Lilia Ahrné

Lilia Ahrné

Professor

Member of:

    ORCID: 0000-0003-4360-8684

    Publication year:
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    51 - 60 out of 156Page size: 10
    1. 2021
    2. Published

      The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems

      Aydogdu, T., Ho, Q. T., Ahrné, Lilia, O'Mahony, J. A. & McCarthy, N. A., 2021, In: International Dairy Journal. 118, 9 p., 105037.

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

    3. Published

      The chemical and cytotoxic properties of sambucus Nigra extracts: A natural food colorant

      Banach, M., Khaidakov, B., Korewo, D., Węsierska, M., Cyplik, W., Kujawa, J., Ahrné, Lilia & Kujawski, W., 2021, In: Sustainability (Switzerland). 13, 22, 14 p., 12702.

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

    4. 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

    5. 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

    6. Published

      Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals

      Chow, Ching Yue, Thybo, C. D., Sager, V. F., Riantiningtyas, Reisya Rizki, Bredie, Wender & Ahrné, Lilia, 2021, In: Food Hydrocolloids. 120, 12 p., 106943.

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

    7. Published

      The relationship between ultra-small-angle X-ray scattering and viscosity measurements of casein micelles in skim milk concentrates

      Christiansen, M. V., Smith, G. N., Brok, E. S., Schmiele, M. & Ahrné, Lilia, 2021, In: Food Research International. 147, 10 p., 110451.

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

    8. 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

    9. 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

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

    11. 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

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    ID: 159691046