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Page 1
Layered food designs to create appetizing desserts: A proof-of-concept study.
Food Res Int. 2023 Aug;170:112955. doi: 10.1016/j.foodres.2023.112955. Epub 2023 May 16.
Food Res Int. 2023.
PMID: 37316047
Free article.
Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing.
Sager VF, Munk MB, Hansen MS, Bredie WLP, Ahrné L.
Sager VF, et al. Among authors: munk mb.
Foods. 2020 Dec 22;10(1):8. doi: 10.3390/foods10010008.
Foods. 2020.
PMID: 33375171
Free PMC article.
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Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil.
Munk MB, Munk DME, Gustavsson F, Risbo J.
Munk MB, et al.
J Food Sci. 2018 Oct;83(10):2520-2526. doi: 10.1111/1750-3841.14296. Epub 2018 Sep 7.
J Food Sci. 2018.
PMID: 30192011
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Aqueous solubility of calcium L-lactate, calcium D-gluconate, and calcium D-lactobionate: importance of complex formation for solubility increase by hydroxycarboxylate mixtures.
Vavrusova M, Munk MB, Skibsted LH.
Vavrusova M, et al.
J Agric Food Chem. 2013 Aug 28;61(34):8207-14. doi: 10.1021/jf402124n. Epub 2013 Aug 16.
J Agric Food Chem. 2013.
PMID: 23906043
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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.
Munk MB, Erichsen HR, Andersen ML.
Munk MB, et al.
J Colloid Interface Sci. 2014 Apr 1;419:134-41. doi: 10.1016/j.jcis.2013.12.036. Epub 2013 Dec 19.
J Colloid Interface Sci. 2014.
PMID: 24491340
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