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Results: 1-10 |
Results: 10
SOLID-STATE CHARACTERIZATION OF A DRY EMULSION - A POTENTIAL-DRUG DELIVERY SYSTEM
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
SPRAY-DRIED WHEY PROTEIN LACTOSE/SOYBEAN OIL-EMULSIONS .1. SURFACE-COMPOSITION AND PARTICLE STRUCTURE/
Authors: FALDT P BERGENSTAHL B
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
SPRAY-DRIED WHEY PROTEIN LACTOSE/SOYBEAN OIL-EMULSIONS .2. REDISPERSABILITY, WETTABILITY AND PARTICLE STRUCTURE/
Authors: FALDT P BERGENSTAHL B
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
CHARACTERIZATION OF SPRAY-DRIED WHOLE MILK
Authors: FALDT P SJOHOLM I
Citation: P. Faldt et I. Sjoholm, CHARACTERIZATION OF SPRAY-DRIED WHOLE MILK, Milchwissenschaft, 51(2), 1996, pp. 88-92
CHANGES IN SURFACE-COMPOSITION OF SPRAY-DRIED FOOD POWDERS DUE TO LACTOSE CRYSTALLIZATION
Authors: FALDT P BERGENSTAHL B
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
INFLUENCE OF SURFACE-STRUCTURE ON CHOLESTEROL OXIDATION IN MODEL FOODPOWDERS
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
FAT ENCAPSULATION IN SPRAY-DRIED FOOD POWDERS
Authors: FALDT P BERGENSTAHL B
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
THE SURFACE-COMPOSITION OF SPRAY-DRIED PROTEIN LACTOSE POWDERS
Authors: FALDT P BERGENSTAHL B
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
THE SURFACE COVERAGE OF FAT ON FOOD POWDERS ANALYZED BY ESCA (ELECTRON-SPECTROSCOPY FOR CHEMICAL-ANALYSIS)
Authors: FALDT P BERGENSTAHL B CARLSSON G
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
STABILIZATION BY CHITOSAN OF SOYBEAN OIL-EMULSIONS COATED WITH PHOSPHOLIPID AND GLYCOCHOLIC ACID
Authors: FALDT P BERGENSTAHL B CLAESSON PM
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
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