Authors:
PEDERSEN GP
FALDT P
BERGENSTAHL B
KRISTENSEN HG
Citation: Gp. Pedersen et al., SOLID-STATE CHARACTERIZATION OF A DRY EMULSION - A POTENTIAL-DRUG DELIVERY SYSTEM, International journal of pharmaceutics, 171(2), 1998, pp. 257-270
Citation: P. Faldt et B. Bergenstahl, SPRAY-DRIED WHEY PROTEIN LACTOSE/SOYBEAN OIL-EMULSIONS .1. SURFACE-COMPOSITION AND PARTICLE STRUCTURE/, Food hydrocolloids, 10(4), 1996, pp. 421-429
Citation: P. Faldt et B. Bergenstahl, SPRAY-DRIED WHEY PROTEIN LACTOSE/SOYBEAN OIL-EMULSIONS .2. REDISPERSABILITY, WETTABILITY AND PARTICLE STRUCTURE/, Food hydrocolloids, 10(4), 1996, pp. 431-439
Citation: P. Faldt et B. Bergenstahl, CHANGES IN SURFACE-COMPOSITION OF SPRAY-DRIED FOOD POWDERS DUE TO LACTOSE CRYSTALLIZATION, Lebensmittel-Wissenschaft + Technologie, 29(5-6), 1996, pp. 438-446
Authors:
GRANELLI K
FALDT P
APPELQVIST LA
BERGENSTAHL B
Citation: K. Granelli et al., INFLUENCE OF SURFACE-STRUCTURE ON CHOLESTEROL OXIDATION IN MODEL FOODPOWDERS, Journal of the Science of Food and Agriculture, 71(1), 1996, pp. 75-82
Citation: P. Faldt et B. Bergenstahl, FAT ENCAPSULATION IN SPRAY-DRIED FOOD POWDERS, Journal of the American Oil Chemists' Society, 72(2), 1995, pp. 171-176
Citation: P. Faldt et B. Bergenstahl, THE SURFACE-COMPOSITION OF SPRAY-DRIED PROTEIN LACTOSE POWDERS, Colloids and surfaces. A, Physicochemical and engineering aspects, 90(2-3), 1994, pp. 183-190
Citation: P. Faldt et al., THE SURFACE COVERAGE OF FAT ON FOOD POWDERS ANALYZED BY ESCA (ELECTRON-SPECTROSCOPY FOR CHEMICAL-ANALYSIS), Food structure, 12(2), 1993, pp. 225-234
Citation: P. Faldt et al., STABILIZATION BY CHITOSAN OF SOYBEAN OIL-EMULSIONS COATED WITH PHOSPHOLIPID AND GLYCOCHOLIC ACID, Colloids and surfaces. A, Physicochemical and engineering aspects, 71(2), 1993, pp. 187-195