The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gelsAnne Katrine Laursen, Lı́lia Ahrné, Tomasz Pawel Czaja et al.|International Dairy Journal|2023Cited by 23
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
Texture and microstructure of heat and acid induced gels from buffalo and cow milk: Effect of thermal treatment and fat content of milkAnne Katrine Laursen, Lı́lia Ahrné, Tijs A.M. Rovers et al.|International Dairy Journal|2021Cited by 17
Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gelsAnne Katrine Laursen, Lı́lia Ahrné, Richard Ipsen et al.|Food Research International|2023Cited by 14