Marianne Hammershøj

Research output

Research output per year 1995 2012 2014 2015 2016 2019 2021 2025

• 125 Journal article
• 37 Conference abstract for conference
• 27 Poster
• 16 Conference abstract in proceedings
• 41 More
  • 10 Report
  • 10 Article in proceedings
  • 6 Paper
  • 4 Book chapter
  • 2 Report chapter
  • 2 Review
  • 2 Memorandum
  • 1 Ph.D. thesis
  • 1 Comment/debate/letter to the editor
  • 1 Contribution to newspaper - Newspaper article
  • 1 Other contribution
  • 1 Patent

Research output per year

Research output per year

Search results

• 2025

  Drivers and Barriers for Plant-Based Cheese Alternatives Adoption: Insights from Diverse Consumer Clusters

  Schimmel, M. D., Junge, J. Y., Alexi, N., Andersen, G. B. H., Hammershøj, M., Løbner, M. H. & Kidmose, U., Apr 2025, In: Foods. 14, 7, 16 p., 1162.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  Open Access
• 2024

  Antimicrobial peptides to inhibit microbial growth in cultivated meat production

  Abraham, A., Nawarathna, A., Nielsen, S.D.-H., Ravn, L. W., Young, J. F., Hammershøj, M. & Rasmussen, M. K., 2024, (Unpublished).

  Research output: Contribution to conference › Conference abstract for conference › Research

• A review on spore-forming bacteria and moulds implicated in the quality and safety of thermally processed acid foods: Focusing on their heat resistance

  Pahalagedara, A. S. N. W., Gkogka, E. & Hammershøj, M., Dec 2024, In: Food Control. 166, 110716.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Review › Research › peer-review

  Open Access

  File

  • Acid Food 100%
  • Food Safety 100%
  • Spore-forming 50%
  • Food Quality 50%
  • Food-Borne Disease 50%
  3 Citations (Scopus)

  18 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 Access
  3 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 Access

  File

  • Protein Emulsion 100%
  • Interfacial Phase 16%
  • Surfactant-stabilized Emulsion 16%
  • Soft Gel 16%
  • Gel Network 16%
  7 Citations (Scopus)

  7 Downloads (Pure)

• Microstructural studies of imitation cheese with a shift in continuous phase

  Ørskov, K. E., Christensen, L. B., Wiking, L., Hannibal, T. & Hammershøj, M., May 2024, In: Food Research International. 184, 114210.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  Open Access

  • Scanning Electron Microscopy 100%
  • Casein 14%
  1 Citation (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, 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 Access

  File

  • Interfacial Properties 100%
  • Pea Protein 100%
  • Aggregation State 100%
  • Processing History 50%
  • Food Emulsion 50%
  21 Citations (Scopus)

  29 Downloads (Pure)

• Ulva species: A critical review on the green seaweed as a source of food protein

  Juul, L., Nissen, S. H., Bruhn, A., Alexi, N., Jensen, S. K., Hammershøj, M. & Dalsgaard, T. K., Jul 2024, In: Trends in Food Science & Technology. 149, 21 p., 104534.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  • Nutritive Value 100%
  • Food Proteins 100%
  • Ulva Species 100%
  • Food Quality 50%
  • Essential Amino Acid 50%
  14 Citations (Scopus)
• 2023

  Analyse af 'grønne' proteiner til fødevarer

  Møller, A. H. (Editor), Pedersen, L. J. (Editor), Dalsgaard, T. K. (Editor), Poulsen, N. A., Bruhn, A., Hammershøj, M., Nørgaard, J. V., Gregersen, S. B., Alpiger, S. B., Therkildsen, M., Young, J. F. & Larsen, L. B., Apr 2023, Foulum : DCA - Nationalt Center for Fødevarer og Jordbrug. 93 p. (DCA rapport; No. 218).

  Research output: Book/anthology/dissertation/report › Report › Commissioned

  Open Access

  File
  1717 Downloads (Pure)

• A study of semihard plant-based imitation cheese.

