Ingredient and Dairy Technology

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  1. Published

    Factors influencing the gelation and rennetability of camel milk using camel chymosin

    Alemu, Y. H., Hansen, E. B., Seifu, E., Eshetu, M. & Ipsen, Richard, 2016, In: International Dairy Journal. 60, p. 62-69 8 p.

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

  2. Published

    Functional and technological properties of camel milk proteins: a review

    Alemu, Y. H., Hansen, E. B., Seifu, E., Eshetu, M., Ipsen, Richard & Kappeler, S., 2016, In: Journal of Dairy Research. 83, 4, p. 422-429 8 p.

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

  3. Published

    Advanced Glycation End Products (AGEs)

    Akıllıoğlu, H. G. & Gökmen, V., 2019, Chemical Hazards in Thermally-Processed Foods. Wang, S. (ed.). Springer, p. 121-151

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

  4. Published

    Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage

    Akıllıoğlu, H. G., Chatterton, Dereck Edward Winston & Lund, Marianne N., 2022, In: Food Chemistry. 396, 10 p., 133687.

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

  5. Published

    Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis

    Akıllıoğlu, H. G. & Lund, Marianne N., 2022, In: Food Chemistry. 366, 10 p., 130601.

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

  6. Published

    Comparing the rheological and 3D printing behavior of pea and soy protein isolate pastes

    Ainis, W. N., Feng, R., van der Berg, Franciscus Winfried J & Ahrné, Lilia, 2023, In: Innovative Food Science and Emerging Technologies. 84, 8 p., 103307.

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

  7. Published

    Contrasting Assemblies of Oppositely Charged Proteins

    Ainis, W. N., Boire, A., Solé-Jamault, V., Nicolas, A., Bouhallab, S. & Ipsen, Richard, 2019, In: Langmuir. 35, 30, p. 9923-9933

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

  8. Published

    Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins

    Ainis, W. N., Ersch, C., Farinet, C., Yang, Q., Glover, Z. J. & Ipsen, Richard, 2019, In: Food Hydrocolloids. 87, p. 723-733 11 p.

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

  9. Published

    Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH

    Ainis, W., Ersch, C. & Ipsen, Richard, 2018, In: Food Hydrocolloids. 77, p. 397-406 10 p.

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

  10. Published

    Shelf-Life Prediction of Aseptically Packaged Orange Juice

    Ahrné, Lilia, Manso, M. C., Shah, E., Oliveira, F. A. R. & Öste, R. E., 1996

    Research output: Book/Report › Book › Research › peer-review

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