Reidar Barfod Schüller

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

Agriculture, Dairy Science, Food Science +16

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 · 68 citations · Full text

Agriculture, Dairy Science, Food Science +17

Gamma irradiation of sorghum flour: Effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure

Ivan Muzira Mukisa, Charles M. B. K. Muyanja, Yusuf B. Byaruhanga et al. · Radiation Physics and Chemistry · 2011 · 57 citations

Agriculture, Food Science, Microbiology +17

Comparison of composition, enzyme activity and selected functional properties of potato proteins isolated from potato juice with two different expanded bed resins

Sissel Løkra, Reidar Barfod Schüller, Bjørg Egelandsdal et al. · LWT · 2008 · 41 citations

Life Sciences, Biochemistry, Food Science +15

Effect of human and simulated gastric juices on the digestion of whey proteins and carboxymethylcellulose-stabilised O/W emulsions

Ernesta Malinauskytė, Jovita Ramanauskaitė, Daiva Leskauskaitė et al. · Food Chemistry · 2014 · 39 citations

Agriculture, Food Science, Nutritional Sciences +13