Research output per year
Research output per year
Personal profile
Education/Academic qualification
PhD, Mastering structure design in model foods containing dairy proteins for flexitarian diets, Department of Food Science - Food Technology
1 Oct 2020 → 5 Dec 2023
Award Date: 5 Dec 2023
Molecular Nutrition and Food Technology, Master of Science, Synergies between commercially available plant protein ingredients and milk proteins aimed at the creation of novel plants-dairy food hybrids, Arla Foods
1 Sept 2019 → 11 Jun 2020
Award Date: 11 Jun 2020
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Dive into the research topics where Katherine F Dybdal-Grasberger is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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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, In: Journal of Colloid and Interface Science. 658, p. 156-166 11 p.Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review
Open AccessFile24 Citations (Scopus)37 Downloads (Pure) -
Mastering structure design in model foods containing dairy proteins for flexitarian diets
Grasberger, K. F., 2024, Aarhus University. 228 p.Research output: Types of Thesis › PhD thesis
Open AccessFile190 Downloads (Pure) -
Heat-induced lupin-whey protein emulsion-filled gels: Microstructural and rheological insights
Grasberger, K., Vuholm Sunds, A., Hammershøj, M. & Corredig, M., Jun 2024, In: LWT. 201, 116269.Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review
Open Access3 Citations (Scopus) -
Lupin protein-stabilized oil droplets contribute to structuring whey protein emulsion-filled gels
Grasberger, K. F., Hammershøj, M. & Corredig, M., Feb 2024, In: Food Research International. 178, 10 p., 113987.Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review
Open AccessFile7 Citations (Scopus)9 Downloads (Pure) -
Colloidal States of Adsorbed Pea Proteins Determined by Interfacial Shear Rheology
Grasberger, K. F., 13 Apr 2023.Research output: Contribution to conference › Poster › Research
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Nordic Rheology Conference 2023
Raak, N. (Chair person), Shabbir, A. (Organizer), Gregersen, S. B. (Organizer), Hammershøj, M. (Organizer), Corredig, M. (Organizer), Young, N. W. G. (Organizer), Dahl, J. F. (Organizer) & Grasberger, K. F. (Organizer)
Sept 2022 → Apr 2023Activity: Participating in or organising an event types › Participation in or organisation af a conference
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Adsorption dynamics and viscoelastic properties of mixed plant-dairy protein interfaces formed through simultaneous and sequential adsorption
Grasberger, K. F. (Lecturer), Bak Jensen, H. (Other), Wejse Sanggaard, K. (Other) & Corredig, M. (Other)
Nov 2021Activity: Presentations, memberships, employment, ownership and other activities › Lecture and oral contribution