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Publications by Ann-Dorit M. Sørensen
Physical and Oxidative Stability of High Fat Fish Oil-In-Water Emulsions Stabilized With Sodium Caseinate and Phosphatidylcholine as Emulsifiers
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Related publications
Study of Olive Oil-In-Water Emulsions With Protein Emulsifiers
Emirates Journal of Food and Agriculture
Applied Microbiology
Crop Science
Food Science
Animal Science
Zoology
Biotechnology
Agronomy
Effects of Modified DATEMs With Different Alkyl Chain Lengths on Improving Oxidative and Physical Stability of 70% Fish Oil-In-Water Emulsions
Oxidative Stability of Shrimp Oil-In-Water Emulsions as Affected by Antioxidant Incorporation
International Aquatic Research
Aquatic Science
Properties of Double W/O/W Emulsions Containing Vitamin C and E Stabilized With Gelatin/Sodium Caseinate Complex
Journal of the Serbian Chemical Society
Chemistry
Mechanism of High Stability of Water-In-Oil Emulsions at High Temperature
Rheological and Water Binding Properties of Fat-In-Water Type Emulsions Stabilized by Potato Starch
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
Influence of the Molecular Weight of Carboxymethylcellulose on Properties and Stability of Whey Protein-Stabilized Oil-In-Water Emulsions
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Stability of Forskolin in Lipid Emulsions and Oil/Water Partition Coefficients.
Chemical and Pharmaceutical Bulletin
Medicine
Drug Discovery
Chemistry
Exergy Destruction in Pipeline Flow of Surfactant-Stabilized Oil-In-Water Emulsions
Energies
Control
Electronic Engineering
Energy Engineering
Renewable Energy
Energy
Fuel Technology
Sustainability
Optimization
Electrical
Power Technology
the Environment
