Lı́lia Ahrné

United States Congress — United States

Agricultural and Biological Sciences · Life Sciences

42h-index5.3kcitations211works4.02yr avg
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Research Topics

Proteins in Food Systems(82), Microencapsulation and Drying Processes(63), Food Drying and Modeling(23), Protein Hydrolysis and Bioactive Peptides(23), Microbial Inactivation Methods(22)

Publications211 total

Editorial: Special issue IUFOST 22nd World Congress of Food Science and Technology: The future of food is now: Development, functionality & sustainability
Food Control·2026
The rheological behavior, particle properties and supramolecular structure of low acyl gellan gum fluid gels: impact of the calcium concentration before fluid gel formation
SSRN Electronic Journal·2026Open Access
Design and characterization of calcium-pea protein fluid gels
Food Hydrocolloids·2025Open Access
Preheating-driven structural changes enhance acid-induced gelation of pea and faba bean protein ingredients
Food Hydrocolloids·2025
Gelation properties of acidified skim milk concentrates produced by bipolar membrane electrodialysis prior to ultrafiltration
Food Research International·2025Open Access
Effect of milk pH during heating on gelation and textural properties of heat and acid-induced milk gels
International Dairy Journal·2025Open Access
Sensory and physical characterization of cream cheese and baobab spreads containing seaweed (Alaria esculenta) and effect of LAB fermentation on consumer acceptance
Future Foods·2025· 1 citedOpen Access
Colloidal aspects of cheese and protein-based cheese analogues
Current Opinion in Colloid & Interface Science·2025
The effect of high-pressure homogenisation on the physicochemical properties of milk acidified using different acidulants
International Dairy Journal·2025Open Access
Processability and physicochemical properties of plant-based dispersions formulated with oat, pea, and potato concentrates intended for the production of yoghurt analogues
Journal of Food Engineering·2025· 2 citedOpen Access
Defining the role of processing in food classification systems—the IUFoST formulation & processing approach
npj Science of Food·2025· 13 citedOpen Access
Calcium-induced pea protein gels: Effect of structure on in-vitro protein digestibility and calcium bioaccessibility
Food Hydrocolloids·2025Open Access
Innovative dairy products by extrusion
Trends in Food Science & Technology·2025· 2 citedOpen Access
Comparing composition and structure of cream and skimmed milk produced by membrane filtration and centrifugal separation
International Dairy Journal·2025· 1 cited
Potential of electrodialysis for the removal of antinutrients and minerals from plant-based ingredients
Journal of Food Engineering·2025Open Access
Cheese fat replacement: Categories, techniques, and recent research trends
International Dairy Journal·2025· 2 cited
The effect of nitrogen injection on the structure and textural properties of casein-based extrudates
Food Hydrocolloids·2025· 6 citedOpen Access
The influence of milk fat content on the extrusion of rennet casein emulsion gels
Food Hydrocolloids·2025· 3 citedOpen Access
Submerged and Solid-State Fermentation of the Brown Seaweed Alaria esculenta by Lactiplantibacillus plantarum and Effects on Nutritional quality
SSRN Electronic Journal·2025Open Access
Acidic and Rennet Coagulation of Pea and Casein mixed Emulsions: A Microscopic Look at the Rheology of Curd Formation
SSRN Electronic Journal·2025Open Access
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Frequent Co-authors

Maud Langton(6), Ulf Svanberg(6), Frédéric Prothon(5), Cecilia Svelander(5), Tomas Funebo(4), Epameinondas Xanthakis(3), Siw Kidman(3), Lina Svanberg(3), Niklas Lorén(3), Erich J. Windhab(3), N. Staack(3), Evelina Tibäck(3), Marie Alminger(3), Valeska F. Sager(3), Wender L.P. Bredie(3), Lovisa Eliasson(3), Maria Eduardo(3), Jorge C. Oliveira(3), Petros Taoukis(2), Per Floberg(2)