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Annual Review of Food Science and Technology|March 26, 2019
Emulsion Formation by Homogenization: Current Understanding and Future PerspectivesAndreas HåkanssonHeliyon|August 2, 2017
Error estimation, validity and best practice guidelines for quantifying coalescence frequency during emulsification using the step-down techniqueAndreas HåkanssonEcology of Food and Nutrition|November 24, 2016
Are Food Advertisements Promoting More Unhealthy Foods and Beverages over Time? Evidence from Three Swedish Food Magazines, 1995-2014Andreas HåkanssonOptics Express|June 18, 2009
Cloaking of objects from electromagnetic fields by inverse design of scattering optical elementsAndreas HåkanssonFood & Nutrition Research|April 12, 2015
Has it become increasingly expensive to follow a nutritious diet? Insights from a new price index for nutritious diets in Sweden 1980-2012Andreas HåkanssonSoft Matter|November 20, 2023
Emulsifier adsorption kinetics influences drop deformation and breakup in turbulent emulsificationAndreas Håkansson, Lars NilssonJournal of Colloid and Interface Science|October 25, 2024
The effect of emulsifier concentration on turbulent drop breakup - An experimental study based on single drop visualizationsAndreas Håkansson, Lars NilssonOptics Express|June 6, 2009
Inverse designed photonic crystal de-multiplex waveguide couplerAndreas Håkansson, José Sánchez-DehesaJournal of Colloid and Interface Science|February 29, 2012
A method for estimating effective coalescence rates during emulsification from oil transfer experimentsAndreas Håkansson, Christian Trägårdh, Björn BergenståhlScandinavian Journal of Public Health|November 26, 2015
Home cooking trends and dietary illness: nutritional compliance of recipes in a Swedish food magazine 1970-2010Kanita Muharemovic, Nicole Taboul, Andreas HåkanssonPageof 3