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Food Research International (Ottawa, Ont.)|May 17, 2025
Mimicking the properties of commercial chocolate mousses using plant proteins as foaming stabilisers. Texture, rheology, color and proton mobilityTomasz Pawel Czaja, Sigrid Nørgaard Beldring, Camille Renaud, et al.Journal of Colloid and Interface Science|June 4, 2026
Probing early-stage casein micelle aggregation during milk acidification with differential dynamic microscopyMatteo Brizioli, Sigrid Nørgaard Beldring, Valeria Rondelli, et al.Pageof 1