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Lilia Ahrné

University of Copenhagen
Swedish Institute for Food and Biotechnology
SP Technical Research Institute of Sweden

120

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2167

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Effect of residence time in the cooker-stretcher on mozzarella cheese composition, structure and functionality

2021 Journal of Food Engineering
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Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products.

2021 Comprehensive Reviews in Food Science and Food Safety
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Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders

2021 Powder Technology
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Calcium binding to lactose, inulin and their constituting monosaccharides and perspective for calcium bioaccessibility

2021 International Dairy Journal
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The relationship between ultra-small-angle X-ray scattering and viscosity measurements of casein micelles in skim milk concentrates

2021 Food Research International
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3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties.

2021 Food Research International
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COVID-19 and Sustainable Food Systems: What Should We Learn Before the Next Emergency

2021
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Increasing calcium phosphate aqueous solubility and spontaneous supersaturation combining citrate and gluconate with perspectives for functional foods

2021 Food Chemistry
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The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems

2021 International Dairy Journal
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Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds.

2021 Foods
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