Department of Food Science

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  1. Published

    The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces

    Munk, M. B., Erichsen, Henriette Rifbjerg & Andersen, Mogens Larsen, 2014, In: Journal of Colloid and Interface Science. 419, p. 134-141 8 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  2. Published

    The effects of nudging in coffee machines on two types of companies in Denmark

    dos Santos, Q., De Souza, B., Hansen, G. & Perez-Cueto, Federico J.A., 2015, In: Annals of Nutrition and Metabolism. 67, Suppl. 1, p. 516 1 p.

    Research output: Contribution to journal › Conference abstract in journal › Research › peer-review

  3. Published

    The effects of water and dairy drinks on dietary patterns in overweight adolescents

    Andersen, L. B. B., Arnberg, K., Trolle, E., Michaelsen, Kim F., Bro, Rasmus, Pipper, C. B. & Mølgaard, Christian, 2016, In: International Journal of Food Sciences and Nutrition. 67, 3, p. 314-324 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. Published

    The efficiency and safety evaluation of hemoglobin hydrolysate as a non-heme iron fortifier

    Xue, D., Jiang, S., Zhang, M., Shan, K., Lametsch, Rene & Li, C., 2024, In: Food Science and Human Wellness. 13, 2, p. 999-1010 12 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Published

    The emergence of chimera states in a network of nephrons

    Khouhak, J., Faghani, Z., Laugesen, J. L. & Jafari, S., 2020, In: Chinese Journal of Physics. 63, p. 402-409 8 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. Published

    The first characterized phage against a member of the ecologically important sphingomonads reveals high dissimilarity against all other known phages

    Nielsen, Tue Kjærgaard, Carstens, A. B., Browne, P., Lametsch, Rene, Neve, H., Kot, Witold & Hansen, Lars Hestbjerg, 2017, In: Scientific Reports. 7, 10 p., 13566.

    Research output: Contribution to journal › Journal article › Research › peer-review

  7. Published

    The flavour of Iberian ham

    Ruiz Carrascal, Jorge, Muriel, E. & Ventanas, J., 2002, Research Advances in the Quality of Meat and Meat Products. Toldra, F. (ed.). Research Signpost, p. 289-309 21 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  8. Published

    The foodome of bivalve molluscs: From hedonic eating to healthy diet

    Aru, Violetta, Khakimov, Bekzod, Sørensen, Klavs Martin & Engelsen, Søren Balling, 2018, In: Journal of Food Composition and Analysis. 69, p. 13-19 7 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  9. Published

    The formation of cheese curd

    Janhøj, T. V. & Qvist, K. B., 2010, Technology of cheesemaking. 2 ed. Blackwell Publishing, p. 130-165 36 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  10. Published

    The gender background of texture attributes of pork loin

    Aaslyng, M. D., Jensen, H. & Karlsson, A. H., 2018, In: Meat Science. 136, p. 79-84 6 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

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