1. Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes. (October 2021) Authors: Nissen, Signe H.; Schmidt, Jesper M.; Gregersen, Sandra; Hammershøj, Marianne; Møller, Anders H.; Danielsen, Marianne; Stødkilde, Lene; Nebel, Caroline; Dalsgaard, Trine K. Journal: Food hydrocolloids Issue: Volume 119(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Partial substitution of fat with rye bran fibre in Frankfurter sausages – Bridging technological and sensory attributes through inclusion of collagenous protein. (March 2019) Authors: Hjelm, Line; Mielby, Line Ahm; Gregersen, Sandra; Eggers, Nina; Bertram, Hanne Christine Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 101(2019) Page Start: 607 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