Marianne Hammershøj

Aarhus University

Denmark

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Articles (17)

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2025

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2024

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2024

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2022

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2022

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2022

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2022

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2022

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2021

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2021

Collaborators (12)

Louise Juul Pedersen

Aarhus University

DENMARK

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Lars Wiking

Aarhus University

DENMARK

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Niki Alexi

Aarhus University

DENMARK

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Trine Kastrup Dalsgaard

DENMARK

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Søren Krogh Jensen

Professor

Aarhus University

DENMARK

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Hartono Tanambell

Aarhus University

DENMARK

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Annette Bruhn

Aarhus University

DENMARK

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Amila Srilal Nawarathna Weligala Pagalagedara

Aarhus University

DENMARK

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Peter Fischer

ETH Zürich

SWITZERLAND

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Louise Kjølbæk

Københavns Universitet

DENMARK

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Morten Ambye-Jensen

Associate Professor

Aarhus University

DENMARK

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Adam Cohen Simonsen

DENMARK

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Marianne Hammershøj

Research Interests

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Contact this professor

Articles (17)

Drivers and Barriers for Plant-Based Cheese Alternatives Adoption: Insights from Diverse Consumer Clusters

Ulva species: A critical review on the green seaweed as a source of food protein

Role of the pea protein aggregation state on their interfacial properties

Microstructural studies of imitation cheese with a shift in continuous phase

A review on spore-forming bacteria and moulds implicated in the quality and safety of thermally processed acid foods

Heat-induced lupin-whey protein emulsion-filled gels

Lupin protein-stabilized oil droplets contribute to structuring whey protein emulsion-filled gels

The growth potential and thermal resistance of bacterial spores under conditions relevant for ambient acid dairy-based products

Detecting interactions between starch and casein in imitation cheese by FTIR and Raman spectroscopy

Stability and viscoelastic properties of mixed lupin-whey protein at oil-water interfaces depend on mixing sequence

Microstructural changes in acid milk gels due to temperature-controlled high-intensity ultrasound treatment

Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation

Behavior of mixed pea-whey protein at interfaces and in bulk oil-in-water emulsions

Mechanisms behind protein-protein interactions in a β-lg-legumin co-precipitate

Correction: Hammershøj et al. Dual-Purpose Poultry in Organic Egg Production and Effects on Egg Quality Parameters. <i>Foods</i> 2021, <i>10</i>, 897

Effect of Dairy Matrix on the Postprandial Blood Metabolome

Biorefinery of Green Biomass-How to Extract and Evaluate High Quality Leaf Protein for Food?

Collaborators (12)

Louise Juul Pedersen

Lars Wiking

Niki Alexi

Trine Kastrup Dalsgaard

Søren Krogh Jensen

Hartono Tanambell

Annette Bruhn

Amila Srilal Nawarathna Weligala Pagalagedara

Peter Fischer

Louise Kjølbæk

Morten Ambye-Jensen

Adam Cohen Simonsen

Make your next move.

Marianne Hammershøj

Research Interests

Explore related searches

Contact this professor

Articles (17)

Drivers and Barriers for Plant-Based Cheese Alternatives Adoption: Insights from Diverse Consumer Clusters

Ulva species: A critical review on the green seaweed as a source of food protein

Role of the pea protein aggregation state on their interfacial properties

Microstructural studies of imitation cheese with a shift in continuous phase

A review on spore-forming bacteria and moulds implicated in the quality and safety of thermally processed acid foods

Heat-induced lupin-whey protein emulsion-filled gels

Lupin protein-stabilized oil droplets contribute to structuring whey protein emulsion-filled gels

The growth potential and thermal resistance of bacterial spores under conditions relevant for ambient acid dairy-based products

Detecting interactions between starch and casein in imitation cheese by FTIR and Raman spectroscopy

Stability and viscoelastic properties of mixed lupin-whey protein at oil-water interfaces depend on mixing sequence

Microstructural changes in acid milk gels due to temperature-controlled high-intensity ultrasound treatment

Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation

Behavior of mixed pea-whey protein at interfaces and in bulk oil-in-water emulsions

Mechanisms behind protein-protein interactions in a β-lg-legumin co-precipitate

Correction: Hammersh&oslash;j et al. Dual-Purpose Poultry in Organic Egg Production and Effects on Egg Quality Parameters. <i>Foods</i> 2021, <i>10</i>, 897

Effect of Dairy Matrix on the Postprandial Blood Metabolome

Biorefinery of Green Biomass-How to Extract and Evaluate High Quality Leaf Protein for Food?

Collaborators (12)

Louise Juul Pedersen

Lars Wiking

Niki Alexi

Trine Kastrup Dalsgaard

Søren Krogh Jensen

Hartono Tanambell

Annette Bruhn

Amila Srilal Nawarathna Weligala Pagalagedara

Peter Fischer

Louise Kjølbæk

Morten Ambye-Jensen

Adam Cohen Simonsen

Make your next move.

Correction: Hammershøj et al. Dual-Purpose Poultry in Organic Egg Production and Effects on Egg Quality Parameters. <i>Foods</i> 2021, <i>10</i>, 897