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1981
Mark A study of the surface enlargement in the drop volume method and its relation to protein adsorption at A/W and O/W interfaces
Tornberg, Eva ^LU and Lundh, Gunnel (1981) In Journal of Colloid and Interface Science 79(1). p.76-84
- Contribution to journal › Article
1980
Mark Extrudering - vad betyder det för näringsvärdet?
Björck, Inger ^LU ; Nyman, Margareta ^LU ; Asp, Nils-Georg ^LU and Dahlqvist, Arne (1980) In Livsmedelsteknik 2(70-71).
- Contribution to journal › Article
Mark Functional Characteristics of Protein Stabilized Emulsions: Emulsifying Behaviour of Proteins in a Sonifier.
Tornberg, Eva ^LU (1980) In Journal of Food Science 45. p.1662-1668
- 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.
Tornberg, Eva ^LU ; Pilman Willers, Ene and Larsson, Kåre ^LU (1980) In Journal of Dispersion Science and Technology 1. p.267-281
- Contribution to journal › Article
Mark Emulsioner i livsmedel
Tornberg, Eva ^LU (1980) In Livsmedelsteknik 2. p.111-111
- 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
Tornberg, Eva ^LU (1979) In ACS Symposium Series 92. p.105-123
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
Mark Protein som emulgator.
Tornberg, Eva ^LU (1979) In KEMISK TIDSKRIFT 91(4). p.24-24
- Contribution to specialist publication or newspaper › Specialist publication article
Mark Förändringar i livsmedel under torkning.
Tornberg, Eva ^LU and Asp, Nils-Georg ^LU (1979) In Livsmedelsteknik 2. p.82-82
- 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.
Tornberg, Eva ^LU (1978) In Journal of Colloid and Interface Science 64(3). p.391-402
- Contribution to journal › Article
Mark Functional Characterization of Protein Stabilized Emulsions: Standardized Emulsifying Procedure.
Tornberg, Eva ^LU (1978) In Journal of Food Science 43(5). p.1553-1558
- Contribution to journal › Article

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