Staff of the Department of Food Science – University of Copenhagen

Merete Bøgelund Munk

Merete Bøgelund Munk

Assistant professor


  1. 2019
  2. Published

    Oleogelating properties of ethylcellulose in oil-in-water emulsions : the impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies. / Munk, Merete B.; Utoft, Anders; Larsen, Flemming H.; Needham, David; Risbo, Jens.

    In: Food Hydrocolloids, Vol. 89, 2019, p. 700-706.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 2018
  4. Published

    Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil. / Munk, Merete B.; Munk, Daniel M. E.; Gustavsson, Frida; Risbo, Jens.

    In: Journal of Food Science, Vol. 83, No. 10, 2018, p. 2520-2526.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. 2016
  6. Published

    Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions. / Nielsen, Mikkel Schou; Munk, Merete Bøgelund; Diaz, Ana; Pedersen, Emil Bøje Lind; Holler, Mirko; Bruns, Stefan; Risbo, Jens; Mortensen, Kell; Feidenhans'l, Robert Krarup.

    In: Food Structure, Vol. 7, 2016, p. 21-28.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Struktur i fødevarer kan styres med ingredienser. / Munk, Merete Bøgelund; Risbo, Jens.

    In: Dansk Kemi, Vol. 97, No. 11, 2016, p. 13-15.

    Research output: Contribution to journalJournal articleCommunication

  8. 2015
  9. Published
  10. Published

    Flydende eller faste skærbare emulsioner? / Munk, Merete Bøgelund; Ludvigsen, Hanne K.; Andersen, Mogens Larsen.

    In: Plus Proces, Vol. 2015, No. 10, 2015, p. 32-34.

    Research output: Contribution to journalJournal articleCommunication

  11. Published

    Partial coalescence in emulsions : the impact of solid fat content and fatty acid composition. / Munk, Merete Bøgelund; Andersen, Mogens Larsen.

    In: European Journal of Lipid Science and Technology, Vol. 117, No. 10, 2015, p. 1627–1635.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. 2014
  13. Published

    Competitive displacement of sodium caseinate by low-molecular-weight emulsifiers and the effects on emulsion texture and rheology. / Munk, Merete Bøgelund; Larsen, Flemming Hofmann; van der Berg, Franciscus Winfried J; Knudsen, Jes Christian; Andersen, Mogens Larsen.

    In: Langmuir, Vol. 30, No. 29, 2014, p. 8687-8696.

    Research output: Contribution to journalJournal articleResearchpeer-review

  14. Published

    Physical Stability of Whippable Oil-in-Water Emulsions : Effects of Monoglyceride-based Emulsifiers and Other Ingredients . / Munk, Merete Bøgelund.

    Department of Food Science, Faculty of Science, University of Copenhagen, 2014. 152 p.

    Research output: Book/ReportPh.D. thesisResearch

  15. Published

    The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces. / Munk, Merete B.; Erichsen, Henriette Rifbjerg; Andersen, Mogens Larsen.

    In: Journal of Colloid and Interface Science, Vol. 419, 2014, p. 134-141.

    Research output: Contribution to journalJournal articleResearchpeer-review

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