Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy productsGiovanni Barone, Lı́lia Ahrné, Saeed Rahimi Yazdi et al.|Comprehensive Reviews in Food Science and Food Safety|2021Cited by 48
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
Calcium balance during direct acidification of milk for Mozzarella cheese productionCamilla D. Thybo, Lı́lia Ahrné, Leif H. Skibsted et al.|LWT|2020Cited by 38
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
Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gelsRan Feng, Lı́lia Ahrné, Franciscus Winfried J. van der Berg et al.|Food Hydrocolloids|2022Cited by 25