Anne‐Grethe Johansen

Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins

Camilla Elise Jørgensen, Roger K. Abrahamsen, Elling‐Olav Rukke et al. · International Dairy Journal · 2015 · 73 citations

Engineering, Biochemistry, Protein Folding +9

Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature

Camilla Elise Jørgensen, Roger K. Abrahamsen, Elling‐Olav Rukke et al. · Journal of Dairy Science · 2016 · 65 citations · Full text

Membrane Characterization, Filtration Temperature, Pore Size +20

The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk

Sigrid Svanborg, Anne‐Grethe Johansen, Roger K. Abrahamsen et al. · Journal of Dairy Science · 2015 · 51 citations · Full text

Nutrition, Functional Properties, Engineering +17

Seasonal and regional variation in the composition of whey from Norwegian Cheddar-type and Dutch-type cheeses

Anne‐Grethe Johansen, Gerd E. Vegarud, Siv Skeie · International Dairy Journal · 2002 · 46 citations

Regional Variation, Food Composition, Food Structure +4

Improvement of the quality of low-fat cheese using a two-step strategy

Siv Skeie, G.M. Alseth, Hilde Marit Østlie et al. · International Dairy Journal · 2013 · 25 citations

Two-step Strategy, Low-fat Cheese, Food Structure +6