The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces von Munk, Merete B., Erichsen, Henriette R., Andersen, Mogens L.

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Heat induced formation of free radicals in wheat flour von Andersen, Mogens L., Erichsen, Henriette R., Skibsted, Leif H., Graversen, Heidi B., Rodrigues-Filho, Ubirajara P.

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Temperature effect on formation of advanced glycation end products in infant formula milk powder von Zhu, Ru-gang, Cheng, Hong, Li, Li, Erichsen, Henriette R., Petersen, Mikael Agerlin, Soerensen, John, Skibsted, Leif H.

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