Concepedia

Anne Katrine Laursen

AK

Statistics

Publications

4

Citations

64

H-Index

4

Active since

2021

Affiliations

University of Copenhagen(Current)

Arla Foods (Denmark)

Anne Katrine Laursen is an author at University of Copenhagen specializing in food technology, food chemistry, and food processing.

ORCID

Top concepts

Publications per year

2021–2023

4

Publications

4

The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels

Anne Katrine Laursen, Tomasz Pawel Czaja, Tijs A.M. Rovers et al. · International Dairy Journal · 2023 · 20 citations · Full text

Texture and microstructure of heat and acid induced gels from buffalo and cow milk: Effect of thermal treatment and fat content of milk

Anne Katrine Laursen, Tijs A.M. Rovers, Richard Ipsen et al. · International Dairy Journal · 2021 · 16 citations · Full text

Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution

Anne Katrine Laursen, Tijs A.M. Rovers, Frans van den Berg et al. · Food Structure · 2023 · 16 citations · Full text

, , +14

Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gels

Anne Katrine Laursen, Steffan Bue Dyrnø, Kim Steven Mikkelsen et al. · Food Research International · 2023 · 12 citations · Full text

, , +14

1–4 of 4