PhD theses from FOOD

PhD theses from the Department of Food Science

 

  1. Published

    The oil in aqueous ethanol emulsion as a routeto zein-stabilized thermos-responsive oleogel: Principle and application

    Keshanidokht, Shaghayegh, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 198 p.

    Research output: Book/ReportPh.D. thesis

  2. Published

    Metabolomics and bioactive substances in plants

    Khakimov, Bekzod, 2013, Department of Food Science, University of Copenhagen. 262 p.

    Research output: Book/ReportPh.D. thesis

  3. Published

    Towards Improved Biomarker Research: Data Analytical Challenges of High-dimensional Biological Data

    Kjeldahl, K., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 146 p.

    Research output: Book/ReportPh.D. thesis

  4. Published

    Multivariate Statistical Process Optimization in the Industrial Production of Enzymes

    Klimkiewicz, A., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 175 p.

    Research output: Book/ReportPh.D. thesis

  5. Published

    Calcium Impact on Milk Gels Formation

    Koutina, G., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 181 p.

    Research output: Book/ReportPh.D. thesis

  6. Published

    Models for Correlating the Composition of the Gut Microbiota with Inflammatory Disease Parameters Using Animal Models

    Krych, Lukasz, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 170 p.

    Research output: Book/ReportPh.D. thesis

  7. Published

    Elucidating the formation of cookable milk gels

    Laursen, Anne Katrine, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 159 p.

    Research output: Book/ReportPh.D. thesis

  8. Published

    Protein Modifications and Structural Changesin Whey Protein upon Heat Treatments: Protein Oxidation, Desulfurization and Aggregation

    Li, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 211 p.

    Research output: Book/ReportPh.D. thesis

  9. Published

    Protein Modifications and Structural Changes in Whey Protein upon Heat Treatments: Protein Oxidation, Desulfurization and Aggregation

    Li, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 210 p.

    Research output: Book/ReportPh.D. thesis

  10. Published

    Taste improvement of porcine blood and meat hydrolysates by enzymatic treatment

    Li, Qian, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 144 p.

    Research output: Book/ReportPh.D. thesis

Previous 1...5 6 7 8 9 10 11 12 ...18 Next