Emma Magnusson

Freeze–thaw stability of mayonnaise type oil-in-water emulsions

Emma Magnusson, Christer Rosén, Lars Nilsson · Food Hydrocolloids · 2010 · 66 citations

Food Chemistry, Food Colloid, Freeze–thaw Stability +4

Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows. Part I. A theoretical approach

Andréas Håkansson, Emma Magnusson, Björn Bergenståhl et al. · Journal of Chromatography A · 2012 · 66 citations

Numerical Analysis, Engineering, Fluid Mechanics +8

Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions

Emma Magnusson, Lars Nilsson · Food Hydrocolloids · 2010 · 52 citations

Food Chemistry, Food Colloid, Biochemistry +5

Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows. Part II. Experimental evaluation

Emma Magnusson, Andréas Håkansson, John Janiak et al. · Journal of Chromatography A · 2012 · 48 citations

Engineering, Experimental Evaluation, Fluid Mechanics +9

Study on aggregation behavior of low density lipoprotein in hen egg yolk plasma by asymmetrical flow field-flow fractionation coupled with multiple detectors

Haiyang Dou, Emma Magnusson, Jaeyeong Choi et al. · Food Chemistry · 2015 · 22 citations

Aggregation Behavior, Engineering, Multiple Detectors +8