Ingredient and Dairy Technology

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  1. Published

    The influence of pH, protein concentration and calcium ratio on the formation and structure of nanotubes from partially hydrolyzed bovine α-lactalbumin

    Geng, X., Kirkensgaard, Jacob Judas Kain, Arleth, Lise, Otte, Jeanette & Ipsen, Richard, 2019, In: Soft Matter. 15, 24, p. 4787-4796

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

  2. Published

    The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties

    Felix da Silva, D., Larsen, F. H., Hougaard, Anni Bygvrå & Ipsen, Richard, 2017, In: International Dairy Journal. 74, p. 27-38 12 p.

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

  3. Published

    The multifunctional activity of water-soluble peptides' extract of Domiati cheese during accelerated ripening by Neutrase

    Taha, S., El Abd, M., De Gobba, Cristian, Abdel-Hamid, M., Khalil, E., Hassan, F. & Fathy, D., 2020, In: Journal of Food Processing and Preservation. 44, 5, 8 p., e14434.

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

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

  5. Published

    The physicochemical stability of oat-based drinks

    Patra, Tiffany, Axel, C., Rinnan, Åsmund & Olsen, Karsten, 2022, In: Journal of Cereal Science. 104, 7 p., 103422.

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

  6. Published

    The possible causal relationship between fragmentation of genomic DNA and formation of viable, but non-culturable probiotic bacteria upon storage in dry state

    Hansen, M. R. W., Ramsussen, M. A., Skov, T., Clausen, A. & Risbo, Jens, 2018, In: Biotechnology Progress. 34, 1, p. 231-242 12 p.

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

  7. 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

  8. Published

    The relationship between starch structure and digestibility by time-course digestion of amylopectin-only and amylose-only barley starches

    Liang, Wenxin, Ding, Li, Guo, K., Liu, Yang, Wen, X., Kirkensgaard, Jacob Judas Kain, Khakimov, Bekzod, Enemark-Rasmussen, K., Henrik Hebelstrup, K., Herburger, K., Liu, X., Persson, Staffan, Blennow, Andreas & Zhong, Yuyue, 2023, In: Food Hydrocolloids. 139, 11 p., 108491.

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

  9. Published

    The relationship between ultra-small-angle X-ray scattering and viscosity measurements of casein micelles in skim milk concentrates

    Christiansen, M. V., Smith, G. N., Brok, E. S., Schmiele, M. & Ahrné, Lilia, 2021, In: Food Research International. 147, 10 p., 110451.

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

  10. Published

    The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt

    Buldo, P., Benfeldt, C., Folkenberg, D. M., Jensen, H. B., Amigo Rubio, J. M., Sieuwerts, S., Thygesen, K., van der Berg, Franciscus Winfried J & Ipsen, Richard, 2016, In: Lebensmittel - Wissenschaft und Technologie. 72, p. 189-198 10 p.

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

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