Mastering structure design in model foods containing dairy proteins for flexitarian diets

Katherine Findlay Grasberger

Mastering structure design in model foods containing dairy proteins for flexitarian diets

Institut for Fødevarer - Fødevareteknologi

Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling

85 Downloads (Pure)

Originalsprog	Engelsk

Forlag	Aarhus University
Antal sider	228
ISBN (Trykt)	978-87-94253-65-9
Status	Udgivet - 2024

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PhD Thesis- Mastering structure design in model foods containing dairy proteins for flexitarian diets Forlagets udgivne version, 14,7 MBLicens: CC BY

5 Tidsskriftartikel

Heat-induced lupin-whey protein emulsion-filled gels: Microstructural and rheological insights
Grasberger, K., Vuholm Sunds, A., Hammershøj, M. & Corredig, M., jun. 2024, I: LWT. 201, 116269.
Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

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1 Citationer (Scopus)
Lupin protein-stabilized oil droplets contribute to structuring whey protein emulsion-filled gels
Grasberger, K. F., Hammershøj, M. & Corredig, M., feb. 2024, I: Food Research International. 178, 10 s., 113987.
Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

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Fil
6 Citationer (Scopus)
Role of the pea protein aggregation state on their interfacial properties
Grasberger, K. F., Wendelboe Lund, F., Cohen Simonsen, A., Hammershøj, M., Fischer, P. & Corredig, M., 15 mar. 2024, I: Journal of Colloid and Interface Science. 658, s. 156-166 11 s.
Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

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15 Citationer (Scopus)

22 Downloads (Pure)

1 Deltagelse i eller organisering af konference
1 Foredrag og mundtlige bidrag

Nordic Rheology Conference 2023
Raak, N. (Chair person), Shabbir, A. (Arrangør), Gregersen, S. B. (Arrangør), Hammershøj, M. (Arrangør), Corredig, M. (Arrangør), Young, N. W. G. (Arrangør), Dahl, J. F. (Arrangør) & Grasberger, K. F. (Arrangør)
sep. 2022 → apr. 2023
Aktivitet: Deltagelse i eller arrangement af en begivenhed - typer › Deltagelse i eller organisering af konference

Fil
Adsorption dynamics and viscoelastic properties of mixed plant-dairy protein interfaces formed through simultaneous and sequential adsorption
Grasberger, K. F. (Foredragsholder), Bak Jensen, H. (Andet), Wejse Sanggaard, K. (Andet) & Corredig, M. (Andet)
nov. 2021
Aktivitet: Præsentationer, medlemskaber, ejerskab og andre aktiviteter › Foredrag og mundtlige bidrag

Citationsformater

@phdthesis{92f7657668b44a9ebd1af12ec9d65e28,

title = "Mastering structure design in model foods containing dairy proteins for flexitarian diets",

keywords = "plant-dairy mixtures, pea protein, whey protein, lupin protein, emulsions, interface, oil-water interface, Protein aggregates",

author = "Grasberger, {Katherine Findlay}",

year = "2024",

language = "English",

isbn = "978-87-94253-65-9",

publisher = "Aarhus University",

}

TY - BOOK

T1 - Mastering structure design in model foods containing dairy proteins for flexitarian diets

AU - Grasberger, Katherine Findlay

PY - 2024

Y1 - 2024

KW - plant-dairy mixtures

KW - pea protein

KW - whey protein

KW - lupin protein

KW - emulsions

KW - interface

KW - oil-water interface

KW - Protein aggregates

M3 - Ph.D. thesis

SN - 978-87-94253-65-9

BT - Mastering structure design in model foods containing dairy proteins for flexitarian diets

PB - Aarhus University

ER -

Mastering structure design in model foods containing dairy proteins for flexitarian diets

Adgang til dokumentet

Publikation

Heat-induced lupin-whey protein emulsion-filled gels: Microstructural and rheological insights

Lupin protein-stabilized oil droplets contribute to structuring whey protein emulsion-filled gels

Role of the pea protein aggregation state on their interfacial properties

Aktiviteter

Nordic Rheology Conference 2023

Adsorption dynamics and viscoelastic properties of mixed plant-dairy protein interfaces formed through simultaneous and sequential adsorption

Citationsformater