Department of Food Science

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  1. Published

    Nanorheology of rennet gels from casein concentrate at pH 5.2 and 6.1

    Helstad, K., Gunning, A. P., Karlsson, A. O., Ardö, Ylva Margareta, Paulsson, M. & Dejmek, P., 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 1-5 5 p.

    Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

  2. Published

    Nanotubes from Partially Hydrolysed α-Lactalbumin: Formation, Structural Aspects, and Gelation over a Wide Range of pH

    Geng, X., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 172 p.

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

  3. Published

    Natural and surface-engineered lactic acid bacteria as structural building blocks for colloidal food materials: Formulation based on Pickering mechanisms

    Jiang, X., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 263 p.

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

  4. Published

    Natural product mixture analysis by matrix-assisted DOSY using Brij surfactants in mixed solvents

    Vieira, M. G. S., Gramosa, N. V., Ricardo, N. M. P. S., Morris, G. A., Adams, R. W. & Nilsson, L. M., 2014, In: R S C Advances. 4, 79, p. 42029-42034 6 p.

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

  5. Published

    Naturally occurring nanotube with surface modification as biocompatible, target-specific nanocarrier for cancer phototherapy

    Li, L., Zhou, Y., Gao, R., Liu, X., Du, H., Zhang, J., Ai, X., Zhang, J., Fu, L. & Skibsted, Leif Horsfelt, 2019, In: Biomaterials. 190-191, p. 86-96 11 p.

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

  6. Published

    Nature-Inspired Design and Application of Lipidic Lyotropic Liquid Crystals

    Mezzenga, R., Seddon, J. M., Drummond, C. J., Boyd, B. J., Schroder-Turk, G. E. & Sagalowicz, L., 2019, In: Advanced Materials. 31, 35, 1 p., 1900818.

    Research output: Contribution to journal › Review › Research › peer-review

  7. Published

    Naturvidenskaben bag gastronomien

    Mouritsen, Ole G., 2024, Gastronomiens spor i det danske samfund. Mouritsen, O. G. (ed.). Aarhus: Trykværket, p. 37-45 9 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

  8. Published

    Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin

    Perez-Palacios, T., Caballero, D., González-Mohíno, A., Mir-Bel, J. & Antequera, T., Dec 2019, In: Journal of Food Engineering. 263, p. 417-423

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

  9. Published

    Near infrared spectral imaging for the analysis of dynamit eresidues on human handprints

    Ossa, M. Á. F. D. L., García-Ruiz, C. & Amigo Rubio, J. M., 2014, In: Talanta. 130, p. 315–321 7 p.

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

  10. Published

    Near infrared spectroscopy - a unique window of opportunities

    Engelsen, Søren Balling, 2016, In: N I R News. 27, 5, p. 14-17 4 p.

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

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