Lilia Ahrné

Lilia Ahrné

Professor

Medlem af:


    1. Udgivet

      Effect of reverse osmosis pre-processing of acid whey and electrodialysis current density on process performance

      Nielsen, Emilie Nyborg, Gøtke, M., Cordin, U., Skibsted, Leif Horsfelt, Velizarov, S., Crespo, J. G. & Ahrné, Lilia, 2023, I: Food and Bioproducts Processing. 140, s. 72-83

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    2. Udgivet

      Effect of stirring speed on low acyl gellan gum fluid gels’ rheology, particle morphology and physical ageing

      D'Oria, Gabriele, Zeng, X., Limbach, H. J., Hartmann, C., Ahrné, Lilia & Gunes, D. Z., 2024, I: Food Hydrocolloids. 149, 11 s., 109614.

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    3. Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems

      Svanberg, L., Ahrné, Lilia, Lorén, N. & Windhab, E., 2011, I: Journal of Food Engineering. 104, 1, s. 70-80 11 s.

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    4. Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics

      Prothon, F., Ahrné, Lilia, Funebo, T., Kidman, S., Langton, M. & Sjöholm, I., 2001, I: LWT - Food Science and Technology. 34, 2, s. 95-101 7 s.

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    5. Udgivet

      Effects of lactic acid concentration and spray drying conditions on stickiness of acidified skim milk powder

      Vickovic, Dolores, Pedersen, S. J., Ahrné, Lilia & Hougaard, Anni Bygvrå, 2023, I: International Journal of Dairy Technology. 76, 2, s. 266-275

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    6. Udgivet

      Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes

      Yang, S., Suwal, S., Andersen, U., Otte, Jeanette & Ahrné, Lilia, 2021, I: Innovative Food Science and Emerging Technologies. 67, 11 s., 102548.

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    7. Effects of temperature, pH, and controlled water activity on inactivation of spores of Bacillus cereus in paprika powder by near-IR radiation

      Staack, N., Ahrné, Lilia, Borch, E. & Knorr, D., 2008, I: Journal of Food Engineering. 89, 3, s. 319-324 6 s.

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    8. Udgivet

      Enthalpy-entropy compensation in calcium binding to acid-base forms of glycine tyrosine dipeptides from hydrolysis of α-lactalbumin

      Jiang, Yuan, Liu, X., Ahrné, Lilia & Skibsted, Leif Horsfelt, 2021, I: Food Research International. 149, 9 s., 110714.

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    9. Estimation of the effective diffusion coefficient of water in skim milk during single-drop drying

      Malafronte, L., Ahrné, Lilia, Kaunisto, E., Innings, F. & Rasmuson, A., 2015, I: Journal of Food Engineering. 147, C, s. 111-119 9 s.

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    10. Evaluation of a digital colour imaging system for assessing the mixture quality of spice powder mixes by comparison with a salt conductivity method

      Shenoy, P., Innings, F., Tammel, K., Fitzpatrick, J. & Ahrné, Lilia, 2015, I: Powder Technology. 286, s. 48-54

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    ID: 159691046