Anna Frisenfeldt Horn

Influence of Casein–Phospholipid Combinations as Emulsifier on the Physical and Oxidative Stability of Fish Oil-in-Water Emulsions

Pedro J. García‐Moreno, Anna Frisenfeldt Horn, Charlotte Jacobsen · Journal of Agricultural and Food Chemistry · 2014 · 91 citations

Food Colloid, Casein–phospholipid Combinations, Oxidative Stress +17

Oxidative stability of 70% fish oil‐in‐water emulsions: Impact of emulsifiers and pH

Anna Frisenfeldt Horn, Nina Skall Nielsen, Ulf Andersen et al. · European Journal of Lipid Science and Technology · 2011 · 71 citations

Food Chemistry, Delivery Emulsion, Lipid Analysis +14

Additions of caffeic acid, ascorbyl palmitate or γ-tocopherol to fish oil-enriched energy bars affect lipid oxidation differently

Anna Frisenfeldt Horn, Nina Skall Nielsen, Charlotte Jacobsen · Food Chemistry · 2008 · 48 citations

Lipid Analysis, Oil-enriched Energy Bars, Biochemistry +9

The choice of homogenisation equipment affects lipid oxidation in emulsions

Anna Frisenfeldt Horn, Nina Skall Nielsen, Louise Helene Søgaard Jensen et al. · Food Chemistry · 2012 · 42 citations

Biochemistry, Biochemical Engineering, Microemulsion +2

Effect of emulsifier type, p<scp>H</scp> and iron on oxidative stability of 5% fish oil‐in‐water emulsions

Nina Skall Nielsen, Anna Frisenfeldt Horn, Charlotte Jacobsen · European Journal of Lipid Science and Technology · 2013 · 38 citations

Food Chemistry, Food Colloid, Emulsifier Type +12