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.