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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
Mark Co-adsorption of beta-casein and calcium phosphate nanoclusters (CPN) at hydrophilic and hydrophobic solid-solution interfaces studied by neutron reflectometry
Follows, David ; Holt, Carl ; Thomas, Robert K. ; Tiberg, Fredrik ^LU ; Fragneto, Giovanna and Nylander, Tommy ^LU (2011) Conference on Food Colloids 2010 - On the Road From Interfaces to Consumers 25(4). p.724-733
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding

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