Lilia Ahrne
Københavns Universitet
H-index: 41
Europe-Denmark
Top articles of Lilia Ahrne
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Steady-state modeling of water-splitting and multi-ionic transport of skim milk electro-acidification by bipolar membrane electrodialysis | Journal of Food Engineering | Arthur Merkel Tamara León Lluís Jofre José Luis Cortina Lukáš Dvořák | 2024/4/25 |
Heat-induced gels from pea protein soluble colloidal aggregates: Effect of calcium addition or pH adjustment on gelation behavior and rheological properties | Food Hydrocolloids | Wenbo Ren Wenjie Xia Deniz Z Gunes Lilia Ahrné | 2024/2/1 |
Storage stability of model infant formula powders produced under varying wet-mix processing conditions | International Dairy Journal | Mariana Rodríguez Arzuaga Analía G Abraham Leopoldo Suescun Alejandra Medrano Lilia Ahrné | 2024/4/20 |
Pressure-induced gelation of blended milk and pea protein suspensions | Food Hydrocolloids | Xingfa Ma Ran Feng Lilia Ahrné Vibeke Orlien | 2024/1/1 |
Separation of milk fat using silicon carbide support ceramic membranes with different pore sizes | Innovative Food Science & Emerging Technologies | Tobias Dons Victor Candelario Ulf Andersen Lilia Ahrné | 2024/4/17 |
The effect of milk fat content on microstructure and rheological properties of rennet casein gel emulsions | Food Hydrocolloids | Mikkel Lorenzen Frans WJ van den Berg Søren K Lillevang Lilia Ahrné | 2024/1/1 |
Effect of stirring speed on low acyl gellan gum fluid gels’ rheology, particle morphology and physical ageing | Food Hydrocolloids | Gabriele D'Oria Xinyue Zeng Hans Joerg Limbach Christoph Hartmann Lilia Ahrné | 2024/4/1 |
Impact of pulsed electric field intensity on the cream separation efficiency from bovine milk and physico-chemical properties of the cream | Food Research International | Markus Walkling-Ribeiro Thomas Jacob Lilia Ahrné | 2024/3/1 |
Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route | Food Hydrocolloids | Wenjie Xia Tomasz Pawel Czaja Matias Via Haoyang Zhang Mathias Porsmose Clausen | 2024/8/1 |
Application of bipolar membrane electrodialysis for acidification of skim milk. A comprehensive study on process performance and effects on ion-exchange membranes | Journal of Membrane Science | Arthur Merkel Gregor Rudolph-Schöpping Shyam Suwal Frank Lipnizki Søren K Lillevang | 2024/2/1 |
Gentle milk fat separation using silicon carbide ceramic membranes | Innovative Food Science & Emerging Technologies | Tobias Dons Victor Candelario Ulf Andersen Lilia M Ahrné | 2023/3/1 |
Formulation of heat-and acid-induced milk gels–effect on texture, microstructure, and water distribution | Food Structure | Anne Katrine Laursen Tijs AM Rovers Frans WJ van den Berg Lilia Ahrné | 2023/7/1 |
Effect of processing on in vitro digestibility (IVPD) of food proteins | Vibeke Orlien Kataneh Aalaei Mahesha M Poojary Dennis S Nielsen Lilia Ahrné | 2023/6/22 | |
Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field | Innovative Food Science & Emerging Technologies | Aline TB Morais Sinara TB Morais Jéssica F Feitor Keila N Cavalcante Lucas GS Catunda | 2023/10/1 |
Fluid gels’ dual behaviour as granular matter and colloidal glass | Food Hydrocolloids | Gabriele d'Oria Deniz Z Gunes François Lequeux Christoph Hartmann Hans Joerg Limbach | 2023/4/1 |
Calcium bioaccessibility increased during gastrointestinal digestion of α-lactalbumin and β-lactoglobulin | Food Research International | Jing Wang Kataneh Aalaei Leif H Skibsted Lilia M Ahrné | 2023/2/1 |
UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion | Food Research International | Juliana F da Silva Aline T do B Morais Willy G Santos Lilia M Ahrné Daniel R Cardoso | 2023/6/1 |
Layered food designs to create appetizing desserts: A proof-of-concept study | Food Research International | Ching Yue Chow Raquel M Rodríguez Reisya R Riantiningtyas Merete B Munk Lilia Ahrné | 2023/8/1 |
Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gels | Food Research International | Anne Katrine Laursen Steffan Bue Dyrnø Kim Steven Mikkelsen Tomasz Pawel Czaja Tijs Albert Maria Rovers | 2023/7/1 |
Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels | International Journal of Biological Macromolecules | Ji Kang Hongxia Yue Xinxue Li Chao He Qin Li | 2023/8/15 |
