Lilia Ahrné

Lilia Ahrné

Professor

Member of:


    1. 2021
    2. Published

      COVID-19 and sustainable food systems: What should we learn before the next emergency

      Bisoffi, S., Ahrné, Lilia, Aschemann-Witzel, J., Báldi, A., Cuhls, K., DeClerck, F., Duncan, J., Hansen, Henning Otte, Hudson, R. L., Kohl, J., Ruiz, B., Siebielec, G., Treyer, S. & Brunori, G., 2021, In: Frontiers in Sustainable Food Systems. 5, 14 p., 650987.

      Research output: Contribution to journalJournal articleResearchpeer-review

    3. Published

      Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products

      Barone, Giovanni, Yazdi, S. R., Lillevang, S. K. & Ahrné, Lilia, 2021, In: Comprehensive Reviews in Food Science and Food Safety. 20, 6, p. 5616-5640

      Research output: Contribution to journalReviewResearchpeer-review

    4. Published

      Calcium binding to lactose, inulin and their constituting monosaccharides and perspective for calcium bioaccessibility

      Jiang, Yuan, Liu, X., Ahrné, Lilia & Skibsted, Leif Horsfelt, 2021, In: International Dairy Journal. 118, 8 p., 105042.

      Research output: Contribution to journalJournal articleResearchpeer-review

    5. Published

      Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration

      Christiansen, M. V., Skibsted, Leif Horsfelt & Ahrné, Lilia, 2021, In: International Dairy Journal. 114, 10 p., 104916.

      Research output: Contribution to journalJournal articleResearchpeer-review

    6. Published

      Digestion patterns of proteins in pasteurized and ultra-high temperature milk using in vitro gastric models of adult and elderly

      Aalaei, K., Khakimov, Bekzod, De Gobba, Cristian & Ahrné, Lilia, 2021, In: Journal of Food Engineering. 292, 8 p., 110305.

      Research output: Contribution to journalJournal articleResearchpeer-review

    7. Published

      Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds

      Feng, R., Lillevang, S. K. & Ahrné, Lilia, 2021, In: Foods. 10, 11, 15 p., 2881.

      Research output: Contribution to journalJournal articleResearchpeer-review

    8. Published

      Effect of residence time in the cooker-stretcher on mozzarella cheese composition, structure and functionality

      Feng, R., Barjon, S., van der Berg, Franciscus Winfried J, Lillevang, S. K. & Ahrné, Lilia, 2021, In: Journal of Food Engineering. 309, 10 p., 110690.

      Research output: Contribution to journalJournal articleResearchpeer-review

    9. Published

      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, In: Innovative Food Science and Emerging Technologies. 67, 11 p., 102548.

      Research output: Contribution to journalJournal articleResearchpeer-review

    10. Published

      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, In: Food Research International. 149, 9 p., 110714.

      Research output: Contribution to journalJournal articleResearchpeer-review

    11. Published

      Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

      Sager, V. F., Munk, M. B., Hansen, M. S., Bredie, Wender & Ahrné, Lilia, 2021, In: Foods. 10, 1, 13 p., 8.

      Research output: Contribution to journalJournal articleResearchpeer-review

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