1. Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes. (August 2019) Authors: Gregersen, Sandra Beyer; Wiking, Lars; Hammershøj, Marianne Journal: Journal of food engineering Issue: Volume 254(2019) Page Start: 17 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Acoustic properties of crystallized fat: Relation between polymorphic form, microstructure, fracturing behavior, and sound intensity. Issue 9 (19th January 2016) Authors: Gregersen, Sandra Beyer; Povey, Malcolm J. W.; Andersen, Morten Daugaard; Hammershøj, Marianne; Rappolt, Michael; Sadeghpour, Amin; Wiking, Lars Journal: European journal of lipid science and technology Issue: Volume 118:Issue 9(2016) Page Start: 1257 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Application of High Intensity Ultrasound to Accelerate Crystallization of Anhydrous Milk Fat and Rapeseed Oil Blends. Issue 1 (16th November 2018) Authors: Gregersen, Sandra Beyer; Frydenberg, Rikke Ploug; Hammershøj, Marianne; Dalsgaard, Trine Kastrup; Andersen, Ulf; Wiking, Lars Journal: European journal of lipid science and technology Issue: Volume 121:Issue 1(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Assessment of rheological methods to study crystallization of palm oil fractions. Issue 2 (20th November 2020) Authors: Tangsanthatkun, Janjira; Wiking, Lars; Sonwai, Sopark; Gregersen, Sandra Beyer Journal: Journal of texture studies Issue: Volume 52:Issue 2(2021) Page Start: 169 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Chemical Quality of Raw Milk Retentate processed by Ultra‐filtration or Reverse Osmosis at the Dairy Farm. (14th December 2015) Authors: Sørensen, Ida; Jensen, Søren; Ottosen, Niels; Neve, Tommas; Wiking, Lars Journal: International journal of dairy technology Issue: Volume 69:Number 1(2016:Feb.) Page Start: 31 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Covariance structures of fat and protein influence the estimation of IgG in bovine colostrum. Issue 1 (12th February 2016) Authors: Løkke, Mette Marie; Engelbrecht, Rikke; Wiking, Lars Journal: Journal of dairy research Issue: Volume 83:Issue 1(2016) Page Start: 58 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of automatic cluster removal and feeding during milking on milking efficiency, milk yield and milk fat quality. Issue 2 (23rd May 2016) Authors: Ferneborg, Sabine; Stadtmüller, Larissa; Pickova, Jana; Wiking, Lars; Svennersten-Sjaunja, Kerstin Journal: Journal of dairy research Issue: Volume 83:Issue 2(2016) Page Start: 180 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese. Issue 20 (13th November 2021) Authors: Alinovi, Marcello; Mucchetti, Germano; Wiking, Lars; Corredig, Milena Journal: Critical reviews in food science and nutrition Issue: Volume 61:Issue 20(2021) Page Start: 3340 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Herd factors influencing free fatty acid concentrations in bulk tank milk. Issue 2 (30th April 2019) Authors: Wiking, Lars; Bjerring, Martin; Løkke, Mette Marie; Løvendahl, P.; Kristensen, T. Journal: Journal of dairy research Issue: Volume 86:Issue 2(2019) Page Start: 226 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. High intensity ultrasound effects on heat-induced whey protein isolate gels depend on α-lactalbumin: β-lactoglobulin ratio. (May 2016) Authors: Frydenberg, Rikke P.; Hammershøj, Marianne; Andersen, Ulf; Wiking, Lars Journal: International dairy journal Issue: Volume 56(2016:May) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