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The Journal of Dairy Research|June 12, 2004
The influence of oxidation on proteolysis in raw milkLars Wiking, Jacob H NielsenJournal of Dairy Science|March 31, 2023
Cold ultrafiltered or microfiltered milk retentates: A systematic comparison of the effects of compositional differences on their gelation functionalityÖzgenur Coşkun, Lars Wiking, Milena CorredigJournal of the Science of Food and Agriculture|November 9, 2012
Multivariate data analysis for finding the relevant fatty acids contributing to the melting fractions of creamPatrizia Buldo, Mette K Larsen, Lars WikingThe Journal of Dairy Research|February 13, 2016
Covariance structures of fat and protein influence the estimation of IgG in bovine colostrumMette Marie Løkke, Rikke Engelbrecht, Lars WikingThe Journal of Dairy Research|December 7, 2018
Thermal effects on IgM-milk fat globule-mediated agglutinationSteffen F Hansen, Lotte B Larsen, Lars WikingJournal of Dairy Science|September 17, 2013
Crystallization mechanisms in cream during ripening and initial butter churningPatrizia Buldo, Jacob J K Kirkensgaard, Lars WikingJournal of Dairy Science|July 21, 2020
Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheeseMarcello Alinovi, Lars Wiking, Milena Corredig, et al.Critical Reviews in Food Science and Nutrition|July 28, 2020
Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheeseMarcello Alinovi, Germano Mucchetti, Lars Wiking, et al.Journal of Texture Studies|November 7, 2020
Assessment of rheological methods to study crystallization of palm oil fractionsJanjira Tangsanthatkun, Lars Wiking, Sopark Sonwai, et al.The Journal of Dairy Research|October 15, 2005
Evaluation of cooling strategies for pumping of milk - impact of fatty acid composition on free fatty acid levelsLars Wiking, Hanne C Bertram, Lennart Björck, et al.Pageof 3