Institut for Fødevarevidenskab

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  1. Udgivet

    Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products

    Zhang, L., Li, Qian, Hong, H. & Luo, Y., 2020, I: Food Chemistry. 316, 9 s., 126343.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  2. Udgivet

    Tracking structural modifications and oxidative status of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) fillets treated by different stunning methods and in vitro oxidizing conditions

    Zhang, L., Li, Qian, Hong, H. & Luo, Y., 2021, I: Food Chemistry. 365, 8 s., 130510.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  3. Udgivet

    Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress

    Zhang, L., Gui, P., Zhang, Y., Lin, J., Li, Qian, Hong, H. & Luo, Y., 2019, I: LWT. 102, s. 142-149 8 s.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  4. Udgivet

    Stunning stress-induced textural softening in silver carp (Hypophthalmichthys molitrix) fillets and underlying mechanisms

    Zhang, L., Zhang, Y., Jia, S., Li, Y., Li, Qian, Li, K., Hong, H. & Luo, Y., 2019, I: Food Chemistry. 295, s. 520-529

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  5. Udgivet

    Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities

    Zhang, L., Li, Qian, Zhang, W., Bakalis, Serafim, Luo, Y. & Lametsch, Rene, 2024, I: Food Chemistry. 433, 12 s., 137315.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  6. Udgivet

    Protein phosphorylation profile of Atlantic cod (Gadus morhua) in response to pre-slaughter pumping stress and postmortem time

    Zhang, L., Li, Qian, Sørensen, J. S., Luo, Y. & Lametsch, Rene, 2023, I: Food Chemistry. 402, 11 s., 134234.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  7. Udgivet

    Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar Solaris

    Zhang, S., Petersen, Mikael Agerlin, Liu, J. & Toldam-Andersen, Torben, 2015, I: Molecules. 20, 12, s. 21609-21625 17 s.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  8. Udgivet

    The Chemical Background for Sensory Quality: Aroma Analysis and Chemometrics as a Tool in Food Quality Control

    Zhang, S., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 173 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  9. Udgivet

    Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage

    Zhang, W., Poojary, Mahesha Manjunatha, Rauh, V., Ray, C. A., Olsen, Karsten & Lund, Marianne N., 2019, I: Journal of Agricultural and Food Chemistry. 67, 46, s. 12863-12874

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  10. Udgivet

    Mechanism of Maillard reactions in Lactose-hydrolyzed UHT milk and Strategy of Inhibition by Galacto-oligosaccharides

    Zhang, W., 2019, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

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