Mogens Larsen Andersen
Professor
- 2015
- Published
Flydende eller faste skærbare emulsioner?
Munk, M. B., Ludvigsen, H. K. & Andersen, Mogens Larsen, 2015, In: Plus Proces. 2015, 10, p. 32-34 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Partial coalescence in emulsions: the impact of solid fat content and fatty acid composition
Munk, M. B. & Andersen, Mogens Larsen, 2015, In: European Journal of Lipid Science and Technology. 117, 10, p. 1627–1635 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2014
- Published
Competitive displacement of sodium caseinate by low-molecular-weight emulsifiers and the effects on emulsion texture and rheology
Munk, M. B., Larsen, F. H., van der Berg, Franciscus Winfried J, Knudsen, J. C. & Andersen, Mogens Larsen, 2014, In: Langmuir. 30, 29, p. 8687-8696 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Detection of radicals in single droplets of oil-in-water emulsions with the lipophilic fluorescent probe BODIPY665/676 and confocal laser scanning microscopy
Raudsepp, P., Brueggemann, D. A. & Andersen, Mogens Larsen, 2014, In: Free Radical Biology & Medicine. 70, p. 233-240 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions
Gravador, R. S., Jongberg, S., Andersen, Mogens Larsen, Luciano, G., Priolo, A. & Lund, Marianne N., 2014, In: Meat Science. 97, 2, p. 231-236 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Epicatechin and epigallocatechin gallate inhit formation of intermediary radicals during heating of lysine and glucose
Yin, J., Hedegaard, R. S. V., Skibsted, Leif Horsfelt & Andersen, Mogens Larsen, 2014, In: Food Chemistry. 146, p. 48-55 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Evidence for transfer of radicals between oil-in-water emulsion droplets as detected by the probe (E,E)-3,5-Bis(4-phenyl-1,3-butadienyl)-4,4-difluoro-4-bora-3a,4a-diaza-s-indacene, BODIPY665/676
Raudsepp, P., Brüggemann, D. A. & Andersen, Mogens Larsen, 2014, In: Journal of Agricultural and Food Chemistry. 62, 51, p. 12428-12435 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants
Bolumar Garcia, J. T., Andersen, Mogens Larsen & Orlien, Vibeke, 2014, In: Food Chemistry. 150, p. 422-428 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Modulating the structural properties of β-D-glucan degradation products by alternative reaction pathways
Faure, A. M., Sánchez-Ferrer, A., Zabara, A., Andersen, Mogens Larsen & Nyström, L., 2014, In: Carbohydrate Polymers. 99, p. 679-686 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Oxidative stabilization of mixed mayonnaises made with linseed oil and saturated medium-chain triglyceride oil
Raudsepp, P., Brüggemann, D. A., Lenferink, A., Otto, C. & Andersen, Mogens Larsen, 2014, In: Food Chemistry. 152, p. 378-385 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4237838
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635
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Do food bacteria use radicals to kill each other?
Research output: Contribution to conference › Poster › Research
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338
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Enzymatic cellulose oxidation is linked to lignin by long-range electron transfer
Research output: Contribution to journal › Journal article › Research › peer-review
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203
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Influence of mediators on laccase catalyzed radical formation in lignin
Research output: Contribution to journal › Journal article › Research › peer-review
Published