Comparing the rheological and 3D printing behavior of pea and soy protein isolate pastesWilliam Nicholas Ainis, Lı́lia Ahrné, Ran Feng et al.|Innovative Food Science & Emerging Technologies|2023Cited by 46
Effect of residence time in the cooker-stretcher on mozzarella cheese composition, structure and functionalityRan Feng, Lı́lia Ahrné, Søren K. Lillevang et al.|Journal of Food Engineering|2021Cited by 40
The effect of milk fat content on microstructure and rheological properties of rennet casein gel emulsionsMikkel Lorenzen, Lı́lia Ahrné, Søren K. Lillevang et al.|Food Hydrocolloids|2023Cited by 34
Valorization of side-streams from lactose-free milk production by electrodialysisPeter Koldsgaard Rasmussen, Lı́lia Ahrné, Saeed Rahimi Yazdi et al.|Innovative Food Science & Emerging Technologies|2020Cited by 19
Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distributionAnne Katrine Laursen, Lı́lia Ahrné, Tijs A.M. Rovers et al.|Food Structure|2023Cited by 18