Jens Risbo

Jens Risbo

Lektor

Medlem af:


    1. 2022
    2. Udgivet

      Multi-species colloidosomes by surface-modified lactic acid bacteria with enhanced aggregation properties

      Jiang, X., Martens, Helle Jakobe, Shekarforoush, E., Muhammed, Musemma Kedir, Whitehead, K. A., Arneborg, Nils & Risbo, Jens, 2022, I: Journal of Colloid and Interface Science. 622, s. 503-514

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    3. Udgivet

      Zein-stabilized emulsions by ethanol addition; stability and microstructure

      Keshanidokht, Shaghayegh, Via, M. A., Falco, C. Y., Clausen, M. P. & Risbo, Jens, 2022, I: Food Hydrocolloids. 133, 10 s., 107973.

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    4. 2021
    5. Udgivet

      Efficient chemical hydrophobization of lactic acid bacteria – One-step formation of double emulsion

      Jiang, X., Shekarforoush, E., Muhammed, Musemma Kedir, Whitehead, K., Simonsen, A. C., Arneborg, Nils & Risbo, Jens, 2021, I: Food Research International. 147, 12 s., 110460.

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    6. Udgivet

      Reactivity of anatase and rutile titanium dioxide powder with hydrogen peroxide vapour: Implication for reactive coating systems for laundry enzymes

      Yucel Falco, C., Florea, Adrian-Florin, Shang, L., Simonsen, O., Andersen, Mogens Larsen & Risbo, Jens, 2021, I: Powder Technology. 391, s. 353-361 9 s.

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    7. Udgivet

      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, I: Food Chemistry. 336, 7 s., 127625.

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    8. Udgivet

      Thermal Analysis of Dark Chocolate with Differential Scanning Calorimetry—Limitations in the Quantitative Evaluation of the Crystalline State

      Ioannidi, E., Risbo, Jens, Aarøe, E. & van der Berg, Franciscus Winfried J, 2021, I: Food Analytical Methods. 14, s. 2556–2568

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    9. 2020
    10. Udgivet

      Expedited investigation of powder caking aided by rapid 3D prototyping of testing devices

      Hirschberg, C., Bøtker, Johan Peter, Risbo, Jens, Sun, C. C. & Rantanen, Jukka, 2020, I: Journal of Pharmaceutical Sciences. 109, 1, s. 769-774 6 s.

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    11. 2019
    12. Udgivet

      Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes

      Snitkjær, P. & Risbo, Jens, 2019, I: International Journal of Gastronomy and Food Science. 16, s. 1-4 100136.

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    13. Udgivet

      Effects of Water on Powder Flowability of Diverse Powders Assessed by Complimentary Techniques

      Hirschberg, C., Sun, C. C., Risbo, Jens & Rantanen, Jukka, 2019, I: Journal of Pharmaceutical Sciences. 108, 8, s. 2613-2620

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    14. Udgivet

      Hybrid coating of alginate microbeads based on protein-biopolymer multilayers for encapsulation of probiotics

      Yücel Falco, C., Amadei, F., Dhayal, S. K., Cárdenas, M., Tanaka, M. & Risbo, Jens, 2019, I: Biotechnology Progress. 35, 3, e2806.

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    Forrige 1 2 3 4 5 6 7 8 ...11 Næste

    ID: 4233848