Lilia Ahrné

Lilia Ahrné

Professor

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    ORCID: 0000-0003-4360-8684

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    1. Published

      3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties

      Riantiningtyas, Reisya Rizki, Sager, V. F., Chow, Ching Yue, Thybo, C. D., Bredie, Wender & Ahrné, Lilia, 2021, In: Food Research International. 147, 10 p., 110517.

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

    2. A comparative study of infrared and microwave heating for microbial decontamination of paprika powder

      Eliasson, L., Isaksson, S., Lövenklev, M. & Ahrné, Lilia, 2015, In: Frontiers in Microbiology. 6, 8 p., 1071.

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

    3. A method to assess changes in mechanical properties of chocolate confectionery systems subjected to moisture and fat migration during storage

      Svanberg, L., Ahrné, Lilia, Lorén, N. & Windhab, E., 2012, In: Journal of Texture Studies. 43, 2, p. 106-114 9 p.

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

    4. 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

    5. Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity

      González-Martínez, G., Ahrné, Lilia, Gekas, V. & Sjöholm, I., 2004, In: Journal of Food Engineering. 65, 3, p. 433-441 9 p.

      Research output: Contribution to journal › Review › Research › peer-review

    6. Application of Microwave Technology in Food Preservation and Processing

      Raaholt, B. W., Holtz, E., Isaksson, S. & Ahrné, Lilia, 2014, Conventional and Advanced Food Processing Technologies. Bhattacharya, S. (ed.). Chichester, West Sussex: Wiley-Blackwell, Vol. 9781118406328. p. 437-470 34 p.

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

    7. Published

      Application of bipolar membrane electrodialysis for acidification of skim milk. A comprehensive study on process performance and effects on ion-exchange membranes

      Merkel, Arthur, Rudolph-Schöpping, G., Suwal, S., Lipnizki, F., Lillevang, S. K. & Ahrné, Lilia, 2024, In: Journal of Membrane Science. 694, 14 p., 122429.

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

    8. Application of the Guggenheim, Anderson and De Boer model to correlate water activity and moisture content during osmotic dehydration of apples

      Prothon, F. & Ahrné, Lilia, 2004, In: Journal of Food Engineering. 61, 3, p. 467-470 4 p.

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

    9. 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

    10. 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 journal › Journal article › Research › peer-review

    11. 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 journal › Review › Research › peer-review

    12. Published

      Calcium balance during direct acidification of milk for Mozzarella cheese production

      Thybo, C. D., Lillevang, S. K., Skibsted, Leif Horsfelt & Ahrné, Lilia, 2020, In: LWT. 131, 8 p., 109677.

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

    13. 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 journal › Journal article › Research › peer-review

    14. 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

    15. Published

      Casein micelles in milk as sticky spheres

      Smith, G. N., Brok, E., Christiansen, M. V. & Ahrné, Lilia, 24 Sep 2020, In: Soft Matter. 16, 43, p. 9955-9963 9 p.

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

    16. Published

      Casein-Based Powders: Characteristics and Rehydration Properties

      Silva, D. F. D., Ahrné, Lilia, Ipsen, Richard & Hougaard, Anni Bygvrå, 2018, In: Comprehensive Reviews in Food Science and Food Safety. 17, 1, p. 240-254 15 p.

      Research output: Contribution to journal › Review › Research › peer-review

    17. Published

      Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders

      da Silva Tenório, D. F., Hirschberg, C., Ahrné, Lilia, Hougaard, Anni Bygvrå & Ipsen, Richard, 2018, In: Journal of Food Engineering. 237, p. 215-225 11 p.

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

    18. Published

      Cheese powder as emulsifier in oil-in-water (O/W) emulsions: effect of powder concentration and added emulsifying salt during cheese powder manufacture

      da Silva, D. F., Vlachvei, K., Tziouri, D., Hougaard, Anni Bygvrå, Ipsen, Richard & Ahrné, Lilia, 2019, In: LWT. 103, p. 266-270 5 p.

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

    19. Chocolate Swelling during Storage Caused by Fat or Moisture Migration

      Svanberg, L., Lorén, N. & Ahrné, Lilia, 2012, In: Journal of Food Science. 77, 11, p. E328-E334 7 p.