  Esager Ørskov, K., Olsen, M.-L. A., Pedersen, J. K. B., Kidmose, U. & Hammershøj, M., 2023.

  Research output: Contribution to conference › Paper › Research

• Control of Alicyclobacillus acidoterrestris spore and Byssochlamys ascospore growth through organic acid and heat treatment

  Nawarathna, A., Hammershøj, M. & Gkogka, E., 13 Nov 2023.

  Research output: Contribution to conference › Poster › Research

  • Alicyclobacillus 100%

• Detecting interactions between starch and casein in imitation cheese by FTIR and Raman spectroscopy

  Esager Ørskov, K., Bach Christensen, L., Wiking, L., Hannibal, T. & Hammershøj, M., Oct 2023, In: Food Chemistry Advances. 2, 7 p., 100322.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  Open Access

  • Fourier Transform Raman Spectroscopy 100%
  9 Citations (Scopus)

• Gelling properties of pea protein isolate in combination with protein from wild harvested Ulva sp.

  Hammershøj, M., 13 Apr 2023.

  Research output: Contribution to conference › Poster › Research

• Gelling properties of pea protein isolate in combination with protein from wild harvested Ulva sp.

  Hammershøj, M., Valnion, A. J., Pedersen, L. J., Nissen, S. H., Olsen, M.-L. A. & Dalsgaard, T. K., 2023.

  Research output: Contribution to conference › Paper › Research

• 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.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  Open Access

  File

  • Vegetable Protein 100%
  • Transmission Electron Microscopy 100%
  20 Citations (Scopus)

  65 Downloads (Pure)

• The growth potential and thermal resistance of bacterial spores under conditions relevant for ambient acid dairy-based products

  Nawarathna, A., Gkogka, E., Ravn, L. W. & Hammershøj, M., Oct 2023, In: Food Control. 152, 12 p., 109841.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  Open Access

  File

  • Yogurt 100%
  • Pasteurization 50%
  • Canned Fruit 50%
  • Canned Vegetable 50%
  • Alicyclobacillus 50%
  11 Citations (Scopus)

  120 Downloads (Pure)

• The growth potential and thermal resistance of bacterial spores under conditions relevant for ambient acid dairy-based products

  Nawarathna, A., Gkogka, E., Ravn, L. W. & Hammershøj, M., 3 May 2023.

  Research output: Contribution to conference › Poster › Research
• 2022

  Æg og ægprodukter

  Hammershøj, M., 2022, Den store bog om Fødevarer og kvalitet : råvarer og forarbejdning. Østergaard, K., Justesen , L. & Uebel , U. (eds.). 3 ed. København : Akademisk Forlag, p. 443-461

  Research output: Contribution to book/anthology/report/proceeding › Book chapter › Communication

• 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.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  Open Access

  File

  • Oil 100%
  • Pea 100%
  • Whey 100%
  • Food Product 33%
  • Creaming 33%
  17 Citations (Scopus)

  104 Downloads (Pure)

• Biorefinery of Ulva spp. and evaluation of food quality of resulting protein concentrate

  Dalsgaard, T. K., Juul, L., Nissen, S. H., Valnion, A. J., Hammershøj, M., Bruhn, A. & Ambrye-Jensen, M., Oct 2022.

  Research output: Contribution to conference › Conference abstract for conference › Research

• Correction to: Hammershøj et al. Dual-Purpose Poultry in Organic Egg Production and Effects on Egg Quality Parameters. Foods 2021, 10, 897

  Hammershoj, M., Kristiansen, G. H. & Steenfeldt, S., Feb 2022, In: Foods. 11, 3, 9 p., 311.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Comment/debate/letter to the editor › Research › peer-review

  Open Access

  • Egg Quality 100%
  • Egg Production 100%
  • Genotyping 100%
  • Chick 100%
  • Crossbreed 22%

• Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation: a review

  Wiking, L., Gregersen, S. B., Fredslund Hansen, S. & Hammershøj, M., Apr 2022, In: International Dairy Journal. 127, 11 p., 105213.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Review › Research › peer-review

  Open Access

  File
  34 Citations (Scopus)

  184 Downloads (Pure)

• 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.

