Ingredient and Dairy Technology

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  1. Published

    Search for proteomic markers for stunning stress and stress-induced textural tenderization in silver carp (Hypophthalmichthys molitrix) fillets using label-free strategy

    Zhang, L., Li, Qian, Hong, H., Luo, Y. & Lametsch, Rene, 2020, In: Food Research International. 137, 12 p., 109678.

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

  2. Published

    Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products

    Zhang, L., Li, Qian, Hong, H. & Luo, Y., 2020, In: Food Chemistry. 316, 9 p., 126343.

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

  3. Published

    Tracking structural modifications and oxidative status of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) fillets treated by different stunning methods and in vitro oxidizing conditions

    Zhang, L., Li, Qian, Hong, H. & Luo, Y., 2021, In: Food Chemistry. 365, 8 p., 130510.

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

  4. Published

    Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress

    Zhang, L., Gui, P., Zhang, Y., Lin, J., Li, Qian, Hong, H. & Luo, Y., 2019, In: LWT. 102, p. 142-149 8 p.

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

  5. Published

    The proteomic evidence on protein oxidation in pea protein concentrate-based low-moisture extrudates and its inhibition by antioxidants derived from plant extracts

    Zhang, L., Duque Estrada, Patricia, Li, Qian, Gao, S., Lametsch, Rene & Petersen, Iben Lykke, 2024, In: Food Chemistry. 451, 12 p., 139435.

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

  6. Published

    Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities

    Zhang, L., Li, Qian, Zhang, W., Bakalis, Serafim, Luo, Y. & Lametsch, Rene, 2024, In: Food Chemistry. 433, 12 p., 137315.

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

  7. Published

    Protein phosphorylation profile of Atlantic cod (Gadus morhua) in response to pre-slaughter pumping stress and postmortem time

    Zhang, L., Li, Qian, Sørensen, J. S., Luo, Y. & Lametsch, Rene, 2023, In: Food Chemistry. 402, 11 p., 134234.

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

  8. Published

    Stunning stress-induced textural softening in silver carp (Hypophthalmichthys molitrix) fillets and underlying mechanisms

    Zhang, L., Zhang, Y., Jia, S., Li, Y., Li, Qian, Li, K., Hong, H. & Luo, Y., 2019, In: Food Chemistry. 295, p. 520-529

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

  9. Published

    The Chemical Background for Sensory Quality: Aroma Analysis and Chemometrics as a Tool in Food Quality Control

    Zhang, S., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 173 p.

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

  10. Published

    Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage

    Zhang, W., Poojary, Mahesha Manjunatha, Rauh, V., Ray, C. A., Olsen, Karsten & Lund, Marianne N., 2019, In: Journal of Agricultural and Food Chemistry. 67, 46, p. 12863-12874

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

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