Processing of high-protein yoghurt – A review
Jørgensen, Camilla Elise, Abrahamsen, Roger K., Rukke, Elling-Olav, Hoffmann, Tom Kristian, Johansen, Anne-Grethe, Skeie, Siv B.
Published in International dairy journal (01.01.2019)
Published in International dairy journal (01.01.2019)
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Journal Article
Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature
Jørgensen, Camilla Elise, Abrahamsen, Roger K., Rukke, Elling-Olav, Johansen, Anne-Grethe, Schüller, Reidar B., Skeie, Siv B.
Published in Journal of dairy science (01.08.2016)
Published in Journal of dairy science (01.08.2016)
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Journal Article
Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins
Jørgensen, Camilla Elise, Abrahamsen, Roger K., Rukke, Elling-Olav, Johansen, Anne-Grethe, Schüller, Reidar B., Skeie, Siv B.
Published in International dairy journal (01.08.2015)
Published in International dairy journal (01.08.2015)
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Journal Article
Fractionation by microfiltration: Effect of casein micelle size on composition and rheology of high protein, low fat set yoghurt
Jørgensen, Camilla Elise, Abrahamsen, Roger K., Rukke, Elling-Olav, Johansen, Anne-Grethe, Skeie, Siv B.
Published in International dairy journal (01.11.2017)
Published in International dairy journal (01.11.2017)
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Journal Article
Improving sensory quality and properties of stirred high-protein yogurts with a rotor/stator device
Grendstad, Aase (Åse) Riseng, Berget, Ingunn, Joergensen, Camilla Elise, Porcellato, Davide, Kraggerud, Hilde, Varela, Paula
Published in International dairy journal (01.01.2025)
Published in International dairy journal (01.01.2025)
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