  Research output: Contribution to conference › Conference abstract for conference › Research

• Mechanisms behind protein-protein interactions in a β-lg-legumin co-precipitate

  Thorgaard Kristensen, H., Christensen , M., Hansen, M. S., Hammershøj, M. & Dalsgaard, T. K., Mar 2022, In: Food Chemistry. 373, Part B, 9 p., 131509.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  Open Access

  File

  • Lactoglobulin 100%
  11 Citations (Scopus)

  40 Downloads (Pure)

• Microstructural changes in acid milk gels due to temperature-controlled high-intensity ultrasound treatment: Quantification by analysis of super-resolution microscopy images

  James Glover, Z., Gregersen, S. B., Wiking, L., Hammershøj, M. & Simonsen, A. C., May 2022, In: International Journal of Dairy Technology. 75, 2, p. 321-328 8 p.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  Open Access

  • Milk Gel 100%
  7 Citations (Scopus)
• 2021

  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.

  Research output: Contribution to conference › Conference abstract for conference › Research

• Biorefinery of Green Biomass─How to Extract and Evaluate High Quality Leaf Protein for Food?

  Møller, A. H., Hammershøj, M., Hachow Motta dos Passos, N., Tanambell, H., Stødkilde-Jørgensen, L., Ambye-Jensen, M., Danielsen, M., Jensen, S. K. & Dalsgaard, T. K. (Editor), 8 Dec 2021, In: Journal of Agricultural and Food Chemistry. 69, 48, p. 14341-14357 17 p.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  Open Access

  File
  50 Citations (Scopus)

  353 Downloads (Pure)

• Determining the effect of microstructure on functionality of imitation cheese with starch, casein and fat

  Esager Ørskov, K., Christensen , L. B., Hannibal , T., Wiking, L. & Hammershøj, M., Nov 2021.

  Research output: Contribution to conference › Conference abstract for conference › Research

• Dual-Purpose Poultry in Organic Egg Production and Effects on Egg Quality Parameters

  Hammershøj, M., Kristiansen, G. H. & Steenfeldt, S., Apr 2021, In: Foods. 10, 4, 16 p., 897.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review
  13 Citations (Scopus)

• Effect of Dairy Matrix on the Postprandial Blood Metabolome

  Thøgersen, R., Leth Egsgaard, K., Kjølbæk, L., Juhl Jensen, K., Astrup, A., Hammershøj, M., Raben, A. & Bertram, H. C. S., Dec 2021, In: Nutrients. 13, 12, 12 p., 4280.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  Open Access
  11 Citations (Scopus)

• Forbedret funktionalitet af mejeriprodukter ved anvendelse af nye procesteknologier gennem forståelse af molekylære ændringer ved hydrodynamisk og akustisk kavitation

  Hammershøj, M., Mar 2021, Mejeribrugets ForskningsFond. 11 p.

  Research output: Book/anthology/dissertation/report › Report › Research

• Forunderlige fødevarematriceeffekter

  Bertram, H. C. S. & Hammershøj, M., 2021, In: Dansk Kemi. 102, 3, p. 21-23 3 p.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Contribution to newspaper - Newspaper article

• Imitation cheese – New insights to relations between microstructure and functionality

  Esager Ørskov, K., Bach Christensen, L., Wiking, L., Hannibal, T. & Hammershøj, M., Jul 2021, In: Food Structure. 29, 100206.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  Open Access

  File

  • Emulsification 100%
  • Casein 66%
  • Scanning Electron Microscopy 33%
  15 Citations (Scopus)

  324 Downloads (Pure)

• Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate

  Thorgaard Kristensen, H., Denon, Q., Tavernier, I., Gregersen, S. B., Hammershøj, M., Van der Meeren, P., Dewettinck, K. & Dalsgaard, T. K., Apr 2021, In: Food Hydrocolloids. 113, 13 p., 106556.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  • Functional Food 100%
  • Vegetable Protein 100%
  • Animal Protein 50%
  • Emulsification 50%
  • Protein in Food 50%
  43 Citations (Scopus)

• Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes

  Nissen, S. H., Schmidt, J. M., Gregersen, S., Hammershøj, M., Møller, A. H., Danielsen, M., Stødkilde, L., Nebel, C. & Dalsgaard, T. K., Oct 2021, In: Food Hydrocolloids. 119, 106874.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  Open Access

  File

  • Alfalfa 100%
  • Alfalfa Protein Concentrate 100%
  • Food Product 66%
  • Alfalfa Protein 16%
  • Lanthionine 16%
  63 Citations (Scopus)

  152 Downloads (Pure)

• Matrix structure of dairy products results in different postprandial lipid responses: a randomized crossover trial

  Kjølbæk, L., Schmidt, J. M., Rouy, E., Jensen, K., Astrup, A., Bertram, H. C. S., Hammershøj, M. & Raben, A., 1 Nov 2021, In: American Journal of Clinical Nutrition. 114, 5, p. 1729–1742 14 p.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  • Dairy Product 100%
  • Casein 100%
  • Free Fatty Acids 20%
  • Scanning Electron Microscopy 10%
  • Cheddar Cheese 10%
  16 Citations (Scopus)

• Microstructure and rheology of acid milk gels and stirred yoghurts –quantification of process-induced changes by auto- and cross correlation image analysis

  Gregersen, S. B., Glover, Z. J., Wiking, L., Simonsen, A. C., Bertelsen, K., Pedersen, B., Poulsen, K. R., Andersen, U. & Hammershøj, M., Feb 2021, In: Food Hydrocolloids. 111, 106269.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  • Yogurt 100%
  • Milk Gel 100%
  • Acidification 25%
  • Milk Fat Globules 25%
  • Coherent Anti-Stokes Raman Spectroscopy 25%
  25 Citations (Scopus)

• Potentiale for kavitationsteknologier i mejeriindustrien: Forskningsprojekt viser forbedret funktionalitet af mejeriprodukter ved anvendelse af nye procesteknologier - og har givet forståelse af molekylære ændringer ved hydrodynamisk og akustisk kavitation.

  Gregersen, S. B., Hammershøj, M., Wiking, L., Glover, Z., Cohen Simonsen, A., Bertelsen, K., Pedersen, B., Raaby Poulsen, K. & Andersen, U., 2021, In: Maelkeritidende. 2021, 3, p. 12-13 2 p.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Communication

• Progression of Postprandial Blood Plasma Phospholipids Following Acute Intake of Different Dairy Matrices: A Randomized Crossover Trial

  Thøgersen, R., Lindahl, E. I., Khakimov, B., Kjølbæk, L., Juhl Jensen, K., Astrup, A., Hammershøj, M., Raben, A. & Bertram, H. C. S., Jul 2021, In: Metabolites. 11, 7, 13 p., 454.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  Open Access

  • Phospholipids 100%
  • Cheddar Cheese 50%
  • Dairy Product 33%
  • Micronutrient 16%
  • Macronutrient 16%
  3 Citations (Scopus)

• Protein-protein interactions of a whey-pea protein co-precipitate

  Kristensen, H. T., Christensen, M., Hansen, M. S., Hammershøj, M. & Dalsgaard, T. K., Nov 2021, In: International Journal of Food Science and Technology. 56, 11, p. 5777-5790 14 p.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  • Protein-Protein Interaction 100%
  • Protein Protein Interaction 100%
  • Pea Protein Isolate 100%
  • Static Electricity 50%
  • Whey Protein Isolate 50%
  17 Citations (Scopus)

• The effect of deshelled and shell-reduced mussel meal on egg quality parameters of organic laying hens under commercial conditions

  van der Heide, M. E., Johansen, N. F., Kidmose, U., Nørgaard, J. V. & Hammershøj, M., Mar 2021, In: Journal of Applied Poultry Research. 30, 1, 14 p., 100119.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  Open Access

  • Laying Hens 100%
  • Egg Quality 100%
  • Mussel 100%
  • Fish Meal 20%
  • Hen 20%
  4 Citations (Scopus)
• 2020

