The prevalence and co-occurrence of emulsifiers, thickeners and stabilizers in food products on the Norwegian market
This is the first comprehensive analysis of its kind, providing a basemap for future research on the potential health effects of modern food products, particularly considering the limited understanding of how multiple ETSs may interact within biological systems.
Authors
- Harald Carlsen (ORCID: https://orcid.org/0000-0001-5123-5756)
- Monica Hauger Carlsen (ORCID: https://orcid.org/0000-0001-8324-1384)
- Jon Olav Vik (ORCID: https://orcid.org/0000-0002-7778-4515)
- Åsne Skram Trømborg
Institutions
- University of Oslo (NO)
- Norwegian University of Life Sciences (NO)
Publication Details
- Journal
- Food & Nutrition Research
- Published
- 2025-12-08
- DOI
- https://doi.org/10.29219/fnr.v69.12986
- Citations
- 1
- Primary Topic
- Microencapsulation and Drying Processes
- Type
- article
- Field-Weighted Citation Impact
- 1.16