Maria Glantz

Senior lecturer

Lund University

Sweden

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Professors in Sweden Professors in Food Science Food Science professors in Sweden

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Maria Glantz is a Senior Lecturer at Lund University in Sweden. Her research focuses on dairy science, specifically the nutritional and technological properties of milk, thermal degradation kinetics, and the genetic factors affecting milk protein profiles. She has contributed to several recent publications analyzing casein micelle behavior, milk quality variation, and the impact of thermal processing on nutritional stability.

Maria Glantz

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Articles (18)

Sum-weighted casein micelle AF4-UV-SAXS data disentangled - A new method for characterization and evaluation of widely size distributed samples

Re-sequencing of the casein genes in Swedish Red cattle giving milk with diverse protein profiles and extreme rennet coagulation properties

A pilot scale study on the effects of various temperature and time conditions on milk quality using direct and indirect heating systems

Changes in nutritional and technological properties of heat-treated milk and cream at dairy production scale during storage

Impact of thermal processing on micronutrients and physical stability of milk and cream at dairy production scale

Exploring predictive kinetic modelling of thermal degradation from laboratory to production scale – A case study on three vitamins in milk

Using detailed milk protein composition to explain variations in rennet gelation properties

Influence of genetic variants and sialylation of purified κ-casein on peptide release during in vitro digestion

Effects of genetic variants and sialylation on in vitro digestibility of purified κ-casein

Phosphorylation and glycosylation isoforms of bovine κ-casein variant E in homozygous Swedish Red cow milk detected by liquid chromatography-electrospray ionization mass spectrometry

Comparison of bovine milk oligosaccharides in native North European cattle breeds

Effects of feed composition, protein denaturation and storage of milk serum protein/lactose powders on lactosylation

Naturally occurring glycosidases in milk from native cattle breeds: Activity and consequences on free and protein bound-glycans

Particle morphology and rehydration properties of spray-dried microgels and fractal aggregates with varying fractions of native milk serum proteins

The effect of free convection on apparent vitamin degradation kinetics

An investigation of the enzymatic cleavage of κ-casein in non-coagulating milk

Effects of feed composition, protein denaturation and storage of milk serum protein/lactose powders on rehydration properties

Effects of milk proteins and posttranslational modifications on noncoagulating milk from Swedish Red dairy cattle

Collaborators (10)

Nina Poulsen

Ulrik Sundekilde

Dirk Jan de Koning

Frida Lewerentz

daniela barile

Søren Drud-Heydary Nielsen

Martin Thesbjerg

Marie Paulsson

Jacob Kirkensgaard

Gerd Elisabeth Vegarud

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