Sandra Beyer Gregersen

Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes

Signe Hjerrild Nissen, Jesper Malling Schmidt, Sandra Beyer Gregersen et al. · Food Hydrocolloids · 2021 · 82 citations · Full text

Functional Properties, Engineering, Food Analysis +17

Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate

Heidi Thorgaard Kristensen, Quenten Denon, Iris Tavernier et al. · Food Hydrocolloids · 2020 · 54 citations

Food Chemistry, Food Functional Properties, Whey Protein Isolate +11

Partial substitution of fat with rye bran fibre in Frankfurter sausages – Bridging technological and sensory attributes through inclusion of collagenous protein

Line Hjelm, Line Ahm Mielby, Sandra Beyer Gregersen et al. · LWT · 2018 · 45 citations

Food Chemistry, Health Sciences, Animal Nutrition +8

Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes

Sandra Beyer Gregersen, Lars Wiking, Marianne Hammershøj · Journal of Food Engineering · 2019 · 43 citations

Protein Chemistry, Biochemistry, Protein Folding +11

Application of High Intensity Ultrasound to Accelerate Crystallization of Anhydrous Milk Fat and Rapeseed Oil Blends

Sandra Beyer Gregersen, Rikke Ploug Frydenberg, Marianne Hammershøj et al. · European Journal of Lipid Science and Technology · 2018 · 36 citations · Full text