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Publications by Ragnhild Aaen
Oil-In-Water Emulsions Stabilized by Cellulose Nanofibrils—The Effects of Ionic Strength and pH
Nanomaterials
Materials Science
Chemical Engineering
Related publications
Exploring the Water/Oil/Water Interface of Phospholipid Stabilized Double Emulsions by Micro-Focusing Synchrotron SAXS
RSC Advances
Chemistry
Chemical Engineering
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
Ethyl Cellulose Nanodispersions as Stabilizers for Oil in Water Pickering Emulsions
Scientific Reports
Multidisciplinary
Two-Step Emulsification Process for Water-In-Oil-In-Water Multiple Emulsions Stabilized by Lamellar Liquid Crystals
Journal of Oleo Science
Medicine
Chemistry
Chemical Engineering
Lactic-Acid Bacteria Fermentation-Induced Effects on Microstructure and Interfacial Properties of Oil-In-Water Emulsions Stabilized by Goat-Milk Proteins
LWT - Food Science and Technology
Food Science
Microfluidic Generation of Particle-Stabilized Water-In-Water Emulsions
Freezing Effects of Oil-In-Water Emulsions Studied by Sum-Frequency Scattering Spectroscopy
Journal of Chemical Physics
Medicine
Theoretical Chemistry
Astronomy
Physics
Physical
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
