Rheological and structural characterization of tomato paste and its influence on the quality of ketchup von Bayod, Elena, Willers, Ene Pilman, Tornberg, Eva

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Heat processed whey-protein food emulsions and growth of shear-induced cracks during cooling von Ofstad, Ragni, Langsrud, Øyvind, Nyvold, Tone E., Enersen, Grethe, Høst, Vibeke, Pilman Willers, Ene, Nordvi, Berit, Egelandsdal, Bjørg

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Low-fat mayonnaise: influences of fat content, aroma compounds and thickeners von Wendin, Karin, Aaby, Kjersti, Edris, Amr, Ellekjaer, Marit Risberg, Albin, Rickard, Bergenståhl, Björn, Johansson, Lisbeth, Willers, Ene Pilman, Solheim, Ragnhild

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Sensory perception of salad dressings with varying fat content, oil droplet size, anddegree of aggregation von Tornberg, Eva, Carlier, Eva, Pilman Willers, Ene, Muhrbeck, Per

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INVERSE MICELLAR PHASES IN TERNARY SYSTEMS OF POLAR LIPIDS/ /FAT/WATER AND PROTEIN EMULSIFICATION OF SUCH PHASES TO W/O/W-MICROEMULSION-EMULSIONS von Pilman, E., Larsson, K., Tornberg, E.

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