Jens Risbo
Associate Professor
- Published
Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio
Lamichhane, P., Sharma, P., Kelly, A. L., Risbo, Jens, Rattray, F. P. & Sheehan, J. J., 2021, In: Food Chemistry. 336, 7 p., 127625.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Capsule, preferably nanocapsule, microcapsule or macrocapsule, for protecting target compound against gases, radicals, chemical compounds and physical evaporation, comprises shell comprising semicrystalline cellulose nanofibers, and core
Landfester, K., Balouchev, S., Risbo, Jens & Hanner, A. J., 30 Apr 2015, IPC No. B01J-013/12, Patent No. WO2015059179-A1, 30 Apr 2015, Priority date 30 Apr 2015Research output: Patent
- Published
Plant lipid sources in fermented pea protein gels: Emulsion stability and gel microstructure
Masiá, Carmen, Keshanidokht, Shaghayegh, Due Preisler, L., Risbo, Jens & Jensen, Poul Erik, 2023, In: LWT. 182, 9 p., 114890.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Molecular gastronomy: cooking of meat
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Mortensen, L. M., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2015, In: Flavour (London). 4, 10 p., 2.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Molecular gastronomy: cooking of meat
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Det videnskabelige studie af velsmag
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007, In: Plus Proces - Process Technology in Food Chemical and Pharmaceutical Industry. 7/8, p. 24-26 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef
Mortensen, L. M., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2012, In: Journal of Culinary Science & Technology (Print Edition). 10, 1, p. 75-90 16 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Det videnskabelige studie af velsmag
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007, In: Dansk Kemi. 88, 11, p. 28+30 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Oleogelating properties of ethylcellulose in oil-in-water emulsions: the impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies
Munk, M. B., Utoft, A., Larsen, F. H., Needham, D. & Risbo, Jens, 2019, In: Food Hydrocolloids. 89, p. 700-706 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4233848
Most downloads
-
1546
downloads
Influence of osmoprotectants on survival of Salmonella Typhimurium strains during desiccation
Research output: Contribution to conference › Poster › Research
Published -
1045
downloads
Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
679
downloads
The influence of osmoprotectants on survival of selected Salmonella Typhimurium strains during desiccation
Research output: Contribution to conference › Conference abstract for conference › Research
Published