Extraterritorial Migration Control

Growing Barriers : Extraterritorial Obligations and International Refugee Law

Conceptualising the Migration Industry

The Rise of the Private Border Guard : Governance and Accountability in the Involvement of Non-State Actors in Migration Management

The Outsourcing of Asylum in the EU and the Advent of 'Protection Lite'

From interest contagion to perspective sharing : How social attention affects children's performance in false-belief tasks

A large amount of socio-cognitive research has been devoted to questions about different perspectives – how do we understand that other people can have their own perspectives on reality. This is typically studied with so called false-belief-tasks (FBTs), which are experimental tasks designed to tap into an ability to understand that other people may have beliefs differing from our own (perspective

Outsourcing European Migration Control and the Reach of International Refugee Law

Growing Barriers : International Refugee Law

Epilogue : Three Layers of a Contested Concept

Creative Legal Thinking and the Evolution of International Refugee Law

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Being home through learning Palestinian sociality: : Swedish-Palestinian houses in the West Bank

Women’s Labour Market Participation – Continuing Challenges in Sweden

Scales and Forces in Emulsification

This chapter introduces mechanical aspects of the formation and break-up of emulsion droplets. An overview of the most common types of emulsification machines and homogenization devices is provided. Droplet disruption mechanisms are presented considering the forces, length and time scales involved in the various types of flow regimes encountered in the mechanical production of emulsions by differe

Application of Natural Polymers in Food

Current status on novel ways for stabilizing food dispersions by oleosins, particles and microgels

Edible colloidal particles, soft microgels, and plant based emulsifiers have recently been the focus of increasing research interest in the area of stabilization of food dispersions, and in particular emulsions and foams. These novel food ingredients have several added value functionalities such as providing exceptional physical and chemical stability, in addition to their basic function of preven

Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride

Starch granules are an interesting stabilizer candidate for food-grade Pickering emulsions. The stabilizing capacity of seven different intact starch granules for making oil-in-water emulsions has been the topic of this screening study. The starches were from quinoa; rice; maize; waxy varieties of rice, maize, and barley; and high-amylose maize. The starches were studied in their native state, hea

A novel emulsifier from spinach with appetite regulation abilities

Chloroplast thylakoid membranes inhibit pancreatic lipase/colipase activity in vitro and, when included in food, induce satiety signals. This effect is due to their ability to reduce the rate of lipolysis through the inhibition of the lipase-colipase complex. They have a strong affinity to oil which both prevents the lipolytic enzymes from in close contact with its substrate and at the same time p

Starch particles for food based Pickering emulsions

Intact starch granules are a new source of particles for stabilizing emulsions, so called Pickering emulsions. Small (1-2 μm) and uni-modal starch granules at various concentrations have been used in this study to investigate the stability of the emulsions, the drop size dependence of the starch concentration and the barrier properties of the stabilizing starch layer upon heating. The granules wer