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About Aarhus University

Katherine Findlay Grasberger

PhD Fellow, PhD Student

Profile photoKatherine Findlay Grasberger
PhD Student
Department of Food Science - Food Chemistry and Technology

Agro Food Park 48
5910-219
8200
Aarhus N
Denmark

Email: kattgras@food.au.dk
Mobile: +4531599989

Employment

PhD Student

Department of Food Science - Food Technology

Aarhus University

Aarhus N, Denmark

1 Oct 2020 → present

PhD Student

Department of Food Science - Food Technology

Aarhus University

Aarhus N, Denmark

1 Oct 2020 → 3 Oct 2023

Thesis student

Department of Food Science - Food Chemistry

Aarhus University

Aarhus N, Denmark

1 Sept 2019 → 1 Jul 2020

Qualifications

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

Research outputs

Stability and viscoelastic properties of mixed lupin-whey protein at oil-water interfaces depend on mixing sequence

Grasberger, K., Hammershøj, M. & Corredig, M., May 2023, In: Food Hydrocolloids. 138, 108485.

Colloidal States of Adsorbed Pea Proteins Determined by Interfacial Shear Rheology

Grasberger, K. F., 13 Apr 2023.

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

Grasberger, K. F., 2023, (Submitted) Aarhus University.

Behavior of mixed pea-whey protein at interfaces and in bulk oil-in-water emulsions

Grasberger, K., Sunds, A. V., Sanggaard, K. W., Hammershøj, M. & Corredig, M., Oct 2022, In: Innovative Food Science and Emerging Technologies. 81, 103136.

Interfacial synergies of lupin and whey protein at the oil-water interface

Grasberger, K. F., Sunds, A. V., Sanggaard, K. W., Hammershøj, M. & Corredig, M., Jul 2022.

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

Hammershøj, M., Grasberger, K. F., Bak Jensen, H., Sanggaard, K. W. & Corredig, M., Nov 2021.

Plant-dairy protein blends: gelation behaviour in a filled particle matrix

Grasberger, K. F., Gregersen, S. B., Jensen, H. B., Wejse Sanggaard, K. & Corredig, M., Jul 2021, In: Food Structure. 29, 100198.

Combining plant proteins and dairy proteins in a cream cheese model system shows synergies in structures and texture

Grasberger, K. F., Bak Jensen, H., Gregersen, S. B., Wejse Sanggaard, K. & Corredig, M., 2020.