1. Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation – A review. (April 2022) Authors: Wiking, L.; Gregersen, S.B.; Hansen, S.F.; Hammershøj, M. Journal: International dairy journal Issue: Volume 127(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives. (October 2015) Authors: Gregersen, S.B.; Povey, M.J.W.; Kidmose, U.; Andersen, M.D.; Hammershøj, M.; Wiking, L. Journal: Food research international Issue: Volume 76:Part 3(2015:Oct.) Page Start: 637 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate. (April 2021) Authors: Kristensen, H.T.; Denon, Q.; Tavernier, I.; Gregersen, S.B.; Hammershøj, M.; Van der Meeren, P.; Dewettinck, K.; Dalsgaard, T.K. Journal: Food hydrocolloids Issue: Volume 113(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