Marije Akkerman

Predicting hydrolysis of whey protein by mid-infrared spectroscopy

Nina Aagaard Poulsen, Carl Emil Eskildsen, Marije Akkerman et al. · International Dairy Journal · 2016 · 61 citations

Agriculture, Dairy Science, Food Science +13

Effect of heating strategies on whey protein denaturation—Revisited by liquid chromatography quadrupole time-of-flight mass spectrometry

Marije Akkerman, Valentin Rauh, Mette Christensen et al. · Journal of Dairy Science · 2015 · 49 citations · Full text

Agriculture, Biochemistry, Food Science +12

Relationship between casein micelle size, protein composition and stability of UHT milk

Marije Akkerman, Lene Buhelt Johansen, Valentin Rauh et al. · International Dairy Journal · 2020 · 47 citations

Agriculture, Biochemistry, Food Science +13

Natural variations of citrate and calcium in milk and their effects on milk processing properties

Marije Akkerman, Lotte Bach Larsen, Jens Christian Hedemann Sørensen et al. · Journal of Dairy Science · 2019 · 41 citations · Full text

Agriculture, Dairy Science, Food Science +14

Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl -starter culture, chymosin type and cheese ripening

Marije Akkerman, Lise Søndergaard Kristensen, Lene Jespersen et al. · International Dairy Journal · 2016 · 20 citations · Full text

Agriculture, Dairy Science, Food Science +17