Design of Double Emulsions by Osmotic Pressure Tailoring

Raffaele Mezzenga, Britta Folmer, E. W. Hughes

Langmuir

Osmotic PressureDouble EmulsionEngineeringLiquid-liquid FlowFluid Mechanics +11

Effect of Surfactant−Polymer Association on the Stabilities of Foams and Thin Films:  Sodium Dodecyl Sulfate and Poly(vinyl pyrrolidone)

Britta Folmer, Bengt Kronberg

Langmuir

EngineeringSurfactant Surface CoverageSurfactantsFilm StabilitiesChemistry +18

Five-component food-grade microemulsions: structural characterization by SANS

Liliana de Campo, Anan Yaghmur, Nissim Garti, +3

Journal of Colloid and Interface Science

MicroemulsionFood EngineeringFive-component Food-grade MicroemulsionsChemistryEmulsion

The kinetics of coffee aroma extraction

Frédéric Mestdagh, Tomáš Davídek, Matthieu Chaumonteuil, +2

Food Research International

Food ChemistrySolvent ExtractionEngineeringCoffee Aroma ExtractionAnalytical Chemistry +6

The Physicochemical Behavior of Phytosterol Ethoxylates

Britta Folmer, Martin Svensson, Krister Holmberg, +1

Journal of Colloid and Interface Science

BiochemistryPhytosterol EthoxylatesPhytochemistryPhytochemicalPolyphenolics

Lipase-Catalyzed Reactions at Different Surfaces

Pablo Victor Mendes dos Reis, Krister Holmberg, Takoua Debeche, +3

Langmuir

EngineeringEnzyme ImmobilizationBiointerfaceBiochemical EngineeringAnalytical Chemistry +15

Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee

Denís Barron, Nicolas Pineau, Walter Matthey-Doret, +10

Food & Function

Food ChemistryTemporal DominanceHealth SciencesPhysiologySensory Science +9

Low-density lipoprotein analysis in microchip capillary electrophoresis systems

Laura Ceriotti, Takayuki Shibata, Britta Folmer, +4

Electrophoresis

Lipid AnalysisEngineeringLow-density Lipoprotein AnalysisBiomedical EngineeringLipid Movement +14

Fatty amide ethoxylates: Synthesis and self‐assembly

Britta Folmer, Krister Holmberg, Eva Gottberg Klingskog, +1

Journal of Surfactants and Detergents

EngineeringPolymer ScienceSurfactantsSurface TensionMicelle +11

Influence of Foam Structure on the Release Kinetics of Volatiles from Espresso Coffee Prior to Consumption

Susanne Dold, Christian Lindinger, E. Kolodziejczyk, +9

Journal of Agricultural and Food Chemistry

Food ChemistryCoffee ExtractionChemical EngineeringEspresso Coffee PriorEngineering +11