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2016
Mark Model emulsions to study the mechanism of industrial mayonnaise emulsification
Håkansson, Andreas ^LU ; Chaudhry, Zishan and Innings, Fredrik ^LU (2016) In Food and Bioproducts Processing 98. p.189-195
- 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