| Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation RP Frydenberg, M Hammershøj, U Andersen, MT Greve, L Wiking Food Chemistry 192, 415-423, 2016 | 87 | 2016 |
| Oxidative stability of 70% fish oil‐in‐water emulsions: Impact of emulsifiers and pH AF Horn, NS Nielsen, U Andersen, LH Søgaard, A Horsewell, C Jacobsen European Journal of Lipid Science and Technology 113 (10), 1243-1257, 2011 | 72 | 2011 |
| Temperature effect on calcium and phosphorus equilibria in relation to gel formation during acidification of skim milk G Koutina, JC Knudsen, U Andersen, LH Skibsted International Dairy Journal 36 (1), 65-73, 2014 | 57 | 2014 |
| The effect of cooling rate and rapeseed oil addition on the melting behaviour, texture and microstructure of anhydrous milk fat N Kaufmann, U Andersen, L Wiking International Dairy Journal 25 (2), 73-79, 2012 | 49 | 2012 |
| Ultrasonication affects crystallization mechanisms and kinetics of anhydrous milk fat RP Frydenberg, M Hammershøj, U Andersen, L Wiking Crystal growth & design 13 (12), 5375-5382, 2013 | 48 | 2013 |
| Effect of Gel Firmness at Cutting Time, pH, and Temperature on Rennet Coagulation and Syneresis: An in situ 1H NMR Relaxation Study CL Hansen, Å Rinnan, SB Engelsen, T Janhøj, E Micklander, U Andersen, ... Journal of agricultural and food chemistry 58 (1), 513-519, 2010 | 38 | 2010 |
| Application of high intensity ultrasound to accelerate crystallization of anhydrous milk fat and rapeseed oil blends SB Gregersen, RP Frydenberg, M Hammershøj, TK Dalsgaard, ... European Journal of Lipid Science and Technology 121 (1), 1800200, 2019 | 36 | 2019 |
| Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes S Yang, S Suwal, U Andersen, J Otte, L Ahrné Innovative Food Science & Emerging Technologies 67, 102548, 2021 | 35 | 2021 |
| Super-resolution microscopy and empirically validated autocorrelation image analysis discriminates microstructures of dairy derived gels ZJ Glover, C Ersch, U Andersen, MJ Holmes, MJ Povey, JR Brewer, ... Food Hydrocolloids 90, 62-71, 2019 | 33 | 2019 |
| Oxidative stability of granola bars enriched with multilayered fish oil emulsion in the presence of novel brown seaweed based antioxidants DB Hermund, A Karadag, U Andersen, R Jonsdottir, HG Kristinsson, ... Journal of agricultural and food chemistry 64 (44), 8359-8368, 2016 | 32 | 2016 |
| Improved 67Zn Solid-State NMR from Single-Crystal Studies. Zn(CH3COO)2·2H2O T Vosegaard, U Andersen, HJ Jakobsen Journal of the American Chemical Society 121 (9), 1970-1971, 1999 | 32 | 1999 |
| Calcium induced skim-milk gelation during heating as affected by pH G Koutina, M Christensen, M Bakman, U Andersen, LH Skibsted Dairy science & technology 96, 79-93, 2016 | 29 | 2016 |
| Shear and rapeseed oil addition affect the crystal polymorphic behavior of milk fat N Kaufmann, JJK Kirkensgaard, U Andersen, L Wiking Journal of the American Oil Chemists' Society 90, 871-880, 2013 | 28 | 2013 |
| Addition of fish oil to cream cheese affects lipid oxidation, sensory stability and microstructure AF Horn, D Green-Petersen, NS Nielsen, U Andersen, G Hyldig, ... Agriculture 2 (4), 359-375, 2012 | 28 | 2012 |
| Applicability of confocal Raman microscopy to observe microstructural modifications of cream cheeses as influenced by freezing M Alinovi, G Mucchetti, U Andersen, TAM Rovers, B Mikkelsen, L Wiking, ... Foods 9 (5), 679, 2020 | 27 | 2020 |
| Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening M Akkerman, LS Kristensen, L Jespersen, MB Ryssel, A Mackie, ... International Dairy Journal 70, 34-45, 2017 | 27 | 2017 |
| Oxidative stability and microstructure of 5% fish‐oil‐enriched granola bars added natural antioxidants derived from brown alga Fucus vesiculosus A Karadağ, DB Hermund, LHS Jensen, U Andersen, R Jonsdottir, ... European Journal of Lipid Science and Technology 119 (4), 1500578, 2017 | 27 | 2017 |
| Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures L Søndergaard, M Ryssel, C Svendsen, E Høier, U Andersen, ... International journal of food microbiology 213, 59-70, 2015 | 23 | 2015 |
| Cross-correlation analysis to quantify relative spatial distributions of fat and protein in super-resolution microscopy images of dairy gels ZJ Glover, AH Bisgaard, U Andersen, MJ Povey, JR Brewer, ... Food hydrocolloids 97, 105225, 2019 | 21 | 2019 |
| Viscosity reduction in concentrated protein solutions by hydrodynamic cavitation SB Gregersen, L Wiking, KB Bertelsen, J Tangsanthatkun, B Pedersen, ... International dairy journal 97, 1-4, 2019 | 21 | 2019 |
