 - On the Road From Interfaces to Consumers 25(4). p.707-715
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
Mark Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions
Magnusson, Emma ^LU and Nilsson, Lars ^LU (2011) Conference on Food Colloids 2010 - On the Road From Interfaces to Consumers 25(4). p.764-772
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding

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