  CAVI: Improved functional properties of dairy products by new process technologies – understanding the molecular mechanisms caused by hydrodynamic and acoustic cavitation

  Hammershøj, M., 2020, In: Danish Dairy & Food Industry. 29, p. 12 1 p.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research

• Co-precipitation of whey and pea protein – indication of interactions

  Thorgaard Kristensen, H., Møller, A. H., Christensen, M., Hansen, M. S., Hammershøj, M. & Dalsgaard, T. K., Aug 2020, In: International Journal of Food Science and Technology. 55, 8, p. 2920-2930 11 p.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  Open Access

  File
  23 Citations (Scopus)

  157 Downloads (Pure)

• Hydrodynamic cavitation of raw milk: Effects on microbial inactivation, physical and functional properties

  Gregersen, S. B., Wiking, L., Metto, D. J., Bertelsen, K., Pedersen, B., Raaby Poulsen, K., Andersen, U. & Hammershøj, M., Oct 2020, In: International Dairy Journal. 109, 8 p., 104790.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  • Raw Milk 100%
  • Milk Fat Globules 50%
  • Pasteurization 50%
  21 Citations (Scopus)

• Influence of type of dairy matrix micro- and macrostructure on in vitro lipid digestion

  Schmidt, J. M., Kjølbæk, L., Jensen, K. J., Rouy, E., Bertram, H. C. S., Larsen, T., Raben, A., Astrup, A. & Hammershøj, M., Jun 2020, In: Food & Function. 11, 6, p. 4960-4972 13 p.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  Open Access
  20 Citations (Scopus)

• Mechanism behind the degradation of aqueous norbixin upon storage in light and dark environment

  Møller, A. H., Jahangiri, A., Danielsen, M., Madsen, B., Joernsgaard, B., Vaerbak, S., Hammershøj, M. & Dalsgaard, T. K., 25 Apr 2020, In: Food Chemistry. 310, 8 p., 125967.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  • Superoxide 100%
  • Sodium 100%
  • Electron Paramagnetic Resonance Spectroscopy 100%
  • Mass Spectrometry 100%
  • Hydrogen Peroxide 100%
  8 Citations (Scopus)

• Norbixin binding to whey protein isolate: alginate electrostatic complexes increases its solubility and stability

  Møller, A. H., Wijaya, W., Jahangiri, A., Madsen, B., Jørnsgaard, B., Vaerbak, S., Hammershøj, M., Van der Meeren, P. & Dalsgaard, T. K., Apr 2020, In: Food Hydrocolloids. 101, 105559.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  Open Access

  File

  • Carotenoid 100%
  21 Citations (Scopus)

  85 Downloads (Pure)

• Undersøgelse af efterspørgsel af grøn protein hos forbruger, og fødevare- og fodersektoren - review: Investigation of consumers, feed and food industries’ demand of protein from green biomass

  Dalsgaard, T. K., Kragelund, K. H., Kristensen, H. L., Knudsen, K. E. B., Knudsen, M. T., Kidmose, U. & Hammershøj, M., Feb 2020, 4 p.. No. 2019-760-001141, Feb 17, 2020.

  Research output: Memorandum/exposition › Memorandum

  Open Access

  File
  135 Downloads (Pure)

• Undersøgelse af nye proteinkilders funktionelle egenskaber, fodereffektivitet og potentialer ift. nye fødevarer

  Hammershøj, M., Knudsen, K. E. B. & Dalsgaard, T. K., Feb 2020, 3 p.. No. 2019-760-001139, Feb 04, 2020.

  Research output: Memorandum/exposition › Memorandum

  Open Access

  File
  183 Downloads (Pure)
• 2019

  Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes

  Gregersen, S. B., Wiking, L. & Hammershøj, M., 2019, In: Journal of Food Engineering. 254, August, p. 17-24 8 p.

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

  • Milk Fat Globules 100%
  • Milk Lipids 16%
  • Acidification 16%
  • Casein 16%
  39 Citations (Scopus)