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Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between mealsChing Yue Chow, Lı́lia Ahrné, Camilla D. Thybo et al.|Food Hydrocolloids|2021Cited by 52
Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D PrintingValeska F. Sager, Lı́lia Ahrné, Merete B. Munk et al.|Foods|2020Cited by 49
Layered food designs to create appetizing desserts: A proof-of-concept studyChing Yue Chow, Wender L.P. Bredie, Merete B. Munk et al.|Food Research International|2023Cited by 4
Sensory and physical characterization of cream cheese and baobab spreads containing seaweed (Alaria esculenta) and effect of LAB fermentation on consumer acceptanceAikaterina Vasileiou, Wender L.P. Bredie, Supansa Y. Westman et al.|Future Foods|2025Cited by 4