PhD theses from FOOD

PhD theses from the Department of Food Science

 

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  1. 2022
  2. Published

    Process Analytical Technology in whey processing: on-line selective protein quantification

    Tonolini, Margherita, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 125 p.

    Research output: Book/Report › Ph.D. thesis › Research

  3. 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/Report › Ph.D. thesis › Research

  4. 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/Report › Ph.D. thesis › Research

  5. Published

    Protein digestibility and bioactive peptide release in liquid infant formulas, infant formula ingredients, and in bovine milk: modulation by UHT treatment and storage

    Ye, Y., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 231 p.

    Research output: Book/Report › Ph.D. thesis › Research

  6. Published

    Protein quality of infant formula: Mapping the effects of unit operations and ingredients

    Lund, P., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 167 p.

    Research output: Book/Report › Ph.D. thesis › Research

  7. Published

    Quantification of vitamin B12: Evaluation of the impact of nonthermal (HP, PEF and UV-C) and Thermal Technologies of processing in milk

    Ceribeli, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 147 p.

    Research output: Book/Report › Ph.D. thesis › Research

  8. Published

    The Physicochemical Stability of Oat-based Drinks: With an Emphasis on Rapid Spectroscopy and LF -NMR Characterisation

    Patra, Tiffany, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 105 p.

    Research output: Book/Report › Ph.D. thesis › Research

  9. Published

    The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements

    Ströhla, L. C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 145 p.

    Research output: Book/Report › Ph.D. thesis › Research

  10. Published

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

    Keshanidokht, Shaghayegh, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 198 p.

    Research output: Book/Report › Ph.D. thesis › Research

  11. Published

    Understanding and controlling protein ingredient-milk component interactions during processing

    Li, R., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 241 p.

    Research output: Book/Report › Ph.D. thesis › Research

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