Merete B. Munk - Concepedia

Author

Merete B. Munk

University of Copenhagen ORCID

Also Known As

M. B. Munk, Merete B. Munk, Merete Bøgelund Munk

Publications

409

Citations

H-Index

Concepts

All Affiliations

University of Copenhagen Moesgaard Museum

About

Merete B. Munk is an author at University of Copenhagen specializing in health sciences, rheology, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	272
2	Engineering	4	4	183
3	Biochemistry	3	3	143
4	Medicine	2	2	74
5	Biomedical Engineering	2	2	79

Merete B. Munk

Publications

406

Citations

H-Index

Page 1

	Year	Citations
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, Langmuir Food ColloidLactic Acid EsterEngineeringSoft MatterEmulsion	2014	69
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 Food ChemistryBiomanufacturingSolubility IncreaseBiochemistryAqueous Solubility	2013	61
Stability of whippable oil-in-water emulsions: Effect of monoglycerides on crystallization of palm kernel oil Merete B. Munk, Alejandro G. Marangoni, H. Ludvigsen, Food Research International Food ChemistryFood ColloidLipid PreparationMicellePalm Kernel Oil	2013	54
Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing Valeska F. Sager, Merete B. Munk, Mikka Stenholdt Hansen, Foods Materials ScienceProtein ContentBiopolymer GelEngineeringIonic Strength	2020	40
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 Food ColloidEngineeringMicro-encapsulationLow-molecular-weight EmulsifiersRheology	2013	39
Partial coalescence in emulsions: The impact of solid fat content and fatty acid composition Merete B. Munk, Mogens L. Andersen European Journal of Lipid Science and Technology Food ColloidLipid AnalysisEngineeringDispersed FatEmulsion	2015	35
Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil Merete B. Munk, Daniel M.E. Munk, F. Gustavsson, Journal of Food Science	2018	32
Oleogelating properties of ethylcellulose in oil-in-water emulsions: The impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies Merete B. Munk, Anders Utoft, Flemming H. Larsen, Food Hydrocolloids	2018	30
Impact of pectin and whey minerals solubilized by lime juice on calcium bioaccessibility in yogurt based snacks Jing Wang, Merete B. Munk, Leif H. Skibsted, Food Hydrocolloids	2022	19
Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions Mikkel Schou Nielsen, Merete B. Munk, Ana Díaz, Food Structure	2016	14

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