| Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes SH Nissen, JM Schmidt, S Gregersen, M Hammershøj, AH Møller, ... Food Hydrocolloids 119, 106874, 2021 | 42 | 2021 |
| Partial substitution of fat with rye bran fibre in Frankfurter sausages–Bridging technological and sensory attributes through inclusion of collagenous protein L Hjelm, LA Mielby, S Gregersen, N Eggers, HC Bertram LWT 101, 607-617, 2019 | 42 | 2019 |
| 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 |
| Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate HT Kristensen, Q Denon, I Tavernier, SB Gregersen, M Hammershøj, ... Food Hydrocolloids 113, 106556, 2021 | 35 | 2021 |
| Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes SB Gregersen, L Wiking, M Hammershøj Journal of food engineering 254, 17-24, 2019 | 35 | 2019 |
| Texture and microstructure of cocoa butter replacers: Influence of composition and cooling rate SB Gregersen, RL Miller, M Hammershøj, MD Andersen, L Wiking Food structure 4, 2-15, 2015 | 33 | 2015 |
| Milking time and risk of over-milking can be decreased with early teat cup removal based on udder quarter milk flow without loss in milk yield P Krawczel, S Ferneborg, L Wiking, TK Dalsgaard, S Gregersen, R Black, ... Journal of Dairy Science 100 (8), 6640-6647, 2017 | 28 | 2017 |
| Upgrading of farmed salmon oil through lipase-catalyzed hydrolysis D Kahveci, M Falkeborg, S Gregersen, X Xu The Open Biotechnology Journal 4 (1), 2010 | 27 | 2010 |
| Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation–A review L Wiking, SB Gregersen, SF Hansen, M Hammershøj International Dairy Journal 127, 105213, 2022 | 23 | 2022 |
| 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 |
| Hydrodynamic cavitation of raw milk: Effects on microbial inactivation, physical and functional properties SB Gregersen, L Wiking, DJ Metto, K Bertelsen, B Pedersen, KR Poulsen, ... International Dairy Journal 109, 104790, 2020 | 20 | 2020 |
| Microstructure and rheology of acid milk gels and stirred yoghurts–quantification of process-induced changes by auto-and cross correlation image analysis SB Gregersen, ZJ Glover, L Wiking, AC Simonsen, K Bertelsen, ... Food Hydrocolloids 111, 106269, 2021 | 18 | 2021 |
| Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives SB Gregersen, MJW Povey, U Kidmose, MD Andersen, M Hammershøj, ... Food Research International 76, 637-644, 2015 | 17 | 2015 |
| Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products: Particle size distribution influences fat … M Kalic, V Krstonosic, M Hadnadev, SB Gregersen, N Jovanovic Ljeskovic, ... Journal of food processing and preservation 42 (12), e13848, 2018 | 14 | 2018 |
| Impact of triacylglycerol composition on shear-induced textural changes in highly saturated fats SB Gregersen, MD Andersen, M Hammershøj, L Wiking Food chemistry 215, 438-446, 2017 | 13 | 2017 |
| Inhomogeneous consistency of crystallized fat SB Gregersen, RL Miller, MD Andersen, M Hammershøj, L Wiking European journal of lipid science and technology 117 (11), 1782-1791, 2015 | 13 | 2015 |
| 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 |
| Potential of unconventional seed oils and fats from west African trees: A review of fatty acid composition and perspectives AM Lykke, SB Gregersen, EA Padonou, IHN Bassolé, TK Dalsgaard Lipids 56 (4), 357-390, 2021 | 12 | 2021 |
| Bovine milk processing impacts characteristics of extracellular vesicle isolates obtained by size-exclusion chromatography MS Hansen, SB Gregersen, JT Rasmussen International Dairy Journal 127, 105212, 2022 | 8 | 2022 |
| Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images Z James Glover, SB Gregersen, L Wiking, M Hammershøj, AC Simonsen International Journal of Dairy Technology 75 (2), 321-328, 2022 | 6 | 2022 |
