| Plant-dairy protein blends: Gelation behaviour in a filled particle matrix KF Grasberger, SB Gregersen, HB Jensen, KW Sanggaard, M Corredig Food Structure 29, 100198, 2021 | 12 | 2021 |
| Behavior of mixed pea-whey protein at interfaces and in bulk oil-in-water emulsions K Grasberger, AV Sunds, KW Sanggaard, M Hammershøj, M Corredig Innovative Food Science & Emerging Technologies 81, 103136, 2022 | 8 | 2022 |
| Role of the pea protein aggregation state on their interfacial properties KF Grasberger, FW Lund, AC Simonsen, M Hammershøj, P Fischer, ... Journal of Colloid and Interface Science 658, 156-166, 2024 | 4 | 2024 |
| Stability and viscoelastic properties of mixed lupin-whey protein at oil-water interfaces depend on mixing sequence K Grasberger, M Hammershøj, M Corredig Food Hydrocolloids 138, 108485, 2023 | 4 | 2023 |
| Examination of body composition and performance metrics of division i collegiate baseball players K Grasberger | 2 | 2017 |
| Lupin protein-stabilized oil droplets contribute to structuring whey protein emulsion-filled gels K Grasberger, M Hammershøj, M Corredig Food Research International 178, 113987, 2024 | | 2024 |
| Colloidal States of Adsorbed Pea Proteins Determined by Interfacial Shear Rheology KF Grasberger | | 2023 |
| Mastering structure design in model foods containing dairy proteins for flexitarian diets KF Grasberger Aarhus University, 2023 | | 2023 |
| Interfacial synergies of lupin and whey protein at the oil-water interface KF Grasberger, AV Sunds, KW Sanggaard, M Hammershøj, M Corredig | | 2022 |
| Adsorption dynamics and viscoelastic properties of mixed plant-dairy protein interfaces formed through simultaneous and sequential adsorption. M Hammershøj, KF Grasberger, HB Jensen, KW Sanggaard, M Corredig 35th EFFoST International Conference, 2021 | | 2021 |
| Combining plant proteins and dairy proteins in a cream cheese model system shows synergies in structures and texture KF Grasberger, HB Jensen, SB Gregersen, KW Sanggaard, M Corredig NIZO Plant Protein Functionality Conference, 2020 | | 2020 |
Sandra Beyer GregersenAarhus UniversityVerified email at food.au.dk
