| Polysaccharide production by lactic acid bacteria: from genes to industrial applications AA Zeidan, VK Poulsen, T Janzen, P Buldo, PMF Derkx, G Øregaard, ... FEMS microbiology reviews 41 (Supp_1), S168-S200, 2017 | 249 | 2017 |
| Crystallization mechanisms in cream during ripening and initial butter churning P Buldo, JJK Kirkensgaard, L Wiking Journal of Dairy Science 96 (11), 6782-6791, 2013 | 69 | 2013 |
| The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt P Buldo, C Benfeldt, DM Folkenberg, HB Jensen, JM Amigo, S Sieuwerts, ... LWT-Food Science and Technology 72, 189-198, 2016 | 57 | 2016 |
| Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk P Buldo, C Benfeldt, JP Carey, DM Folkenberg, HB Jensen, S Sieuwerts, ... Food Hydrocolloids 60, 225-231, 2016 | 39 | 2016 |
| The role of mixing temperature on microstructure and rheological properties of butter blends P Buldo, L Wiking Journal of the American Oil Chemists' Society 89, 787-795, 2012 | 29 | 2012 |
| Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials C Masiá, A Geppel, PE Jensen, P Buldo Foods 10 (3), 573, 2021 | 27 | 2021 |
| Design of a functional pea protein matrix for fermented plant-based cheese C Masiá, PE Jensen, IL Petersen, P Buldo Foods 11 (2), 178, 2022 | 19 | 2022 |
| Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials C Masiá, PE Jensen, P Buldo Foods 9 (9), 1182, 2020 | 18 | 2020 |
| Effects of added whey protein aggregates on textural and microstructural properties of acidified milk model systems G Liu, P Buldo, MT Greve, SB Nielsen, JH Nielsen, R Ipsen International dairy journal 62, 43-52, 2016 | 18 | 2016 |
| The effect of butter grains on physical properties of butter-like emulsions S Rønholt, P Buldo, K Mortensen, U Andersen, JC Knudsen, L Wiking Journal of Dairy Science 97 (4), 1929-1938, 2014 | 17 | 2014 |
| Multivariate data analysis for finding the relevant fatty acids contributing to the melting fractions of cream P Buldo, MK Larsen, L Wiking Journal of the Science of Food and Agriculture 93 (7), 1620-1625, 2013 | 16 | 2013 |
| Microstructure and material properties of milk fat systems during temperature fluctuations P Buldo, U Andersen, L Wiking Food Biophysics 8, 262-272, 2013 | 13 | 2013 |
| Crystallization of fat in and outside milk fat globules-effect of processing and storage conditions P Buldo | 11 | 2012 |
| Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe SS Waehrens, I Faber, L Gunn, P Buldo, MB Frøst, FJA Perez-Cueto Food Quality and Preference 108, 104875, 2023 | 10 | 2023 |
| The role of starter cultures on oral processing properties of different fermented milk products P Buldo, M Sokolowsky, T Hoegholm Food Hydrocolloids 114, 106571, 2021 | 7 | 2021 |
| Butter: Properties and analysis P Buldo, L Wiking The Encyclopedia of Food and Health, 535-541, 2015 | 5 | 2015 |
| Understanding the fermentation factors affecting the separability of fermented milk: A model system study H Priyashantha, P Buldo, T Berg, C Gilleladen, R Ipsen Food Structure 30, 100232, 2021 | 3 | 2021 |
| Retraction: Masiá, C. et al. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020, 9, 1182 C Masiá, PE Jensen, P Buldo Foods 9 (12), 1782, 2020 | 1 | 2020 |
| Process for producing a fermented milk product BA Zhaoyong, GL Buchhorn, P Buldo, T Hoegholm, MO Runge, ... US Patent App. 16/477,481, 2019 | 1 | 2019 |
| Production of dairy and dairy anologue products with pichia kluyveri yeast P Buldo, R Fernandez, K Tang, KF Nielsen, A Geppel US Patent App. 18/011,978, 2023 | | 2023 |
