Merete B. Munk

Competitive Displacement of Sodium Caseinate by Low-Molecular-Weight Emulsifiers and the Effects on Emulsion Texture and Rheology

Merete B. Munk, Flemming H. Larsen, Frans van den Berg et al. · Langmuir · 2014 · 69 citations

Food Colloid, Lactic Acid Ester, Engineering +17

Aqueous Solubility of Calcium <scp>l</scp>-Lactate, Calcium <scp>d</scp>-Gluconate, and Calcium <scp>d</scp>-Lactobionate: Importance of Complex Formation for Solubility Increase by Hydroxycarboxylate Mixtures

Martina Vavrušová, Merete B. Munk, Leif H. Skibsted · Journal of Agricultural and Food Chemistry · 2013 · 61 citations

Food Chemistry, Biomanufacturing, Solubility Increase +11

Stability of whippable oil-in-water emulsions: Effect of monoglycerides on crystallization of palm kernel oil

Merete B. Munk, Alejandro G. Marangoni, H. Ludvigsen et al. · Food Research International · 2013 · 54 citations

Food Chemistry, Food Colloid, Lipid Preparation +7

Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

Valeska F. Sager, Merete B. Munk, Mikka Stenholdt Hansen et al. · Foods · 2020 · 40 citations · Full text

Materials Science, Protein Content, Biopolymer Gel +15

The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces

Merete B. Munk, Henriette R. Erichsen, Mogens L. Andersen · Journal of Colloid and Interface Science · 2013 · 39 citations

Food Colloid, Engineering, Micro-encapsulation +9