Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food TransitionBlandine M. L. Genet, Claus Heiner Bang‐Berthelsen, Giovanni Barone et al.|Fermentation|2023Cited by 47
Processability and physicochemical properties of plant-based dispersions formulated with oat, pea, and potato concentrates intended for the production of yoghurt analoguesLı́lia Ahrné, Giovanni Barone, Claus Heiner Bang‐Berthelsen|Journal of Food Engineering|2025Cited by 4