3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory propertiesReisya Rizki Riantiningtyas, Lı́lia Ahrné, Camilla D. Thybo et al.|Food Research International|2021Cited by 75
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
Calcium balance during direct acidification of milk for Mozzarella cheese productionCamilla D. Thybo, Lı́lia Ahrné, Søren K. Lillevang et al.|LWT|2020Cited by 38