Lilia Ahrné

Lilia Ahrné

Professor

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    ORCID: 0000-0003-4360-8684

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    1. Published

      The effect of feed formulation on surface composition of powders and wall deposition during spray drying of acidified dairy products

      Vickovic, Dolores, Czaja, Tomasz Pawel, Gaiani, C., Pedersen, S. J., Ahrné, Lilia & Hougaard, Anni Bygvrå, 2023, In: Powder Technology. 418, 9 p., 118297.

      Research output: Contribution to journal › Journal article › Research › peer-review

    2. Published

      Impact of pulsed electric field intensity on the cream separation efficiency from bovine milk and physico-chemical properties of the cream

      Walkling-Ribeiro, M., Jacob, T. & Ahrné, Lilia, 2024, In: Food Research International. 180, 11 p., 114074.

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. Published

      Bioaccessibility of calcium in freeze-dried yogurt based snacks

      Wang, Jing, Aalaei, K., Skibsted, Leif Horsfelt & Ahrné, Lilia, 2020, In: LWT. 129, 8 p., 109527.

      Research output: Contribution to journal › Journal article › Research › peer-review

    4. Published

      Calcium bioaccessibility increased during gastrointestinal digestion of α-lactalbumin and β-lactoglobulin

      Wang, Jing, Aalaei, K., Skibsted, Leif Horsfelt & Ahrné, Lilia, 2023, In: Food Research International. 164, 10 p., 112415.

      Research output: Contribution to journal › Journal article › Research › peer-review

    5. Published

      Impact of pectin and whey minerals solubilized by lime juice on calcium bioaccessibility in yogurt based snacks

      Wang, Jing, Munk, M. B., Skibsted, Leif Horsfelt & Ahrné, Lilia, 2022, In: Food Hydrocolloids. 131, 10 p., 107817.

      Research output: Contribution to journal › Journal article › Research › peer-review

    6. Published

      Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins

      Wang, Jing, Aalaei, K., Skibsted, Leif Horsfelt & Ahrné, Lilia, 2020, In: Foods. 9, 12, 16 p., 1873.

      Research output: Contribution to journal › Journal article › Research › peer-review

    7. Published

      Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes

      Xanthakis, E., Gogou, E., Taoukis, P. & Ahrné, Lilia, 2018, In: Innovative Food Science and Emerging Technologies. 48, p. 248-257 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    8. FREEZEWAVE - Innovative and low energy microwave assisted freezing process for high quality foods

      Xanthakis, E., Le-Bail, A., Shrestha, M., Ahrné, Lilia & Bernard, J. P., 2015, 24th IIR International Congress of Refrigeration, ICR 2015. International Institute of Refrigeration, p. 2580-2586 7 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

    9. Flowability characterization of nanopowders

      Xanthakis, E., Ruud van Ommen, J. & Ahrné, Lilia, 2015, In: Powder Technology. 286, p. 156-163 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    10. Published

      Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route

      Xia, Wenjie, Czaja, Tomasz Pawel, Via, M., Zhang, H., Clausen, M. P. & Ahrné, Lilia, 2024, In: Food Hydrocolloids. 153, 13 p., 110045.

      Research output: Contribution to journal › Journal article › Research › peer-review

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    ID: 159691046