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

    20. Coalescence and agglomeration of individual particles of skim milk during convective drying

      Malafronte, L., Ahrné, Lilia, Robertiello, V., Innings, F. & Rasmuson, A., 2016, In: Journal of Food Engineering. 175, p. 15-23

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

    21. Combined convective and microwave assisted drying: Experiments and modeling

      Malafronte, L., Lamberti, G., Barba, A. A., Raaholt, B., Holtz, E. & Ahrné, Lilia, 2012, In: Journal of Food Engineering. 112, 4, p. 304-312 9 p.

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

    22. Published

      Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment

      Liu, G., Carøe, C., Qin, Z., Munk, D. M. E., Crafack, M., Petersen, Mikael Agerlin & Ahrné, Lilia, 2020, In: LWT. 127, 9 p., 109370.

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

    23. Published

      Comparing the rheological and 3D printing behavior of pea and soy protein isolate pastes

      Ainis, W. N., Feng, R., van der Berg, Franciscus Winfried J & Ahrné, Lilia, 2023, In: Innovative Food Science and Emerging Technologies. 84, 8 p., 103307.

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

    24. Comparison of drying kinetics and texture effects of two calcium pretreatments before microwave-assisted dehydration of apple and potato

      Ahrné, Lilia, Prothon, F. & Funebo, T., 2003, In: International Journal of Food Science and Technology. 38, 4, p. 411-420 10 p.

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

    25. 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 journal › Journal article › Research › peer-review

    26. Published

      Cycled high hydrostatic pressure processing of whole and skimmed milk: effects on physicochemical properties

      Yang, S., Liu, G., Munk, D. M. E., Qin, Z., Petersen, Mikael Agerlin, Cardoso, D. R., Otte, Jeanette & Ahrné, Lilia, 2020, In: Innovative Food Science and Emerging Technologies. 63, 10 p., 102378.

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

    27. Published

      Dehydration of tropical fruits

      Simate, I. N. & Ahrné, Lilia, 1 Jan 2005, Handbook of Food Science, Technology, and Engineering - 4 Volume Set. CRC Press, p. 1984-2001 18 p.

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

    28. Published

      Democratic directionality for transformative food systems research

      Duncan, J., DeClerck, F., Báldi, A., Treyer, S., Aschemann-Witzel, J., Cuhls, K., Ahrné, Lilia, Bisoffi, S., Grando, S., Guobys, L., Kohl, J., Hansen, Henning Otte, Hudson, R. L., Lutzeyer, H. J., Nielsen, V. H., Ruiz, B., Saggau, E., Valceschini, E., Siebielec, G. & Brunori, G., 2022, In: Nature Food. 3, p. 183-186 4 p.

      Research output: Contribution to journal › Comment/debate › Research › peer-review

    29. Determination of local heat-transfer coefficients around a circular cylinder under an impinging air jet

      Olsson, E. E. M., Janestad, H., Ahrné, Lilia, Trägårdh, A. C. & Singh, R. P., 2008, In: International Journal of Food Properties. 11, 3, p. 600-612 13 p.

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

    30. 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 journal › Journal article › Research › peer-review

    31. Dry mixing of food powders: Effect of water content and composition on mixture quality of binary mixtures

      Shenoy, P., Xanthakis, E., Innings, F., Jonsson, C., Fitzpatrick, J. & Ahrné, Lilia, 2015, In: Journal of Food Engineering. 149, p. 229-236 8 p.

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

    32. Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango

      Guiamba, I. R. F., Svanberg, U. & Ahrné, Lilia, 2015, In: Journal of Food Science. 80, 6, p. E1235-E1242 8 p.

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

    33. Published

      Effect of Supplementing Dairy Goat Diets With Rapeseed Oil or Sunflower Oil on Performance, Milk Composition, Milk Fatty Acid Profile, and in vitro Fermentation Kinetics

      Vargas Bello Perez, Einar, Pedersen, N. C., Khushvakov, J., Ye, Yongxin, Dhakal, Rajan, Hansen, Hanne Helene, Ahrné, Lilia & Khakimov, Bekzod, 2022, In: Frontiers in Veterinary Science. 9, 9 p., 899314.

