author-photo

Emma Magnusson

Lund University

9

Papers

193

Citations

Citation Trend

Filter By

Papers (7) Sort By

Journal Conference Others

Effect of the dispersed state of phospholipids on emulsification—Part 1. Phosphatidylcholine

2016 Colloids and Surfaces A: Physicochemical and Engineering Aspects
Show All
- Source
- Cite
- Save
Citations (8)
Study on aggregation behavior of low density lipoprotein in hen egg yolk plasma by asymmetrical flow field-flow fractionation coupled with multiple detectors.

2016 Food Chemistry
Show All
- Source
- Cite
- Save
Citations (11)
Characterization of egg yolk plasma using asymmetrical flow field-flow fractionation coupled with multiple detectors

2014
Show All
- Source
- Cite
- Save
Citations (0)
Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows. Part I. A theoretical approach

2012 Journal of Chromatography A
Show All
- Source
- Cite
- Save
Citations (56)
Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows. Part II. Experimental evaluation

2012 Journal of Chromatography A
Show All
- Source
- Cite
- Save
Citations (37)
Freeze-thaw stability of mayonnaise type oil-in-water emulsions

2011 Food Hydrocolloids
Show All
- Source
- Cite
- Save
Citations (42)
Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions

2011 Food Hydrocolloids
- Emma Magnusson
- Lars Nilsson
Show All
- Source
- Cite
- Save
Citations (39)