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

    34. 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 journal › Journal article › Research › peer-review

    35. Published

      Effect of calcium-binding compounds in acid whey on calcium removal during electrodialysis

      Nielsen, Emilie Nyborg, Skibsted, Leif Horsfelt, Yazdi, S. R., Merkel, A. & Ahrné, Lilia, 2022, In: Food and Bioproducts Processing. 131, p. 224-234

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

    36. Effect of cassava flour characteristics on properties of cassava-wheat-maize composite bread types

      Eduardo, M., Svanberg, U., Oliveira, J. & Ahrné, Lilia, 2013, In: International Journal of Food Science. 2013, 10 p., 305407.

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

    37. Published

      Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders

      Da Silva, D. F., Vlachvei, K., Geng, X., Ahrné, Lilia, Ipsen, Richard & Hougaard, Anni Bygvrå, 2020, In: International Dairy Journal. 103, 9 p., 104630.

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

    38. Published

      Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gels

      Laursen, Anne Katrine, Dyrnø, S. B., Steven Mikkelsen, K., Czaja, Tomasz Pawel, Rovers, T. A. M., Ipsen, Richard & Ahrné, Lilia, 2023, In: Food Research International. 169, 8 p., 112846.

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

    39. Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

      Ahrné, Lilia, Andersson, C. G., Floberg, P., Rosén, J. & Lingnert, H., 2007, In: LWT - Food Science and Technology. 40, 10, p. 1708-1715 8 p.

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

    40. Effect of drying technique and particle size of bilberry press cake on the extraction efficiency of anthocyanins by pressurized carbon dioxide extraction

      Eliasson, L., Labrosse, L. & Ahrné, Lilia, 2017, In: Lebensmittel - Wissenschaft und Technologie. 85, Part B, p. 510-516 7 p.

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

    41. Effect of hydrocolloids and emulsifiers on baking quality of composite cassava-maize-wheat breads

      Eduardo, M., Svanberg, U. & Ahrné, Lilia, 2014, In: International Journal of Food Science. 2014, 9 p., 479630.

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

    42. Published

      Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage

      Eduardo, M., Svanberg, U. & Ahrné, Lilia, 2016, In: Food Science and Nutrition. 4, 4, p. 636-644

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

    43. Effect of infrared heating on quality and microbial decontamination in paprika powder

      Staack, N., Ahrné, Lilia, Borch, E. & Knorr, D., 2008, In: Journal of Food Engineering. 86, 1, p. 17-24 8 p.

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

    44. 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

    45. Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas

      Pereira, N. R., Marsaioli, A. & Ahrné, Lilia, 2007, In: Journal of Food Engineering. 81, 1, p. 79-87 9 p.

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

    46. Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread

      Olsson, E. E. M., Trägårdh, A. C. & Ahrné, Lilia, 2005, In: Journal of Food Science. 70, 8

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

    47. Effect of novel drying techniques on the extraction of anthocyanins from bilberry press cake using supercritical carbon dioxide

      Kerbstadt, S., Eliasson, L., Mustafa, A. & Ahrné, Lilia, 2015, In: Innovative Food Science and Emerging Technologies. 29, p. 209-214

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

    48. Effect of powder densities, particle size and shape on mixture quality of binary food powder mixtures

      Shenoy, P., Viau, M., Tammel, K., Innings, F., Fitzpatrick, J. & Ahrné, Lilia, 2015, In: Powder Technology. 272, p. 165-172 8 p.

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

    49. Effect of pre-crystallization process and solid particle addition on microstructure in chocolate model systems

      Svanberg, L., Ahrné, Lilia, Lorén, N. & Windhab, E., 2011, In: Food Research International. 44, 5, p. 1339-1350 12 p.

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

    50. Published

      Effect of processing on in vitro digestibility (IVPD) of food proteins

      Orlien, Vibeke, Aalaei, K., Poojary, Mahesha Manjunatha, Nielsen, Dennis Sandris, Ahrné, Lilia & Ruiz Carrascal, Jorge, 2023, In: Critical Reviews in Food Science and Nutrition. 63, 16, p. 2790-2839

      Research output: Contribution to journal › Review › Research › peer-review

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